Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

Enjoy everything you love about breakfast in one Bacon, Egg, and Hash Brown Casserole.

Bacon, Egg, and Hash Brown Casserole
 
Makes 6 to 8 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 3 cups thawed frozen diced potatoes with peppers and onions
  • 1 teaspoon garlic salt, divided
  • 6 slices thick-cut bacon, chopped and cooked
  • 1 (6-ounce) bag fresh baby spinach
  • 2 tablespoons water
  • 1 cup seasoned croutons
  • 2 tablespoons unsalted butter
  • 10 large eggs, divided
  • ½ cup plus 2 tablespoons heavy whipping cream, divided
  • ¼ teaspoon ground black pepper
  • 1¼ cups shredded Colby cheese, divided
  • ½ cup sour cream
Instructions
  1. Preheat oven to 450°. Place a 10-inch cast-iron skillet in oven to preheat for 10 minutes.
  2. Carefully remove hot skillet, and add oil, swirling to coat skillet.
  3. Add potatoes, and sprinkle with ¼ teaspoon garlic salt.
  4. Bake for 15 minutes, stirring halfway through. Remove from oven, and sprinkle with bacon. Reduce oven temperature to 350°.
  5. Meanwhile, in a medium microwave-safe bowl, combine spinach and 2 tablespoons water. Cover tightly with plastic wrap; microwave on high for 1 minute. Drain and squeeze spinach dry. Sprinkle spinach and croutons onto bacon in skillet.
  6. In a large nonstick skillet, melt butter over medium-low heat. In a large bowl, whisk together 8 eggs, 2 tablespoons cream, ¼ teaspoon garlic salt, and pepper. Add eggs to skillet; cook, gently stirring and scraping bottom and sides of skillet with a rubber spatula, just until large soft curds form (do not overcook). Spread cooked eggs onto spinach and croutons.
  7. In a large bowl, whisk together 1 cup cheese, sour cream, remaining 2 eggs, remaining ½ cup cream, and remaining ½ teaspoon garlic salt. Pour cheese mixture onto cooked eggs. Sprinkle with remaining ¼ cup cheese.
  8. Bake until center is set, 20 to 25 minutes. Let stand for 10 minutes before serving.

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