Best Bacon And Eggs Casserole Recipes

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

HASH BROWNS, BACON AND EGGS CASSEROLE

Steps:

• 1. Heat oven to 425^(if making right away-if making part way-heat oven next day) Spray a 9x13 inch casserole dish with nonstick . Set aside.
• 2. Place hash browns in a large bowl.Set aside. In a smaller bowl beat two of the eggs and add 1/2 cup of the cheese, onions,peppers, salt and pepper and garlic powder to the eggs then pour over the hash browns and combine until all the hash browns are well coated.
• 3. Pour mixture into the prepared casserole dish, and pat down evenly.(if making next day, cover and refrigerate now). If making right away bake until golden brown(425^) for about 35-40 minutes.
• 4. Remove from oven when crispy and golden. Top the hash browns with remaining cheese. Make 6 small indentation in cheese layer. Crack an egg in each indentation.. Season with salt and pepper as desired.Sprinkle with bacon pieces and basil flakes.
• 5. Bake until the egg whites are set and the yolks are cooked to desired doneness(10 minutes for slightly runny yolks(poached). a few minutes more for set.

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Or use the ready made bacon that takes about 40 seconds in the microwave to cook.
• In a large bowl, beat eggs. Add milk, cheese, sour cream, salt and pepper.
• Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
• Crumble bacon and sprinkle on top.
• Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

SPANISH BREAKFAST CASSEROLE WITH EGGS AND BACON

Steps:

• Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15-20 minutes. Let cool.
• Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
• Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4-6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7-10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1-2 minutes.
• Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
• Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35-45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10-12 minutes. Let cool 10 minutes, then top with parsley.