Hash Brown Casserole with bacon, egg, and cheese is a tasty and filling option for a leisurely weekend breakfast. It’s a crowd-pleaser and quite simple to prepare. To help you get started, consider this easy recipe:
Components:
One pound of cooked and crumbled bacon; six cups of thawed frozen hash browns; one medium onion, chopped; one green bell pepper, chopped
- Eight big eggs – 1 ½ cups shredded cheddar cheese
One cup of milk, one teaspoon of salt, one-half teaspoon of black pepper, and one-half teaspoon of garlic powder
Half a teaspoon of paprika - Chopped fresh parsley (optional garnish)
Guidelines:
- Turn the oven on to 375°F, or 190°C. Spread butter or cooking spray on a 9 x 13-inch baking dish to grease it.
- Cook the bacon in a big skillet until it’s crispy. After taking the bacon out of the skillet, drain it on paper towels. After the bacon has cooled, break it up into little bits.
- Add the diced onion and green bell pepper to the same skillet and cook until soft and starting to caramelize. Take off the heat.
- Combine the cooked bacon, shredded cheddar cheese, sautéed onion and green bell pepper, and thawed hash browns in a big bowl. To equally spread the ingredients, thoroughly mix.
- Beat the eggs, milk, paprika, garlic powder, black pepper, and salt in a another bowl.
- Top the hash brown mixture in the baking dish with the egg mixture. Using a spatula, gently press down on the ingredients to make sure everything is coated equally.
- Bake the casserole for 40 to 45 minutes, or until the top is golden brown and the eggs are set. Bake in a preheated oven.
- After cooking, take the casserole out of the oven and give it some time to cool. If desired, garnish with freshly chopped parsley.
- Cut the casserole into squares or use a spoon to serve it warm. It pairs great with a dab of sour cream or a side of fresh fruit.
Savor this flavorful and filling Hash Brown, Egg, and Bacon Casserole for a leisurely weekend morning!