Bacon, Potato, and Egg Casserole

This hearty egg breakfast casserole is full of bacon, hashbrown potatoes, red bell peppers [my fave!], and cheese. It’s sure to please!

Bacon, Potato, and Egg Casserole - a delicious, hearty breakfast that is sure to please!

Weekends call for a delicious breakfast, do they not? While I’m a pancake-girl through and through, sometimes I don’t want to stand at the stove flipping pancakes for 30 minutes. Okay, it’s not always 30 minutes but sometimes it sure feels like it, especially when your family or friends are eating pancake after pancake while all you’ve had are the scraps. Haha, you laugh, but it’s true! 🙂 So what do you do to avoid that situation? Make a casserole, of course!

Bacon, Potato, and Egg Casserole - a delicious, hearty breakfast that is sure to please!

This breakfast casserole was part of my recent foray into eating up the food in my kitchen freezer so that I could move things out of the garage freezer in preparation for my freezer-cooking-before-baby extravaganza. Thank you, leftover half-pound of bacon! Thank YOU, half-bag of shredded hashbrowns! I know the bacon was recent, but those hashbrowns? Who knows! The freezer can be a sc-sc-sc-scaryyyy place. But the good news is, this casserole isn’t anything scary at all! It has all your favorite breakfast components packaged into one tasty treat. Since Ben and I can’t eat an entire pan of this goodness in one go, we parceled it out for breakfast all week long, making mornings a little easier. 🙂 I know this will become part of our regular rotation because it was mighty delicious and has endless substitution possibilities. Enjoy, and happy weekend!

one year ago: Curried Chicken Salad
two years ago: Coconut Curry Popcorn
three years ago: Dark Chocolate Crumb Bars
four years ago: Bread Machine Cinnamon Rolls with Maple Icing
five years ago: Chicken Pot Pie

Bacon, Potato, and Egg Casserole

  • Servings: 12
  • Time: 60 minutes
  • Print

from Taste of Home

Ingredients:

  • 1/2 pound bacon
  • 1 large red bell pepper, diced
  • 2 cloves garlic, minced
  • 12 eggs, lightly beaten
  • 1 cup milk
  • 1/2 teaspoon pepper
  • 2 teaspoons chopped fresh dill [or 1/2 teaspoon dried]
  • 1 tablespoon chopped fresh basil [or 1 teaspoon dried]
  • 16 ounces frozen shredded hash brown potatoes, thawed
  • 4 ounces cheddar cheese, shredded

Directions:

Grease a 9×13 inch baking pan with cooking spray. Preheat the oven to 350 degrees F.

Cook bacon on a skillet until crisp, then set aside on paper towels to cool. When cooled, chop into bite size pieces. Drain off most of the grease from the skillet, reserving about 2 tablespoons.

Add bell pepper and garlic to the skillet and cook until just beginning to soften, about 4-5 minutes. Remove from heat and allow to cool slightly.

Meanwhile, whisk together eggs, milk, pepper, dill, and basil. Add cooled bacon and peppers, stirring gently to combine. Fold in hash browns and cheese.

Pour into prepared pan, then bake for about 40-45 minutes or until set in the middle. Enjoy!

Casserole reheats well throughout the week, and individual servings freeze well too.

 

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Tangy Sweet Potato Hash #FreshTastyValentines

This sweet potato hash combines pretty much all my favorite things… sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! 

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

I love recipes that work for breakfast, lunch, and dinner. Hashes are one of those classic recipes that can work for any meal, especially when you throw a fried egg on top. I used to make these meals almost every week pre-pregnancy. If it wasn’t a sweet/regular potato hash, it was arugula salad with fried potatoes and a fried egg… or fried rice with a fried egg… or a fried egg sandwich… or… you get the picture, huh? These days, I eat fried eggs oh-so-rarely. I have really tried to not be paranoid about the dietary restrictions with pregnancy [I’ll admit to licking the bowl when baking, and over Thanksgiving I accidentally ate a cobb salad with cold deli meat on it without thinking] but I don’t want to take too many unnecessary risks. I’m too much of a rule follower for that! Not to mention how devastated I would be if something I chose to ate hurt the baby. I know you can’t prevent everything [listeria in peanut butter or salad, anyone?] but I can prevent eating too many fried eggs. I think. 🙂

