Time 9h40m Yield 12 Number Of Ingredients 11 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.
Time 1h30m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
Thaw hash browns for 30 minutes. While hash browns are thawing, prepare the bacon: Using clean scissors, cut the bacon into thin strips horizontally. Fry until crispy or desired doneness. (The scissor method saves the hassle of trying to crumble the bacon after it is cooked.). In a large bowl, mix together soup & sour cream & salt and pepper. Add melted margarine & mix well. Add the cheese & bacon and then the hash browns. Continue mixing until well combined. Spread mixture into 9 X 13 pan, lightly coated with cooking spray. Bake for 1 hour at 375 degrees.
Time 45m Yield 8 servings. Number Of Ingredients 9 Steps:
In a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
In a bowl, combine the first seven ingredients. Transfer to a greased 9 inches pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350 degrees for 30-45 minutes or until lightly browned.
Time 1h10m Yield 12 Servings Number Of Ingredients 9 Steps:
1.Heat oven to 350°F 2.Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, cook and stir hash browns and vegetables in drippings 10 min. 3.Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with nonstick cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and Velveeta®. 4.Bake 40 min. or until center is set and casserole is heated through.
Time 1h10m Yield 9 servings Number Of Ingredients 9 Steps:
Heat oven to 350°F. Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard dripping from skillet. Crumble bacon. Add oil to skillet; heat on medium-high heat. Add potatoes; cook 4 min. or until lightly browned, turning occasionally. Add broccoli, onions and peppers; cook 3 to 4 min. or until vegetables are tender, stirring occasionally. Spoon into 13x9-inch baking dish sprayed with cooking spray. Beat eggs and milk in medium bowl; stir in cheese and bacon. Pour evenly over potato mixture. Bake 40 to 45 min. or until eggs are set. Let stand 5 min. before serving.
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.
Time 1h30m Yield 8 servings Number Of Ingredients 12 Steps:
Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with the butter. In a large skillet, cook the bacon over medium-low until crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, roughly chop bacon. Pour off all but 2 tablespoons of the bacon grease from the pan. Heat the skillet over medium, add the onion, and sauté until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and sauté until the garlic is tender and fragrant, another minute. Remove from the heat and stir in the chopped bacon. In a large bowl, whisk together the eggs, milk and mustard. Add 1/2 cup mozzarella, 1/2 cup Gruyère, the hash browns, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Stir the kale mixture into the eggs, then pour into the buttered dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil. Bake for 45 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 15 minutes. Serve hot. (Cooled casserole will keep, covered, in the refrigerator for 3 to 5 days.)
More about “bacon hash brown bake recipes”
Time 40m Yield 6 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon. Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon. Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top. Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top. Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.
