This Sunday Brunch Casserole recipe is a hearty egg, hash-brown, bacon and cheese dish to feed a crowd. Make this breakfast recipe the day of or ahead for a wonderful breakfast or brunch!
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With the Holiday Season now going full speed sometimes the best recipes are those that taste delicious but don’t take your entire day to cook. This Sunday Brunch Casserole Recipe is a hearty egg, hashbrown, bacon and cheese dish. It’s so easy to make, pop it in the oven, and enjoy your morning while it bakes! It’s the perfect dish for a crowd!
Give it a try! You are going to love it!
Sunday Brunch Casserole Recipe
- ½ pound sliced bacon, chopped
- ½ cup onion, finely chopped
- 1 garlic clove, minced or pressed
- ½ cup green pepper, chopped
- 12 eggs, lightly beaten
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
- 1 to 2 cups cheddar cheese, shredded
- Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking dish.
- Cook chopped bacon in a large skillet over medium-high heat until crisp. Remove and drain on a paper-towel lined plate. Retain the drippings in the skillet and lower heat to medium. Add onion, garlic, and green pepper to the drippings and sauté until tender. Remove with a slotted spoon and discard any drippings.
- Whisk together eggs, milk and seasonings in a large mixing bowl. Fold in hash browns, cheese (if you like a cheesier dish, use 2 cups cheese), onion mixture and bacon.
- Transfer to prepared baking dish and bake uncovered for 45-55 minutes or until the center comes out clean when inserted with a knife.
Here are some other breakfast recipes that you are going to enjoy!
These are delicious and very easy to make!
Can this casserole be prepared and frozen for later use?
I don’t see why not… I think all of these ingredients would do fine when frozen.
just made this as a “practice run” for a bunch I’m doing. Was a huge hit! A few tweaks: I doubled the veggies, and added some finely chopped broccoli and a little finely chopped red pepper to give it color. I used about 1.5 C cheese and then topped it with a bit more for the last 5 mins…looked nice. Also added more seasonings…some ancho chili powder, tobasco… Thought it would take longer to cook, but the timing was spot on. Even my pickiest loved it. I had a bigger bag of potatoes so may have used a bit more than the 16 oz…maybe 20. Will do again…son suggested bacon and sausage next time 🙂
Would it be possible to substitute fresh shredded potatoes?
Has anyone tried freezing this? I’m going to a cabin for Christmas and want to do as little cooking while I am there as possible. I’d like to make it before I go, then take it frozen. Thaw overnight and pop it in the oven right before we open presents. I’m guessing it would work, but I’d hate to ruin Christmas brunch for 20 people 😉