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Bacon and eggs used to be standard breakfast fare. Then eggs, and next, bacon, were vilified as unhealthy. Then eggs came back into fashion. They’re a good protein hit.
But, as I’ve been reading lately, one egg has only 6 grams of protein, so not enough protein to really be enough for a meal.
And bacon? Poor bacon. And poor us, that bacon is not so good for us.
There is uncured bacon, which is less bad for us. We work at not noticing it’s not “real” bacon.
A wise man once said
Moderation in all things — including moderation
Ben Franklin
Ben Franklin was, of course, wise beyond his time. Even in 2025, this wisdom seems to hold true. Yes, there are exceptions. But I choose to believe bacon falls into this category. Why? Because it’s just SO good.
And this bake is SO good. It’s the perfect way to have your bacon + eggs and eat them, too. With a side of hash browns! And a few veggies thrown in for good measure. And even some calcium! Possibly best of all — you can make this ahead and it’s absolutely no worse for wear! In fact, it might just be better.
All things?
It seems to me that protein has become the new sought-after nutritional element. It’s always been important, but like all things, it seems to swing in and out of favor.
As we age, protein becomes even more important. A thing called sarcopenia plagues us as we get older (it’s muscle loss). Weight-bearing exercise, resistance training and protein is the antidote. But I digress.
Suffice it to say, this is a pretty healthy breakfast treat, full of calcium, protein, a few veggies and some carbs. And since few would eat this every day . . . I’d say enjoy!
Moderation in all things — including moderation. Thanks, Ben!
Bacon+ Egg Hashbrown Bake
This is a delicious, make-ahead way to get a great and mostly-healthy breakfast!
In a large skillet set of medium-high heat, place bacon and cook, turning frequently, until nicely crisp.
Preheat oven to 350°, if baking immediately.
Meanwhile, spray a 9 x 13" baking dish with cooking spray. Then, cover bottom with 1/2 of hash browns.
Once bacon is cooked, crumble. Then add bacon and cheddar cheese to hash brown misture, spreading evenly.
Pour all but 1 Tbsp of grease out of bacon skillet. Place pepper and mushrooms and pan and saute until soft. When soft, spread pepper and mushrooms over all in baking dish. Top with remaining 1/2 of hash browns.
Beat eggs, milk, ricotta and salt + pepper together and pour over potato mixture.
At this point, either bake, uncovered at 350° for roughly 45 minutes or until nicely browned.
This dish can also be made ahead, covered and refrigerated until the next morning. Then, just slide into preheated oven and relax!
