~ Bacon & Egg Hash Brown Breakfast Casserole ~

Cassie *


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.



☆☆☆☆☆ 0 votes

8 - 12
15 Min
50 Min


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  • 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
  • 2 c
  • 2 c
    fresh shredded, medium cheddar cheese - divided

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.

Printable Recipe Card

About ~ Bacon & Egg Hash Brown Breakfast Casserole ~

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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