I am a huge fan of casseroles, whether they be for breakfast or for supper, a casserole just reminds me of home. My Mama made some of the best casseroles growing up and I have learned to make many of them over the years. Some, just so I can pass the recipes down to my daughter and then my Granddaughters. This casserole I am sharing with y’all is one of my favorites and it can be made for breakfast or supper, although we usually eat it for breakfast. Even those that do not care for broccoli enjoy this casserole.
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Bacon and Broccoli Hash Brown Casserole
8 strips of bacon, chopped
1 C. deli ham, chopped
1 med. onion, chopped
4 C. frozen shredded hash browns (no need to thaw)
12 oz. bag frozen broccoli cuts (I use a bag of steamable)
1 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt
8 oz. shredded extra sharp cheddar cheese
6 large eggs
1/2 C. whipping cream
Place the chopped bacon in a skillet and cook until it is crisp, remove from the skillet and drain on a paper towel, drain off all but 1 T. of the bacon grease. Add the onion and frozen hash browns to the skillet and cook for 4-5 minutes over med. high heat until tender. Meanwhile, steam the broccoli for 4 minutes to soften, set aside. In a mixing bowl, add the ham and cooked bacon. Once the hash browns are tender, add them to the bowl. Stir in the steamed broccoli and seasonings. Combine well. In another bowl, whisk together the eggs and cream. Spoon half of the hash brown mixture into a 2.5 qt. baking dish and pour half of the egg mixture over it. Sprinkle half of the cheese over the top. Repeat with remaining hash brown mixture, eggs and cheese. Bake, uncovered, in a 375 degree oven for 45-50 minutes or until the center is set.