This breakfast casserole came about as a way to simplify my mornings and keep the breakfast rush from becoming too overwhelming. I prep it the night before, and in the morning I pop it into the oven while its still pre-heating, and step out to the barn to milk the goats. It’s ready and cooling by the time I’m finished, and provides a really satisfying breakfast that keeps me full and even-keeled even on the busiest of days.
I liken this to a bacon and gouda starbucks breakfast sandwich, but better.
It lasts several days in the fridge and will provide multiple breakfasts for me and my family, with just a few minutes of effort in putting it together one evening!
This recipe comes together fairly quickly, and is easy to adjust and add in whatever you have on hand or fresh from the garden. I always start by baking the bacon. I choose to keep it on the underbaked side, simply because most of this bacon is going to get toasty again because it will be layered in strips on the top of the casserole. I usually take 8 strips out when they’re cooked through, but not crispy, and then put the remaining few strips back in the oven to get crunchier. These I like to chop up and layer into the casserole.
I use a box grater to grate up the potatoes into hash browns, but you could always use a food processor or just buy a bag of hash browns instead! If you go with a frozen bag of seasoned hash browns, be sure to forego the spices on top of the potatoes.
After layering the potatoes, bacon, and seasonings in a greased 9×13 pan, shred your cheese and sprinkle on top. I really think gouda is what elevates the flavor beyond your average breakfast casserole. I use my homemade goats milk gouda, but any gouda would do!
Next, whisk together the eggs with a cup of whole milk (we use our fresh goats milk!), and mix in a teaspoon of salt, and pour over the contents of the casserole dish. Layer the whole bacon strips over the top of the casserole, and sprinkle with fresh chives. Bake at 350 Fahrenheit for about 40 minutes, or until the egg mixture is set, but not over-baked.
We enjoy this casserole over the course of a few days, and it helps keep my mornings stress-free and the whole family well-fed.
I hope it does the same for you!
Bacon Gouda Breakfast Casserole
Ingredients
- 1 pack of bacon cooked until crispy; reserve 7 or 8 pieces to layer on top of the casserole
- 3-4 large russet potatoes scrubbed but skin left on, shredded into hash browns
- ¼ tsp each of salt, onion powder, garlic powder, and parsley
- 2 cups finely shredded gouda I use my homemade goats milk gouda
- 1 1/4 cups whole milk I use fresh goats milk
- 15 eggs beaten
- 1 tsp salt
- Pepper to taste
Instructions
- Start by frying up your bacon. Chop about half of it and set aside, leaving 7-8 strips whole. Reserve the grease.
- Shred up your potatoes on the larger side of a box grater. Make sure they’re well-scrubbed so we don’t have gritty hashbrowns! No need to rinse the grated potatoes or squeeze the moisture out.
- Butter a 9x11 glass baking dish, and layer the shredded potatoes over the bottom. Sprinkle them with the mixture of salt, onion powder, garlic powder, and parsley. Drizzle the bacon grease over the top, and sprinkle on the chopped bacon too.
- Next layer in the shredded gouda.
- Make sure the eggs and milk have been beaten together well, and add in the teaspoon of salt. Then pour the egg mixture over the potatoes.
- Layer the remaining strips of bacon across the baking dish, sprinkle some cracked pepper and chives over the top.
- Bake at 350 for 40 minutes, or until the eggs have set and the top is browned
2 Responses
This sounds amazing, Sarah! I’m looking forward to trying it.
Thank you Rachel! I hope you enjoy!