Bacon Hash Brown Casserole Recipes

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.

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.

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.

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.)

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.