Cheesy Hash Brown Egg Casserole with Bacon Recipe
Cheesy Hash Brown Egg Casserole with Bacon Recipe photo by Taste of Home
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Cheesy Hash Brown Egg Casserole with Bacon Recipe

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4.5 38 45
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"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.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 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

Nutritional Facts

1 piece: 391 calories, 28g fat (13g saturated fat), 357mg cholesterol, 887mg sodium, 17g carbohydrate (3g sugars, 0 fiber), 18g protein.


  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.
Originally published as Sunday Brunch Casserole in Taste of Home April/May 1998, p31

Reviews for Cheesy Hash Brown Egg Casserole with Bacon

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jmkasprak User ID: 2880256 255245
Reviewed Oct. 10, 2016

"This got good reviews from the family that I made it for. They are Gluten Free, so it worked out well for that compared to a lot of breakfast casseroles that I make."

Ponygirl1014 User ID: 1584755 249087
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."

LauriePar User ID: 4460220 248013
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."

Grandma2Emma User ID: 8078804 233381
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!"

LChaboyer User ID: 8462647 230265
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!"

sjsw3873 User ID: 7641503 219135
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..."

Mshell5701 User ID: 5259782 216865
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"

MY REVIEW User ID: 2475860 215863
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."

deejay0619 User ID: 2671591 23207
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."

WendyHewitt User ID: 1363693 50640
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."

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