If you’re looking for a simple, freezer-friendly, budget-friendly breakfast option, this bacon eggs and cheese casserole recipe will tantalize your taste buds and make breakfast super easy.
In our house, it’s no secret that I like bacon, eggs, and cheese. Honestly I’m good to eat any of the three at anytime of the day, but the family; not so much. They prefer them for breakfast.
They’re heathens I tell you. Heathens!
Of course they’re not really heathens (yes, they are), but if I want bacon at any time of day other than morning, I usually have to find a great bacon recipe to make. Toss in that I enjoy eggs at anytime of day and I’m usually looking for a good recipe.
Cheese in any recipe just makes things better in my opinion but combine bacon eggs and cheese and you have a sure-fire winner on your hands.
And that my hungry friends, is where this bacon egg and cheese breakfast casserole recipe comes into your life.
How Difficult is this Breakfast Casserole to Make?
I can’t be the only one who stumbles around the kitchen Mombie style in the mornings for a bit so whatever I’m putting on for Steve and my girls needs to be two things; easy and relatively quick.
It’s for this reason that I believe breakfast recipes, at least in my opinion, should be incredibly easy to make.
Easy first and foremost. Always easy.
Easy and delicious breakfast recipes like this bacon and egg casserole are why this breakfast casserole is top on the list of my go-to recipes.. With crispy bacon, a fluffy cloud of eggs, and cheese, it makes my morning go just right. Besides coffee, this recipe may just be the best thing to happen to my mornings.
Coffee is the best thing to happen to my mornings. Nothing will ever replace coffee.
Whenever you’re looking for inexpensive breakfast recipes for your family, try this bacon egg and cheese breakfast casserole recipe.
It’s cheap and easy to make, which makes it perfect for even a “mombie” stumbling around the kitchen to do. In other words, it is a simple, foolproof recipe.
Can you freeze bacon egg and cheese casserole?
Yes! That’s another great thing about this bacon and egg recipe! You can make it in advance and freeze it!
If you would like to freeze your own bacon egg and cheese casserole, you’ll need a 9 x 13 foil pan with a lid. Follow the recipe until you get to the baking instructions.
At this point, freeze the entire baking pan without baking it.
How to Cook Bacon, Egg & Cheese Casserole from Frozen?
When cooking it from frozen, you simply bake it as instructed in the recipe keeping in mind that your cook time will be significantly longer.
Thawing it would likely result in very soggy hash browns, so I would not recommend doing so.
Can I make bacon egg and cheese casserole ahead and refrigerate?
Yes, of course! You can make his bacon and egg casserole recipe up to 48 hours ahead of time. Just be sure to cover tightly and to refrigerate immediately.
Keep in mind that if you make it that far ahead of time, your hash browns may take on a soggy texture the same as thawing from frozen.
Can you make bacon egg and cheese casserole in a slow cooker?
I have never made this particular recipe in a slow cooker, however, I don’t see why you could not.
If you do attempt it, I would fry the bacon separately. Otherwise, it is likely to be soggy.
Bacon Egg and Cheese Breakfast Casserole
Ingredients
Ingredients Needed:
- 5 large eggs
- ½ c. milk
- 3 c. frozen hash browns thawed
- ⅓ c. green onion chopped
- ½ tsp. salt
- 1.5 c. cheddar cheese shredded
- 5 slices bacon cooked to crisp and drained well
Instructions
- Cut bacon into pieces and fry until it’s crispy. Set aside and drain. Chop green onions roughly.
- Combine eggs and milk and whisk until well blended.
- Stir in hash browns, salt, green onions, approx 4 slices of bacon.
- Pour into 9×13" baking pan. Stir in 1 cup of cheese.
- Bake at 350 for 30-45 minutes or until the eggs are set. Immediately top with the remaining cheese and bacon.
- Cut into squares and serve.
Just made this tonight and it was awesome. I did do some substitutes. I used Colby-Jack cheese and I used dehydrated onion(I loves using these) since I I did not have green onions on hand. Oh, I also put all the bacon in the dish instead of putting some on top. I also melted the cheese in the oven for 5 minutes as it always melts better for me. I only cooked mine for 35 plus the cheese melt. We had this for dinner. I am thinking I will cut this into proportions and put it in the freezer in seal a meal bags(since there is only 2 of us). Yup, this is a winner
I made this for breakfast this am. It is very good, cheap and easy-peasy! The only thing I did differently was I just used 3 cups of the simply potatoes (shredded) Hashbrowns (I happened to have a bag in my produce drawer and didn’t have any frozen Hashbrowns. I put them in a lightly greased skillet and browned them a bit, and added the onion when I was about through browning the Hashbrowns, just to soften them a bit. Thank you for the lovely recipe. I look forward to trying more of your recipes and perusing your other offerings on your blog!
What is the # of servings? I’m planning a breakfast for 43 people and want to know how many I should make?
We get roughly 9 out of a 9×13. It will of course, depend on how big you make each serving.