Hash Brown Breakfast Casserole with Bacon
Nothing is easier for breakfast than this hash brown breakfast casserole with bacon! It's perfect for serving a crowd and you can even make it the night before for easier mornings! It's a delightful dish for holiday mornings but also suitable to serve for breakfast any day of the week.
Servings: 10
Calories: 317kcal
Ingredients
- 1 pkg (30 oz) hash browns thawed if frozen
- 8 large 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
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 ½ cups shredded cheddar cheese
- ¼ cup diced green onions for garnish
- cooking spray
Instructions
- Get out and measure your ingredients.
- 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.
- 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.
- Allow your casserole to rest for at least 10 minutes after removing it from the oven to make it set and easier to cut and serve.
Notes
Drain the bacon well after cooking to remove any excess fat.
Pat the defrosted hash browns dry before adding them to your casserole to prevent excess moisture from making your dish soggy.
Whisk your egg mixture thoroughly to create a light and fluffy casserole texture.
Cook until completely done in the center. The easiest way to tell is to insert a toothpick or a knife in the center of the golden brown casserole before removing it from the oven. It should come out mostly clean when the eggs are cooked all the way through.
Allow your casserole to rest for at least 10 minutes after removing it from the oven to make it set and easier to cut and serve.
Nutrition
Calories: 317kcal | Carbohydrates: 4g | Protein: 15g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 629mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1106IU | Vitamin C: 16mg | Calcium: 236mg | Iron: 1mg