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Bacon and Hash Brown Egg Bake



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  • 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 pkg (8oz) sliced fresh mushrooms
  • 2 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup milk
  • 12 eggs
  • 1 pkg (2 lb) frozen hash browns, thawed
  • 2 cups shredded cheddar cheese (16oz)


Servings 12


Step 1

1. In a 12 inch skillet, cook bacon until crisp. Using slotted spoon, remove from pan to a small bowl. Cover and refrigerate. Drain drippings, reserving 1 tbsp in pan. Add onion, bell pepper and mushrooms, cook 4 minutes over medium heat,stirring occasionally. Stir in mustard, salt and pepper. In a large bowl,beat milk and eggs with a wire whisk
2. Spray 13 x 9 inch baking pan 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
3. Heat oven to 325 degrees. Uncover; bake 50-60 minutes or until thermometer inserted in center reads 160 degrees. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3-5 minutes longer or until knife comes out clean, top is puffed and cheese is melted. Let stand 5 minutes


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