Bacon, Egg, and Hash Brown Casserole
Makes 6 to 8 servings
  • 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
  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.
Recipe by Paula Deen Magazine at