Breakfast Casserole with Bacon and Hash Browns

This Breakfast Casserole with Bacon and Hash Browns is a savory and satisfying dish that’s perfect for breakfast, brunch, or even a hearty dinner. Combining crispy hash browns, savory bacon, eggs, and melted mozzarella cheese, this casserole is packed with flavor and easy to make. It’s an ideal recipe for busy mornings, family gatherings, or meal prep, offering a comforting and filling meal that everyone will love. Whether you enjoy it with avocado, diced tomatoes, or fresh herbs, this breakfast casserole can be customized to your tastes. Make it ahead of time, freeze leftovers, or serve it fresh from the oven for a cozy, crowd-pleasing breakfast!

Ingredients:

• 1 lb (4 medium) Yukon Gold potatoes, peeled and grated
• 5 strips of bacon, sliced into strips
• ½ medium onion, finely diced
• 1 medium bell pepper, seeded and diced
• 1-2 tbsp olive oil for sautéing
• 6 large eggs
• ¼ cup sour cream
• ½ tsp salt
• ⅛ tsp black pepper
• 1 ½ cups shredded mozzarella cheese, divided
• Optional garnish: diced tomatoes, chives, or avocado

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Peel and grate the Yukon Gold potatoes. Use paper towels to squeeze out any excess moisture and set the grated potatoes aside.
3. Heat a 10-inch oven-safe skillet (cast iron works best) over medium-high heat. Add the sliced bacon and cook for 2-3 minutes, until slightly crispy. Add the diced onion and bell pepper, and sauté for 7-10 minutes, stirring occasionally until the vegetables are tender and golden brown. Remove the bacon and vegetable mixture from the skillet and set aside.
4. In the same skillet, heat 1-2 tbsp of olive oil over medium heat. Once the oil is hot, add the grated potatoes and sauté for 7 minutes, flipping occasionally to ensure even cooking. Do not season the potatoes. Once cooked, spread the potatoes evenly in the skillet and remove from heat.
5. In a medium bowl, whisk together the eggs, sour cream, salt, and black pepper until smooth. Stir in the cooked bacon, onions, bell pepper, and ¾ cup of shredded mozzarella cheese.
6. Pour the egg mixture evenly over the sautéed potatoes in the skillet. Sprinkle the remaining ¾ cup of mozzarella cheese on top.
7. Cover the skillet loosely with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and broil for 3-4 minutes until the top is golden brown and bubbly.
8. Remove from the oven, slice, and garnish with diced tomatoes, chives, or avocado if desired. Serve warm.

Tips:

• For a crispier top, broil the casserole for an additional 2-3 minutes after baking.
• Be sure to squeeze out any excess moisture from the grated potatoes to prevent the casserole from becoming soggy.
• Using a cast iron skillet helps with even cooking and gives a beautiful golden crust to the hash browns.

Variations and Substitutions:

• Vegetarian Option: Omit the bacon and replace it with sautéed mushrooms or spinach for a vegetarian-friendly version.
• Cheese Swap: Feel free to replace mozzarella with cheddar cheese or a blend of your favorite cheeses.
• Add-ins: You can add other vegetables such as zucchini, mushrooms, or spinach for extra flavor and nutrition.

FAQs:

• Can I make this casserole ahead of time? Yes! You can prepare the casserole up to the point of baking, cover it, and refrigerate overnight. When ready to bake, simply pop it in the oven and bake as directed.
• Can I freeze leftovers? Yes, this casserole can be frozen. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

Serving Suggestions:

• Serve this breakfast casserole with a side of fresh fruit, such as sliced oranges or berries, for a balanced breakfast.
• It pairs wonderfully with a light salad or toasted bread for a satisfying meal.
• For a heartier breakfast, add a dollop of sour cream or hot sauce on top.

Why You’ll Love This Recipe:

This Breakfast Casserole with Bacon and Hash Browns is a savory, satisfying dish that combines all your breakfast favorites into one easy-to-make casserole. The crispy hash browns, savory bacon, and creamy egg mixture make this casserole the perfect meal to start your day. Plus, it’s versatile, so you can add or substitute ingredients to suit your taste. It’s a great option for meal prepping or serving a crowd for breakfast or brunch!

Breakfast Casserole with Bacon and Hash Browns

Servings

6

servings

Prep time

15

minutes

Cooking time

28

minutes

Ingredients

• 1 lb (4 medium) Yukon Gold potatoes, peeled and grated

• 5 strips of bacon, sliced into strips

• ½ medium onion, finely diced

• 1 medium bell pepper, seeded and diced

• 1-2 tbsp olive oil for sautéing

• 6 large eggs

• ¼ cup sour cream

• ½ tsp salt

• ⅛ tsp black pepper

• 1 ½ cups shredded mozzarella cheese, divided

• Optional garnish: diced tomatoes, chives, or avocado

Directions

• Preheat your oven to 350°F (175°C).
• Peel and grate the Yukon Gold potatoes. Use paper towels to squeeze out any excess moisture and set the grated potatoes aside.
• Heat a 10-inch oven-safe skillet (cast iron works best) over medium-high heat. Add the sliced bacon and cook for 2-3 minutes, until slightly crispy. Add the diced onion and bell pepper, and sauté for 7-10 minutes, stirring occasionally until the vegetables are tender and golden brown. Remove the bacon and vegetable mixture from the skillet and set aside.
• In the same skillet, heat 1-2 tbsp of olive oil over medium heat. Once the oil is hot, add the grated potatoes and sauté for 7 minutes, flipping occasionally to ensure even cooking. Do not season the potatoes. Once cooked, spread the potatoes evenly in the skillet and remove from heat.
• In a medium bowl, whisk together the eggs, sour cream, salt, and black pepper until smooth. Stir in the cooked bacon, onions, bell pepper, and ¾ cup of shredded mozzarella cheese.
• Pour the egg mixture evenly over the sautéed potatoes in the skillet. Sprinkle the remaining ¾ cup of mozzarella cheese on top.
• Cover the skillet loosely with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and broil for 3-4 minutes until the top is golden brown and bubbly.
• Remove from the oven, slice, and garnish with diced tomatoes, chives, or avocado if desired. Serve warm.