Bacon Hash Brown Casserole Recipes

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.

Steps:

• Have your bacon cooked and crumbled and set aside.
• Place vegetable oil (or you can use bacon drippings) in a non-stick 12" skillet and heat over medium heat.
• Pour potatoes into pan and press down evenly.
• Fry about 10 minutes until underside is brown and crispy.
• As carefully as you can flip potatoes over.
• If you can't do this in one piece, try to do it in thirds or fourths, but try to keep them from falling apart.
• Press potatoes down in pan evenly.
• Make 5 to 6 two inch holes, or openings into the potatoes, evenly spaced.
• Drop an egg into each hole.
• You can add a little butter to each hole before dropping the eggs in, if you like.
• Sprinkle salt and pepper over all.
• Sprinkle bacon and then cheese evenly over top.
• Cover until eggs are set.
• Serve in pan with toast or bagels on the side and enjoy!

Steps:

• Set oven to 350 degrees.
• Butter a 8x8-inch baking dish.
• Layer HALF of the hash brown potatoes in the bottom of the dish, then sprinkle with black pepper, then HALF of the chopped onion, then HALF of the cooked bacon, then half of the cheddar cheese.
• Repeat the layers.
• In a small bowl combine the egg with evaporated milk and seasoning salt and pepper; pour evenly over the potato mixture.
• Top/sprinkle with grated Parmesan cheese (any amount desired).
• Cover with foil and bake for about 45-50 minutes.
• Uncover and bake for another 10 minutes (at this point you can sprinkle grated cheddar cheese on top if desired and return to oven).
• Let sit for about 10-15 minutes before slicing.

Steps:

• 1. Preheat oven to 350 ° F. Butter an 8-inch-square glass baking dish.
• 2. Cook bacon in a large heavy skillet over medium-high heat until crisp. Remove slices; drain on a paper-towel-lined plate In same skillet over medium-low heat, cook onion and pepper in bacon dripping 8 minutes, until softened, stirring often.
• 3. Keep skillet at medium-low. Stir in flour. Slowly pour in milk, ½ cup at a time, stirring to incorporate smoothly with the flour. Cook until mixture thickens and comes to a simmer, about 5 minutes, stirring often. Crumble bacon into mixture.
• 4. Evenly spread potatoes in prepared dish. Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture. Sprinkle with the remaining ¼ cup of cheese. Bake 40-50 minutes, until potatoes are tender. Sprinkle with remaining chives before cutting into squares.

Steps:

• Preheat oven to 350°.
• Combine turkey gravy, 1/2 cup cheese, onions, pepper, potatoes, and sour cream. Spoon into a shallow 1-quart casserole coated with cooking spray.
• Bake at 350° for 35 minutes. Sprinkle with 1/4 cup cheese and bacon. Bake an additional 5 minutes or until the cheese melts.

Steps:

• Heat oven to 375ºF.
• Whisk first 4 ingredients in large bowl until blended.
• Add potatoes, cheese and bacon; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray. Mix cracker crumbs and butter; sprinkle over potato mixture.
• Bake 40 to 45 min. or until heated through.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy but not fully browned, 6 to 8 minutes. Drain bacon slices on paper towels.
• Slice biscuits lengthwise and place on the bottom of the baking dish, sealing the dough to cover the bottom completely. Top with hash brown patties. Layer bacon over the hash browns.
• Whisk eggs and milk together, then pour over the casserole. Top with Cheddar cheese.
• Bake in the preheated oven until top is bubbling and bacon is crispy, 30 to 35 minutes. Let cool for 10 minutes before serving.

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
• Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 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:

• Set aside 1/4 cup bacon for topping. In a large bowl, combine the hash browns, mayonnaise, cheese sauce and remaining bacon. , Transfer to a greased 11x7-in. baking dish. Sprinkle with the reserved bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.