Y’all I made this breakfast casserole on Good Morning America, and it was a straight up hit. Plus it’s next level easy too. I love to pull this recipe out for entertaining because it has eggs, crispy bacon, hash browns, greens and cheese! It’s my brunch go-to.
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How to Make Breakfast Casserole
- Prep: Preheat oven to 350°F and grease a 9×13 dish. Cook bacon until crispy, then chop. Sauté onion, peppers, and greens in bacon grease; let cool.
- Mix: Whisk eggs and milk. Add vegetables, hash browns, most bacon, and cheese. Season with salt and pepper.
- Bake: Pour into dish, add cheese. Bake 25 minutes, add remaining bacon, then bake 20-25 more minutes until set.
- Plan Ahead: Prepare casserole, refrigerate for up to 24 hours, and bake when needed. Perfect for easy mornings!
Breakfast Casserole Recipe
I made this breakfast casserole recipe for Good Morning America, and it was a hit. It's got eggs, bacon, greens, hash browns and cheese.
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Servings: 10 servings
Ingredients
- 1 lb bacon thinly diced
- 1 onion finely diced
- 1 1/2 cup greens I use collard greens or spinach, diced and blanched
- 1/2 green bell pepper seeds removed and finely diced
- 1/2 red pepper seeds removed and finely diced
- 4 garlic cloves minced
- 12 large eggs
- 1 cup whole milk
- 3 cups frozen hash browns (you don’t have to thaw these)
- 2 cups shredded cheddar cheese divided
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray or butter and set aside.
- In a large skillet, cook bacon over medium heat, stirring occasionally to ensure they don’t stick. Cook until bacon is crispy and golden brown. Remove bacon with a slotted spoon leaving the bacon grease in the skillet and drain on a paper towel lined plate. Once drained, roughly chop the bacon and set aside.
- Add the onion, red and green peppers and greens to the skillet with bacon grease and cook over medium heat until tender. Once tender, add garlic and cook for 1-2 minutes. Set aside and let cool for about 10 minutes.
- In a large bowl, add eggs and milk and whisk together until well beaten and combined. Stir in the cooked vegetables, hash browns, and 1 cup of cheddar cheese. Add the majority of bacon to eggs as well and stir together. Finally season to taste with salt and pepper.
- Pour the eggs into the baking dish and top with remaining cheese. Bake for 25 minutes so the eggs start to set up. Carefully add remaining chopped bacon to the top of the eggs. Bake for an additional 20-25 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes.
- To save time, Make Ahead! Pour the egg mixture in the pan and refrigerate for up to 24 hours. Bake when ready to serve.
Video
Notes
For the greens, you can also use other greens like mustard greens or turnip greens.
Nutrition
Calories: 432kcal | Carbohydrates: 16g | Protein: 20g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 253mg | Sodium: 543mg | Potassium: 451mg | Fiber: 1g | Sugar: 2g | Vitamin A: 844IU | Vitamin C: 20mg | Calcium: 233mg | Iron: 2mg
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Recipe Help
Can you make this ahead?
Assemble the casserole according the instructions then cover the dish and refrigerate overnight. Before baking, let sit at room temperature for 30 minutes.
Serving Suggestions
These are some of my faves to serve with this.
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Made this dish for my family, and we can’t stop raving about it. Great recipe and pretty easy to make.
Thanks so much, boo!
can you freeze this
Yes! This casserole freezes really well.
I recommend baking it first, letting it cool completely, then wrapping it tightly and freezing it for up to 2 months. You can freeze the whole casserole or cut it into individual portions for easy breakfasts.
When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat it in a 350°F oven until warmed through, or microwave individual portions.
You can also assemble it ahead and freeze it unbaked, although I find the texture is a little better when it’s baked before freezing. Either way, it’s a great make-ahead recipe!
DELISH! This is really easy to convert to a plant-based brunch item. I substituted plant-based Italian sausage for the bacon, cut into small pieces, 2-1/4 cups JustEgg for the eggs, and used plant-based shredded Cheddar. My choice is always spinach given a leafy green choice. It was delicious. I also added a teaspoon of Victoria Gourmet Sicilian Seasoning because I have trouble making anything savory without it. Then, since there are two of us, I cut this into five pieces and froze four of them. You didn’t mention freezing the extra, but I don’t see anything in the recipe that shouldn’t freeze. I haven’t tried any of the frozen servings yet.
Thanks so much, boo!
I will be making this dish for brunch this weekend and am sooo excited to do so! I love to cook and follow recipes all the time so thank you Jocelyn for sharing your wonderful recipe. I will let you know how it turns out.
Thank you everyone for your comments and suggestions as well because it adds to my excitement!
I can’t wait to hear what you think after you make it.