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This Easter breakfast casserole with hash browns, bacon, and green bell pepper is looked forward to every holiday in our house. It is so delicious!
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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7×11-inch casserole dish.
Step 2
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.
Step 3
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.
Step 4
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 281 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat10g | 51% |
| Cholesterol171mg | 57% |
| Sodium538mg | 23% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber1g | 2% |
| Total Sugars3g | |
| Protein18g | |
| Vitamin C6mg | 30% |
| Calcium274mg | 21% |
| Iron1mg | 7% |
| Potassium384mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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A new breakfast favorite.
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I made this for a Ladies Brunch at our church and everyone wanted a copy of the recipe! Absolutely wonderful. I had to make one for my family and even my picky girls ate it. I substituted turkey sausage for the bacon when I made it the second time, tho, but it was still delicious.
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The only thing I do different with this is layer everything w/hash browns on the bottom. Sometimes I substitue sausage.I always make it when friends are staying over and its a hit everytime
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Very good and a huge hit at work! Although it’s high in fat, there are ways to cut calories.
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Wonderful! I made this for brunch for 4 adults and one child and we polished it off! I substituted 1 1/2 cups milk and 1 cup sour cream instead of the 2 cups milk, and it was just wonderful. Definitely a keeper!
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I really liked the idea of having all of my favorite breakfast items in one dish. It was very quick and easy to assemble. I think it would have been better if the hash browns were browned and seasoned before putting into the casserole. I think putting them in right out of the bag made it bland and kind of starchy tasting. Overall I liked this recipe, but think that I’ll brown the potatoes and add more seasoning next time.
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This is an excellent recipe! Very good.
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This is sooo easy and good. To make this even easier, I use the hashbrowns O’brien (which have chopped onions, red/green bell peppers already in it). The combination of ham and bacon is good or one can be subbed for the other. In the future, I’ll also play around with the different types of cheese out there. Pepperjack for kick perhaps? Either way, very good and fool-proof!
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This is sooo easy and good. To make this even easier, I use the hashbrowns O’brien (which have chopped onions, red/green bell peppers already in it). The combination of ham and bacon is good or one can be subbed for the other. In the future, I’ll also play around with the different types of cheese out there. Pepperjack for kick perhaps? Either way, very good and fool-proof!
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I modified the recipe to include a dozen eggs, one cup milk and one cup cheese. Nine adults enjoyed it.
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I got rave reviews for this one! I made it for a ladies brunch and I went home with an empty dish. I added red bell pepper and mushrooms, and used a combination of sausage and bacon. I like this recipe because it is a solid base for throwing anything you like in and it will turn out great. I will definately make it again.
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Little did I know a year ago when I first made this recipe that I would be worrying about high cholesterol. Now I use egg beaters, no fat cheese, skim milk, and turkey spam and it is still excellent.
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YUMMY! After the 30 minute uncovered cooking time, I turned the oven off & left the dish in for 10 mins. Perfect! Took this to a potluck at church & it disappeared! Will be making this again.
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This was so quick to prepare, about 10 minutes, and it received rave reviews. As two family members don’t eat meat, I just put bacon in one-half of the casserole dish and everyone got what they wanted.
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great recipe
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All the hash browns made it kind of bland. Next time I’ll use less or follow other’s advice and put them on the bottom.
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this recipe was a big hit for my guest on thanksgiving!! i used ham instead and it was still great….would use again
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I liked how simple this was to prepare. I think next time I may cut down on some of the hashbrowns.
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I’ve made this several times now for company. Works well with pre-cooked bacon. Very easy and delicious!
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I made this for a brunch for the youth group at church. The kids loved it. I did leave out the peppers and added 1 more egg to it. I came home with an empty pan! Will definitely make it again!
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I was unsure whether or not the bacon was to be raw or cooked, so I partially cooked it. Next time I will use fully cooked bacon because it was a bit greasy. It was still very good and the leftovers disappeared the next day.
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Great recipe. I made it for a Christmas Brunch, and it was a hit. I pre-cooked my hash browns and bacon (but not too cripy), placed the hash browns on the bottom of the casserole dish, layered bacon on top. I also sauted my bell pepper and onions in butter before adding them to the eggs and cheese. I followed the advice of others and added more eggs and also seasoned them. Will make again.
