Egg Glop
A hearty and cheesy breakfast casserole featuring hash browns, Canadian bacon, eggs, and melted cheddar, perfect for a comforting brunch or family breakfast.
Ingredients
Instructions
- Soak the dry onion soup in milk and set aside.
- Cook the hash browns and Canadian bacon in butter in an electric skillet until well browned.
- Add the softened onion soup mixture and beaten eggs to the skillet.
- Stir gently, lower the heat to 125°F, and cover until the mixture is set, approximately 20 minutes.
- When set, sprinkle the grated Cheddar cheese on top and cover for another 5 minutes until melted.
- Serve hot.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute the Canadian bacon with diced ham or turkey sausage if desired. Make sure to keep an eye on the cooking time; if your electric skillet runs hot, check for doneness a few minutes early. This dish can be easily customized by adding vegetables like bell peppers or spinach for extra flavor.
Serving Suggestions
Serve Egg Glop hot, garnished with fresh herbs like chives or parsley for added color and flavor. It pairs beautifully with a side of fresh fruit or a light salad, making it a perfect brunch dish. For a heartier meal, consider serving it alongside some crispy bacon or sausage links. Browse more American recipes for additional delicious ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the Egg Glop in a skillet over low heat, stirring gently until warmed through, or microwave in short intervals, stirring in between to ensure even heating. Avoid overcooking, as this can make the eggs rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Glop contains roughly 1406 calories, with 18g protein, 131g carbohydrates, and 90g fat. It is an excellent source of calcium (46% of the Daily Value), iron (43% of the Daily Value), and protein (36% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1119mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the Egg Glop ahead of time. Cook the mixture and let it cool before storing it in the refrigerator. When ready to serve, simply reheat it gently on the stove or in the microwave until warmed through. This is a great option for busy mornings or brunch gatherings.
What can I use instead of hash browns?
If you don't have frozen hash browns, you can substitute them with diced and cooked potatoes or even use tater tots for a fun twist. Just ensure they are cooked through before adding the onion soup and eggs to maintain the texture of the dish.
Is there a vegetarian option for this recipe?
Absolutely! To make a vegetarian version of Egg Glop, simply omit the Canadian bacon and add sautéed vegetables like mushrooms, spinach, or zucchini. You can also enhance the flavor with spices like paprika or garlic powder to make it just as delicious without the meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).