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Cheesy Hash Brown Egg Casserole with Bacon

Total Time

Prep: 20 min. Bake: 35 min.

Makes

8 servings

"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 breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. —Patricia Throlson, Willmar, Minnesota

Ingredients

  • 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 shredded cheddar cheese

Directions

  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 in the center comes out clean.

Nutrition Facts

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