Time 1h45m Number Of Ingredients 12 Steps:
Pre-heat the oven to 180ºC. Toss the potatoes with olive oil and salt and transfer to a baking sheet. Allow to bake until crisp and golden (approximately 30 minutes) then remove from the oven. In the meantime, fry the onion and bacon until the bacon is crisp. Add the garlic and cook for another 20 seconds then remove from the heat. Place the potatoes, bacon and onion mixture and half of the cheese into a casserole dish. Whisk the eggs, milk, cream and seasoning together and pour over the potatoes and bacon. Top with the remaining cheese and place in the oven. Allow to bake for 30-40 minutes until golden brown and cooked through. Remove from the oven, allow to rest for 5-10 minutes then slice and serve.
Time 9h30m Yield 6 Number Of Ingredients 7 Steps:
Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish. Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight. Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.
Time 1h15m Yield Makes 12 servings Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40 to 50 minutes or until center is set and top is golden brown.
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 50m Yield 10-12 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 375°F Grease 9x9 square pan. Mix apple chunks and brown sugar and spread in bottom of baking dish. Stir baking mix, milk and eggs until blended and pour over apples. Sprinkle with cheese and bacon. Bake uncovered 30 - 35 minutes or until knife inserted into center comes out clean.
Time 1h5m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.
Time 1h5m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
Spray a 9x13 inch casserole dish with nonstick spray or grease with butter. Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over cheese. Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika. Pour over the bacon and cheese. Cover and refrigerate overnight. Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned. Let stand for 5 minutes before cutting and serving.
Time 1h15m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish. Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.
More about “cheesy bacon breakfast casserole recipes”
Time 55m Yield 6 servings Number Of Ingredients 8 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.
