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Bacon and Mushroom Hash Brown Breakfast


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  • 1lb bacon, cut into 1-inch pieces
  • 1medium onion, chopped (1/2 cup)
  • 1medium red bell pepper, chopped (3/4 cup)
  • 1package (8 oz) sliced fresh mushrooms
  • 2tablespoons Dijon mustard
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 3/4cup milk
  • 12eggs
  • 1package (2 lb) frozen hash browns, thawed
  • 2cups shredded Cheddar cheese (16 oz)


Servings 12
Preparation time 30mins
Cooking time 90mins


Step 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.
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.
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.

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