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Overnight Bacon Asparagus Egg Bake

An overnight egg casserole stuffed with bacon, asparagus, tomatoes, and hashbrowns. Easy to throw together ahead of time and impress the socks off your guests. It's easy to make this vegetarian if you want by leaving out the bacon. I mean. If you want. I guess. 

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 8 Servings
Calories: 547 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 30-oz package shredded hash browns frozen, thawed*
  • 1/2 cup salted butter melted
  • 8 strips Bacon chopped
  • 1 bunch asparagus chopped
  • 1 & 1/2 cups tomatoes fresh, chopped (I used 4 romas)
  • 1 bunch green onions chopped
  • 8 ounces goat cheese cold, crumbled with a fork
  • 7 eggs
  • 1 & 1/2 cups half and half
  • 1 & 1/4 teaspoons salt
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 2 cups cheddar cheese shredded

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Grease a 9x13 inch casserole dish.
  2. Spread the potatoes in the dish and pour the melted butter evenly over the top.
  3. Bake at 400 for 25 minutes, or until the potatoes are getting brown on the edges.
  4. Remove from the oven and set aside to cool while you assemble everything else. Lower the oven temperature to 350.
  5. While the potatoes bake, cook the bacon in a frying pan until crispy. Remove to a paper-towel lined plate. Drain all but 1 teaspoon of the bacon grease.
  6. Snap off the woody ends of the asparagus, discard, and chop the rest into bite-size pieces. Add the chopped asparagus to the bacon grease. Cook and stir for about 5 minutes, until the asparagus is fork tender. Don't let it get mushy.
  7. While the asparagus cooks, chop the tomatoes and green onions.
  8. Layer the asparagus, tomatoes, green onions, and crumbled bacon on top of the potatoes.
  9. Layer on the crumbled goat cheese.
  10. In a mixing bowl, whisk together the eggs, half and half, salt, seasoned salt, pepper. Whisk for at least 1 minute.
  11. Pour the egg mixture evenly over the dish. Sprinkle with 2 cups of cheddar cheese. At this point, you can cover the casserole tightly and refrigerate for up to 24 hours.
  12. Bake at 350 for about 40-45 minutes, or until the cheese starts getting brown on top.

Notes

  • *If you haven't thawed your potatoes, you can microwave them with the butter. By the time the butter melts it should be mostly thawed. Spread in the pan and bake.
  • It's easy to half this recipe. Bake it in a 8x8 or 9x9 inch pan and use 3 eggs plus one egg yolk. Baking time might be a couple minutes lower than called for.

Nutrition Information

Serving 1cup Calories 547kcal (27%) Carbohydrates 25g (8%) Protein 25g (50%) Fat 39g (60%) Saturated Fat 23g (115%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 241mg (80%) Potassium 684mg (20%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 1991IU (40%) Vitamin C 17mg (19%) Calcium 347mg (35%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 547

% Daily Value*

Serving 1cup
Calories 547kcal 27%
Carbohydrates 25g 8%
Protein 25g 50%
Fat 39g 60%
Saturated Fat 23g 115%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 241mg 80%
Potassium 684mg 15%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 1991IU 40%
Vitamin C 17mg 19%
Calcium 347mg 35%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.