EGG BACON POTATO CHEESE CASSEROLE RECIPES

Name: Bacon, Egg and Cheese Breakfast Casserole
Total time: 55 min
Yield: 6 servings
Ingredients: 1/2 pound thick-cut bacon, cut into 1-inch pieces; 1/4 cup olive oil; 1 1/2 pounds russet or Yukon Gold potatoes, unpeeled, sliced 1/4-inch thick or cut into 1/2-inch pieces; 1 large yellow onion, thinly sliced into rings; Kosher salt and freshly ground pepper; 10 large eggs; 6 ounces shredded sharp Cheddar or Monterey Jack; Hot sauce (optional)u00A0

BACON, EGG AND CHEESE BREAKFAST CASSEROLE - NYT COOKING

Bacon, Egg and Cheese Breakfast Casserole - NYT Cooking image

Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce. Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish. The great news is that it’s as delicious (if not more so) the next day, rewarmed or not. If you like, you can bake the casserole the night before and refrigerate, covered, when cool. To reheat, cover with foil and place in a 325-degree oven until warmed through, 25 to 30 minutes.

Provided by Alison Roman

Total Time 55 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 pound thick-cut bacon, cut into 1-inch pieces
1/4 cup olive oil
1 1/2 pounds russet or Yukon Gold potatoes, unpeeled, sliced 1/4-inch thick or cut into 1/2-inch pieces
1 large yellow onion, thinly sliced into rings
Kosher salt and freshly ground pepper
10 large eggs
6 ounces shredded sharp Cheddar or Monterey Jack
Hot sauce (optional)

Steps:

Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind.
Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly.
In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1 1/2- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes.
Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.

Nutrition Facts : @context http//schema.org, Calories 572, UnsaturatedFatContent 24 grams, CarbohydrateContent 24 grams, FatContent 42 grams, FiberContent 3 grams, ProteinContent 25 grams, SaturatedFatContent 14 grams, SodiumContent 692 milligrams, SugarContent 3 grams, TransFatContent 0 grams

SLOW-COOKER BACON, EGG AND CHEESE CASSEROLE RECIPE ...

Slow-Cooker Bacon, Egg and Cheese Casserole Recipe ... image

For a delicious egg bake that serves a hungry crowd, this slow-cooker casserole fits the bill. Thick-cut bacon, creamy eggs and melty cheese make this brunch-friendly dish both flavorful and filling. Serve with a side of fresh fruit and dig in!

Provided by Pillsbury Kitchens

Total Time 5 hours 25 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

Ingredients

2 cans (11 oz) refrigerated Pillsbury™ Original French Bread, baked according to package directions
12 eggs
1 pint (2 cups) half-and-half
2 cups shredded Cheddar cheese (8 oz)
1 lb thick-sliced bacon, cooked, coarsely crumbled
1 medium green bell pepper, coarsely chopped (1 cup)
Chopped fresh parsley, if desired

Steps:

Cut bread into 1/2-inch cubes. Line side of 4- to 5-quart slow cooker with foil folded into thirds; spray foil with cooking spray.
In large bowl, beat eggs and half-and-half with whisk. Stir in 1 1/4 cups of the cheese, the bacon and bell pepper. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
Cover; cook on Low heat setting 4 to 5 hours (or High heat setting 2 to 3 hours) or until set and temperature in center is 160°F. Sprinkle remaining 3/4 cup cheese and the parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Nutrition Facts : Calories 580 , CarbohydrateContent 41 g, CholesterolContent 350 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 30 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1010 mg, SugarContent 5 g, TransFatContent 1/2 g

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