Hash Browns, Bacon and Eggs Casserole

Pat Duran


This is great recipe for brunch on any holiday.
You can make it partway the night before and finish it up the next morning.
My family and I enjoyed this recipe very much and I am sure you will tool


★★★★★ 1 vote

20 Min
45 Min


  • 4 c
    thawed shredded hash browns
  • 8 large
  • 1 1/2 c
    cheddar cheese, shredded
  • 1/2 c
    diced bell peppers, any color
  • 1/4 c
    diced onion
  • 1/2 tsp
    each garlic powder salt and pepper
  • 10 slice
    precooked bacon, diced
  • 1 Tbsp
    basil flakes

How to Make Hash Browns, Bacon and Eggs Casserole


  1. Heat oven to 425^(if making right away-if making part way-heat oven next day) Spray a 9x13 inch casserole dish with nonstick . Set aside.
  2. Place hash browns in a large bowl.Set aside. In a smaller bowl beat two of the eggs and add 1/2 cup of the cheese, onions,peppers, salt and pepper and garlic powder to the eggs then pour over the hash browns and combine until all the hash browns are well coated.
  3. Pour mixture into the prepared casserole dish, and pat down evenly.(if making next day, cover and refrigerate now). If making right away bake until golden brown(425^) for about 35-40 minutes.
  4. Remove from oven when crispy and golden. Top the hash browns with remaining cheese. Make 6 small indentation in cheese layer.
    Crack an egg in each indentation.. Season with salt and pepper as desired.Sprinkle with bacon pieces and basil flakes.
  5. Bake until the egg whites are set and the yolks are cooked to desired doneness(10 minutes for slightly runny yolks(poached). a few minutes more for set.

Printable Recipe Card

About Hash Browns, Bacon and Eggs Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Vegetable
Regional Style: American

Show 7 Comments & Reviews

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