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This was really good. I added some black pepper and used diced ham. My husband works away from home and I made this for him to eat at breakfast. It held up really nicely over several days time, and by the time he was home he was asking for more!
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GOOD casserole! I did precook my bacon and my hashbrowns. I think that was good advice from previous reviews! I used 10 eggs and a little less milk. Very tasty!
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Really good and very easy. I used potatoes o’brien so I wouldn’t have to worry about chopping onions and green peppers. I like to use sausage and I cook it beforehand.
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I made this on a whim for a family gathering for brunch. It was gone within minutes everyone enjoyed the dish. ath the time I didn’t have any bacon so I used ham instead it turned out delicious!!!
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I have been using this recipe for the past two Christmas breakfasts and this will be our third. This was such a hit the first time I made it, that I continued to every year since. The only thing I due differently is I shread my own potatoes instead of using frozen. Thanks for a great recipe Stephanie
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Very good…I used green chillies instead of green peppers. Also added a bit of tobasco. Used the layered technique as suggested and pre-cooked the bacon.
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Made this the evening prior to Easter. It was a lot of work and dishes for a ho hum result. I would have been happier making everything fresh and to order in the morning.
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This casserole went over BIG for Easter brunch! I used 6 eggs instead of 8, and also mixed in about 1/2 C. of low fat sour cream. It was delicious.
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I precooked my bacon (my fear is always that it won’t be cooked all the way through…yuck). I also shredded my own potato per the advice of another reviewer. This was delicious. Cook time takes a long time…but worth the result. Thanks for the post.
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Ok, well, as this recipe is written it didn’t work for us. First of all, I think that the hashbrowns should just be on the bottom. Plus, there seemed to just be too many of them. Plus, I agree with other reviewers, it would have been better if they had been pre-cooked. I used pre-cooked bacon and that was good. The way it was written this took longer than 45 minutes to get the potatoes done, yet the other parts were definitely done. I am going to revamp this and do again. Thanks.
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Had ground sausage, browned and drained that instead of bacon. Excellent!
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I love this egg casserole and so does everyone I have served it to.
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Didn’t like this one at all. Way too many potatoes and very dry. I followed the recipe exactly as written except left out the peppers (to appease the kids)
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I have used this recipe for Christmas morning for years now and it’s one of my alltime favorite recipes! Not sure how folks aren’t getting it to turn out right, it’s been perfect every time for me and a crowd favorite with company!
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This is a fabulous recipe! I made some minor changes to enhance it…I added O’Brien hashbrowns, about 2/3 of the bag instead of the entire bag. I also used 2c. Kraft 4 cheese Mexican and reserved 1 cup of cheese to add to the top during the last 15 minutes of cooking. The O’Brien potatoes and mexican cheese give it a little kick and great flavor. I also seasoned the potatoes and put themin the oven for 20 minutes before adding the egg, bacon and cheese mixture. It was great!
another tip…fry the bacon and put it on a baking sheet in the oven for 5-10 minutes to get it extra crisp!! -
I made this for a baby shower brunch and it was a hit! Everyone’s favorite breakfast foods combined into one delicious casserole and all prepared with very little effort on my part. The leftovers heat up in the microwave well and are almost as good as the first time. The only change I made was to reserve a little of the cheese and sprinkle it on the top once the eggs had set up. It made a nice topping for the casserole. My husband said he would like it with some green chilies added so we will try that next.
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This is a great recipe! I doubled the recipe and put it into 2 13X9 casserole dishes and it turned out really well. I fed 21 people and every single one of them loved it! I substituted canned chopped green chilies instead of the bell pepper and I also left out the onion. This was a winner.
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This served great for an office breakfast cooked that morning. I prepared the night before by pre-cooking hash browns with onions and peppers til slightly brown, and then mixing in chopped precooked bacon. This made it easy to prepare to cook in the morning. Came out delicious!
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This was great! I made it for a program at school. Everyone loved it, even the kids! As suggested by another reviewer, I did cook and crumble my bacon first. It came out great!
