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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Has anyone made this dish without the veggies? My kids wouldn’t like the cooked veggies.
You can skip the veggies, for sure!
Absolutely the best breakfast casserole I’ve ever had. I make it for our family and friends and everyone says the same thing: It’s awesome! I started making it for my hunting trips; freezing it in individual vacuum bags then putting it in boiling water when I’m ready to eat it. It is the best!
I made this recipe for breakfast this morning. Basically I think one should follow the recipe as written the first time, then alter as wanted/needed based on the results. However, I had a small yellow squash I needed to use so along with Jocelyn’s ingredients, I ran the squash through the food processor and dumped that in too (didn’t taste it after cooking though). This was so good. I will be making it again. I used bacon this time but will try with sausage next time I make it as I will be making it again. Really, what’s not to like: green & red veggie (peppers), eggs, cheese, bacon, potatoes! Served along side freshly sliced tomatoes. A big plus is that this can be made the night before, kept in refrigerator, then baked the next morning. BTW, I use recipes all the time from all other the web but don’t aways get back to review unfortunately. Just saying that to say, I’ve tried several of Jocelyn’s recipes with great success and subscribe to her emails. Thanks Jocelyn for making my time in the kitchen so worthwhile!
Great recipe I will be making this soon Thanks for sharing
A lovely idea to feed a crowd, I made this casserole and was a complete hit with my bible study group. We meet once a month for brunch. Everyone had a second serving.
Such a comforting and inviting meal – can’t wait to make it some time over the weekend. Delicious looking, too!
This is great. I love that you give ideas on different ingredients to add to this. I can’t wait to make this.
Made this for the family and it was a hit!
This looks amazing! I love how versatile it is and that you can make it ahead. My weekends are always so busy, this is definitely going to help. Can’t wait to try this!
This is everything my husband loves for breakfast in one easy casserole. Thanks for the great recipe!