Eggs, Bacon and Hashbrown Casserole

Ingredients

½ cup diced onion

8 ounces sliced mushrooms

½ red pepper, diced

1 pound bacon, sliced into 1 inch pieces and fried

1 dozen eggs, beaten

½ cup milk

1 tbsp mustard, Dijon or yellow

½ tsp salt

½ tsp ground pepper

1 package, (approximately 1 ½ to 2 pounds) frozen hash browns, thawed

2 cups freshly shredded Cheddar Cheese

Instructions

Step 1:

After cutting the bacon into ½ inch pieces, fry the bacon until it is crispy

Save the fat drippings from the bacon

Using 1 tablespoon of the drippings, add the onion and the pepper to the skillet, then add in the mushrooms and saute for 3 minutes

Sprinkle with the salt and pepper and then stir in the mustard

Step 2:

In a large bowl, beat the eggs and the milk together

Step 3:

Spray a 9×13 casserole dish with non-stick spray

Place one half of the hashbrowns at the bottom of the dish

Step 4:

Spread a layer of the onion, mushroom and pepper mix

Sprinkle with one half of the shredded cheese

Top with the remainder of the hashbrowns

Step 5:

Carefully pour the egg mix over the top and cover tightly.

Place in the refrigerator for at least 8 hours, you can keep it in the refrigerator up to overnight.

The next morning, preheat the oven to 350*, place casserole dish on center shelf in oven

Step 6:

Bake for 30 to 45 minutes. The middle of the casserole must read at least 160* on a thermometer.

Top with the remaining shredded cheese and bake for an additional 5 minutes.

Let sit for 5 minutes before serving.

Optional:

Sprinkle with sliced green onion or parsley and serve

Enjoy!

Notes:

Preparation Time:

This recipe requires some preparation time, especially if you are making it the night before. The preparation involves frying bacon, sautéing vegetables, and assembling the casserole. Make sure to allocate enough time for these steps.

Ingredient Substitutions:

Bacon: Can be substituted with sausage, ham, or a vegetarian alternative.
Milk: Can use dairy-free milk alternatives if needed.
Cheddar Cheese: Any preferred cheese can be used, such as mozzarella, pepper jack, or a dairy-free cheese alternative.

Vegetable Options:

You can add or substitute vegetables to your liking. Spinach, zucchini, or additional bell peppers can enhance the flavor and nutritional value.
Ensure any added vegetables are sautéed to remove excess moisture.

Customization:

The mustard adds a tangy flavor but can be omitted or substituted with mustard powder or mayonnaise if preferred.
Spices and herbs like garlic powder, paprika, or fresh herbs can be added for extra flavor.

Assembly Tips:

Layering the hashbrowns, vegetables, and cheese helps distribute flavors evenly.
Pour the egg mixture slowly to ensure it spreads evenly throughout the casserole.

Overnight Refrigeration:

Allowing the casserole to sit overnight helps the flavors meld together and makes it convenient for a morning bake. Cover tightly to prevent drying out in the refrigerator.

Baking Tips:

Check the casserole at 30 minutes. If it’s browning too quickly, cover with foil for the remaining baking time.
Ensure the center reaches at least 160°F to ensure the eggs are fully cooked.

Serving Suggestions:

Let the casserole sit for 5 minutes before serving to allow it to set and make cutting easier.
Garnish with sliced green onions or fresh parsley for a burst of freshness and color.

Leftovers and Storage:

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat individual servings in the microwave or the whole casserole in the oven at 350°F until warmed through.

Nutrition Information:

YIELD: 12 SERVING SIZE: 1

Frequently Asked Questions:

Can I prepare this casserole in advance?

Yes, you can prepare the casserole the night before.

Assemble it, cover tightly, and refrigerate for up to 8 hours or overnight.

Bake it the next morning as instructed.

Can I use fresh hash browns instead of frozen?

Yes, you can use fresh hash browns.

Just make sure they are well-drained and dry before adding them to the casserole to avoid excess moisture.

What can I use instead of bacon for a different flavor?

You can substitute the bacon with sausage, ham, or a plant-based alternative like vegetarian bacon or sausage.

How do I know when the casserole is fully cooked?

The casserole is done when the center reaches at least 160°F on a food thermometer.

The eggs should be set and not runny.

Can I add other vegetables to the casserole?

Yes, you can add vegetables such as spinach, zucchini, tomatoes, or bell peppers.

Just ensure they are sautéed and well-drained to prevent the casserole from becoming watery.

Is it possible to make this casserole dairy-free?

Yes, you can make it dairy-free by using a plant-based milk alternative and dairy-free cheese.

Also, make sure the hash browns do not contain any dairy products.

Can I freeze the casserole?

Yes, you can freeze the casserole before baking.

Thaw it in the refrigerator overnight before baking. You may need to add extra baking time if it’s still partially frozen.

What can I use instead of mustard?

If you don’t have mustard or prefer not to use it, you can skip it or substitute with a tablespoon of mayonnaise or a teaspoon of mustard powder.

Can I make this casserole vegetarian?

Yes, omit the bacon and use vegetables or a plant-based protein alternative.

Ensure to season well to add flavor in place of the bacon.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat in the oven at 350°F or in the microwave until warmed through.