Sunday Brunch Casserole recipe

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Ingredients

1 ½ pounds thick sliced bacon
½ cup chopped sweet onion
½ cup chopped red bell pepper
12 eggs
1 cup milk
1 (16 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried dill

Nutrition Info

511 calories
carbohydrate: 18.9 g
cholesterol: 436.1 mg
fat: 37.3 g
fiber: 1.6 g
protein: 34.2 g
saturatedFat: 14.5 g
servingSize: -
sodium: 1548.5 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.

  3. Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes, remove with slotted spoon.

  4. Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture, transfer to prepared baking dish.

  5. Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

Recipe Yield

6 servings

Recipe Note

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!

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