~ bacon & egg hash brown breakfast casserole ~

1lovetocook1x avatar
By Cassie *
from Somewhere, PA

Made this casserole for my parents, so didn't add what I normally would for my own family. You can add other veggies or a different cheese, the base is there, make it your own. They love it just as I made it. Enjoy!

serves 8 - 12
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For ~ bacon & egg hash brown breakfast casserole ~

  • 1 lb
    bacon, cooked crisp and crumbled
  • 1 - 30 oz
    bag, shredded hashbrowns, thawed
  • 1/2 c
    each - onion & green or red bell pepper, chopped
  • salt
    & pepper to taste
  • 1/2 tsp
    dry mustard
  • 8
    eggs
  • 2 c
    milk
  • 2 c
    fresh shredded, medium cheddar cheese - divided
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How To Make ~ bacon & egg hash brown breakfast casserole ~

  • 1
    Preheat oven to 350 degree F. Par cook any vegetables you might be using, to release some of the water content. In a large bowl mix together the hash brown's, 1 cup cheese, salt, pepper, dry mustard, onion and other veggies you might be using. In another bowl, mix eggs with milk. Pour the egg mixture in with the hash brown and stir to incorporate.
  • 2
    Spray a 9 x 13 baking dish with nonstick cooking spray. Spread hash brown mixture evenly into dish.
  • 3
    Bake for 40 - 45 minutes, or until set and all egg is cooked. Sprinkle remaining cheese evenly over the casserole and bake for another 5 minutes or until melted. Serve hot.
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