Easy Bacon Hashbrown Breakfast Casserole Recipe shows how to make a breakfast casserole with bacon, ham, sausage or steak, make ahead or not.

How to Make a Breakfast Casserole

Servings: 8-10 servings

Prep: 15 Minutes

Cook: 60 Minutes

Total: 1 Hour and 15 Minutes

INGREDIENTS

1 30oz package hash browns (thawed if frozen)

8 eggs, room temperature

½ lb uncooked bacon

1 white onion, diced

½ cup cream, room temperature

½ red bell pepper, diced

½ orange bell pepper, diced

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper to taste

2 ½ cups shredded cheddar cheese

¼ cup diced green onions, for garnish

INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with cooking spray.

Add bacon to a large skillet over medium high heat and cook until crispy and cooked through. Set aside on a paper towel to drain grease and add the onions and bell peppers to the hot skillet. Saute the veggies until soft and onions are translucent. Remove from heat and set aside.

Spread the hashbrowns evenly into the bottom of your baking pan.

In a large bowl, whisk together the eggs, seasonings and cream until well blended. Pour the egg mixture over the hashbrowns. Top with half of the sauteed vegetables, followed by half the bacon, and then a layer of half of the shredded cheese. Repeat the layers with the remaining vegetables, bacon and cheese.

Cover the baking pan with foil and bake for 40-45 minutes. Uncover and bake for an additional 5-10 minutes, or until the casserole is fully cooked through. Garnish with green onions, slice and serve.

NOTES

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

You can prepare this dish the night before, cover and refrigerate. Just make sure to allow the pan to come to room temperature before baking the next day.

Easy Bacon Hashbrown Breakfast Casserole Recipe

Easy Bacon Hashbrown Breakfast Casserole Recipe shows how to make a breakfast casserole with bacon, ham, sausage or steak, make ahead or not.

Print Recipe Pin Recipe

Course Breakfast, brunch, Main Course

Cuisine American

Equipment

Ingredients

1 30 oz package hash browns thawed if frozen
8 eggs room temperature
½ lb uncooked bacon
1 white onion diced
½ cup cream room temperature
½ red bell pepper diced
½ orange bell pepper diced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Salt and pepper to taste
2 ½ cups shredded cheddar cheese
¼ cup diced green onions for garnish

Instructions

Servings: 8-10 servingsPrep: 15 MinutesCook: 60 MinutesTotal: 1 Hour and 15 Minutes
Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with cooking spray.
Add bacon to a large skillet over medium high heat and cook until crispy and cooked through. Set aside on a paper towel to drain grease and add the onions and bell peppers to the hot skillet. Saute the veggies until soft and onions are translucent. Remove from heat and set aside.
Spread the hashbrowns evenly into the bottom of your baking pan.
In a large bowl, whisk together the eggs, seasonings and cream until well blended. Pour the egg mixture over the hashbrowns. Top with half of the sauteed vegetables, followed by half the bacon, and then a layer of half of the shredded cheese. Repeat the layers with the remaining vegetables, bacon and cheese.
Cover the baking pan with foil and bake for 40-45 minutes. Uncover and bake for an additional 5-10 minutes, or until the casserole is fully cooked through. Garnish with green onions, slice and serve.
NOTES
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
You can prepare this dish the night before, cover and refrigerate. Just make sure to allow the pan to come to room temperature before baking the next day.

Notes

Keyword bacon, breakfast, burrito, easy breakfast recipe, easy brunch recipe, steak, tater tots

Tried this recipe?Let us know how it was!

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