Bacon, Broccoli and Hashbrowns Breakfast Bake

Since we've been spending so much more time at home, I've been trying to be creative about weekend breakfasts. During the week, everyone is on their own for breakfast, and actually our teens usually go right to lunch since they sleep in! But on the weekend I like to have breakfast (or let's be honest, lunch, but I call it brunch to be more fancy) together.

Waffles, french toast and pancakes are the usual standbys, but I made this casserole last weekend and it was a huge hit. I simply adjusted my recipe for Sausage and Potato Breakfast Casserole, and voila, another great version!

It also is so hearty that we had half leftover, so it became supper later in the week. Score!

It's easy peasy, too - just layer hash browns with bacon, broccoli and cheese and pour a seasoned egg mixture over the top. While it bakes, you can make a fruit salad or whatever else you would like to serve. I had a danish in the freezer from Easter (recipe coming soon) and made donuts when I served this for supper. However you serve it, I hope it's a new favorite in your house like it was in ours.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.


Bacon, Broccoli and Hashbrowns Breakfast Bake

8 - 10 ounces bacon
10 ounce package frozen broccoli florets, thawed but not steamed or cooked
1 (30-32oz) bag frozen shredded hashbrowns
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup shredded Swiss cheese
8 eggs
2 cups milk

Cut bacon into small bite sized pieces. (I do this with a kitchen shears holding the bacon over the skillet and just snipping away.) In a large skillet, cook bacon over medium heat until nearly crisp. Remove with a slotted spatula and then drain all but 1 Tbsp. fat. Return skillet to the heat and add hash browns to skillet. Cook until lightly browned.

Place hash browns in bottom of lightly greased 9x13 inch pan. Top with bacon and broccoli (if there are large pieces of frozen broccoli, cut them up smaller first!) and then cover with the cheese.

Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.

Bake at 350 for 35-40 minutes. Let stand for 5 minutes before serving. Serves 8-10.

(If you want to make this ahead of time, after adding the egg mixture, cover and refrigerate. Add ten minutes to the baking time.)