How To Make Breakfast Casserole with Hash Browns, Bacon or Sausage
This breakfast casserole comes full of tomatoes, bell peppers, hash browns, and cheese. You can load it up with either bacon or sausage, or even both.
Serves:
Ingredients
- 1tbspolive oil
- 1lbdiced bacon,or uncooked sausages, casings removed, chopped
- 10eggs,large
- 1cupmilk,(half and half or heavy cream)
- ½cupheavy cream,or thickened cream
- 1tspgarlic powder
- salt,to season
- fresh cracked black pepper
- 2Roma tomatoes,seeded and chopped
- 1onion,diced
- 1green bell pepper,seeded and chopped
- 1cupwhite cheddar,shredded
- 28ozhash browns,frozen, shredded
- ½cupmozzarella cheese,shredded
Instructions
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Preheat oven to 350 degrees F. Lightly grease an 8×12-inch baking dish with nonstick oil spray.
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Heat the oil in a large skillet or pan over medium heat. Add the bacon or sausage meat and cook for about 8 minutes until crispy or browned. If using sausage, break up the meat with the tip of a wooden spoon.
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Add the onion and cook for about 3 minutes until soft.
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In a large bowl, whisk together eggs, milk, cream and garlic powder in a large bowl. Season generously with salt and pepper.
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Mix in the bacon (or sausages) and onions, tomatoes, bell peppers and cheddar cheese.
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Add a layer of hash browns to the base of the dish. Pour the egg mixture over the hash browns.
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Top with the mozzarella. Bake for about 45 to 50 minutes until eggs are cooked through.
Nutrition
- Calories: 795.48kcal
- Fat: 57.91g
- Saturated Fat: 21.07g
- Trans Fat: 0.29g
- Monounsaturated Fat: 22.73g
- Polyunsaturated Fat: 10.19g
- Carbohydrates: 42.11g
- Fiber: 4.16g
- Sugar: 5.84g
- Protein: 26.23g
- Cholesterol: 292.09mg
- Sodium: 1033.67mg
- Calcium: 307.11mg
- Potassium: 937.11mg
- Iron: 2.04mg
- Vitamin A: 252.19µg
- Vitamin C: 27.96mg
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