Every holiday in our home is made more enjoyable by this hash brown, bacon, and green bell pepper casserole for Easter breakfast. It is quite tasty!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
Ingredients
- cooking spray
- 1 pound bacon
- 8 large eggs
- 2 cups milk
- 3 cups shredded Cheddar cheese
- ¼ cup diced onion
- ¼ cup diced green bell pepper
- 1 (16 ounce) package frozen hash brown potatoes, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7×11-inch casserole dish.
- Fry bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
- Beat together eggs and milk in a large bowl. Mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.
- Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 171 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 10 g |
| Sodium | 538 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I halved the recipe and the only change I made was to add some sausage, but it was dry and bland. My family didn’t really like it.
Wow delish, cooked hash browns on the bottom first, sprinkled with salt, pepper and garlic powder. Reduced milk to 1/2 added low fat sour cream and more garlic powder. so yummy
Use one dozen eggs. Use only one cup of milk and one cup of cheese. Browned the hashbrowns in the bottom of the casserole dish in the oven on 450 or 15 minutes then pour the egg mixture on top. Salt and pepper the hashbrowns.
It turned out a little bland and I had to eat it with sriracha. I would say salt and pepper the hash browns (and of course cook the hash browns before hand), as well as the eggs as well.
This dish is delicious. It’s perfect for breakfast, brunch, or even dinner. I followed others’ suggestions and baked the hash browns for 25 minutes at 450 first, adding butter, salt & pepper – I also added a little rosemary (I love rosemary potatoes). After I took the potatoes out of the oven, I let them cool while I continued to cook the bacon and prepare the other ingredients. I used red bell pepper and scallions instead of green bell peppers and regular onions. I also layered everything in: potatoes > bacon > cheese (mix of five cheeses)> scallions & peppers > then, poured the egg (8 eggs) and milk mixture (1 1/2 cups) on top of everything. Then, I sprinkled salt & pepper on top. I covered the casserole dish with its glass lid and baked for 45 minutes. Then, I removed the lid and cooked it for another 30 minutes. I sprinkled cheese on top about ten minutes before it was finished. It turned out perfectly. This is a great “base” recipe and I’m looking forward to switching it up with many of the other suggestions that people have made here, plus some of my own ideas. Have fun with it and enjoy!
Really good, but took 3 hours to cook completely, will definitely use less milk next time, also I added salt and pepper to it
I made this the way the video showed. Frying the bacon and then after transferring it to paper towels fry the hash browns, onions a green pepper in the drippings before adding to egg mixture. It’s excellent. Just season with your favorite spices/herbs.
Wish, I would have cooked the hashbrowns first. Otherwise, delicious
Great recipe! I actually used O’Brian potatoes which have peppers and onions already in it. A new family favorite!!
This is a terrific recipe! However, I had to change the serving size, and after reading other reviews I made it with ground sausage, browned it first with onion and bell peppers, pre-cooked the hash browns at 450 for 12-15 minutes until it just starts to brown on the sides, which made it like a crust on the bottom, used a 8×8 square baking pan well greased or the hash browns will stick, added onion powder, garlic powder, white pepper, paprika, parsley and chives to the egg mixture with just 1/2 cup milk and only 4 eggs since I adjusted the serving size down. Then added cheddar cheese and Monterrey Jack to the egg mixture-just a less than 1/4 cup each and stirred in well and topped it with ColbyJack cheese to bake. You have to cover it with foil so the cheese on top does not get too overdone while the eggs cook then uncover to lightly brown the cheese on top like other reviews stated there are TWO baking times. My husband loves this and will ask for it! Thank you so much for submitting this recipe.
I tweaked the recipe a bit. I added chopped fresh asparagus to the mix along with onion and green bell pepper, and fried diced potatoes instead of frozen hash browns. It cane out delicious and will definitely be making this again.
I was worried after reading the reviews after I put the casserole in the oven that the hash browns would not be cooked, but they were fine. Phew. I used a 20 oz package of the fresh type hash browns. I also added a couple Tbsp of gulden’s spicy brown mustard and green onions instead of regular. I really like this recipe though and it turned out great. My hubby loved it.
Can’t upload the pic but this was great. Everyone loved it. Thanks for sharing
I made a crust of crispy hash browns and then added the egg mixture including more hash browns. It was delicious.
Followed recommendation of baking hash brown first and cutting milk 1/2. Family enjoyed, will make again. Used pork sausage vs bacon.
I did enjoy this recipe. I increased the oven temp to 380 degrees and added sour cream. I used fresh potatoes and they were cooked through at the recommended time. I do want to try the suggestion to pre-cook the hash browns before pouring the other ingredients on top for baking. Nonetheless, this recipe was a hit! Family approved.
Instead of cubed hash browns I used shredded hash browns and cooked them in the casserole dish with a little margarine at 450 for 15 minutes. Brown them a little. Then added the mixed ingredients but used 1/3 cup green peppers and 1/3 cup sweet onion and only 1 3/4 cups of milk. Enjoy!
I didn’t have green pepper, only red peppers so I used that. Just made half the recipe because there’s only two of us. Very good. I will make it again!
used frozen potatoes o’brien that had peppers and onions will try plain hash browns next time mixed ham and bacon added other veggies: mushrooms, spinach, onion only used 6 eggs, needed 8 for spices in eggs/milk we used Italian seasoning needed salt and black or red pepper Cheese was italian blend
It turned out really well
Holiday hit! This was a smash hit Christmas morning! I modified this recipe using suggestions from some reviews and my own tweaks. I cooked the hashbrowns which I brushed with olive oil separately first in the bottom of the pan until lightly brown. Before baking, I added several shakes of black pepper and fresh cracked sea salt and garlic. For the egg mix, I used 1.5 cups milk, Jimmy Dean pork sausage crumbles instead of bacon, Kraft Creamy Melt Shredded Cheddar, 1/2 c chopped onion, 8 eggs, and no bell pepper. Once the egg mixture was added and almost done baking, I add thin slices of beef steak to the top along with 8 slices of uncured applewood smoked bacon precooked earlier. I sprinkled a bit of a 5 cheese Italian blend over everything and finished for about 10 more minutes in the oven. Crazy good!