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This was just perfect for a family reunion brunch. I did make a few adjustments having read others suggestions. I used lean Jenny O Turkey ham cut into chuncks and 1/2 lb. of bacon. To prep the night before, I popped the bacon in the oven on a cookie sheet for 20 min and sauteed and (heavily) seasoned the onions and potatoes. In the morning, I spread the potato/onion mixture on the bottom of the pan, then the layer of ham and bacon (which I put in the oven on a tray while it was pre-heating to crisp it up again, then the egg/milk/cheese mixture. Because I used more meat, I felt it needed more egg, so I ended up wisking 4 more eggs with maybe a half cup of milk and pouring it over the top. Everyone loved it and no one noticed that it was turkey ham, lite shredded cheddar and fat free milk!!!!!!!!!!
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I made this for our Easter sunrise service breakfast at church and got a lot of compliments. As some of the previous reviewers did, I also made the hashbrowns first and used them to layer the bottom of the casserole dish. I then mixed the remaining ingredients and poured it on top of the hashbrowns and baked it. Unfortunately, that didn’t seem to solve the problem of the hashbrowns being “mixed in.” The egg mixture still went down into the hashbrowns and it didn’t taste like I’d tried to separate them at all. It was still very good, though! I’ll definitely make it again!
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This was a huge hit for our Teacher Appreciation breakfast. Several wanted the recipe!
I browned my hash browns just a little prior to putting them in the dish. I also used red bell pepper instead of green. I used a 9X9 glass pan.
Will definitely make again. -
I added 1 c. parmesan, 1 tsp. black pepper, 1 tsp. garlic salt, and 1 c. sour cream (in place of one of the cups of milk). I thought it turned out much better, with more flavor… but it still lacks that “WOW” factor.
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Great casserole! I used about 1/2 the package of shredded hash browns, 4 eggs and 1 cup of egg beaters, one cup of milk, closer to 2 cups of cheese, and turkey sausage instead of bacon. Came out delicious! Thanks! 🙂
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I made this for Easter brunch and my family is still raving about it!! They loved it so much now they want it as an Easter tradition. It is very easy and very delicious!!
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this recipe is fairly bland, but there are opportunities to “spice” it up with additional spices and/or a different cheese.
It also took me 45 of uncovered cooking to set the egg.
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I just made this casserole for the first time and it came out very well. We only used 6 eggs and turkey bacon instead of regular bacon. I pre-cooked the bacon and hashbrowns, then layered the hashbrowns on the bottom as many other reviewers suggested. I put mine in the fridge over night to make in the morning…and I agree that it took a longer time to cook (uncovered) than the 30 minutes it stated. It was more like an hour. I really like this recipe because you can adjust it in just about any way – add vegetables, add cheese, take out eggs, etc. I also followed a tip by another reviewer and added 1/2 cup of sour cream. It was really really good, would definitely make again!
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The family loved it!!! We have our own eggs so are always trying to use them up. This is better than most egg bakes.
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Takes a little long to bake, but it is an awesome easy breakfast that everyone is sure to love! Change is up with some different spices and vegetables too!
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This was exactly the taste I was looking for. I only used 7 eggs, 1 1/2 c of milk, precooked bacon, and 3/4 of a bag of the refridgerated “Simply Potatoes” hashbrowns. I also sauted the onions and green peppers along with mushrooms then added a diced tomato when mixing it all together for more of a vegetable dish. Turned out wonderful! My husband raved about it and the left overs were even great reheated. Since then I’ve also added fresh broccoli to the mix and it goes fantastic with it all, it adds more of a brunch taste to it.
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this casserole is GREAT!!!!!!!
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This was pretty good. I used sliced ham lunch meat instead of bacon because I hate bacon grease and also added chopped bell peppers. It took a little long to cook and my overnight guests were up waiting for it to cook. Guess next time I’ll have to get up a little earlier.
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Made this for a NASCAR tailgate party! It was a huge hit! Prepared it the night before, baked it half way and then finished it in the a.m.
I made a double batch – some with onions, green peppers and mushroons. The other with ham & onions. This will be a fav!!! -
If you let the potatoes thaw before putting them in- it decreases your cooking time as well.
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My mom made this a couple years ago for Mother’s Day- and it was fantastic! When I make it at home I leave out the peppers since my family doesn’t like them. I also alternate the bacon with a pound or so of diced up sausage links, which I brown with the onions first to give it all more flavor. To feed more people, we add more eggs, milk and hash-browns. Yum! We love this breakfast casserole since it it so light and easy to put together, especially the night before!
