Bacon Hash Brown Casserole with Eggs can be served in individual ramekins for an elegant presentation or in one baking dish for a more casual meal. Cooking hash browns and eggs together is over-the-top delicious in any vessel! 
Eggs, bacon and potatoes are one of the most popular savory breakfast combinations.
What if we fancied up this traditional breakfast combination, and put them neatly together in a cute little ramekin? Or in a big casserole dish for sharing?
What's in this recipe?
- potatoes
- bacon
- eggs
- onion
- garlic
- jalapeño peppers
- breadcrumbs
- olive oil
- micro greens
- green onions
Cooking hash browns and eggs together is always a crowd pleaser. Add the bacon and watch out!
Large Casserole vs. Individual Portions
- Presented in a large casserole dish, this is perfect for a casual brunch. It's fairly quick and easy to put together.
- Bacon Hash Brown Casserole with Eggs is so fun and pretty in individual ramekins. I would serve it this way if time is not limited and for a fancier gathering.
When to Serve it
- Frankly, I'd happily gobble my Bacon Hash Brown Casserole up any season, and day -- but, it's rather special, so it might be nice to serve it on a special occasion. I think it would be perfect for Easter and Mother's Day.
- Brunch is always a special occasion -- after all, it's a late morning event, and it's almost always a relaxed, unhurried meal. I definitely find that special.
- This is also one of my all time favorite things to serve when I'm in the mood for "breakfast for dinner."
Can you use frozen Hash Browns?
Sure you can. This is a great way to save time if you need to. Be sure the frozen hash browns are completely thawed before using them.
Recipe Tips
- Be sure to "wring" out the the potatoes and onions after they're grated and before cooking them. They will become crispier with less moisture.
- The recipe calls for grating the onion. I really like the texture of grated onion in hash browns -- however, if it's easier for you, you can finely chop them. It will still be delicious, I promise. 🙂
- Jalapeño peppers can vary in heat, so it's a good idea to taste a tiny bit before using it. You can use more or less of it, depending on the level of heat you like. I find that when the seeds are removed, they're usually on the mild side.
- Gluten-free? Simply use gluten-free breadcrumbs.
- Vegetarian? Omit the bacon, and add finely chopped red pepper or zucchini.
Are you in? A Bacon Hash Brown Casserole with Eggs -- I mean c'mon, let's go for it.
More hash brown recipes:
Bacon Hash Brown Casserole with Eggs
Bacon Hash Brown Casserole with Eggs can be served in individual ramekins for an elegant presentation or in one baking dish for a more casual meal. It's delicious in any vessel!
Ingredients
- 8 strips applewood smoked bacon
- 4 cups peeled and grated Russet Potatoes (approximately 2 pounds)
- 1 cup grated yellow onion
- 1 cup fresh breadcrumbs
- about ¼ cup jalapeño pepper, washed and dried, seeds removed, finely chopped
- 1 tablespoon garlic, minced
- olive oil for the pan, if necessary
- 1¼ teaspoon salt
- freshly ground black pepper
- 6 large eggs
- small handful of micro greens or finely chopped green onions for garnish, washed and dried (optional)
Instructions
- Cook the bacon. Place a paper towel over a large plate and set aside. Add the bacon to a large sauté pan over medium heat. Cook until it's crispy, about 5 minutes per side. Remove the bacon -- but leave the bacon grease -- from the pan, and set it aside to drain on the towel-lined plate.
- Prep potatoes and onion. Use a food processor fitted with the grater attachment to grate the potato and onion. Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Do this before measuring the amount you need. Potatoes and onions have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring" them out. Doing this will result in much crispier potatoes.
- Preheat the oven to 375°F.
- Make hash browns. Add the potatoes and onion, along with the breadcrumbs, jalapeño pepper and garlic to the pan with the bacon grease. Drizzle with the olive oil and turn the heat to medium-high. Stirring often, sauté until everything is golden brown, about 15 to 20 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.) Roughly chop or crumble the bacon. Add it to the pan and mix. Then add the salt and a few turns of pepper. Stir to blend.
- Assemble. Place six (4 x 2-inch, round) ramekins or a 9 x 13 x 2-inch baking dish on a sheet pan. Then divide the potato-bacon mixture evenly among the ramekins, or add all of it to the baking dish. Gently press down on the potatoes with the back of a spoon.Make a small depression in the potatoes with the back of the spoon, and crack an egg in each one in the ramekins, or evenly space them over the potatoes in the baking dish.
- Bake. Bake in the preheated 375°F oven just until the eggs are cooked, about 15 to 20 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)
- Cool and serve. Whether in the ramekins or baking dish, let it cool for about 10 minutes. Then add a few micro-greens or finely chopped green onion to the top and serve!
NOTES
Calorie count is only an estimate.
