With bacon and vegetables in the mix, this egg and hash brown breakfast casserole is a step above the classic.
Preparation Time
25 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 40 mins
Calories
281 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
Step 2
Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
Step 3
In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
Step 4
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
Ingredients
8 eggs
2 cups milk
1 pound bacon
3 cups shredded Cheddar cheese
¼ cup diced onion
¼ cup diced green bell pepper
1 (16 ounce) package frozen hash brown potatoes, thawed
