Lake Country Breakfast Casserole
We live right by Old Hickory Lake, in the middle of what I call Lake Country. I really wanted to capture the feeling of going to Grandma’s house in the country with a breakfast casserole. Casseroles have rarely been my thing. Breakfast is rarely my thing. However, I tried to think about the feeling of home and a breakfast food that reminds of happiness. A good hashbrown casserole is one of those things. Outside of Mom’s cooking, and the Downtown Diner in Henderson, KY it has to be hashbrown casserole that fills my happy breakfast needs. So, what if we made that a full meal? Add some smoky bacon and some eggs on top and we are in the happy zone. This recipe calls for Tucker’s Jalapeno Salt.
Ingredients
- 2 LBS Frozen Shredded Potatoes
- 16 Oz Sour Cream
- 2 Sticks Butter Melted
- 1 10.5 Oz Can Cream of Mushroom
- 1/2 Sweet Onion
- 5-6 Slices Thick Cut Smoky Bacon
- 8 Large Eggs
- 2 Cups Shredded Mild Cheddar Cheese
- Tucker’s Jalapeno Salt
Instructions
- Preheat oven to 350 degrees and set potatoes out to defrost.
- Cook Bacon however you see fit.
- Small dice 1/2 of a large sweet onion. Cut bacon into 1/2 inch pieces.
- Melt Butter over low heat.
- In a large mixing bowl, combine potatoes, cream of mushroom, sour cream, melted butter, onion, bacon, Tucker’s jalapeño salt, and 1 1/2 cups of shredded cheese. Fold mixture until thoroughly combined.
- Transfer mixture to an uncreased 9×13 casserole dish and top with remaining shredded cheese. Bake at 350 for 35-45 minutes.
- Remove casserole from oven and make 8 equally space indentions in the top of the casserole with a large serving spoon. Fill indentions with whole eggs and bake for another 15 to 20 minutes or until egg whites have solidified.
- Remove casserole from oven and allow to rest for 10-15 minutes. Garnish with fresh cracked pepper, sliced green onion and chopped parsley. Enjoy.
Leave a Reply