Bacon, Egg, and Hashbrown Casserole
ThisBacon, Egg, and Hashbrown Casserole is the ultimate breakfast bake, packed with crispy bacon, fluffy eggs, and golden hashbrowns. Easy to prepare and full of flavor, it’s perfect for feeding a crowd, and can even be prepared the night before.
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Equipment
- Measuring cups and spoons
- Cutting board
- Knife
- Large skillet
- Tongs
- 9x13 inch casserole dish
- Large spoon
- Silicone spoon
- Medium bowl
- Whisk
Ingredients
- 26 oz bag shredded hash browns thawed
- ½ pound bacon - cooked and crumbled
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- 2 cups shredded cheddar cheese divided
- 8 large eggs
- 1 cup milk
- ½ tsp garlic
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley chopped, to serve
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9×13 inch casserole dish.
- Dice the peppers.
- Chop the bacon, then cook it until your desired crispness. Drain the grease.
- In a large bowl, combine the hash browns, bell peppers, bacon and 1 ½ cups of the cheese, then pour into the prepared casserole dish.
- Beat the eggs and milk in a medium bowl. Pour evenly over the other ingredients that you poured into the casserole dish.
- Sprinkle the remaining cheese over the top.
- Bake for 55-65 minutes, or until the eggs are cooked through.
- Top with fresh parsley to serve.