Print

42K
Save

41K
Pinterest

7K
Email

4K
Facebook

2K

Bacon and Hash Brown Egg Bake

115 Ratings

72 Comments

Prep 30 min
Total 9 hr 40 min
Servings 12

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

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 (8 oz)

Steps

Hide Images

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

Use Monterey Jack, Colby or Swiss for the Cheddar cheese.
Serve with assorted breads and fresh fruit.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 12g 59% Trans Fat 0g
Cholesterol: 265mg; 89%
Sodium: 740mg; 31%
Potassium: 630mg; 18%
Total Carbohydrate: 25g; 8%
Dietary Fiber 3g 11% Sugars 4g
Protein: 22g

% Daily Value*:

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