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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- by: Cookdap Member
- 23 years ago
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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- by: Cookdap Member
- 22 years ago
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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- by: DREGINEK
- 22 years ago
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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- by: DREGINEK
- 22 years ago
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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- by: KANANICOOKS
- 21 years ago
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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- by: Cookdap Member
- 20 years ago
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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- by: Sam
- 19 years ago
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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- by: Butterfly Flutterby
- 18 years ago
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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- by: Holly G
- 18 years ago
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!! -
- by: Joesgirljeri
- 17 years ago
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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- by: Iluvz&J
- 17 years ago
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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- by: AWALK200
- 17 years ago
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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- by: Molly Cote
- 17 years ago
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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- by: Mebble
- 17 years ago
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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- by: Preggers25
- 17 years ago
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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- by: Andreaf
- 17 years ago
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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- by: Norcalrn
- 17 years ago
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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- by: MMOFFITT55
- 17 years ago
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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- by: Barbara Burrell
- 17 years ago
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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- by: Chelcwall
- 16 years ago
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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- by: WYKINA
- 16 years ago
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! -
- by: Pomplemousse
- 16 years ago
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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- by: Jessica Lee Brower-Rodgers
- 16 years ago
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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- by: KELLYCLARK22
- 16 years ago
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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- by: Falkirk
- 16 years ago
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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- by: Desiree'
- 16 years ago
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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- by: Jody Silvey Goetz
- 16 years ago
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. -
- by: Gretchen Anderson
- 16 years ago
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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- by: Cookdap Member
- 16 years ago
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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- by: Jeri Lynn
- 16 years ago
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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- by: Gianna Rose Allen
- 16 years ago
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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- by: Carolina
- 16 years ago
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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- by: Lynnje
- 16 years ago
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. -
- by: Lenenski Family
- 16 years ago
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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- by: HRS
- 16 years ago
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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- by: OZBOZ79
- 16 years ago
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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- by: DRQUINN
- 16 years ago
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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- by: Xmasbeba
- 16 years ago
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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