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Test Kitchen Approved

Farmer's Breakfast Casserole

BaconStove-TopEgg

Time: 30 minutes

Yield: 8 servings

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About

Rise and shine! There's lots of work to do, but first we head to the kitchen for some Farmer's Breakfast Casserole! The longer the check list, the heartier the breakfast, so this delicious stack of crispy hash browns, salty bacon, filling eggs, and melty cheese is just what we need. It's the perfect fuel to get you through the day and brings that rustic, comfy feeling that'll get things started off on the right foot! Busy days always call for Farmer's Breakfast Casserole!

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Ingredients

  • 3/4 pound strips bacon, finely chopped
  • 1 medium onion, chopped
  • 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
  • 8 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cheddar cheese, shredded

Directions

Step 1 -In a large skillet over medium heat, add the bacon pieces and the onions and cook until the bacon is crisp.

Step 2 -Reserve 1/4 cup of the drippings in the skillet and drain the rest.

Step 3 -Stir the hash browns into the bacon mixture and cook, undisturbed, until the bottom of the potatoes are golden-brown, about 10 minutes.

Step 4 -Flip the hash browns and use the back of a spoon to make 8 evenly spaced wells in the hash brown mixture.

Step 5 -Break 1 of the eggs into each of the wells, then evenly sprinkle them with the salt and the pepper.

Step 6 -Cover the skillet and cook the hash brown mixture on low heat until the eggs are set and the hash browns are tender, about 10 minutes.

Step 7 -Evenly sprinkle the hash brown mixture with the cheese.

Step 8 -Transfer the skillet from the heat and let the hash brown casserole rest until the cheese is melted.

Step 9 -Serve.

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