NUTRITION
Calories: 302kcal
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.
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Laura @ Family Spice
This looks sooo good!!! I admit that I eat eggs and potatoes for lunch. One of my favorite combinations!!
valentina
Thanks, Laura! I love breakfast all day, too. 🙂
Jenne
This is just gorgeous! I love the photos and definitely going to have to try the recipe. Wonder if you could make this ahead of time?
valentina
Thanks so much, Jenne! You can make it up to a day ahead, up to filling the ramekins or baking dish with the potato mixture. When your getting ready to serve, about 25 minutes beforehand, add the eggs and bake. 🙂
Rosie @ Blueberry Kitchen
This looks so delicious and I just love your photos!
valentina
Rosie, thank you for the kind words! 🙂
Julia | JuliasAlbum.com
Gorgeous breakfast - and I haven't had any yet, even though it's 10:35 am.
valentina
Thanks so much, Julia. Now go eat! 😉
Colette @ JFF!
Valentina Bella!
Love the breadcrumbs. What an awesome idea for a w/end breakfast.
valentina
Thank you, Colette! LOVE your comments, always. 🙂
Deb
Love the jalapeño pepper and garlic added for a compelling robust flavor. What a great way to begin the day!
valentina
Thank you, Deb! Yes, a great start to the day -- w/ coffee, of course. 😉
Diane
Made this tonight for dinner with frozen hash browns. It was awesome! I doubled the amount of bacon and it was heavenly. Not spicy at all (I thought it would be with jalapenos). Thx for sharing.
valentina
Diane, I'm so happy you liked this recipe! Doubling the bacon is brilliant. 🙂
Candy Austin
Hello, Iam contacting you because I am a certified organic microgreen grower for CSA and local chefs. I would like to obtain permission use your beautiful photos for giving our public ideas of what to do with microgreens. Of course we would include a link to direct them to 'Cooking on Weekends' for the recipes. Please let me know if you are willing.
valentina
Hi Candy, I will send you an email. Thanks for connecting with me. 🙂
angiesrecipes
This looks so GOOD! I love mine with lots of bacon bits, please :-))
valentina
🙂 Thanks, Angie! ~Valentina
2pots2cook
Oh boy, prefer casual than elegant :-)That way I could eat more then measured for one !!! LOL. Thank you dear and be safe !
valentina
Ha! Love that, Davorka. Thanks for visiting. 🙂 ~Valentina
Marissa
This is our kind of weekend breakfast! Love the option for individual or family style!
valentina
Thanks, Marissa! 🙂 ~Valentina
Chef Mimi
This is wonderful! I wish I had eggs! I can’t get tp, eggs, sour cream, or gourmet cheeses. Crazy times!
valentina
Crazy times, indeed. Hope you're well and thanks for visiting! 🙂 ~Valentina
Liz
My husband would be on Cloud 9 to wake up to this on Sunday morning!! So yummy!!
valentina
Yay! Thanks so much, Liz. 🙂 ~Valentina
Ron
Breakfast for any meal is fine with me. Great idea and one I must try soon. Me, I'd go for the casserole version as that would let me sneak the last bite when cleaning the kitchen.
valentina
Thank you, Rob. And that's an excellent reason to go for the casserole. 🙂 ~Valentina
David Scott Allen
We love egg dishes for dinner - and I could make this using my home-cured pancetta! It is so beautiful in the ramekins, too, especially with the micro greens as garnish! Hope you are all staying safe and well! ❤️
valentina
David, this would be perfect with your home-cured pancetta. Which I had it at my house! 😉 ~Valentina
priya
Looks delish Valentina. Easy meals are what we need these days.
valentina
I agree. Thank you, Priya. 🙂 ~Valentina
Jeff the Chef
I love these kinds of breakfasts! And I'm the kind of guy who loves breakfast for dinner, so this is super effective for me!
valentina
Happy to help, Jeff. 😉 Thanks! ~Valentina
David @ Spiced
Oh man, I love breakfast food! I would be all in on these hash browns...and that egg on top. Delicious! In fact, this would make for a great breakfast-for-dinner. And now I'm craving that! 🙂
valentina
Thanks, David! Doesn't get much better than breakfast for dinner. In my humble opinion, anyway. 😉 ~valentina
Dawn - Girl Heart Food
Popular combination for a reason! Love everything about this dish and I wouldn't just enjoy for breakfast! Heck, I'd have this for dinner and be quite happy! A little drizzle or so of hot sauce and I'm set! Happy weekend ahead, Valentina 🙂
valentina
Oh yes, a drizzle of hot sauce would be the "icing on the cake." Thank you, Dawn. 🙂 Valentina
Marissa
This is my kind of breakfast, Valentina! Perfect timing for Mother's Day weekend!
valentina
Thanks, Marissa! Hope you're having a lovely weekend.