CHEESY HASH BROWN EGG CASSEROLE WITH BACON
"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.
BACON CHEDDAR EGG CASSEROLE
Loaded with green onions and cheddar cheese this egg casserole with bacon is a great recipe to have on hand for holiday brunches!
Provided by Averie Sunshine
Categories Eggs
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 375F. Spray a 9×9-inch square baking pan or casserole dish with cooking spray and even drizzle with 1/4 cup melted butter; set aside.
- To a medium bowl, add the pancake mix, 1/2 cup milk, 1 egg, remaining 1/4 cup melted butter, and whisk until smooth, some tiny lumps are okay. Pour over the melted butter in pan; set aside.
- Evenly sprinkle with 1 cup of cheese.
- Evenly sprinkle with half the bacon; reserve remainder to sprinkle on top; set aside.Get the FULL RECIPE HERE.
Nutrition Facts : Calories 357 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 28 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 559 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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.
Nutrition Facts : Calories 304 kcal, Carbohydrate 30 g, Protein 20 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 1743 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SUNNY'S BACON, EGG AND CHEESE SLIDER CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- For the rolls: Place the rolls on a nonstick-foil-lined baking sheet or in a baking dish with the sides and bottom coated with cooking spray. With a serrated paring knife, carve out a wide circle on the top of each, cutting down and leaving about 1/2-inch of bread at the bottom. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom.) Get your fingers in there and pull out the plug of bread. Press down the bottom with your fingers, leaving room for your filling.
- For the filling: Evenly divide the bacon into the recesses in the bread. In a medium bowl, mix the nacho cheese sauce with the Cheddar-jack blend. Divide evenly and spoon or pipe into each recess above the bacon. Crack an egg into each cavity.
- For the topping: Brush the tops of the rolls with the butter, then sprinkle with the everything bagel seasoning and Parmesan.
- Bake until the eggs are done and the rolls are golden, 20 to 25 minutes. Allow to cool for a few minutes, then cut apart and serve with a shake of hot sauce.
CHEESY BACON, POTATO, AND EGG CASSEROLE
I would add more jalapenos next time--I added more than the recipe called for, but I prefer it spicier. Otherwise, really good stuff. I'd also saute the vegetables in butter next time. Recipe posted as written.
Provided by AmyZoe
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Grease a 9x13 inich baking dish with nonstick cooking spray and set aside.
- Cook bacon according to package directions and dice once cool.
- Crack 12 eggs into a large mixing bowl. Whisk in 1 cup of half and half or milk.
- Stir in 1/2 teaspoon Lawry's seasoning, black pepper, salt, yelllow mustard powder, and paprika.
- To the mixing bowl, add 2 cups diced breakfast potatoes and 1 1/2 cups shredded hash brown breakfast potatoes, 1 cup cheddar cheese cubes, and 1 cup shredded cheddar cheese. Mix well.
- Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs and bacon to mixing bowl and mix well.
- Pour mixture into prepared baking dish. Top with remaining bacon, veggies, herbs, and cheese.
- Bake in oven 50 minutes or until egg mixture is set in center. Cover with foil half way through baking.
- Allow casserole to slightly cool before serving.
Nutrition Facts : Calories 432.9, Fat 34.1, SaturatedFat 15, Cholesterol 250.5, Sodium 681.2, Carbohydrate 11.2, Fiber 1.6, Sugar 1.6, Protein 19.9
VELVEETA® CHEESY BACON BRUNCH CASSEROLE
Bacon, eggs and hash browns topped with melty VELVEETA--it's everything you want for brunch in one delicious casserole.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
- Bake 40 min. or until center is set and casserole is heated through.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 10.4 g, Cholesterol 215.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 13 g, SaturatedFat 7.3 g, Sodium 555.1 mg, Sugar 3.8 g
CHEESY EGG CASSEROLE
I make this for family brunches. Make it the night before and just bake it in the morning. Serve with coffeecake and fresh fruit. I've always received compliments when I serve this.
Provided by Margo59
Categories Breakfast
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Toss Monterey Jack cheese with flour; place in bottom of greased 13 x 9-inch pan.
- Top with Cheddar cheese.
- Place chopped Canadian Bacon evenly over cheeses.
- Beat eggs and milk in bowl and pour over the bacon.
- Cover and chill overnight in refrigerator.
- Remove from frig for 30 minutes before baking.
- Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
- Let stand for 5 minutes before cutting.
- (Time does not reflect refrigeration time).
Nutrition Facts : Calories 326.7, Fat 24.2, SaturatedFat 13.6, Cholesterol 249.5, Sodium 601.1, Carbohydrate 2.5, Sugar 0.5, Protein 23.9
VELVEETA® CHEESY BACON BRUNCH CASSEROLE
Make and share this VELVEETA® Cheesy Bacon Brunch Casserole recipe from Food.com.
Provided by Kraft Velveeta
Categories Pork
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- HEAT oven to 350ºF.
- COOK and stir bacon in large skillet on medium heat 10 minute or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- ADD potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 minute or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- WHISK eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
- BAKE 40 minute or until center is set and casserole is heated through.
- Size Wise:
- Looking for something to serve as part of your next brunch menu? This satisfying casserole is sure to fit the bill since it makes enough for 12 servings.
- Keeping it Safe:.
- Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.
- Make Ahead:.
- Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until casserole is done.
- Substitute:.
- Substitute 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese for the cubed VELVEETA.
Nutrition Facts : Calories 122.1, Fat 6.3, SaturatedFat 2.4, Cholesterol 189.3, Sodium 85.4, Carbohydrate 8.5, Fiber 1, Sugar 1.4, Protein 7.9
CHEESY OVERNIGHT BACON AND EGG BREAKFAST CASSEROLE
Yummy and simple. I skipped the overnight part and cooked immediately. Feel free to substitute cooked ham or sausage or kielbasa or half and half instead of bacon. Recipe courtesy of The Food Charlatan.
Provided by AmyZoe
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
- Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly.
- Sprinkle bacon evenly over cheese.
- Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
- Pour over the bacon and cheese.
- Cover and refrigerate overnight.
- Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned.
- Let stand for 5 minutes before cutting and serving.
Nutrition Facts : Calories 579.6, Fat 47.7, SaturatedFat 20.3, Cholesterol 358.2, Sodium 1578.7, Carbohydrate 8.1, Fiber 0.1, Sugar 0.3, Protein 28.3
BACON AND EGGS CASSEROLE
Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.
EGGS BENEDICT CASSEROLE
Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. -Sandie Heindel, Liberty, Missouri
Provided by Taste of Home
Time 1h10m
Yield 12 servings (1-2/3 cups sauce).
Number Of Ingredients 12
Steps:
- Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Nutrition Facts : Calories 286 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
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