This hearty egg breakfast casserole is full of bacon, hashbrown potatoes, red bell peppers [my fave!], and cheese. It’s sure to please!
Weekends call for a delicious breakfast, do they not? While I’m a pancake-girl through and through, sometimes I don’t want to stand at the stove flipping pancakes for 30 minutes. Okay, it’s not always 30 minutes but sometimes it sure feels like it, especially when your family or friends are eating pancake after pancake while all you’ve had are the scraps. Haha, you laugh, but it’s true! So what do you do to avoid that situation? Make a casserole, of course!
This breakfast casserole was part of my recent foray into eating up the food in my kitchen freezer so that I could move things out of the garage freezer in preparation for my freezer-cooking-before-baby extravaganza. Thank you, leftover half-pound of bacon! Thank YOU, half-bag of shredded hashbrowns! I know the bacon was recent, but those hashbrowns? Who knows! The freezer can be a sc-sc-sc-scaryyyy place. But the good news is, this casserole isn’t anything scary at all! It has all your favorite breakfast components packaged into one tasty treat. Since Ben and I can’t eat an entire pan of this goodness in one go, we parceled it out for breakfast all week long, making mornings a little easier. I know this will become part of our regular rotation because it was mighty delicious and has endless substitution possibilities. Enjoy, and happy weekend!
one year ago: Curried Chicken Salad
two years ago: Coconut Curry Popcorn
three years ago: Dark Chocolate Crumb Bars
four years ago: Bread Machine Cinnamon Rolls with Maple Icing
five years ago: Chicken Pot Pie
Bacon, Potato, and Egg Casserole
from Taste of Home
- 1/2 pound bacon
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- 12 eggs, lightly beaten
- 1 cup milk
- 1/2 teaspoon pepper
- 2 teaspoons chopped fresh dill [or 1/2 teaspoon dried]
- 1 tablespoon chopped fresh basil [or 1 teaspoon dried]
- 16 ounces frozen shredded hash brown potatoes, thawed
- 4 ounces cheddar cheese, shredded
Grease a 9×13 inch baking pan with cooking spray. Preheat the oven to 350 degrees F.
Cook bacon on a skillet until crisp, then set aside on paper towels to cool. When cooled, chop into bite size pieces. Drain off most of the grease from the skillet, reserving about 2 tablespoons.
Add bell pepper and garlic to the skillet and cook until just beginning to soften, about 4-5 minutes. Remove from heat and allow to cool slightly.
Meanwhile, whisk together eggs, milk, pepper, dill, and basil. Add cooled bacon and peppers, stirring gently to combine. Fold in hash browns and cheese.
Pour into prepared pan, then bake for about 40-45 minutes or until set in the middle. Enjoy!
Casserole reheats well throughout the week, and individual servings freeze well too.