Healthy Bacon Egg And Hashbrown Casserole

Imagine a warm, golden-brown casserole, filled with the savory flavors of bacon, eggs, and hashbrowns. The aroma of freshly cooked breakfast wafts through the air, making your stomach growl with anticipation. The first bite is like a symphony of textures and tastes – the crispy bacon, the fluffy eggs, and the creamy hashbrowns all come together in perfect harmony.

This Healthy Bacon Egg And Hashbrown Casserole is a game-changer for breakfast or brunch. It’s a recipe that’s both nourishing and delicious, making it perfect for a weekend gathering or a quick weekday meal. And the best part? It’s incredibly easy to make. If you’re looking for more easy and delicious breakfast casserole recipes, check out our Healthy Bacon Egg And Hashbrown Casserole recipe.

Why This Recipe Works

• The combination of bacon, eggs, and hashbrowns provides a perfect balance of protein, healthy fats, and complex carbohydrates, making this recipe a nutritious and filling option.
• The use of frozen hashbrowns and pre-cooked bacon saves time and effort, making this recipe quick and easy to prepare.
• The addition of diced bell peppers and onions adds natural sweetness and flavor to the dish, while the eggs provide creaminess and richness.

Key Ingredients

When it comes to making a healthy breakfast casserole, the key is to use high-quality ingredients that are both nutritious and flavorful. For this recipe, we recommend using thick-cut bacon, fresh eggs, and frozen hashbrowns. You can also customize the recipe to your taste by adding your favorite vegetables or spices. For more ideas on healthy breakfast casseroles, check out this article from Epicurious.

In addition to the ingredients listed below, you’ll also need some basic pantry staples, such as salt, pepper, and olive oil. Make sure to have these on hand before you start cooking.

Recipe Courtesy of Our Kitchen

Healthy Bacon Egg And Hashbrown Casserole

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

6 slices of thick-cut bacon, diced

4 large eggs

1 (32 oz) bag of frozen hashbrowns, thawed

1 large onion, diced

2 large bell peppers, diced

1 cup of shredded cheddar cheese

Salt and pepper, to taste

Directions

1

Preheat your oven to 375°F (190°C). In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate.

2

In the same skillet, add the diced onion and bell peppers. Cook until they are tender and lightly browned.

3

In a large bowl, whisk together the eggs, shredded cheese, and a pinch of salt and pepper.

4

Add the cooked bacon, onion, and bell peppers to the bowl and stir until well combined.

5

Pour the egg mixture over the hashbrowns in a greased 9×13-inch baking dish. Bake for 25-30 minutes, or until the eggs are set and the hashbrowns are golden brown.

Storage & Reheating

This casserole can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply thaw overnight in the refrigerator and bake in a preheated oven at 350°F (180°C) for 15-20 minutes, or until heated through.