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A very easy prep dish – as my wife doesn’t eat pork, I included more green pepper, onion, and also included some mushrooms. I put in a full bag of the refrigerated Simply Potatoes and it was way too much. Also, not having a 7×11 pan, I used the longer 9.5×13.5 glass dish. For the size, I think I could have added more egg mixture and less hashbrowns. Mine did cook in the specified time and I prepped it the night before. Next time I’ll find something else to add in for taste (more salt/pepper, jalapeno peppers, tomato).
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Very good! My family of 6 gobbled it right up. Thanks so much. The only thing that I did differently was add salt,pepper,garlic powder,1/2 cup of sour cream,tabasco sauce & I did precook and crumble the bacon and shredded my own potatoes and salt/peppered it and threw in oven prior to adding the mixture to the dish. Thanks to previous posters whom mentioned to cook the bacon and potatoes first and layer the potatoes on the bottom. Everything came out perfectly. The only thing that I’d change is the name of this casserole 🙂
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I use this for a work breakfast and EVERYONE loved it!! The only problem is now I have to bring it every time! Thank goodness it’s so easy as well as good!!
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This was good! I didn’t have any bacon so I just left it out (will def. add it next time). I added garlic and salt and pepper to the eggs. I also put the hashbrowns on bottom and left a little bit to garnish on top w/ some cheese. Thanks for posting this, it was exactly what I was looking for with the materials I had. 🙂
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This recipe was GREAT. I made a few changes after reading the reviews before I made it and what a breakfast:D Some changes I made were: 1) I substituted the bacon for breakfast sausage and I cooked the sausage first 2) I laid 1/2 the hash browns at the bottom of pan and I top the casserole with the other 1/2.
I found that cooking the meat first then putting it into the oven uncovered only took about 30-35 minutes to cook.
Certainly will make again. THANKS! -
I made this on Christmas Eve so that I could just wake up and put in the oven for Christmas breakfast. I will make again – my husband loved it.
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Delicious! I used half bacon and half cubed ham and it was wonderful. It lasted the whole week. 🙂
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This was very good! I pre-cooked my bacon as well and also added cheese to the top at last 10 min. Then added fresh cut scallions to the top and served with sour cream. Perfect!
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We had this recipe for breakfast. It was Good! The bad thing about this would be takes so long to cook.
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Good. It is a bit bland; I salted and peppered both the egg and the hash browns (I layered as some other reviewers did) and I still needed some ketchup to spice it up at the table. I think with a few more seasonings it would be wonderful. I didn’t have frozen hash browns, so I made my own with the small julienne attachment on my mandoline. My potatoes were a bit underdone, however; I probably should have cooked them before tossing them in the casserole dish. I think that is because commercial hashbrowns probably are cooked prior to packaging, so with commercial hashbrowns it probably would’ve been fine. I added broccoli and mushrooms for the veggies and didn’t put any onions in. It really does take a long time to bake, so I made it yesterday afternoon and we warmed it in the oven this morning at 215 degrees for about 30 minutes. I wanted to make a half batch, but I ended up with so many hashbrowns that didn’t really happen, even though I halved the egg mixture amount. I used turkey bacon and it cooked just fine within the casserole.
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I liked this, but think may be better with less hashbrowns. I did add a scoop of sour cream and I layered hashbrowns, butter (a few slices for flavor), onion and bacon, cheese, then poured the eggs cheese and sour cream mix over top. Next time I’ll try 1/2 the hashbrowns and more cheese.
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This was ok and received as ok by my family this morning (Easter). As suggested, I precooked the hashbrowns on the bottom of the dish for about 15 min on 350 and used purchased precooked bacon. The bacon rendered an odd flavor and the potatoes were still a little mushy and too much in quantity. It’s kind of like an oven cooked omelet on top of mushy potatoes. I don’t think I will do this again, but TY and to each their own! Maybe I’m not found of egg casseroles? PS: Not knowing whether to precook or use raw bacon is a big deterent to this recipe.
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This was good, but it tasted more like quiche than a breakfast casserole. I’m not quite sure how I’d change it–maybe cut down on the dairy? Scramble the eggs in the hot pan as they cook? I’m not sure, but I’ll keep looking for a good breakfast casserole recipe. On the other hand, having a potato crust on what was essentially a quiche made a nice change.
