Breakfast & Brunchchewoutloud5.0
Bacon and Egg Breakfast Casserole
This Bacon and Egg Breakfast Casserole is loaded with your morning favorites. Easily prepared the night before, this is sure to become a family favorite. Breakfast or dinner, your choice.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- baking dish
- oven
📝 Preparation Steps
1
Whisk
2
In a large bowl, gently whisk together the eggs, evaporated milk, kosher salt, pepper, onion powder, and garlic powder until well combined. Set aside.
large eggs (lightly beaten)7kosher salt1 teaspoononion powder1 teaspoongarlic powder1 teaspoon
3
Spread and Layer
4
In a greased 8x8 baking dish, evenly spread the hash brown potatoes. Evenly sprinkle bell peppers on top. Layer with half of the bacon pieces, followed by half of the green onions. Spread shredded cheddar evenly on top, followed by remaining bacon and remaining green onions. Pour egg mixture over entire dish.
5
Chill Overnight
6
Cover tightly and chill overnight (you can also bake right away if you're preparing the entire dish in the morning.)
7
Bake
8
Preheat oven to 350F, with rack on lower middle position. Let casserole sit at room temp while oven is preheating. Bake uncovered, ⏱️ 40-50 minute or until top is golden brown and puffy/set. Let rest at room temp ⏱️ 5-10 minutes before serving. Leftovers can be chilled and reheated nicely.
Nutrition Facts
calories
248 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
708 mg
protein Content
15 g
trans Fat Content
0.01 g
cholesterol Content
180 mg
carbohydrate Content
16 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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