How pretty are these Individual Bacon-Hash Browns and Egg Casseroles!? While it’s common to find hash browns, bacon and eggs on the same plate, it’s much more fun to present all three in the form of an elegant casserole for one. 
You could have hash browns, bacon and eggs — each one a couple inches apart form the other on a somewhat sparse looking plate.
You could . . . but what if . . . . ?
What if you fancied up this traditional breakfast combination, and put them neatly together in a cute little ramekin? Hence, Individual Bacon-Hash Browns and Egg Casseroles!
I’ll tell you exactly what . . . you’d experience the deliciousness of each flavor and texture all in one scrumptious bite!
This sort of presentation is always fun, and elegant!
It’s an individual, comforting, one-pot meal.
When to serve Individual Bacon-Hash Browns and Egg Casseroles
- Frankly, I’d happily gobble one of these up any season, and day — but, they are rather special, so it might be nice to serve them on a special occasion.
- I think brunch is always a special occasion — after all, it’s a late morning event, and it’s almost always a relaxed, unhurried meal. My life is so busy these days, that I definitely find that special!
- These Hash Browns and Egg Casseroles would be lovely for Mother’s Day and Easter.
This recipe also includes jalapeño which, when blended with onion and breadcrumbs, is a treat in and of itself. And I love the touch of the micro greens to brighten the dish.
Of course, you could also make this is one large baking dish — not quite as adorable, but just as delicious!
Are you in? Bacon-Hash Browns, come on!
It would be lovely to serve it with a plate of Spiced Granola Breakfast Cookies and Iced Mocha Smoothies!
Who will be your lucky guests that you invite to brunch this weekend?
Enjoy!
How pretty are these Individual Bacon-Hash Browns and Egg Casseroles!? While it's common to find hash browns, bacon and eggs on the same plate, it's much more fun to present all three in the form of an elegant casserole for one.
- 4 strips applewood smoked bacon
- 2 cups Idaho Russet Potatoes (approximately 1 1/2 pounds), peeled and grated
- 1/2 cup yellow onion, grated or finely chopped
- 2 teaspoons garlic, minced
- 2-1/2 tablespoons jalapeño pepper, washed and dried, seeds removed, finely chopped
- 1/2 cup fresh breadcrumbs
- olive oil for the pan if necessary
- 3/4 teaspoon salt
- freshly ground black pepper
- 4 large eggs
- a small handful of micro greens for garnish, washed and dried
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Place a paper towel over a large plate and set aside.
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Add the bacon to a large sauté pan over medium heat. Cook until the bacon is golden brown and crispy, about 4 minutes per side. Remove the bacon -- but not the bacon grease -- from the pan, and set it aside to drain on the towel-lined plate.
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Use a food processor fitted with the grater attachment -- or a hand held grater -- to grate the potato and onion. (The former is much easier!) Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes! Doing this will result in much crispier potatoes.
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Preheat the oven to 375 degrees F.
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Add the potatoes and onion, along with the garlic, jalapeño pepper, and bread crumbs to the pan with the bacon grease. Turn the heat to medium-high, and stirring from time to time, cook until everything is golden brown, about 10 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.)
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Add the salt and a few turns of pepper. Stir to blend.
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Place four (4 X 2-inch, round) ramekins on a baking sheet.
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Crumble the bacon and line the bottom of each ramekin with it (about 1 strip of crumbled bacon each).
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Then divide the potatoes evenly amongst them, on top of the bacon. Gently press down on the potatoes with the back of a spoon, to flatten them a bit.
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Crack an egg over each one and bake in the preheated 375 degree F oven just until the eggs are cooked, about 15 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)
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Let them cool on the baking sheet for about 10 minutes, then add a few micro-greens to the top and serve!
This is just gorgeous! I love the photo and definitely going to have to try the recipe. Wonder if you could make this ahead of time?
Thanks so much, Jenne! You can make it up to a day ahead, up to filling the ramekins with the potato mixture. When your getting ready to serve, about 25 minutes beforehand, add the eggs and bake. 🙂
This looks sooo good!!! I admit that I eat eggs and potatoes for lunch. One of my favorite combinations!!
Thanks, Laura! I love breakfast all day, too. 🙂
This looks so delicious and I just love your photos!
Rosie, thank you for the kind words! 🙂
Gorgeous breakfast – and I haven’t had any yet, even though it’s 10:35 am.
Thanks so much, Julia. Now go eat! 😉
Valentina Bella!
Love the breadcrumbs. What an awesome idea for a w/end breakfast.
Thank you, Colette! LOVE your comments, always. 🙂
Love the jalapeño pepper and garlic added for a compelling robust flavor. What a great way to begin the day!
Thank you, Deb! Yes, a great start to the day — w/ coffee, of course. 😉
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.
Diane, I’m so happy you liked this recipe! Doubling the bacon is brilliant. 🙂
Never seen a brown onion? They a Cal. thing?
Hey Gordon — no not a Cal thing. I usually say “brown” simply to mean your typical onion with brownish skin. 😀
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.
Hi Candy, I will send you an email. Thanks for connecting with me. 🙂