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Cheesy Hash Brown Egg Casserole with Bacon Recipe

Cheesy Hash Brown Egg Casserole with Bacon Recipe

"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty casserole. It's nice enough for a special brunch and versatile enough for a satisfying family supper. —Patricia Throlson, Willmar, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:6-8 servings


  • 1/2 pound sliced bacon, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 12 large eggs, lightly beaten
  • 1 cup 2% milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dill weed
  • 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
  • 1 cup (4 ounces) shredded cheddar cheese


  • 1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
  • 2. In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon.
  • 3. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Nutritional Facts

1 piece: 391 calories, 28g fat (13g saturated fat), 357mg cholesterol, 887mg sodium, 17g carbohydrate (3g sugars, trace fiber), 18g protein

Reviews for Cheesy Hash Brown Egg Casserole with Bacon

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Reviewed Jun. 5, 2016

"Made this for Mother's Day brunch. Everyone loved it, even my brothers' picky family. I usually leave out the dill. Really, really good and so easy."

Reviewed May. 9, 2016

"I always make this when I have brunch and it is always gobbled up. Feel free to any of your vegetables you have - - a good, verisitable egg casserole."

Reviewed Sep. 24, 2015

"I make this for Christmas morning every year for those of us that does not care for chocolate gravy and it's alway's a hit!"

Reviewed Jul. 27, 2015

"I have made something similar to this but used Tex Mex cheese and seasoning salt for more flavor! It was such a hit in our house!"

Reviewed Jan. 29, 2015

"I make mine with jimmy dean sausage and add velvetta shreds to the mix. I am not sure about the dill, pretty much whatever you would put in an omelet you can make this casserole with. I also have cooked it over night in the crockpot on low..."

Reviewed Jan. 4, 2015

"It was ok, I tried to cut the recipe in 1/2, felt it was a little dry, next time I will also add more cheese for flavor"

Reviewed Dec. 25, 2014

"Made for Christmas morning and we were very disappointed. There was very little flavor except for the dill which just does not go well with eggs..yuck! Hash browns were limp & tasteless.. Would have been better just to make scrambled eggs with crispy hash browns instead. I don't understand the positive ratings for this dish."

Reviewed Oct. 5, 2014

"I just made this for the first time. LOVE it. This recipe is definitely a keeper. I made it exactly as the recipe stated....did not alter a thing even though I was a little concerned about putting dill weed in it. Love the green pepper/onion taste in the dish and the added texture that the hash browns add to it. I personally highly recommend this dish."

Reviewed Sep. 29, 2014

"Awesome and super easy to make. Even made it the night before so in the morning I just had to put it in the oven and it was still great."

Reviewed Sep. 20, 2014

"I made this today and it is awesome. I did tweek it a bit after reading some of the reviews. I added fresh bella mushrooms and some fresh spinach to the onions and peppers. I tossed the hashbrowns in some season salt to counter the blandness of the potatoes. I also used a casserole blend shredded cheese and increased the amount because we love cheese. This is going to be added to our Christmas Eve brunch this year. Very, very yummy!"

Reviewed Jan. 7, 2014

"Easy to assemble, but just rather average."

Reviewed Dec. 23, 2013

"This was great! I made it as the main dish of a family brunch and it got good reviews. I substituted diced ham for the bacon, but otherwise followed the recipe exactly. The texture and taste were amazing. I would definitely make this again. It also reheats quite nicely in the microwave."

Reviewed Sep. 30, 2013

"I am a TOH field editor and like this egg bake for its versatility and ease of prep! I like to add mushrooms and green onions or chives and some sweet red pepper instead of a green pepper-just like it more colorful! Definitely give this one a try!!"

Reviewed Sep. 9, 2013

"A very hearty breakfast. I've been requested to make this on several occasions. I generally have to keep it in the oven for about an hour-this is longer than what the recipe calls for."

Reviewed Dec. 10, 2012

"Made this exactly as in recipe. Very disappointing because it reminded me of a very good cheesy potato dish I make frequently for parties. This dish was so bland and the texture unappealing that I can't even think how to tweak it other than replacing the potatoes with bread as in a strata. I would never make this again."

Reviewed Nov. 27, 2012

"Me and my kids LOVE this recipe! I like how you can just mix all the ingredients, pop it in the oven and enjoy your morning while it bakes. I am making it again right now and I have added chopped leftover turkey from Thanksgiving and will be topping it with sliced avocado! YUM!"

Reviewed Sep. 29, 2012

"it certainly takes the worry out of cooking breakfast for large numbers. AND it's goooood."