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

So that being said, you know that if I chose to eat a fried egg [yes, singular… before baby it was two 😦 tear!] it’s gotta be for a good reason. And this sweet potato hash is a GREAT reason! It’s pretty much the best hash I’ve ever tried. [Umm, sorry if that sounds weird.] Sometimes hashes can get a little too mushy, but this one doesn’t because I had the *genius* idea to a) roast the sweet potatoes instead of cooking them in the pan, b) layer them with the black bean and red pepper mixture, and c) top it all with bacon and the said fried egg. #mmmm

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

If that’s not genius, then I don’t know what is! Oh wait, yes I do. 🙂 In the summertime, part of what makes a sweet potato hash so darn good is that you can put half of your herb garden in as seasonings. Well, we are dead in the middle of winter here so I used the next best thing: Gourmet Garden Lightly Dried Herbs and Spices! They’re one of our lovely sponsors for #FreshTastyValentines, and to spice up [ha] this dish, I used cilantro, ginger, and chili. So good! I also added some fresh grapefruit zest [love that lately!] for some zing.

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

That zing was intensified with the special sauce that took this already great hash out of the park! Not Ketchup is ANOTHER one of our amazing sponsors for this fun blogging event, and I have to admit that I was a wee bit skeptical of the Tangerine Hatch Chile sauce they sent my way. Until I opened up the bottle and tried a wee bit with a roasted sweet potato. Then I was in tangerine spice heaven! Unlike how it sounds, this sauce is NOT spicy, but is the best blend of sweet and savory tang. I thought about stirring the sauce into the hash from the get go, but the aforementioned soggy, mushy sweet potato hash I was trying to avoid nixed that idea. Instead, I drizzled a hearty helping over the hash after the egg had been broken, and OH MAN was it good! Out of all of the Not Ketchup flavors I’ve tried, this one is by far my favorite… and I love that it has no added sugar; it’s only sweetened with real fruit [tangerine, apples, dates]. It is so delicious! Hope you give it a try–with or without my sweet potato hash. 🙂

one year ago: Spiced Fig Turkey Mini Meatloaf
two years ago: Sweet Potato Pork Quesadillas
three years ago: Chewy Peanut Butter Brownies
four years ago: Caramel S’more Cups
five years ago: Bacon-Wrapped Feta & Almond Stuffed Dates

Tangy Sweet Potato Hash

  • Servings: 3-4
  • Time: 60 minutes
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Ingredients:

Directions:

Preheat oven to 425 degrees F. Toss sweet potatoes with olive oil, cumin, garlic powder, and freshly ground black pepper. Spread in an even layer on a large rimmed baking sheet, then roast for 20-25 minutes, or until tender. Flip after 10 minutes for even cooking.

Meanwhile, fry the bacon in a large skillet until crisp. Drain almost all the grease from the skillet, then add diced onion and chopped red bell pepper and saute for 5-7 minutes over medium heat until tender. Stir in black beans, cilantro, ginger, chili, and grapefruit zest. Reduce heat to low, and heat through, stirring occasionally, for about 3 minutes. Season with black pepper.

At this time, prepare 2 eggs per person as desired–fried or poached would be best. Also, chop bacon into bite size pieces.

When ready to serve, place a layer of sweet potatoes on a large plate or shallow bowl. Top with a layer of black bean/veggie mixture, a piece of chopped bacon, and two eggs. Serve with Tangerine Hatch Chile Not Ketchup for dipping!

Be sure to enter our #giveaway here! And check out the other awesome recipes that our #FreshTastyValentines blogging crew have come up with at the link below. 🙂

Find Not Ketchup

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here

Find Gourmet Garden

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here
Disclosure: I received complimentary sauce from Not Ketchup and herbs & spices from Gourmet Gardens for my participation in #FreshTastyValentines. However, I was not required to write a positive review and I was not otherwise compensated for this post. The thoughts expressed above are entirely my own. Thanks to Not Ketchup and Gourmet Gardens for their sponsorship of this event!

SRC: Mini Egg Quiches

These adorable mini egg quiches are easy to make and full of great flavor! 

Mini Egg Quiches | thepajamachef.com

This month for SRC I was assigned to the fun blog, Living the Gourmet. This blog was started by Catherine in order to pass recipes down to her children. Aww! Her daughter, Tammy, contributes recipes and son Michael does reviews and interviews for the blog. It’s truly a family affair! When I was looking through the archives, I found several tempting choices, including Feta and Jalapeno Corn Muffins, French Apple Tart, and these Mini Egg Quiches! Obviously… quiche won. 🙂

Mini Egg Quiches | thepajamachef.com

These quiche are much easier to make than the traditional variety. The “crust” is merely sandwich bread. SO smart! And the filling is totally customizable, as all good egg/quiche dishes should be. Here I stuck with Catherine’s suggestions: Parmesan, sundried tomato, garlic, and herbs. I also threw in some spinach for good measure. Ben and I enjoyed these for a light dinner with smoothies, but I think they’d also be fantastic for brunch, breakfast, or even a snack. They’re portable, tasty, and cute! What more could you ask for? Enjoy!

