This breakfast casserole made with hash browns, eggs, bacon and flavorful veggies will be the new star of your breakfast menu!
You can amp up your hot breakfast options for back to school by giving this breakfast casserole with hash browns a whirl! It’s picky-eater approved and reheats beautifully. Grab all the details and recipe below!
What do you need to make this breakfast casserole?
Eggs– you can crack and whisk the night before to save time!
Hashbrowns– the star of this recipe and you don’t even have to thaw the frozen bag!
Bacon– my favorite is the Thick Cut Applegate or any brand without added sugar
Onion– sweet yellow or any variety will work
Bellpeppers– any color works great but I like the stoplight packages
Almond milk– or milk of choice (unsweetened if using a dairy alternative)
Cheese– Colby jack, cheddar or your favorite
Green onions– the perfect finishing touch- don’t leave them out!
Garlic
Salt & pepper
The stars of this recipe are hashbrowns, eggs, bacon, cheese and bell peppers, but if you enjoy mushrooms, you may want to check out this Sausage and Mushroom Breakfast Casserole.
Are breakfast casseroles healthy?
Breakfast casseroles can be a great source of nutrition and provide an opportunity to load up with nourishing foods like eggs and veggies! You can ensure a more nutritious casserole by choosing hash browns without a bunch of extra ingredients (I prefer the Alexia brand ones), using avocado oil when cooking, adding extra veggies and draining the bacon fat. I’d suggest serving this with whatever fresh fruit on hand!
If you’re looking for more breakfast inspiration, check out these breakfast recipes that I’ve posted in the past:
How do you reheat a breakfast casserole?
If you’re wanting to reheat a large portion, it would be best to cover it with aluminum foil (or leave the foil on if that’s the way you stored it in the fridge) and pop it in an oven that has been preheated to a moderate temperature (325°F-350°F) for about 20-30 minutes, or until hot throughout. Just make sure that you put it in an oven-safe baking or casserole dish if you’ve stored it in something other than the dish you originally baked it in.
If you are just reheating a single serving, the microwave will probably be easiest. I would recommend starting with one minute and then continuing to microwave in 30-second intervals if more heating is needed.
How long are breakfast casseroles good for?
Just like most leftovers, the casserole should be good in the fridge for 3-4 days after cooking. The quality may not be as good, but it’ll be perfectly safe to within that time frame.
If you happen to be reading this during back to school time, consider this a big hug for you. As you send off your littles to a world that feels more uncertain with each passing day, I pray you find peace in knowing God is good and will take care of your kiddos.
Breakfast Casserole
Equipment
- 9x13" baking dish
Ingredients
- 1 10 oz. package bacon, crumbled
- 1 Tbsp avocado oil
- 1 onion, diced
- 1 cup tri-color bell peppers or bell pepper color of choice, diced
- 2 Tbsp jarred, minced garlic
- 10 large eggs
- 1 cup unsweetened almond milk
- 3 cups frozen hash browns, unthawed (I like the Alexia brand!)
- 2 cups Colby jack cheese, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped green onions
Instructions
- Cook bacon in a skillet, oven or other method of choice. I prefer the oven. (Preheat oven to 400°F, lay bacon out on a parchment lined baking sheet and bake for 12-14 minutes depending on bacon thickness. Let cool then crumble.)
- Grease a 9x13" baking dish with oil and set aside. While bacon is cooking, chop the peppers and onions.
- Once the bacon is done cooking, preheat oven to 350°F. After it has cooled, roughly chop or crumble the cooked bacon.
- Heat oil in a large skillet and sauté the diced onion and pepper over medium heat for about 5 minutes or until tender. Add the garlic and cook for 2 more minutes. Add crumbled bacon (reserve 1/3 cup bacon for topping later on) to skillet and remove from heat.
- In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, bacon (minus the reserved 1/3 cup), frozen hash browns, 1 cup of the cheese, salt and pepper and mix well.
- Pour the mixture into the greased baking dish and top with remaining cheese and green onions. Bake for 40 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm. Garnish with additional bacon and green onions, if desired.
Notes
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