This Canadian Bacon Breakfast Casserole is a hearty, stick-to-your-ribs way to start the day. Leftovers reheat beautifully - if you have any!
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Ingredients and Substitutions
- Canadian Bacon is otherwise known as back bacon or peameal bacon. It is cut from the eye of the pork loin from the back of the pig - therefore 'back bacon'. The meat is relatively lean and is salted and cured. The peameal part comes from the fact that it used to be coated in ground-up yellow peas. Nowadays, it is coated with cornmeal. If you want to make this gluten-free, scrape and rinse the cornmeal coating off the bacon. If you can't find peameal bacon, substitute cooked ham chunks.
- Vegetables: You can parboil potato cubes or use frozen hash browns for simplicity's sake. Substitute onions for leeks if you like.
- Cheese: Cheddar has a nice, distinctive flavour, but you can use any cheese that melts nicely, such as mozzarella, Monterey Jack, Jarlsberg, etc.
- Optional: Add some hot peppers if you like or some Sriracha to the cream if you want to give it a bit of heat. Otherwise, serve them on the side so people can add their own.
How To Make It
This casserole is easy to assemble and cook.
- Parboil the potato cubes.
- Cube the peameal bacon and chop the leeks.
- Sauté the leeks.
- Layer the peameal and leeks, and then top with the blended eggs and cream.
- Add the cheese layer and top with potatoes and more leeks.
- Bake and serve.
Check the center of the casserole with a knife to make sure the eggs in the center have set. Serve and enjoy!
FAQs
Can I Make This Ahead?
Yes, you can assemble the night before and bake it in the morning. I would not add the frozen hash browns if using until you are ready to bake. And you may have to increase the bake time.
Can I Add Other Things to It?
You could add mushrooms or peppers but I would saute them first to release the liquid so they don't make the eggs soggy or watery.
How Long Does This Keep?
Leftovers are great the next day. Just reheat gently.
Related Recipes
Canadian Bacon Breakfast Casserole
A filling breakfast with lots of flavour and protein.
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin Facebook TextServings: 8 servings
Ingredients
- 6 large potatoes (or 6 cups frozen hash browns- see Note 1)
- 1 lb peameal bacon (can substitute ham)
- 2 leeks (can substitute onions)
- 3 tablespoon vegetable oil divided 1 + 2 Tbsps
- 8 eggs
- ¼ cup cream
- 8 oz cheddar cheese grated, or cheese of your choice
Instructions
- Preheat oven to 375 degrees. Spray a 10" X 13" casserole with cooking spray.
- Peel potatoes and cut into 1" dice. Parboil the potatoes in a pot of salted water for about 15 minutes. Do not overcook because you will be baking them later.
- Cut the peameal bacon into 1" cubes and spread evenly over the bottom of the casserole.
- Roughly chop the white part of the leeks. Sprinkle half evenly over the peameal bacon layer. Saute the other half of the leeks in 1 tablespoon oil until they are translucent, about 5 minutes.
- Blend the eggs with ¼ cup of cream. Pour over the bacon and leeks in the casserole.
- Grate or shred cheddar cheese and layer over the egg layer.
- Drain the potatoes when they are done. Toss the cubes in the remaining 2 Tbsps of oil. Layer the potatoes over the cheese layer.
- Spread sautéed leeks evenly over the potatoes as garnish.
- Bake for 60 minutes. Insert a knife to check that the eggs in the center have set and are not runny.
- Serve with hot peppers or hot sauce on the side.
Notes
1. If using frozen hash browns, just spread a thick layer on top of the casserole just before baking.
2. You can assemble the casserole the night before. It may take longer to bake if it starts from a cold fridge, so check for doneness after 60 minutes and add time as needed.
Nutrition
Calories: 565kcal | Carbohydrates: 54g | Protein: 30g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 229mg | Sodium: 784mg | Potassium: 1490mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1007IU | Vitamin C: 57mg | Calcium: 281mg | Iron: 4mg
Tried this recipe?Mention @thewineloverski or tag #thewineloverski!
samhasacat
used the frozen hashbrowns and
followed the recipe exactly. It turned out great. repeating for supper tonight
Carolyn Hetke
Thanks for the feedback! (Sometimes blogging is a lonely world!!)
Sha
What do you do with the extra T of oil? What type of pan it can not be 10” x 3” is this incorrect.?..
thewineloverskitchen
Thanks for asking! The pan should be 10" X 13". 1 Tbsp oil is to saute the leeks and the other 2 are to toss the potatoes in before you spread them over the top of the casserole! I have corrected the recipe!