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Bacon & Egg Breakfast Casserole


I like to make this delicious breakfast casserole for sausage as well to mix things up every once in awhile! You could even make it with both meats!

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Rate this recipe 4.6/5 (78 Votes)


  • 1 cup hashbrowns, frozen
  • 2 slices white or wheat bread, cubed
  • 4 slices bacon or turkey bacon, cooked and chopped
  • 2 tablespoons green onion, small diced
  • 2 tablespoons bell pepper, small diced
  • 3 tablespoons tomato, diced
  • 3 eggs or egg substitute equivalent, beaten
  • 1/2 cup 1% milk
  • 1/8 teaspoon salt
  • 1/2 teaspoon paprika
  • Cayenne pepper, to taste
  • 3/4 cup shredded cheese, monterey jack or cheddar


Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from


Step 1

Preheat oven to 350°F.

Place 1 cup of frozen hashbrowns on the bottom of a sprayed 8x8 baking pan. Top with 2 slices cubed white or wheat bread. Sprinkle onions, tomato, bell pepper, bacon and cheese on top of hashbrowns and bread.

In a small bowl, combine eggs, milk, salt, cayenne pepper, and paprika. Pour mixture into the baking dish on top of hashbrown mixture and toppings and gently press down.

Bake for 30-40 minutes until knife comes out clean and cheese is melted.

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