Bacon, Egg & Cheese Hash Brown Casserole

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  • By: Raquel DeHoyos/Boastful Food LLC
Bacon, Egg & Cheese Hash Brown Casserole


  • 8 slices thick-cut bacon, diced
  • 1 large yellow onion, diced
  • 1 large red bell pepper, diced
  • 2 ½ cups chopped broccoli
  • 2 tablespoons unsalted butter
  • 3 cups hash browns, thawed
  • 1 ½ cups shredded cheddar
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • 6 large eggs, scrambled
  • Canola oil pan spray


  1. Preheat oven to 375°. Remove hash browns from freezer and place in the refrigerator to thaw overnight or at least 1 hour before making the casserole.

  2. In a large skillet, over medium heat, sauté diced bacon until lightly golden. Add onions, bell pepper, broccoli and butter and cook for about 1-2 minutes or until everything is lightly softened but still crisp. Add bacon and vegetables to a large mixing bowl along with the hash browns, cheese, garlic powder and salt. Whisk eggs and add in last. Mix everything together. Pour into a lightly sprayed 8x8 baking dish and bake for 30 minutes. Season to taste.

  3. Note: You can also bake these in muffin tins. They will bake in a 375 degree oven for about 15 minutes.

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