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5
from 1 vote
Bacon Egg and Cheese Breakfast Casserole
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.
Course
Breakfast, Brunch, Casseroles
Cuisine
American
Diet
Gluten Free
Keyword
Bacon, Cheddar Cheese, Eggs
Prep Time
15
minutes
Cook Time
40
minutes
Total Time
55
minutes
Servings
9
squares
Calories
214
kcal
Author
Stacy Williams
Cost
$7
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
Equipment Needed:
Large Mixing Bowl
Wire Whisk
Fry Pan
Rubber Spatula
Sharp Kitchen Knife
9x13 Foil Baking Pans
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 9x13" 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.
Notes
Recipe can also be made using a 9" deep dish pie plate.
Nutrition
Serving:
1
square
|
Sodium:
398
mg
|
Calcium:
321
mg
|
Vitamin C:
2
mg
|
Vitamin A:
654
IU
|
Sugar:
1
g
|
Fiber:
1
g
|
Potassium:
119
mg
|
Cholesterol:
147
mg
|
Calories:
214
kcal
|
Trans Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Saturated Fat:
10
g
|
Fat:
17
g
|
Protein:
14
g
|
Carbohydrates:
2
g
|
Iron:
1
mg