Best Bacon And Hash Brown Egg Bake Recipes

BACON AND HASH BROWN EGG BAKE

Bacon and Hash Brown Egg Bake image

You know what they say, planning makes perfection! This breakfast casserole with bacon and hash browns is the perfect make-ahead brunch that everyone will reach for. It's got all your favorite breakfast flavors blended in one amazing dish to kickstart your day. If you want to do it right, serve this breakfast casserole on the weekend when you can enjoy it without a rush...because the best brunches should bring family together. Breakfast everyone?

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 9h40m

Yield 12

Number Of Ingredients 11

Ingredients

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 265 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g

BACON AND HASH BROWN EGG BAKE

Bacon and Hash Brown Egg Bake image

It's been awhile since I made a breakfast casserole, but I sure do love to have them ready to eat during the week each morning. I didn't wait to bake it in the morning because I don't have that much time during the week. Still tastes great. Recipe courtesy of Betty Crocker.

Provided by AmyZoe

Categories Breakfast

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb bacon, cut into 1 inch pieces
1 medium onion, chopped
1 medium red bell pepper, chopped
8 ounces sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
2 lbs frozen hash browns, thawed
2 cups shredded cheddar cheese

Steps:

In a 12 inch skillet, cook bacon until crisp. Cover and refrigerate.
Drain drippings, reserving a tablespoon in pan. Add onion, bell pepper, and mushrooms and cook 4 minutes over medium heat, stirring occasionally.
Stir in mustard, salt, and pepper. In large bowl, beat milk and eggs with wire whisk.
Spray 13x9 inch baking dish with cooking spray. Spread half the hash browns in baking dish.
Spread onion mixture evenly over the top.
Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top.
Pour egg mixture on top. Cover and refrigerate 8 hours or overnight.
Heat oven to 325. Uncover and bake 50 to 60 minutes or until thermometer inserted in center reads 160. Sprinkle with remaining cup of cheese and bacon.
Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed, and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 508.3, Fat 37.5, SaturatedFat 15, Cholesterol 233.6, Sodium 663.1, Carbohydrate 25.1, Fiber 2.2, Sugar 2.7, Protein 19.2

BACON AND HASH BROWN EGG BAKE RECIPE - (4.4/5)

Bacon and Hash Brown Egg Bake Recipe - (4.4/5) image

Provided by shuber

Number Of Ingredients 11

Ingredients

1 pound bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 ounce) fresh mushrooms, sliced
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 pounds) frozen hash browns, thawed
2 cups Cheddar cheese, shredded (16 ounces)

Steps:

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally; drain. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight. Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.