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Bacon and Hash Brown Egg Bake
Bacon and Hash Brown Egg Bake
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Prep Time:
30 minutes
Total Time:
9 hours 40 minutes
Level up your brunch game with a savory bacon and hash brown breakfast casserole. Packed with all the classic breakfast flavors in one dish, it's the perfect make-ahead crowd-pleaser for a leisurely weekend family brunch.
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)
Instructions:
  • - Cook bacon in a 12-inch skillet until crisp. Remove from pan using a slotted spoon and place in a small bowl, cover, and refrigerate. Drain drippings, keeping 1 tablespoon in the pan. - Add onion, bell pepper, and mushrooms to the skillet; cook for 4 minutes over medium heat, stirring occasionally. - Stir in mustard, salt, and pepper. - In a large bowl, whisk together milk and eggs.
  • Grease a 13x9-inch (3-quart) baking dish generously. Layer half of the hash browns in the dish. Evenly distribute the onion mixture on top. Sprinkle 1 cup of cheese over the mixture. Layer the remaining hash browns on top. Pour the egg mixture over evenly. Cover and refrigerate for 8 hours or overnight.
  • Preheat oven to 325°F. Bake uncovered for 50 to 60 minutes until a thermometer inserted in the center reads 160°F. Sprinkle with 1 cup of cheese and bacon, then bake for an additional 3 to 5 minutes until the top is puffed and the cheese is melted. Allow it to rest for 5 minutes before serving.

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