Bacon and Egg Breakfast Casserole

May 22, 2015 3:33 am Published by Leave your thoughts

Bacon and Egg Breakfast Casserole

Bacon Egg Casserole Smithfield

This recipe comes from Smithfield. This one-dish wonder is filled with hash browns, eggs, bacon and cheese. It will serve 8 average people, 6 really hungry people, 4 extremely ravenous people, or 1 person from Epic Meal Time. It also re-heats well so you could prep it Friday night, bake it Saturday morning and have 2 delicious breakfasts for a family of four. Ideally, this would be assembled and then sit in the fridge overnight, but if you are making it the same day, it’ll still be amazingly delicious. I mean, it’s eggs, bacon, hash browns and cheese. It’s gonna be awesome. Trust us. For more meaty inspiration, follow Smithfield on Twitter and Facebook.

Cooking Time: 1 hour
Serves: 8 people


1/4 tsp. salt
1 medium bell pepper, chopped
One 8 oz. pkg. sliced mushrooms
One 30-32-oz. pkg frozen hash browns, thawed
12 eggs
1 tsp. fresh thyme leaves
1 lb. Bacon Freak Hickory Smoked Bacon, cut into 2-inch pieces
1 small onion chopped
1/2 tsp. minced garlic
1.5 cups (6 oz.) shredded Swiss cheese
1/2 cup sour cream
1/2 tsp. black pepper


Cook bacon in large skillet over medium-high heat until crisp; drain.
Carefully pour off all but about 2 tablespoons grease from skillet. Sauté bell pepper, onion, mushrooms, and garlic over medium-high heat until tender, about 5 minutes.

Spread half the bag of hash browns in bottom of greased 13x9x2-inch baking pan. Top with sautéed vegetables, half the Swiss cheese, remaining half of the hash browns, cooked bacon, and remaining cheese.

In large bowl, whisk together remaining ingredients; pour over casserole. Cover and place in refrigerator overnight.

Remove casserole from refrigerator. Heat oven to 350 F. Bake, uncovered, 45 to 50 minutes until knife inserted in center comes out clean and top is browned.

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