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Bacon and Hash Brown Egg Bake

Brunch? Mix up breakfast favorites of bacon and hash browns in a make-ahead egg bake.

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( 67 Ratings)

67 Ratings

5 Stars 34%

4 Stars 25%

3 Stars 27%

2 Stars

1 Stars

Member Reviews ( 36 )

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Prep Time 30 min
Total Time 9 hr 40 min
Servings 12

Ingredients

1: lb bacon, cut into 1-inch pieces

1: medium onion, chopped (1/2 cup)

1: medium red bell pepper, chopped (3/4 cup)

1: package (8 oz) sliced fresh mushrooms

2: tablespoons Dijon mustard

1/2: teaspoon salt

1/2: teaspoon pepper

3/4: cup milk

12: eggs

1: package (2 lb) frozen hash browns, thawed

2: cups shredded Cheddar cheese (16 oz)

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Directions

1 In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

EXPERT TIPS

Expert Tips

Use Monterey Jack, Colby or Swiss for the Cheddar cheese.

Serve with assorted breads and fresh fruit.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 12g, 12% Trans Fat 0g 0% ),
Cholesterol: 265mg; 265%;
Sodium: 740mg; 740%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 20%;
Calcium: 25%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 36 Reviews View All

Posted 5/1/2013 6:30:49 PM REPORT ABUSE Mdmlopez said:

Rating:

It was okay. Took way longer to cook than recipe stated. Also, it was somewhat dry. I need to figure out how to get it to be moister. I like the concept of the favors together, though.

This reply was: Helpful Inspiring

Posted 4/2/2013 10:51:56 AM REPORT ABUSE kitkatmi said:

Rating:

I wish I would have read the reviews before I made this. I agree it was bland. It took way longer to bake than what the recipe calls for. There are so many breakfast casserole recipes available I would not bother to make this one again. I'm so glad I tried this ahead of time before I made it for a gathering.

This reply was: Helpful Inspiring

Posted 4/1/2013 5:19:09 PM REPORT ABUSE Doone said:

Rating:

Made this on Easter morning and it was a hit. Did a quick defrost of the still frozen hash browns by running them in warm water for awhile and then squeezing dry in a clean dish towel. I used 1 cup Asiago and 1 cup Romano rather than the cheddar. The mushrooms are a must. Added about 1/2 - 1 tsp fresh dill.

This reply was: Helpful Inspiring