Hashbrown Breakfast Casserole Recipe
This Bacon, Egg, andHashbrown Casserole is the ultimate breakfast bake, packed with crispy bacon,fluffy eggs, and golden hashbrowns.
Servings: 12 slices
Ingredients
- 1 bag (26 ounce) 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 degrees. Grease a 9×13 inch casserole dish.
- Dice the peppers. Chop the bacon, then cook it untilyour desired crispness. Drain the grease.
- n a large bowl, combine the hashbrowns, bell peppers, bacon and 1 ½ cups of the cheese, then pour into theprepared casserole dish.
- Beat the eggs and milk in a mediumbowl. Pour evenly over the other ingredients that you poured into the casseroledish. Sprinkle the remaining cheese overthe top.Bake for 55-65 minutes, or until the eggs are cooked through.Top with fresh parsley to serve