"A hearty bacon, egg, and hash brown casserole for the bacon lover in all of us. Feel free to use turkey bacon rather than pork!" — T1INA
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1 1/2 pounds
thick sliced bacon
chopped sweet onion
chopped red bell pepper
1 (16 ounce) package
frozen hash brown potatoes, thawed
shredded Cheddar cheese
ground black pepper
Great casserol! Easy to throw together with simple ingredients. Great ratio of bacon, egg and cheese. Thankful for a breakfast casserole without a bread base.
I made this for Christmas morning and it was just o.k. I omitted the red pepper and dill. It took longer than an hour to fully cook and so the bottom and sides were a little dry and burnt. I don't think I will try this again.
This is very easy to throw together and tastes very good too. I used russet potatoes that I grated into my salad spinner full of cool water - triple rinsed the potatoes using the insert as a colander and then spun them dry. When I make this again I don't think I would bother even pre-cooking the peppers and onions & a sprinkle of paprika on the top would be nice too. Thanks for a good recipe.
Followed the recipe exactly except used country style potatoes instead of hash browns and it was really good. I will be making this again.
I would make this again. I tweaked it a little. Baked the hash browns in the oven, in the bottom of my casserole dish after mixing them with a little olive oil, salt and pepper. Mixed precooked sausage and veggies in with egg and cheese. After cooking onion, I added 2 cloves of chopped garlic and a big handful of chopped baby spinach. Poured over hash browns. Added a sprinkle of cheese to the top and broiled for 2 more minutes. Great and simple ingredients in this recipe. Lots of egg and less milk than most recipes. I like that.
I always receive compliments when I make this casserole. Leftovers heat up great. Perfect just as recipe is written.
I baked my bacon in the oven in my large stone ware pan at 450 degrees and then poured the prepared mix right into the pan(after crumbling the bacon). I subbed asparagus for the onion (my husband hates them). I also just added a splash of half and half instead of the milk (it was too watery last time). I also added garlic and onion powder. Very good and made the house smell wonderful.
I was looking for a breakfast casserole recipe, and I am glad I chose this one. The proportions of eggs, potatoes, and meat were just right. It took almost an hour to cook, but that is because it had been in the fridge. (I made it the night before.) I used a pound of sausage instead of bacon, and I used frozen potatoes o'brien (which already contained the onions and red peppers). This recipe is a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Sunday Brunch Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 335
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