Bacon Egg and Cheese Breakfast Casserole
Try this easy Bacon Egg and Cheese Breakfast Casserole. You can make it the night before or in the morning. Bacon Egg and Cheese Casserole freezes great!
Servings: 6 - 8
Calories: 429kcal
Ingredients
- 8 oz Bacon cooked and crumbled
- 1/2 Onion diced
- 1/2 Green Pepper diced
- 12 Eggs
- 1 cup milk
- 2 cups Frozen Shredded Hash Brown Potatoes (16 oz)
- 1 cup Shredded Colby Jack Cheese
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Fry bacon in skillet. Remove and pour out grease. Once bacon is cooled, crumble into small pieces.
- In the same pan, saute onion and green pepper until tender (this adds some nice bacon-y flavor to your onions and peppers).
- In a large bowl, combine eggs, milk, hash browns, cheese, salt and pepper. Add in crumbled bacon, onions and peppers.
- Pour mixture into greased 13x9 pan.
- Bake at 350 F (177 C) for 35-45 minutes or until cooked thoroughly.
- If you are baking in the morning, simply cover with foil once you add egg mixture to pan. Refrigerate until ready to bake.
Notes
Easily double this recipe and freeze one for a super easy breakfast in the future. This casserole is always a hit!
Nutrition
Calories: 429kcal | Carbohydrates: 17g | Protein: 22g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 371mg | Sodium: 913mg | Potassium: 504mg | Fiber: 1g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 16.7mg | Calcium: 201mg | Iron: 2.5mg