Mediterranean Kale & Bacon Hash Brown Casserole

This savory breakfast casserole is cozy, hearty, and perfect for slow mornings or holiday brunch. Crispy bacon, tender kale, and golden hash browns are baked into a cheesy egg mixture for a satisfying dish that brings everyone to the table. Great for feeding a crowd or prepping ahead for the week.

Paired with Mediterranean Rub & Seasoning

Ingredients

• 1 Tbsp. unsalted butter, at room temperature (for greasing)
• 6 slices bacon
• ½ medium yellow onion, finely diced
• 4 c. chopped kale (about 3 oz)
• 1 clove garlic, minced
• 12 large eggs
• 1 c. whole milk
• 6 oz shredded mozzarella (about 1½ cups)
• 1 (20 oz) bag frozen hash browns, thawed and patted dry
• Salt Sisters Mediterranean Rub & Seasoning
• Kosher salt and freshly ground black pepper
  

Directions

1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter.
2. In a large skillet, cook bacon over medium-low heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate. Once cool, chop into bite-sized pieces.
3. Pour off all but 2 tablespoons of bacon grease. Add onion and sauté over medium heat until soft and lightly browned, 2–4 minutes. Stir in kale and garlic, cooking just until wilted and fragrant, about 1 minute. Remove from heat and mix in the chopped bacon.
4. In a large bowl, whisk together eggs, and milk. Stir in ½ cup of each cheese, the hash browns, Salt Sisters Mediterranean Rub & Seasoning, salt, and pepper.
5. Fold in the kale and bacon mixture. Pour everything into the prepared baking dish and top with remaining cheese.
6. Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 15 minutes, until the top is golden and bubbly. Serve warm.

Cheesy, crispy, and full of flavor—this casserole makes mornings feel extra special.