As the mornings grow cooler, welcome the family to the breakfast table or impress the crowd at your next brunch with this inviting recipe from Eggland’s Best. Tomatoes, asparagus, and onions round out the flavors of the bacon and cheese, creating a wonderful egg casserole for all to enjoy.


12 slices bacon, cut into 1-inch pieces, crisply cooked
2 cups refrigerated hash browns
2 cups ½-inch pieces fresh asparagus spears
1 cup seeded, chopped plum (Roma) tomatoes (about 2 medium)
½ cup sliced green onions
2 cups shredded Cheddar cheese
½ teaspoon salt
¼ teaspoon dried thyme leaves
¼ teaspoon ground black pepper
1 cup Original Bisquick™ mix
2 cups milk
6 Eggland’s Best eggs (large)


Heat oven to 400°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, ¼ cup of the green onions, 1½ cups of the cheese, the salt, thyme and pepper until well blended. Set aside. In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and ½ cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining ¼ cup green onions. Makes 12 servings.

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