Imagine waking up to a mouthwatering breakfast that combines the crispy goodness of bacon, the hearty texture of hash browns, and the comforting embrace of freshly baked bread. This Bacon and Hash Browns Breakfast Bread is not just a recipe; it's a morning game-changer that will transform your breakfast routine from mundane to magnificent! Packed with flavor, protein, and pure deliciousness, this dish is guaranteed to make everyone at your table beg for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 loaf of bread
- 2 cups hash browns
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheese
- 4 eggs
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a large baking dish.
- If using frozen hash browns, thaw them completely and pat dry with paper towels to remove excess moisture. If using fresh potatoes, grate and squeeze out excess liquid.
- Cook bacon in a skillet over medium heat until crisp. Remove bacon, drain on paper towels, and crumble into small pieces.
- In a large mixing bowl, combine hash browns, crumbled bacon, and shredded cheese. Season with salt and pepper to taste.
- Cut the loaf of bread lengthwise, creating a boat-like shape. Hollow out the center, leaving about a 1/2-inch border of bread around the edges.
- Spread the hash brown, bacon, and cheese mixture evenly into the hollowed bread loaf.
- In a separate bowl, whisk the eggs until well combined. Pour the whisked eggs over the hash brown mixture, ensuring it seeps into the ingredients.
- Place the filled bread loaf on the prepared baking sheet and cover loosely with aluminum foil.
- Bake in the preheated oven for 25-30 minutes, removing the foil during the last 10 minutes to allow the top to brown and crisp.
- Remove from oven and let cool for 5-10 minutes before slicing. The bread should be golden brown and the eggs set.
- Slice into 6 serving portions and serve warm. Optional: Garnish with fresh chives or additional cracked black pepper.
Tips
- Moisture is the Enemy: Always pat your hash browns completely dry to prevent a soggy bread base. Use paper towels to remove excess liquid from frozen or fresh potatoes.
- Bacon Matters: Use thick-cut bacon for maximum flavor and crispiness. Cook it until it's perfectly crisp to add a delightful crunch to your breakfast bread.
- Bread Selection: Choose a sturdy bread like a French baguette or sourdough that can hold the filling without falling apart.
- Even Distribution: When adding eggs, pour slowly and ensure they seep evenly through the hash brown and bacon mixture for consistent cooking.
- Foil is Your Friend: Covering the bread initially prevents over-browning and helps cook the interior evenly.
- Let it Rest: Allow the bread to cool for 5-10 minutes after baking. This helps the ingredients set and makes slicing easier.
- Customize Your Creation: Feel free to add extra ingredients like diced bell peppers, onions, or swap cheeses to make the recipe your own!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 160mg
