Nostalgic Appeal
This casserole screams weekend mornings and cozy gatherings. The smell of bacon sizzling and cheese melting is pure comfort. It’s the kind of dish that brings everyone together, ready to enjoy a hearty and satisfying breakfast. This recipe is destined to create some delicious memories.
Homemade Focus
While the convenience of pre-made breakfast casseroles is tempting, there’s something truly special about making one from scratch. You control the quality of the ingredients, and the taste is simply unmatched. Plus, the process of layering and baking is surprisingly therapeutic.
Flavor Goal
The flavor profile I’m aiming for is a delightful mix of salty, cheesy, and savory. The crispy hash browns provide a perfect base, the bacon adds a smoky and salty punch, the cheese contributes a melty and rich element, and the egg custard brings everything together with its creamy texture. It’s a flavor explosion in every bite.
Ingredient Insights
Let’s break down the key ingredients that make this casserole so amazing! We start with [describe the hash browns: a generous package of frozen shredded hash browns, providing a crispy and golden-brown foundation for the casserole]. Then comes the [describe the bacon: crispy bacon, cooked to perfection and adding a salty, smoky flavor that complements the other ingredients beautifully]. Of course, we can’t forget the [describe the cheese: a combination of Monterey Jack and cheddar cheese, melted and gooey, adding a creamy and sharp cheesy element]. And finally, the heart of the casserole is the [describe the egg custard: a rich and creamy egg custard, made with evaporated milk and seasoned with savory spices, binding all the ingredients together in a harmonious blend]. Each ingredient plays a crucial role in creating the overall deliciousness of this casserole.
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a large skillet for cooking the bacon, a 9×13 inch baking dish, a large mixing bowl, a whisk, a small bowl for melting the butter, and measuring cups and spoons.
Ingredients
- 1 package (30 oz) frozen shredded hash browns
- 1/2 cup (1 stick) melted butter
- 1 1/2 cups packed Monterey Jack cheese, shredded
- 1 1/2 cups packed cheddar cheese, shredded
- 1 1/2 to 2 cups bacon, cut into bite-size pieces
- 8 large eggs
- 1 1/3 cups evaporated milk
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard powder (optional)
- 1/4 teaspoon onion powder (optional)
- Green onions (optional, for garnish)
- Non-stick cooking spray
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Spray a 9×13 inch baking dish with non-stick cooking spray.
- Layer the Hash Browns: Dump the frozen shredded hash browns into the prepared baking dish. Melt the butter in a small bowl and pour it evenly over the potatoes. Sprinkle with seasoned salt, kosher salt, and pepper. Stir everything gently to coat.
- Bake the Hash Browns: Bake the hash browns for 25-30 minutes or until they are tender and golden on the edges.
- Reduce Heat & Add Cheese: Lower the oven temperature to 350°F (175°C). Layer the Monterey Jack and cheddar cheese on top of the hash browns, followed by the cooked bacon.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, evaporated milk, mustard powder, onion powder, and a bit more salt and pepper. Make sure everything is well combined.
- Assemble: Pour the egg mixture over the cheese and bacon layer, making sure the eggs soak into the casserole.
- Bake: Bake for about 40 minutes, until the edges are golden and the center is firm.
- Cool and Serve: Let the casserole cool for a few minutes before slicing and serving. Garnish with green onions, if desired.
Troubleshooting
- Casserole is too watery: Make sure you drain the cooked bacon well. You can also try adding a little cornstarch to the egg mixture to help thicken it.
- Hash browns are soggy: Ensure the hash browns are spread in an even layer and that they are baked until golden brown before adding the other ingredients.
- Casserole is browning too quickly: Cover the dish loosely with foil during the last part of baking.
Tips and Variations
- For a spicier casserole, add some diced jalapeños or red pepper flakes to the egg mixture.
- You can add other vegetables like diced bell peppers, onions, or mushrooms for extra flavor and nutrition. Sauté them before adding them to the casserole.
- Feel free to use different cheeses like pepper jack, mozzarella, or a blend of cheddar and Monterey Jack.
- For a vegetarian version, omit the bacon and add more vegetables.
Serving and Pairing Suggestions
This Bacon, Egg, and Hash Brown Casserole is delicious on its own, but it also pairs well with other breakfast favorites like fresh fruit, toast, or a side salad. It’s also great with hot sauce, salsa, or sour cream.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/8th of the casserole. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 450-550
- Fat: Approximately 30-40g
- Saturated Fat: Approximately 18-25g
- Cholesterol: Approximately 250-300mg
- Protein: Approximately 25-30g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 2-3g
- Sugar: Approximately 5-7g
- Sodium: Approximately 800-1000mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., turkey bacon for regular bacon), adjust the calculations accordingly.
The Ultimate Comfort Breakfast: Bacon, Egg, and Hash Brown Casserole
Description
This Bacon, Egg, and Hash Brown Casserole is the ultimate comfort breakfast! Crispy hash browns, savory bacon, and melted cheese make this an irresistible morning treat. Learn how to make this easy and crowd-pleasing recipe
Ingredients
- 1 package (30 oz) frozen shredded hash browns
- 1/2 cup (1 stick) melted butter
- 1 1/2 cups packed Monterey Jack cheese, shredded
- 1 1/2 cups packed cheddar cheese, shredded
- 1 1/2 to 2 cups bacon, cut into bite-size pieces
- 8 large eggs
- 1 1/3 cups evaporated milk
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard powder (optional)
- 1/4 teaspoon onion powder (optional)
- Green onions (optional, for garnish)
- Non-stick cooking spray
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Spray a 9×13 inch baking dish with non-stick cooking spray.
- Layer the Hash Browns: Dump the frozen shredded hash browns into the prepared baking dish. Melt the butter in a small bowl and pour it evenly over the potatoes. Sprinkle with seasoned salt, kosher salt, and pepper. Stir everything gently to coat.
- Bake the Hash Browns: Bake the hash browns for 25-30 minutes or until they are tender and golden on the edges.
- Reduce Heat & Add Cheese: Lower the oven temperature to 350°F (175°C). Layer the Monterey Jack and cheddar cheese on top of the hash browns, followed by the cooked bacon.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, evaporated milk, mustard powder, onion powder, and a bit more salt and pepper. Make sure everything is well combined.
- Assemble: Pour the egg mixture over the cheese and bacon layer, making sure the eggs soak into the casserole.
- Bake: Bake for about 40 minutes, until the edges are golden and the center is firm.
- Cool and Serve: Let the casserole cool for a few minutes before slicing and serving. Garnish with green onions, if desired.
Recipe Summary and Q&A
Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole the night before, cover it, and refrigerate it. Bake it in the morning, adding a few extra minutes to the baking time if needed.
Q: Can I freeze this casserole?
A: Yes, you can freeze it. Bake it first, let it cool completely, then wrap it tightly and freeze it. Thaw overnight in the refrigerator and reheat in the oven.
Q: Can I use different types of cheese?
A: Absolutely! Feel free to use your favorite cheese, such as pepper jack, mozzarella, or a blend of cheddar and Monterey Jack.