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Bacon & Egg Casserole!

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 8 large Eggs
  • 4 slices of Bacon cooked, cut into 1/2 inch wide slices
  • 2 cups shredded Cheddar Cheese
  • 3 cups frozen diced Potatoes
  • 1 large Yellow Onion diced
  • 4 cloves Garlic minced
  • 1/3 cup Sun-Dried Tomatoes chopped
  • 1 cup 2% Milk
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Cracked Black Pepper

Instructions

  1. Pre-Heat oven to 350 degrees
  2. Using a baking spray, grease a 13x9" baking dish
  3. Over medium heat, cook bacon until crisp
  4. Remove bacon and cut into 1/2 inch wide pieces
  5. In same pan, cook onion, garlic, sun-dried tomatoes, and 1 teaspoon of salt over medium heat for 5 minutes and let cool
  6. In separate bowl, beat 8 eggs and whisk in the milk
  7. Add remaining salt and cracked black pepper
  8. Stir in cheese, frozen hash brown potatoes, bacon and veggies
  9. Pour mixture into baking pan (at this point you can cover and refrigerate up to 24 hours)
  10. Bake for 40 minutes or until eggs are done to your liking
  11. Serve immediately

Recipe Notes

This recipe was adapted from one I found on The Kitchn but can be modified with whatever you like to put into a casserole. It works great for breakfast, brunch or even dinner!