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I made this for breakfast this morning. I omitted the peppers cause I didn’t have any. I also made my own hashbrowns. This made the baking time much shorter. It only took 45 min. The taste was great. My 2 year old even loved it. Thank you for the recipe.
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I did let the potatoes cook first like other reviewers suggested. I also used maple turkey sausage instead of bacon this gave it so much flavor ummmm
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If you prefer italian sausage, I recommend cooking it first and draining all the fat. Family loved it.
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This casserole was a big hit at our Easter brunch. Like other suggested, I lined the pan with the potatoes and baked them for about 15 minutes before adding the egg mixture. I also used a combination of sausage and bacon and used sweet peppers and scallions. Delicious!
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This dish was a hit at Easter Breakfast at church! I substituted diced ham for one batch and it was wonderful. HIGHLY recommend!
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This was delicious!! I’m not very confident when it comes to baking casseroles, actually this was my first one, but it was SO easy and yummy! I layered the hash browns on the bottom like most people did, and it was wonderful. Between myself, my boyfriend and his roomates it was gone within hours, and I baked it in a 9 x 13 in dish so there was a lot! But I added in sausage and ham along with the bacon, so it was pretty big =O But oh so good. Very yummy with sour cream and avacado on top. I will make this again!
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So Easy!!! This is awesome. Cook hash browns before hand like other reveiwers suggested was great.
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Great breakfast!
I fixed this as part of a church breakfast and it was great.
I did add extra peppers and onions for a little more kick and used ham instead of bacon. I also took the advice about baking the hash browns alone before adding the eggs.
I then placed in the fridge overnight. Baked up well the next morning. -
Great breakfast casserole! I bring it to our family Easter potluck brunch and it’s always a hit. Sometimes I’ll add mushrooms(sauteed 1st) or chopped tomatoes and just this morning I used the leftover tater tots from last nights dinner instead of hashbrowns. although when making for holidays, I prefer the hashbrowns. I warmed them in the microwave for about three minutes to take the chill off. It’s much less time consuming to make the night before as well and it’s ready to pop in the oven first thing in the morning. We always have salsa on the table to go with it. I’ve made this often.
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This recipe got rave reviews from my very picky family! I did a few things differently: I made my own hashbrowns from fresh potatoes, as well as I precooked my bacon before adding it in. I also used a full dozen of eggs and because i’m not a big fan of cheese i switched the cheddar to marble. I also omitted the green pepper because my family doesn’t like them and added mushrooms instead. Because i precooked my bacon I didn’t bother to cover with foil and baked only the 30 minutes until eggs were set. Will definitely make this again!!!
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We modified the recipe a bit based on what we had on-hand–original ore-ida roasted potatoes, boca link sausage, multi-colored stripped bell peppers, pepper jack cheese, hormel premium real crumbled bacon. We used a nine by nine stoneware baker and cut the uncovered cook time to 15 minutes. It tasted much better than i thought it would. It took more milk than any scrambled egg recipe but the purpose of the extra milk is to keep it from drying out during the long, 45 min covered baking time, in addition to the 30 minute uncovered baking time…rest assured the amount of milk has a purpose— the time required is necessary. We took it out at 15 and it was a little more moist than desired but still perfectly edible though next time we will go the full 30. It’s well worth the wait. “he” likes it with a little ketchup 🙂
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Not bad, hash browns a little soft for my taste. Makes a pretty good sandwich the next day.
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Made for 15 of my family members for breakfast last weekend. I wanted to take a picture, but it went so quickly and I didn’t have any left overs. I cooked the potatoes first as others suggested. This casserole really takes a long time to cook, but worth it. Everyone liked it.
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Just made it for a work BREAKFAST CELEBRATION.. It was great! :o) I used the suggestion of layering the hash browns on the bottom and cooking them first, and added additional salt and pepper. VERY GOOD! ThankS!
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This was really good. I used breakfast sausage instead of bacon but followed the rest of the recipe exactly and it came out great. My kids and hubby loved it as well. Will make again.
