Name: Bacon, Potato, and Egg Casserole Bites
Cook time: 37 min
Total time: 37 min
Yield: 12 Servings
Cuisine: American
Ingredients: nonstick cooking spray; 8 strips bacon; 8 ounces frozen hash brown potatoes; 8 eggs; 0.333 cup sour cream; 0.5 tsp salt; 0.25 tsp black pepper; 4 ounces shredded cheddar cheese

Bacon, Potato, and Egg Casserole Bites cover

From the Cook

1/2

Bacon, Potato, and Egg Casserole Bites

OnlineCook Verified

Ingredients

Warning0 allergens identified

Bacon, Potato, and Egg Casserole Bites

Instructions

Preheat oven to 350°F.

Spray a 12-cavity muffin tin generously with nonstick cooking spray.

Place two sheets of paper towels on a large dinner plate, and set aside.

Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon until brown and crisp, about 6-8 minutes, flipping once.

Transfer the bacon strips to the paper towel-lined dinner plate. Keep at least half of the bacon fat to cook the hash browns.

Return the skillet to the heat and add the thawed hash brown potatoes. Cook, stirring occasionally with a rubber spatula, until slightly golden brown, 4-5 minutes. Remove from the heat.

In a large mixing bowl, whisk together the eggs, sour cream, salt, and black pepper.

Using clean hands, crumble the bacon into small pieces and transfer to the egg mixture. Add the hash brown potatoes and shredded cheese. Fold with a rubber spatula until the bacon, potatoes, and cheese are evenly distributed.

Divide the mixture equally between the 12 cavities of the muffin pan.

Bake the casserole bites on middle rack of oven until golden brown on top and a toothpick inserted in the center comes out clean, 20-25 minutes.

Check to see that casserole bites are done. Remove from oven or add time as needed.

Allow the casserole bites to cool for 5 minutes in the pan. To remove, run a sharp knife around the edge of each casserole bite and lift up at an angle. Plate and serve.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Thaw and Dry Your Hash Browns 🥔
Thaw frozen hash browns completely and squeeze out excess moisture with paper towels to prevent soggy casserole bites and ensure crispy edges.
Crisp Bacon Before Mixing 🥓
Cook bacon until fully crispy, then crumble it finely so it distributes evenly throughout each bite and maintains its texture during baking.
Prebake Your Muffin Cups 🧁
Line your muffin tin with the hash brown mixture and prebake for 10 minutes at 350°F to create a sturdy potato shell that holds the filling securely.
Temper Eggs with Sour Cream 🥚
Mix sour cream into beaten eggs before adding to the casserole to create a creamy, rich custard that prevents the bites from becoming rubbery or dry.
Don't Overfill the Cups 🎯
Fill muffin cups only three-quarters full to allow the egg mixture to puff up slightly during baking without overflowing or cooking unevenly.