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5.0 from 258 votes

Bacon Egg and Cheese Breakfast Casserole

Try this easy Bacon Egg and Cheese Breakfast Casserole. You can make it the night before or in the morning. Bacon Egg and Cheese Casserole freezes great!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 - 8
Calories: 429 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 8 oz Bacon cooked and crumbled
  • 1/2 onion diced
  • 1/2 green pepper diced
  • 12 eggs
  • 1 cup milk
  • 2 cups frozen shredded hash brown potatoes (16 oz)
  • 1 cup shredded Colby jack cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

    Cup of Yum
  1. Fry bacon in skillet. Remove and pour out grease. Once bacon is cooled, crumble into small pieces.
  2. In the same pan, saute onion and green pepper until tender (this adds some nice bacon-y flavor to your onions and peppers).
  3. In a large bowl, combine eggs, milk, hash browns, cheese, salt and pepper. Add in crumbled bacon, onions and peppers.
  4. Pour mixture into greased 13x9 pan.
  5. Bake at 350 F (177 C) for 35-45 minutes or until cooked thoroughly.
  6. If you are baking in the morning, simply cover with foil once you add egg mixture to pan. Refrigerate until ready to bake.

Notes

  • Easily double this recipe and freeze one for a super easy breakfast in the future. This casserole is always a hit!

Nutrition Information

Calories 429kcal (21%) Carbohydrates 17g (6%) Protein 22g (44%) Fat 29g (45%) Saturated Fat 11g (55%) Cholesterol 371mg (124%) Sodium 913mg (38%) Potassium 504mg (14%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 725IU (15%) Vitamin C 16.7mg (19%) Calcium 201mg (20%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 6- 8

Amount Per Serving

Calories 429

% Daily Value*

Calories 429kcal 21%
Carbohydrates 17g 6%
Protein 22g 44%
Fat 29g 45%
Saturated Fat 11g 55%
Cholesterol 371mg 124%
Sodium 913mg 38%
Potassium 504mg 11%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 725IU 15%
Vitamin C 16.7mg 19%
Calcium 201mg 20%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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