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5 from 2 votes

Breakfast Casserole

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Servings: 8


  • 9x13" baking dish


  • 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


  • 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.


This casserole can be made up to 24 hours in advance. Just pour the mixture in the pan and store in the refrigerator until ready to bake.