Easy Breakfast Casserole
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Savory hash browns, crispy bacon, cheese, and protein-rich eggs come together perfectly in this Easy Breakfast Casserole. Add green bell pepper and a dash of cayenne to take this breakfast (or brunch!) to the next level. You won’t believe how incredibly quick and easy this hearty breakfast casserole is to make, and all in one dish!
This Easy Breakfast Casserole really does have it all. Not only is it just incredibly tasty, it’s also pretty much the most convenient breakfast you’ll make all week. Except for maybe instant oatmeal. Or re-heating last nights leftovers (hey, don’t judge us leftover-breakfast-lovers!).
But I’m talking about a hearty breakfast. I’m talking about the real deal. I’m talking about feeding your whole family with as little effort as possible. Because sometimes you need that.
Meat. Potatoes. Eggs. Veggies.
…You know, the stuff dreams are made of.
This easy breakfast casserole eliminates the need to cook all of these things separately. Throw them all in a casserole dish and let your oven do the rest. While we’re on the topic of casserole, did I mention the part about one dish? So, to sum it up, this casserole is delicious, hearty, easy, and cleanup is a breeze.
That’s my kind of breakfast.
Easy breakfast casserole is pretty much the most versatile thing you can make in your kitchen. You can tailor it to exactly how you like it. When I’m cooking for a crowd, I generally try to keep it simple. Andrew is not a fan of onions or tomatoes, so I sometimes try to leave them out when they’re not totally necessary (Sometimes… When I’m in a good mood).
So, that’s what this recipe is: Simple.
Personally, I would like to throw in more vegetables like mushrooms, tomatoes, jalapeno, asparagus, spinach, onions, or broccoli. Go crazy. Throw in any vegetable you feel like throwing in there.
Just don’t overflow the casserole dish.
All of the cheesy, potato-y goodness…
I actually made this for dinner the other night. I know, it’s called breakfast casserole, but stay with me on this one.
After a long day of work, being stuck in traffic on my hour commute home, and generally being tired from staying up late the night before (hey, I have important blogging to do!), I just didn’t have it in me break out the chicken and make something more elaborate. In retrospect, I should have set the crock pot up that morning. Alas…
So, I tried to think of the fastest thing to cook in the refrigerator. Eggs!
While my family wasn’t really into the whole “breakfast for dinner” thing (which I am actually a huge fan of!), they begrudgingly came on board at the mention of “casserole”. Once it was on the table, though, everyone enthusiastically agreed that this was a good choice.
Even my mother, who doesn’t like eggs, liked this easy breakfast casserole. Mission accomplished.
If you’re anything like me, you’ll want to apply hot sauce liberally to your pieces.
If you’re anything like my dad, you’ll want to smother it in ketchup.
…And then watch me cry.
Because ketchup and eggs aren’t friends.
…or are they? You tell me. I’m sticking with team hot sauce.
Easy Breakfast Casserole
- 32 oz gluten free frozen hash browns , (shredded or cubed)
- 1 medium green bell pepper, chopped
- 1 bunch green onions, chopped
- 12 pieces cooked bacon, chopped
- 3 cups shredded cheddar cheese
- 12 large eggs
- 1 cup half and half
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- baking dish
- Preheat oven to 350°F. Grease a 9" x 13" baking dish.
- Add hash browns, bell pepper, green onions, chopped bacon, and 2 cups cheese to baking dish. Carefully stir just to mix ingredients together.
- In a separate bowl whisk together eggs, half and half, cayenne, salt, and pepper, and pour evenly over hash brown mixture.
- Top with remaining cheese.
- Bake for 45-50 minutes, or until cheese is golden brown and casserole is firm.
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How well would this freeze after cooking as single-serving (either in a zip bag or vacuum-sealed)?
Hi Dean, I think this would be fine to freeze in individual portion sizes. Make sure to wrap them tightly before freeing, and let thaw completely before reheating to avoid over-cooking the eggs.
The bacon should be cooked before adding to the mixture.
Hi Brenda, thanks for reading! For this recipe the bacon does not have to be cooked first, because it will be in the oven for 45-50 minutes. When I made this is was cooked through, but if you are worried then I would recommend cooking it only half way and letting it finish in the oven, to avoid over cooking it.