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Challenge: Reinventing Breakfast

Hash Brown, Bacon and Gruyere Soufflé with Cheese Sauce

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As the holidays approach and family gatherings are top of mind, breakfast for a group is always a tricky meal to serve. Coordinating the usual breakfast fare of eggs, bacon, and potatoes and then keeping them warm until ready to serve is always the challenge. This is why the casserole is such a great option for make-ahead meals for a large crowd. Casseroles have been one of our best friends in the kitchen for centuries. During both the Depressions of the 1890’s and again in the 1930’s, casseroles were a great way to stretch meals. Leftovers became casserole meals, often made tastier with the addition of milk, eggs and cheese. In the 1950’s, the casserole made a comeback when new glassware for cooking came on the market. Women’s magazines touted the new bakeware with ads “freeing the housewife from the lengthy drudgery of the kitchen.” But casseroles don’t have to be ordinary. This Hash Brown, Bacon and Gruyere Soufflé gives the casserole a light and fluffy texture with a rich, robust flavor from the Gruyere. If you have a favorite cheese that you’d rather substitute for the Gruyere, just make sure that it has enough kick to stand out in the Soufflé. The best part about this dish is you can make it ahead and wake up to stress-free goodness!

Hash Brown, Bacon and Gruyere Soufflé with Cheese Sauce


  • 1 (approx.16 oz.) package frozen hash browns
  • 2 tablespoons butter
  • 8-10 slices of bacon
  • 8 oz Gruyere cheese, shredded
  • 4 large eggs
  • ½ cup milk or cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup butter (for sauce)
  • ¼ cup flour (for sauce)
  • 1 ½ cups milk (for sauce)
  • 3 tablespoons shredded Gruyere Cheese (for sauce)


  1. Preheat oven to 375 degrees.
  2. Place bacon strips on one baking sheet.
  3. On another baking sheet, lightly greased, place frozen hash browns.
  4. Drop pieces of butter on hash brown and sprinkle with salt and pepper.
  5. Cook both the bacon and hash browns for about 20 minutes, or until bacon is crisp. Stir hash browns several times during process.
  6. When done, remove both from oven to cool.
  7. Chop bacon into small pieces.
  8. In a mixing bowl, whisk together eggs and cream until light and frothy.
  9. Stir in cooled hash browns, bacon and all but 2 tablespoons of Gruyere cheese.
  10. Pour into a lightly buttered 8-inch casserole or soufflé dish. Sprinkle with remaining Gruyere.
  11. Bake until browned on top, about 50 minutes.
  12. Serve with Cheese Sauce (Directions Below)
  13. Melt butter in a saucepan over medium heat.
  14. Stir in flour with a whisk or fork, stirring until golden brown.
  15. Gradually whisk in the milk so that no lumps form. Bring to a boil, stirring constantly.
  16. Mix in 3 tablespoons Gruyere cheese.
  17. Remove from heat and stir until smooth.
  18. Spoon over slices of casserole.

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