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I thought this was good and am going to use it for a breakfast brunch; however I gave it a 4 because I have to agree with another reviewer as I don’t like my hash browns as soft as they are in this receipe. If you use bacon, make sure you cook it first and crumble it before adding it to the mixture.
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Mmmm so good and easy! I precooked the bacon and hasbrowns to cut down on baking time. I made a “crust” with the hashbrowns instead of putting them into the mixture. I added a little more cheese, just becasue I LOVE cheese. I am looking forward to preparing this for guests!
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Fantastic! I also browned the hash browns dotted with butter in the oven before baking the whole casserole to brown them first. I cut down on the bacon a little and added a pound or so of breakfast sausage as well. And because I didn’t have a bell pepper I added a couple banana peppers instead which added a nice flavor and I also sauteed them with the onions a little first. I did bake it all in a 13 by 9 pan because there was no way it was going to fit into a
7 by 11. The bake time was perfect. It was enjoyed by all and I will definitely make this again. We have our own chickens so this is a great way to use up some of the eggs when we have too many. -
This is definitely one of the better breakfast casserole recipes I?ve tried. Instead of uncooked bacon, I used a 3 oz bag of real bacon bits. I sprinkled seasoning blend on the thawed hash browns and baked them at 350 for 15 minutes before topping with the egg mixture. I baked the casserole uncovered for 35 minutes. The top was perfectly browned but the inside was not quite set. So I covered the casserole with foil and cooked another 10 minutes.
To get the hash browns crispier, I?ll try baking the hash browns for 10 minutes at 450 degrees next time as reviewer Christi suggested.
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We liked this. I baked my hash browns first for a while to brown up a little, as others recommend. I forgot to add the bacon until it was done cooking. So I hurried and cooked it, chopped it up, then sprinkled it on the top. Would’ve been better mixed it though. Oops. Oh, and we aren’t cheese lovers, so I didn’t add as much cheese as called for. Tasty!
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My mother-in-law is allergic to gluten so this recipe has served us well on many a get-together. I mix it up with Mexican Velvetta & sausage & salsa on top with melted cheddar & sour cream on the side for Mexican flair.
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I have made this recipe a couple of times. The second time I layered the hashbrowns on the bottom of the pan and cooked them at 350 for about 10 minutes. I set them out to cool, and I put the onion and green pepper into a skillet and cooked them a bit to soften them up. I mixed everything but the hashbrowns together, then poured the mixture over the hashbrowns and let it all sit overnight. Simply marvelous!
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Didn’t have frozen hash browns, so I peeled and shredded 4 medium sized (enough to equal 16 oz.) red potatoes and baked at 400 for about 20 min. I only used 1 1/2 c. milk and kept everything else the same and shortened the baking time to 25 min. uncovered.
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Took advice of others and baked my shredded hash browns for 20 minutes before adding the egg mixture. Waited until the pan cooled before adding remaining ingredients. To cut the fat content, I used fat free butter spray rather than greasing the pan. Used 5 large eggs and 1 cup of egg beaters, 1 1/2 cups low fat (2% milk) cheddar, 1 1/4 cup 1% milk, and a 2.5 oz package of pre-cooked bacon pieces (great time-saver and no mess!). Chopped the onion and green pepper into tiny pieces and let it sit, covered, overnight in the ‘fridge before baking. Took about 35 minutes at 350. Turned out great.
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This is great to take camping. Just pre cook the casserole and warm up when ready to eat. It’s even better the 2nd time.
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I give this five stars. It was excellent. Everyone had seconds!
I did put the hashbrowns on bottom and baked them at 400 degrees until they started to brown around the edges as recommended by other reviewers. I will definitely make this again. thanks for a great recipe. -
I brought this dish to work for the employees for breakfast. They all loved it and wanted the recipe to make it for Christmas morning. Delicious and easy to make!
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This was delicious. Used only 1 1/2 c. milk and cooked the potatoes and bacon in advance. Gone instantly-should have made 2 pans!
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I love this recipe. It’s a hit with my family. I’ve made it a few times and on two occassions I forgot to add the milk and it still turned out great. Like others I bake the hash browns first. The last time I made it, I layered a store bought crescent roll on top and baked it with the last 16 minutes of cook time. YUMMY! This is a keeper!!!!
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This has become a favorite dish in our home. The other reviews were really helpful, they made the dish. Thank you
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