Mini Egg Quiches

  • Servings: 10 mini quiches
  • Time: 35 minutes
  • Print

from Living the Gourmet

Ingredients:

  • 5-6 slices soft bread, edges trimmed [I used oatmeal bread]
  • 4 eggs
  • 1/4 cup sundried tomatoes, chopped [I used the dried ones from Trader Joe’s]
  • 1/4 cup spinach, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 1 clove garlic, minced
  • 2 scallions, diced
  • 1 teaspoon dried parsley [I used dill]
  • 1/2 teaspoon baking powder [I accidentally left this out and they were fine]
  • freshly ground black pepper

Directions:

Grease 10 wells of a muffin tin with cooking spray. Preheat oven to 350 degrees F.

Flatten bread with a rolling pin or your hands, then press it into the muffin wells, using about 1/2 of a slice for each. Bake the bread for 5-7 minutes, until just crisp. Remove from oven and let cool completely.

In a medium bowl, whisk eggs. Fold in tomatoes, spinach, Parmesan, sour cream, garlic, scallions, parsley, baking powder, and pepper.

Divide the egg batter between the muffin wells. Bake for 25-30 minutes until set.

To see what my other Secret Recipe Club pals made this month, check out the links below!

Freezer Breakfast Burritos

These make-ahead freezer breakfast burritos are the key to Ben’s heart! They’re full of potatoes, sausage, and cheesy eggs and taste great!

Freezer Breakfast Burritos | thepajamachef.com

Ben’s always excited when eggs go on sale because he knows that means it’s time for me to make another batch of freezer breakfast burritos for him! He absolutely loves these things, and I have to admit–I do too. 🙂 They’re great to keep in the freezer for busy mornings. Since Ben has started teaching, we’re on a slightly different [read: early] schedule. I love sending him off to work with a good breakfast, even though that sounds so 1950s housewife. 🙂 But what I don’t love is waking up at 5:20 to make him that breakfast. Enter freezer breakfast burritos! There when you need ’em!

Freezer Breakfast Burritos | thepajamachef.com

I have to admit that I’ve been making these burritos off and on for years. When we lived in Indiana, Ben worked 10 minutes from home and he’d often take his breakfast to work so he could use as much of his morning for other things, like sleeping in and working out. Now he usually eats them at home before I get up. Works for me either way!

Freezer Breakfast Burritos | thepajamachef.com

One of the greatest things about these burritos is that they are super customizable. I’ve made them with bacon instead of sausage, and occasionally I’ll sneak some veggies in there with the eggs like peppers, onion, or spinach. Spinach was not his fave addition to these burritos but I liked it! 🙂 I’ve even done a Mexican version, with black beans and salsa instead of sausage, and taco seasoning instead of fresh herbs. No matter how you make ’em, these are a great addition to your freezer. Ben’s even been known to take them for lunch occasionally.

Freezer Breakfast Burritos | thepajamachef.com

The recipe below reflects the amounts I usually use when making these burritos–1 egg per tortilla, 1/2 pound sausage and 1 cup cheese per 10 tortillas. Though you can buy large burrito-size tortillas, I make mine with fajita size tortillas because that’s a better serving size for us. I think there’s about 1/2 cup filling in each burrito but you could certainly adjust the recipe to make bigger burritos if you have more of an appetite. 🙂 These are a great breakfast alone, or can also be served with a piece of fruit or some yogurt. Enjoy!

one year ago: Strawberry Chocolate Chip Cookie Bars
two years ago: Asian Peanut Veggie Dip
three years ago: Avocado Egg Salad
four years ago: African Peanut Pineapple Stew

Freezer Breakfast Burritos

  • Servings: 10
  • Time: 30 minutes
  • Print

Ingredients:

  • 1/2 pound breakfast sausage
  • 1 cup potatoes, shredded [from 1 large or 2 small russet potatoes]
  • 10 eggs
  • 1/3 cup loosely packed chopped fresh herbs, of choice – parsley, cilantro, dill, oregano, etc. – I usually use a combination or about 1 tablespoon [total] dried herbs
  • freshly ground pepper, to taste
  • 10 flour tortillas – I usually use fajita size but burrito size would work too–you may just need more filling
  • 4-6 ounces shredded cheddar cheese
  • Sriracha sauce, optional

Directions:

In a skillet set over medium heat, brown sausage and discard almost all the grease. Return sausage to pan. Add potatoes and cook on low heat for 3-5 minutes, until translucent, then set aside.