Reviewed Jul. 26, 2012

"I've made this three times now, twice with sausage and once with bacon. It was excellent all three times but seemed to taste a little extra good using the bacon. I also used fresh, unpeeled, grated potato because I prefer fresh over frozen. It's a keeper!"

Reviewed Apr. 6, 2012

"I have been making this for several years. Excellent recipe!"

Reviewed Apr. 3, 2012

"So I made this recipe for a 2nd time because we liked it so much. However, this time I used southern style (cubed) hash browns and it wasn't as good in our opinions. I also used a green chili pepper since that's what I had and we liked the flavor that it added."

Reviewed Mar. 22, 2012

"Very easy to make, turned out very tasty, and was very filling. As we had this for dinner I did add some chopped kale and chard to increase the amount of nutrients. I don't think they influenced the taste in any way. For future dinners I'd probably also then add whatever green vegetable was in my fridge needing to be used. If I used it for a brunch I think I'd make as shown in the recipe."

Reviewed Mar. 4, 2012

"We thoroughly enjoyed this recipe. A definite keeper."

Reviewed Sep. 26, 2011

"Yummy!!! Very easy to make and very good! The whole family's a keeper!!"

Reviewed Sep. 19, 2011

"It's a wonderful basic recipe that you can play with the ingredients. For instance I was able to make this with frozen hash brown patties by thawing and shredding them myself. You could change meats cheese etc and it would be great!"

Reviewed May. 23, 2011

"This is the ONLY breakfast casserole that I make. Our whole family 'knows' it will be on the table on Easter Sunday morning! We used it for our youth group when they served Easter breakfast. I do bake it about 10-15 minutes longer. I also like it warmed up the next morning for breakfast."

Reviewed Mar. 16, 2011

"This is the best breakfast casserole recipe I have found and it is so easy! (ONE dozen eggs, ONE lb. frozen hash browns, ONE cup milk, ONE cup cheddar, 1/2 lb bacon, salt and pepper-easy to remember!) Sometimes I follow the recipe exactly, but I usually substitute with potatoes o-brien (hash browns w/green and red pepper and onion), that way I do not have to chop the onion and green pepper separately. You can also substitute breakfast sausage for the bacon, or leave the meat out altogether. My picky kids love this dish, and we often have it for supper as well as breakfast. "I love that stuff", my kids always say!"

Reviewed Feb. 17, 2011

"I cut this recipe in half as it was just too much for us. I still had a small amount left over, so I reheated it. I don't suggest doing that as it was not very good. I used green chiles instead of green pepper and added more cheese (per suggestions from others who reviewed the recipe). This is a nice, versatile recipe."

Reviewed Jan. 3, 2011

"This was a big hit on Christmas morning!!! Everyone loved it...even my 8 year old. Great for me because I made it the day before. Thanks for sharing Taste of Home!!!"

Reviewed Dec. 8, 2010

"We omitted the green peppers to suit our tastes but this was delicious! I also found it needed to cooker longer...about 50 mins."

Reviewed Jul. 27, 2010

"This is one our favourites. We eat it for supper most often"

Reviewed May. 30, 2010

"Delicious! This is one of my favorite egg casseroles. I use more bacon, a little more cheddar and Penzey's 4/S salt for extra flavor. But it's good either way."

Reviewed Jan. 13, 2010

"I have tried MANY recipes for egg dishes, but this one tops all!!! Flavor through and through and tastes very good. Definitely rates above the recipes using bread in them where you can get a sense of sogginess."

Reviewed Jan. 11, 2010

"I have been making this casserole for Christmas Breakfast for both my children's homes and ours as well. Delicious and a hit with the whole family. Love it!!!"

Reviewed Nov. 15, 2009

"This was a crowd pleaser! Requests for the recipe were coming to me.

I omitted Bacon, chopped onion and green pepper. I cooked off 1# pork sausage and added 1 cup frozen Picksweet seasonings blend and cooked until all were well done. Drain well on paper towels.
It took about 1 hour to become firm, but the bottom was very brown."

Reviewed Jul. 18, 2009

"I add sour cream for extra added flavor and creamy texture. Also use green chilies instead of green peppers. Its always a hit. You can also add crumbled fried sausage to really make it a meal."

Reviewed Jan. 12, 2009

"I recently made this and it was delicious! I found I had to bake it for almost 60 minutes for the egg mixture to set in the center. Maybe the hash browns I used had a lot of moisture in it. Thanks for the recipe! This is now a new favorite of ours!"

Reviewed Jun. 24, 2008

"I made this for a post-wedding day brunch and everyone loved it. It was delicious."

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