Bacon and Egg Breakfast Casserole

Barbara Oseland Recipe

By Barbara Oseland BOseland

This is a easy and tasty breakfast that can be whipped together quickly and thrown in the oven while you are getting ready for the day. Contains a "crust" of homemade hashbrowns and bread cubes and topped with onions, bell peppers a few spices, bacon, eggs and cheese. That is it and you have breakfast for 6 (2x4 in) pieces. Double the recipe and cook in a 9x13. This dish is meant to use what you have! If you only use egg substitute, use that if you have green onions, use them, if you do not have hashbrowns, use all cubed bread, etc.


Recipe Rating:
 2 Ratings
Serves:
6 (About 2x4in) pieces
Prep Time:
Cook Time:

Ingredients

1 c
homemade or bought hashbrowns, unthawed
2 slice
white or wheat bread, cubed
4 slice
bacon or turkey bacon, cooked and chopped (could use 1/4 lb pork or turkey sausage, sliced links)
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2 Tbsp
rounded of yellow or green onion, small dices
2 Tbsp
rounded of bell pepper (any collor), small dices
3 Tbsp
diced tomato
3
eggs or egg substitute equivalent, beaten
1/2 c
1% milk
1/8 tsp
salt
1/2 tsp
paprika
dash(es)
cayenne pepper (optional)
1/2 tsp
mrs dash (optional)
3/4 c
shredded cheese, monterey jack or cheddar
Janet Tharpe

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Directions Step-By-Step

1
Preheat oven to 350°F.
2
Place 1 cup of frozen hashbrowns on the bottom of a sprayed 8x8 baking pan. Top with 2 slices cubed white or wheat bread. Sprinkle onions, tomato, bell pepper, bacon and cheese on top of hashbrowns and bread.
3
In a small bowl, combine eggs, milk, salt, cayenne pepper. Mrs. Dash and paprika and mix to combine. Pour mixture into the baking dish on top of hashbrown mixture and toppings and gently press down. Bake for 30-40 minutes until knife comes out clean and cheese is melted.
4
Calories 164
Total Fat 8.34g
Saturated Fat 4.01g
Cholesterol 113.67mg
Sodium 416.83mg
Total Carbohydrate 13.11g
Dietary Fiber 1.18g
Sugars 1.5g
Protein 9.34g

About this Recipe