Bacon Egg And Potato Casserole Food

EGG AND POTATO CASSEROLE

Steps:

• In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.

POTATO BACON CASSEROLE

Steps:

• In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers., In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean.

EGG, BACON AND HASH BROWNS CASSEROLE

Steps:

• Have your bacon cooked and crumbled and set aside.
• Place vegetable oil (or you can use bacon drippings) in a non-stick 12" skillet and heat over medium heat.
• Pour potatoes into pan and press down evenly.
• Fry about 10 minutes until underside is brown and crispy.
• As carefully as you can flip potatoes over.
• If you can't do this in one piece, try to do it in thirds or fourths, but try to keep them from falling apart.
• Press potatoes down in pan evenly.
• Make 5 to 6 two inch holes, or openings into the potatoes, evenly spaced.
• Drop an egg into each hole.
• You can add a little butter to each hole before dropping the eggs in, if you like.
• Sprinkle salt and pepper over all.
• Sprinkle bacon and then cheese evenly over top.
• Cover until eggs are set.
• Serve in pan with toast or bagels on the side and enjoy!

CHEESY BACON POTATO BREAKFAST CASSEROLE

Steps:

• Pre-heat the oven to 180ºC.
• Toss the potatoes with olive oil and salt and transfer to a baking sheet. Allow to bake until crisp and golden (approximately 30 minutes) then remove from the oven.
• In the meantime, fry the onion and bacon until the bacon is crisp. Add the garlic and cook for another 20 seconds then remove from the heat.
• Place the potatoes, bacon and onion mixture and half of the cheese into a casserole dish.
• Whisk the eggs, milk, cream and seasoning together and pour over the potatoes and bacon. Top with the remaining cheese and place in the oven.
• Allow to bake for 30-40 minutes until golden brown and cooked through. Remove from the oven, allow to rest for 5-10 minutes then slice and serve.

BACON, EGG AND POTATO CASSEROLE

Steps:

• Rinse and scrub the potatoes.
• Put the potatoes in a pan, in a single layer for even cooking, pour in enough water to cover, and boil for about 10 minutes. You're NOT cooking the potatoes through - when you insert a knife at the center, there should be substantial resistance after 10 minutes of cooking.
• Drain the potatoes and set aside to cool.
• While the potatoes cool, prepare the rest of the ingredients.
• Chop the bacon and fry. How crisp you want it is up to you. Drain on paper towels.
• Stir the chopped onion into the sour cream.
• Roughly chop the eggs.
• Peel the potatoes and grate coarsely. Optionally, sprinkle with salt.
• Butter the inside of four ramekins.
• At this point, you should start preheating the oven to 350F.
• Cover the bottom of the ramekins with some of the grated potatoes.
• Top the potatoes with some of the chopped eggs.
• Top the eggs with the bacon.
• Spread a dollop of sour cream over the bacon.
• Repeat the layers.
• Sprinkle grated cheese over the second layer of sour cream.
• Sprinkle some ground paprika over the cheese.
• Bake in a preheated 350F oven for 20 to 25 minutes or until the cheese is melted and the mixture bubbles around the edges.
• By the time the casserole is done, the potatoes and eggs have absorbed the sour cream and all the wonderful goodness of the bacon.

EGG, BACON AND POTATO SKILLET

Steps:

• Whisk the eggs with whipping cream together, then season with seasoned salt and black pepper; set aside.
• Melt butter in a 12-inch cast-iron skillet over medium heat; add in cooked cold diced potatoes and cook tossing gently with a spatula until well browned and semi-crispy.
• Add in onions, green pepper and crumbled cooked bacon to the skillet; cook 1 minute (adding in more butter if needed.
• Pour the egg mixture on top, tipping the skillet so egg is distributed to the edges.
• When the eggs are set cut into squares and turn to brown.
• Sprinkle the shredded cheddar cheeseon top; cover and allow the cheese to melt.
• Delicious!