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Egg, Bacon and Potato Breakfast Bake | Mommmyhood's Diary
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Egg, Bacon and Potato Breakfast Bake

This easy breakfast casserole is overflowing with eggs, cheese, bacon, and hash browns. And it can be easily made the night before too!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 728kcal
Author Mommy's Home Cooking

Ingredients

Instructions

  • Heat the oven to 350°F. Lightly grease a 8x8 square baking dish with oil or butter.
  • In a large skillet cook the bacon on medium heat, stirring occasionally, until it crisp. Using a slotted spoon, transfer the bacon to a plate and reserve.
  • Add the onion, red pepper and mushrooms to the pan drippings in the same skillet; sauté until vegetables are fragrant and soft , about 4 minutes. Season with 1 teaspoon of salt and cook 2 more minutes. Turn off the heat and let cool slightly.
  • In a separate bowl, beat the eggs thoroughly and whisk in the milk. Add the remaining teaspoon of salt, and black pepper. Stir in the cheese, frozen hash brown, the bacon and vegetables mixture.
  • Pour the mixture into the prepared baking dish.
  • Bake 40 to 45 minutes or the eggs are cooked through and set.
  • Serve immediately with potato cakes and biscuits.

Notes

The casserole can be covered and refrigerated for up to 24 hours.

Nutrition

Calories: 728kcal | Carbohydrates: 27g | Protein: 37g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 430mg | Sodium: 2065mg | Potassium: 773mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1747IU | Vitamin C: 34mg | Calcium: 547mg | Iron: 3mg