Breakfast

Cheesy Double The Bacon Breakfast Casserole

Two of my favorite culinary credos are: 1) breakfast food is delicious for any meal and 2) if bacon is good, then twice the bacon is better! This cheesy bacon breakfast casserole has two (2) pounds of hearty, delicious bacon.

I started by cooking the bacon. Everyone has a different method (by skillet or oven) for cooking perfectly crisp bacon. But my favorite is the microwave, especially for thick-cut bacon (which holds up well). It utilizes a lot of paper towels, but I find the cleanup so much easier. My microwave method for perfectly crisp bacon is pretty simple:

  • Put 10 paper towel sheets on a microwaveable plate, spread 6 to 8 bacon slices evenly on the paper towel.
  • Cover with 6 paper sheets and cook on HIGH in a microwave for 6 minutes to start. If needed, cook in additional :30 second intervals to get desired crispness.
  • Remove from microwave and set cooked bacon strips on another paper towel to cool. Throw away greasy paper towels. Repeat until all bacon is cooked.

The hardest part about this method is resisting the temptation to eat the bacon before you’re ready to serve.

I preheated my oven to 350F degrees. I greased a 9 x 13-inch baking pan generously with non-stick spray. Then I spread the hash browns evenly inside the pan. Sprinkle the hash browns with salt and pepper. Then I took the bacon and crumbled it as I spread it evenly over the hash browns.

can there ever be too much bacon?

In a large mixing bowl, I beat the eggs and milk until blended. I use a 1% milk but you can also use skim milk. I recommend a lower fat milk because of the fat content from the cheese.

Then stir in the Italian seasoning and minced onion. Pour the egg mixture over the hash browns. Layer the baby Swiss cheese slices for even coverage, and bake uncovered for 45 minutes or until fully set.

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This recipe makes 8 large servings, which also keeps well in the fridge. So far this week, I’ve had this bacony-good dish for breakfast, lunch and dinner. A bacon trifecta!

cheesy double the bacon breakfast casserole 2

Cheesy Double The Bacon Breakfast Casserole

Cook Time: 44 minutes

Yield: 8 servings

Cheesy Double The Bacon Breakfast Casserole

Ingredients

2 pounds thick-cut bacon, cooked and crumbled
20 ounces frozen shredded hash brown potatoes, thawed (I use Simply Potatoes® Shredded Hash Browns)
10 slices (about 7 ounces) baby Swiss cheese (I prefer Sargento® Deli-Style Sliced Baby Swiss Cheese)
12 large eggs
2 cups 1% milk
1 tablespoon Italian seasoning
1 tablespoon minced onion
1 teaspoon kosher salt
1 teaspoon ground black pepper

Instructions

Preheat your oven to 350F degrees. Generously spray a 13-inchx9-inch baking pan with non-stick spray.

In the prepared pan, spread the hash browns evenly. Sprinkle with salt and black pepper. Evenly layer the crumbled bacon.

In a large mixing bowl, beat the eggs and milk until blended. Stir in the Italian seasoning and minced onion. Pour over the hash brown mixture. Layer the baby Swiss cheese slices for even coverage.

Bake uncovered for 45 minutes or until fully set. Serve warm. Yields 8 servings.

http://bakedchicago.com/cheesy-double-bacon-breakfast-casserole/