Description
This cheesy, comforting hashbrown breakfast casserole is your go-to recipe for holidays, weekend brunches, or make-ahead meals. Loaded with crisp bacon, peppers, and sharp cheddar.
Ingredients
Scale
- 1 bag (26 oz) frozen shredded hash browns, thawed
- ½ pound bacon, cooked and crumbled
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
- 8 large eggs
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Fresh chopped parsley, to garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch casserole dish.
- Dice peppers. Cook bacon and drain.
- In a bowl, mix hashbrowns, peppers, bacon, and 1½ cups cheese. Spread in dish.
- Beat eggs with milk, garlic powder, salt, and pepper. Pour evenly over the mixture.
- Sprinkle remaining cheese on top.
- Bake for 55–65 minutes, until eggs are set and top is golden.
- Let rest 10 minutes. Garnish with fresh parsley and serve.
Notes
Can be made ahead and refrigerated overnight.
Freezes well for up to 2 months.
Use turkey bacon or vegetables for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg