I love brunch. You probably already know this by the waffle, frittata and muffin recipes you find on the blog already. Recipes like this Breakfast Skillet Burrito Casserole make brunch so easy and delicious. When I have people over, I don’t want to stand over a pan making multiple omelets. Casseroles like this make things easy and above all delicious.
Once again here we are with my cast iron pan. I can’t say enough about cast iron. The hashbrown crust in this casserole gets crispy on the bottom. It’s offset by fluffy eggs and salty delicious bacon. You can make a big batch of this Breakfast Skillet Burrito Casserole, put out some orange juice and champagne for mimosas and you’re all set.
I urge you to under cook the eggs a little because they will continue to cook in the oven. No one likes dry tasteless eggs. By leaving them a little soft, you get the perfect fluffy consistency you crave. I normally don’t go for frozen things, but frozen hashbrowns are actually perfect for this recipe. Fresh potatoes have a lot of starch, so you should see the notes section of the recipe if you want to do that.
So kick back and relax with your guest. Pour a mimosa and make this Breakfast Skillet Burrito Casserole. If you make it please tag #freshfitkitchen on Instagram or comment below. I would love to hear how it goes!
Breakfast Skillet Burrito Casserole
- 2 cups frozen shredded hashbrowns
- 6 eggs
- 2 tbsp. milk
- 1/3 cup diced onion
- 1/3 cup diced red pepper
- 4 slices bacon
- salt and pepper
- hot sauce, to taste
- 1/2 cup shredded cheddar cheese
- Preheat oven to 375 degrees. Heat a 10 inch cast iron skillet over medium heat. Thaw the frozen shredded hashbrowns in the microwave a bit. Just enough to soften them. Pour in about 1 tbsp. of olive oil and when the oil is shimmering, put the hashbrowns into the pan and work them up the sides a bit. Be careful not to get burnt. You just want to cook the crust until you see the edges brown then move the skillet off the heat.
- Dice your bacon up and put it into a non stick skillet over medium heat. Cook the bacon until it's browned and then remove from pan to a paper towel lined plate.
- Pour off about half of the bacon grease and then toss in the vegetables. Cook them until they are just translucent. Whisk the eggs together with the milk and add a sprinkle of salt and pepper. You'll also mix the hot sauce into the eggs if you're using it.
- Pour the eggs over the pepper mixture. Cook until they are just under done.
- Spread the eggs over the hashbrown crust, then sprinkle the cheese and bacon pieces over top. Bake at 375 degrees for 15 minutes until the eggs are set and the cheese is melted.