This is a print preview of "Breakfast Bacon and Egg Casserole" recipe.

Breakfast Bacon and Egg Casserole Recipe
by myra byanka

Breakfast Bacon and Egg Casserole

Adapted from Betty Crocker's "Impossible Pie" from the 70s.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Wine and Drink Pairings: biscuits and gravy

Ingredients

  • 8 strips bacon, chopped, cooked, fat reserved
  • 1 1/2 cups frozen hash browns, Potatoes O'Brian type
  • 2 scallons, chopped
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup AP flour
  • 1 tbs. butter
  • 1/2 cup grated Parmesan cheese or other cheese of choice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Directions

  1. Heat oven to 425 F.
  2. Beat the eggs, milk, salt, and pepper in a bowl.
  3. Add the flour and combine (mixture should be lumpy).
  4. Cook the bacon, add it to egg mix.
  5. Cook the scallions in the bacon fat, remove.
  6. Add 2 tbs. butter and the potatoes.
  7. Cook over medium high heat until the potatoes are golden brown.
  8. Mix all the ingredients together in the bowl and pour into a 9x9 pan or a 2 qt. baking dish.
  9. Cook until puffed and golden, about 30 minutes.