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Eggs, Hash Browns and Bacon Casserole



I often have family and sometimes friends over at our house spending the night.  And this casserole is wonderful to serve in the morning for breakfast.  You can prepare the ingredients and cook the bacon and sausage ahead of time to save time.  This way a lot is already done to finish up making and then cooking in the morning.  You can spend more time with guests instead of being in the kitchen.   A delicious and hearty casserole to serve a crowd. 






  • Servings: 5-6
  • Difficulty: Intermediate
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Eggs Hash Browns and Bacon Casserole


  • 8 Eggs, room temperature
  • 8 Bacon, slices
  • ½ Onion, small diced
  • ½ Green Pepper, small diced
  • 1 Garlic clove, finely chopped
  • 1 32 oz bag Hash Browns
  • 1 ½ cup Cheddar Cheese, shredded
  • 1 cup Monterey Jack Cheese, shredded
  • 1/3 cup Sour Cream
  • ¾ cup Half and Half or Milk
  • 1 Tbsp Stone Ground Mustard
  • Salt and Pepper
  • Dash of Red Pepper Flakes
  • ½ tsp Smoked Paprika, if desired
  • 2 Tbsp Parsley, chopped to garnish


  • Preheat oven 350 and greased a 9 x 13 baking dish.  Take the hashbrowns out of the freezer. 
  • Cook the bacon until lightly brown.  Remove and let cool.  Chop the bacon.  In the same pan cook the onion and green pepper until slightly soft.  Add the garlic and cook until aromatic.
  • Shred the cheddar cheese and Monterey Cheese.  Note:  I prefer shredding the cheese instead of the package cheese. I think it melts better.  Feel free to use package cheese as well. 
  • In a bowl add the eggs, sour cream, half and half and stone ground mustard, dash of salt and pepper and whisk all together. In a large bowl add the hash browns, bacon, 1 cup each of the cheeses, salt and pepper, red pepper flakes and smoked paprika.
  • Add the hash brown mixture in the baking dish.  Spread to level out.  Pour the egg mixture over the hash brown mixture.  Gently tap the dish on the counter to settle the ingredients in the dish.  Loosely cover the dish with foil and bake for about 30 minutes or until a knife inserted comes out clean.  Uncover and sprinkle the remaining ½ cup of Cheddar cheese on top.  Place back in the oven and continue to cook until the cheese has melted.  Serve with sliced tomatoes. 

Enjoy ☺ gathering around the table


You can substitute or add mushrooms, green onions, ham, sausage and the list goes on.

How about cherry tomatoes, quartered, layered on top before baking.