bacon and egg breakfast casserole

Name: Bacon and Egg Breakfast Casserole
Prep time: 10 min
Cook time: 35 min
Yield: 6
Ingredients: 1 cup(s) homemade or bought hashbrowns, unthawed; 2 slice(s) white or wheat bread, cubed; 4 slice(s) bacon or turkey bacon, cooked and chopped (could use 1/4 lb pork or turkey sausage, sliced links); 2 tablespoon(s) rounded of yellow or green onion, small dices; 2 tablespoon(s) rounded of bell pepper (any collor), small dices; 3 tablespoon(s) diced tomato; 3 - eggs or egg substitute equivalent, beaten; 1/2 cup(s) 1% milk; 1/8 teaspoon(s) salt; 1/2 teaspoon(s) paprika; dash(es) cayenne pepper (optional); 1/2 teaspoon(s) mrs dash (optional); 3/4 cup(s) shredded cheese, monterey jack or cheddar

(3 RATINGS)

640 Pinches 3 Photos

Barbara Kavorkian

Two Harbors, MN

Updated on Mar 8, 2012

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.

Rate

prep time 10 Min

cook time 35 Min

method ---

yield 6 (About 2x4in) pieces

Ingredients

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

How To Make bacon and egg breakfast casserole

Step 1

Preheat oven to 350°F.

Step 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.
Step 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.
Step 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
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