On the weekends we like to have a big breakfast when we have the time, but I don’t like to feel like a short order cook! I like to have recipes I can rely on to please the whole family, so I’m not cooking a little of this and a little of that when people are wandering into the kitchen when they get up! This breakfast egg bacon and hash brown casserole is the perfect recipe for a weekend breakfast. This is also a wonderful recipe for a special brunch or even when you feel like serving up breakfast at dinner! I also bake this up ahead of time, then cut off a square and heat it up in the microwave for a quick weekday breakfast idea.
Bacon Egg & Hash Brown Casserole
Everything my family loves about breakfast in one dish!
- bacon: 8 slices
- eggs: 10
- onion, chopped: ¼ cup
- green pepper, chopped: 1/3 cup
- milk: ¼ cup
- shredded cheese: 1 cup
- frozen hash browns: 16 ounce package
- olive oil: 1 tablespoon
Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Cook the bacon according to the package directions.
Step 3: While the bacon is cooking, place the olive oil and the hash browns in a skillet over medium heat. Add in the chopped onion and green pepper. Stir the mixture frequently until the hash browns start to brown.
Step 4: Once the bacon has cooked, crumble it up into small pieces and add it to the hash brown mixture.
Step 5: Pour the hash brown mixture into a greased 9 x 11 casserole dish.
Step 6: Whisk together the eggs and milk.
Step 7: Pour the egg mixture over the top of the hash brown mixture and cover with foil.
Step 8: Bake at 350 degrees Fahrenheit for about 40 minutes. Then remove the foil and top with the cheese and cook for another 10 minutes or until the cheese starts to bubble on top.
Step 9: Serve by cutting in to 3--4 inch squares.
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