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Breakfast bake recipe is cut into squares with a spatula ready to serve for brunch
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5 from 1 vote

Easy Breakfast Casserole Recipe

This Easy Breakfast Casserole Recipe (Made on Good Morning America with How To Video!) is filled with fluffy eggs, irresistible bacon, garlicky greens, hearty hash browns and cheese! You can even make it ahead to serve for brunch!  
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Servings: 10 servings
Calories: 432kcal


  • 1 lb bacon thinly diced
  • 1 onion finely diced
  • 1 1/2 cup greens I use collard greens or spinach, diced
  • 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


  • Preheat the oven to 350°F. Grease a 9x13 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.



For the greens, you can also use other greens like mustard greens or turnip greens.
To make this head, assemble the casserole according the instructions then cover the dish and refrigerate overnight. Before baking, let sit at room temperature for 30 minutes. 


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