Rating: 4.63 stars
115 Ratings
  • 5 star values: 85
  • 4 star values: 19
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0

A hearty bacon, egg, and hash brown casserole for the bacon lover in all of us. Feel free to use turkey bacon rather than pork!

Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

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  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.

  • Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.

  • Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.

  • Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

Nutrition Facts

511 calories; protein 34.2g; carbohydrates 18.9g; fat 37.3g; cholesterol 436.1mg; sodium 1548.5mg. Full Nutrition
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Reviews (117)

Most helpful positive review

Rating: 5 stars
11/24/2012
I would make this again. I tweaked it a little. Baked the hash browns in the oven, in the bottom of my casserole dish after mixing them with a little olive oil, salt and pepper. Mixed precooked sausage and veggies in with egg and cheese. After cooking onion, I added 2 cloves of chopped garlic and a big handful of chopped baby spinach. Poured over hash browns. Added a sprinkle of cheese to the top and broiled for 2 more minutes. Great and simple ingredients in this recipe. Lots of egg and less milk than most recipes. I like that. Read More
(72)

Most helpful critical review

Rating: 2 stars
01/24/2015
Took longer than 15 min. to prepare. Took longer than 50 min to fully cook. Read More
(5)
115 Ratings
  • 5 star values: 85
  • 4 star values: 19
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/24/2012
I would make this again. I tweaked it a little. Baked the hash browns in the oven, in the bottom of my casserole dish after mixing them with a little olive oil, salt and pepper. Mixed precooked sausage and veggies in with egg and cheese. After cooking onion, I added 2 cloves of chopped garlic and a big handful of chopped baby spinach. Poured over hash browns. Added a sprinkle of cheese to the top and broiled for 2 more minutes. Great and simple ingredients in this recipe. Lots of egg and less milk than most recipes. I like that. Read More
(72)
Rating: 5 stars
07/27/2013
Great casserole! Easy to throw together with simple ingredients. Great ratio of bacon, egg and cheese. Thankful for a breakfast casserole without a bread base. Read More
(47)
Rating: 5 stars
09/20/2012
This is very easy to throw together and tastes very good too. I used russet potatoes that I grated into my salad spinner full of cool water - triple rinsed the potatoes using the insert as a colander and then spun them dry. When I make this again I don't think I would bother even pre-cooking the peppers and onions & a sprinkle of paprika on the top would be nice too. Thanks for a good recipe. Read More
(32)
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Rating: 5 stars
05/05/2013
I was looking for a breakfast casserole recipe, and I am glad I chose this one. The proportions of eggs, potatoes, and meat were just right. It took almost an hour to cook, but that is because it had been in the fridge. (I made it the night before.) I used a pound of sausage instead of bacon, and I used frozen potatoes o'brien (which already contained the onions and red peppers). This recipe is a keeper. Read More
(22)
Rating: 5 stars
09/18/2012
Followed the recipe exactly except used country style potatoes instead of hash browns and it was really good. I will be making this again. Read More
(15)
Rating: 4 stars
09/01/2013
Made this for a brunch with a group of friends. Everyone loved it. But as we were already having bacon I subbed the bacon for ground sausage. Also very tasty. I ended up cooking in an 11 3/4 x 14 1/2 dish so it was a little bit thinner than intended but I think it was hearty enough & it helped it cook through in 45-50 min. Would make this again! Read More
(11)
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Rating: 5 stars
05/23/2014
Love this recipe as is. I've even made it the night before covered with plastic wrap and popped it in the fridge. Then in the morning its ready for the oven. Great brunch dish! Read More
(9)
Rating: 5 stars
01/05/2015
This recipe is just what I was looking for: a breakfast casserole with no crust that I could make ahead and take pieces to work for quick reheating. My changes were that I used spicy turkey sausage instead of bacon and I threw in one chopped de-ribbed/seeded fresh jalapeno. YUM! I wasn't able to find a package of hashbrowns at 16 ounces so I got a 30 ounce package and eyeballed about half. Honestly I could have added all of it without overflowing the baking dish and it wouldn't have been too potatoey (yep... just made that word up). Helpful hints: if you are using an egg substitute please note that 12 eggs comes to about 2.5 cups. In addition I cracked each egg into a small bowl and then added them one by one to the mixing bowl to ensure that no shell pieces got into the final mixture... easier to take a few pieces out of one small bowl before cracking the next egg than trying to fish them out of a huge bowl full of eggs. Also I would suggest adding the seasoning to the veggies as you saute them... just easier in my opinion. Read More
(9)
Rating: 5 stars
09/18/2012
I always receive compliments when I make this casserole. Leftovers heat up great. Perfect just as recipe is written. Read More
(8)
Rating: 2 stars
01/24/2015
Took longer than 15 min. to prepare. Took longer than 50 min to fully cook. Read More
(5)