Skinny Hash Browns Bacon And Eggs Breakfast Casserole Food

BACON AND EGG HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease a large casserole dish and add the frozen hash browns.
• Season with salt, pepper, garlic powder, onion powder, and paprika.
• Add chopped bacon and 1 ½ cups shredded cheese. Stir ingredients inside casserole dish to evenly distribute all ingredients throughout.
• In a large bowl, whisk the milk and eggs to combine.
• Pour milk mixture evenly over hash brown mixture.
• Top with remaining shredded cheese.
• If making ahead, cover casserole and refrigerate for up to 24 hours.
• Bake uncovered for 30 to 40 minutes, or until hash browns are cooked through and the egg mixture is no longer runny.

CHEESY BACON EGG HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
• Spread hashbrowns in an even layer in the bottom of the prepared pan.
• In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.
• Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.
• Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.

ONE PAN BREAKFAST BAKE WITH BACON, HASH BROWNS, AND EGGS

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Lay bacon strips to line the outer edges of the pan and place one strip down the middle, making two large open squares.
• Spread the hash browns in the two open spaces. Season with salt and pepper. Bake for 18-20 minutes, until bacon is almost crispy.
• Remove tray from oven and use a spoon to make 4 wells in the hash browns. Crack eggs directly into the wells. Sprinkle cheddar cheese over hash browns.
• Return to the oven and bake until egg whites are set and bacon is crispy, about 6 to 8 minutes.

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

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.

SKINNY HASH BROWNS, BACON AND EGGS BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees. Coat a 9 x 9-inch baking pan with cooking spray.
• To cook bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Repeat with 6 remaining bacon strips. Add all cooked strips to clean paper towels and blot. Set aside.
• Cook onions in microwave for 3 minutes.
• In a large bowl, add cooked onions, crumble in bacon, sour cream, cottage cheese, milk, eggs, egg whites, ¼ teaspoon seasoning salt or salt and pepper. Mix well.
• Pour mixture into baking pan. Spread evenly. Cover the top evenly with frozen hash browns. Make sure to break up the chunks of potato. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt and a little pepper.
• Cover casserole with foil and bake in oven for 30 minutes. Remove cover and bake an additional 30 minutes. To crisp, the hash browns, place under broiler for 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn.
• Remove from oven and let set for 10 minutes to set. Cut into 6 slices.
• This casserole can be reheated and it freezes great too! It can be easily doubled and made in a 13 x 9-inch baking dish.

BACON AND HASH BROWN EGG BAKE

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.

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!