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:

1. 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.
2. 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.
3. Add the diced onion and green bell pepper to the same skillet and cook until soft and starting to caramelize. Take off the heat.
4. 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.
5. Beat the eggs, milk, paprika, garlic powder, black pepper, and salt in a another bowl.
6. 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.
7. 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.
8. After cooking, take the casserole out of the oven and give it some time to cool. If desired, garnish with freshly chopped parsley.
9. 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!