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HOW TO MAKE BACON EGG AND HASH BROWN CASSEROLE
The casserole that we are going to make today is ideal for either feeding a lot of people as an appetizers or making a straightforward breakfast on the weekend. This delicious breakfast casserole may be prepared ahead of time and is intended to serve a large number of people. It is created using frozen hashbrowns, eggs, bacon, and three different kinds of cheese.
I can say without a shadow of a doubt that my favorite meal of the day is breakfast. Because of the good fortune that my husband and children are also fans of breakfast, we eat it very often in our home—sometimes even for supper!!! And since casseroles are one of the food categories that I like the most.
They are a go-to in our home because of their versatility and the fact that they can serve either breakfast or supper. As a result, this BACON EGG AND HASH BROWN CASSEROLE is one of my absolute favorite casserole recipes, and I make it all the time!!! It is one of the simplest dishes for breakfast, and it can be adapted in a variety of ways and is quite adaptable.
This hashbrown casserole is simple to make, using just a few ingredients, and can be served either for breakfast or supper, let’s discover what we will need to make today’s Casserole:
THE INGREDIENTS LIST:
Chopped bacon; I used 6 slices.
A small diced onion.
Frozen shredded hash browns; I used a 30-oz bag (thawed).
8 large eggs.
1/4 Cup.Of fat-free milk.
« American » cheese; I used 6 slices.
1/2 Tsp.Of garlic powder.
1/2 Tsp.Of salt.
For garnish; I used fresh chopped chives.
PREPARATION:
Step 1:
Cook the bacon in a small pan over medium heat for 9–10 minutes, tossing it often until the majority of the fat has been rendered but the bacon has not entirely crisped.
Step 2:
After adding the onions, continue cooking for four to six minutes, stirring often, until the onions become transparent. Take the pan off the heat, and let it cool down until it is no longer hot.
Step 3:
Grease a 2 1/2- to 3-quart baking dish, place the hash browns on a sheet of paper towels, and then pat and squeeze them until they are very dry.
Step 4:
Stir together half of the cooled bacon mixture with the eggs, fat-free milk, garlic powder, salt, and the rest of the bacon in a large bowl.
Step 5:
Spread an equal layer of half of the hash browns in the baking dish that has been prepped. The egg mixture should be poured on top. Place the cheese pieces on the top.
Step 6:
Add the rest of the hash browns and spread them out in a uniform layer. Spread the leftover bacon mixture all over the top in a uniform layer. Refrigerate for at least two hours and up to a full day after carefully covering it with plastic wrap.
Step 7:
Prepare the oven at 375 degrees F. After removing the plastic wrap from the baking dish, place the casserole in the oven at 350 degrees Fahrenheit for 40 minutes.
Step 8:
Bake until the eggs are set and the sides are golden brown. Let stand 5 min, and just before serving, season with pepper and sprinkle the chives on top as a garnish.