Crack all the eggs in a medium bowl, then whisk in herbs and pepper. Add to another skillet set over medium-low heat, cooking until just set. It’s okay if the eggs are a little runnier than you might normally eat them since they will be cooked again in the microwave later.

Assemble the burritos by dividing the sausage and potato mixture between the tortillas, then topping with eggs and a little cheese. This should be about 1/2 cup filling per burrito. Drizzle some Sriracha over the cheese if desired, then roll burritos. Wrap in a piece of foil or Saran wrap, then place in a freezer safe gallon size ziptop bag. Freeze for up to 2 months, if they last that long! When ready to eat, remove wrapping and heat in a paper towel for 90 seconds-2 minutes. Eat immediately.

Earthy Frittata

This frittata combines earthy mushrooms, yellow squash, and oregano with sweet corn for a wonderful savory summer meal. The cheesy, crunchy topping will make you come back for seconds and thirds! 

Earthy Frittata | thepajamachef.com

I first fell in love with frittatas a few summers ago when we got a CSA through a vendor at our local farmer’s market. Man, I miss that farmer’s market so much. I just haven’t found one in Nashville that compares! :(But that’s alright, Nashville wins in plenty of other ways [read: BBQ. beautiful parks. our awesome church. our cats getting along. I could go on and on and on.]. Maybe someday I’ll find a farmer’s market I adore. But back to this frittata. It is gooooooood! And chock-ful of all your summer favorites, ready to eat hot or cold for breakfast, lunch, or dinner!

Earthy Frittata | thepajamachef.com

Though I still make this kale frittata more often than a certain husband of mine might like, I do try to branch out in my frittata-making. Aside from this pizza frittata, I think this one is the most different, simply  because of the crunchy topping. I usually finish off my frittatas with a sprinkling of cheese on top but now I know the secret for impressing Ben with a frittata: add cheese AND panko! Seriously! It sounds weird to add bread crumbs to an egg dish, but it works! It almost makes this healthy meal into a hearty comfort food casserole, and almost keeps him occupied enough not to notice the mushrooms [which aren’t his favorite thing ever]. I used shiitake mushrooms because Ben likes those more than traditional white mushrooms, but either can work.

Earthy Frittata | thepajamachef.com

The best thing with frittatas is that they are totally customizable, so feel free to play around with the mix-ins. Use zucchini instead of squash, or tomatoes instead of corn. Use another herb or a different type of cheese. But don’t forget about the topping… it’s what really makes this frittata stand out! Enjoy!

two years ago: Oatmeal Buttermilk Bread
three years ago: Pillow Cookies
four years ago: Tomato Pie

Earthy Frittata

  • Servings: 4
  • Time: 30 minutes active + 30 minutes for squash to rest
  • Print

Ingredients:

  • 1 medium yellow squash, thinly sliced
  • salt
  • 1 tablespoon butter
  • 4 ounces shiitake mushrooms, sliced [white mushrooms also would be fine]
  • kernels from one ear of corn
  • crushed red pepper
  • 8 eggs
  • 2-3 sprigs Greek oregano [or 1/2 teaspoon dried oregano]
  • 2 tablespoons water
  • 2 ounces Swiss cheese, grated
  • 1/4 cup Parmesan Herb Panko breadcrumbs [or add a little Italian seasoning and a dash of Parmesan to regular toasted breadcrumbs or Panko]

Directions:

Place sliced yellow squash in a large colander in the sink. Sprinkle with salt and let rest for 30 minutes to draw out excess moisture. Roll in a clean kitchen towel and gently press squash to dry and draw out moisture.

Preheat oven to 400 degrees.

Meanwhile, in a 10 inch oven proof skillet, melt butter over medium heat. When hot, add squash and mushrooms and cook 3-4 minutes until they begin to soften. Add corn and season with crushed red pepper and stir to combine. Cook another minute or so.

Whisk eggs, oregano, and water together, then pour into skillet, taking care to distribute vegetables evenly throughout egg mixture. Reduce heat to medium-low, cover, and cook for 10 minutes until eggs are starting to set.

Next, top frittata with cheese and breadcrumbs, then bake for 10-15 minutes or until eggs are fully set and cheese is melted. Let rest for 5 minutes before serving.