Eggs Bacon and Hashbrown Casserole

Some days call for a quick and simple breakfast, such as when you’re rushing to get to work on time and drop the kids at school and do a hundred other things! Others, however, are better suited to something hot, filling and tasty, and that’s where this wonderfully tempting breakfast casserole recipe comes into play.

It’s an old-fashioned dish which is ideal for breakfast or brunch, or even lunch or dinner – there are no rules!

All your breakfast favorites are in there, including bacon, eggs and hash browns. This lovely casserole also has mushrooms, onion, cheese, bell pepper, and more, for ultimate appeal.

Everyone is going to love this flavor-packed dish, and you’re going to love how easy it is to prepare. You can also tweak the ingredients if you have something else to use up. Spinach would be wonderful in here or anything that would work well in an omelet or scrambled eggs dish. If it would work in there, it will work in here!

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Why You’ll Love the Recipe:

This recipe takes all the components of a hot breakfast, such as eggs, bacon, cheese, and hash browns, and turns them into a wonderful casserole. It’s a recipe that will make a welcome change from whatever you normally have for breakfast and, served piping hot, this is sure to impress everyone.

How to Serve It:

This old-fashioned breakfast casserole is really good. It’s best served piping hot from the oven, and you can offer ketchup and/or hot sauce on the side. Make it into a complete meal by adding some orange juice and coffee on the side, and perhaps a fruit cup as well.

Ingredients Needed:

• Milk 
• Onion
• Dijon mustard
• Mushrooms
• Salt
• Red bell pepper
• Pepper
• Bacon
• Frozen hash browns thawed
• Eggs beaten
• Shredded cheddar cheese

How to make Eggs Bacon and Hashbrown Casserole:

Step 1. Cook the bacon pieces until crispy, and drain on a paper towel-lined plate. Reserve 1 Tbsp of the drippings in the skillet. 

Step 2. Add the onions, peppers, and mushrooms to the skillet with the bacon drippings over medium heat. 

Step 3. Saute until the vegetables are becoming tender. 

Step 4. Stir the bacon into the mixture, and remove from the heat. 

Step 5. Spread ½ of the hashbrowns into the bottom of a well-greased 9×13 baking dish. 

Step 6. Top with the bacon and vegetable mixture and 1 cup of cheese. 

Step 7. Spread the cheese and the rest of the hashbrowns on top. 

Step 8. Beat together the milk, eggs, salt, and pepper in a bowl.

Then pour over the casserole. 

Step 9. Cover, and chill for 8 hours in the fridge. 

Step 10. Heat the oven to 350 degrees, and bake for 30-45 minutes until cooked through. 

Step 11. Sprinkle the remaining cheese, and bake for 5 minutes longer. 

Step 12. Serve garnished with chopped parsley. 

It’s always worth knowing a great breakfast casserole recipe, and this one ticks all the boxes. It’s delicious, filling and easy to put together. This is definitely a recipe you’re going to want to make more than once. In fact, you might want to treat the whole family to this every weekend!

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Eggs Bacon and Hashbrown Casserole

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Servings: 12

This recipe takes all the componentsof a hot breakfast, such as eggs, bacon, cheese, and hash browns, and turnsthem into a wonderful casserole. It’s a recipe that will make a welcome changefrom whatever you normally have for breakfast and, served piping hot, this issure to impress everyone.

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Ingredients 

• ½ C. Milk
• ½ C. Onion, Chopped
• 1 Tbsp. Dijon mustard
• 8 oz. Mushrooms, Sliced
• ½ tsp. Salt
• ½ Red bell pepper , chopped
• ½ tsp. Pepper
• 1 lb. Bacon , cut into small pieces and cooked
• 1 ½ – 2 lbs. hash browns , Frozen, thawed
• 1 Dozen eggs beaten
• 2 C. Shredded cheddar cheese

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Instructions

• Cook the bacon pieces until crispy, and drain on a paper towel lined plate. Reserve 1 Tbsp of the drippings in the skillet.
• Add the onions, peppers and mushrooms to the skillet with the bacon drippings over medium heat.
• Saute until the vegetables are becoming tender.
• Stir the bacon into the mixture, and remove from the heat.
• Spread ½ of the hashbrowns into the bottom of a well greased 9×13 baking dish.
• Top with the bacon and vegetable mixture and 1 cup of the cheese.
• Spread the rest of the hashbrowns on top.
• Beat together the milk, eggs, salt and pepper in a bowl, and pour over the casserole.
• Cover, and chill for 8 hours in the fridge.
• Heat the oven to 350 degrees, and bake for 30-45 minutes until cooked through.
• Sprinkle the remaining cheese, and bake for 5 minutes longer.
• Serve garnished with chopped parsley.

Nutrition

Calories: 575kcal | Carbohydrates: 23g | Protein: 12g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.001g | Cholesterol: 45mg | Sodium: 537mg | Potassium: 464mg | Fiber: 3g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 9mg | Calcium: 196mg | Iron: 3mg

Can You Make It Ahead?

Yes, feel free to make this ahead, and just keep it refrigerated. That way you can just microwave a portion whenever you want.

Storage Instructions:

Leftovers should be kept in an airtight container in the refrigerator. You can warm this casserole back up in the microwave or in the oven. Another option is to freeze it in individual portions and then let it thaw overnight in the fridge so you can tuck in the next morning.

Variations and Substitutions:

Anything savory you enjoy for breakfast can be incorporated into this tasty casserole. What about spinach or fresh tomatoes? You can add either of those, or even both. Something else you can do is sub-cooked sausage for the bacon.