Breakfast Casserole Recipe

Eggs, bacon, peppers, greens, hash browns and cheddar bake together in a substantial breakfast casserole. Let it stand before cutting so portions hold their shape.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.

• 1 pound diced bacon
• 1 onion, finely diced
• 1 1/2 cups chopped and blanched collard greens or spinach
• 1/2 green bell pepper, finely diced
• 1/2 red bell pepper, finely diced
• 4 garlic cloves, minced
• 12 large eggs
• 1 cup whole milk
• 3 cups frozen hash browns
• 2 cups shredded cheddar, divided
• Salt and pepper to taste
• Chopped parsley, optional

How to prepare it

Cook bacon and vegetables before mixing them with eggs. Add the hash browns without thawing, bake until the center is set, and allow the finished casserole to rest for clean slices.

For safe food handling and leftovers, see FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then follow the sequence in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve warm. Refrigerate leftovers promptly in shallow covered containers and reheat thoroughly.

Frequently asked questions

Must the hash browns be thawed?

No. The formula uses them frozen.

Why rest before slicing?

A short rest helps the egg mixture set and keeps portions intact.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Breakfast Casserole Recipe

Print Recipe

Eggs, bacon, peppers, greens, hash browns and cheddar bake together in a substantial breakfast casserole. Let it stand before cutting so portions hold their shape.

• Author: Maya Collins
• Prep Time: 25 mins
• Cook Time: 45 to 50 mins
• Total Time: About 1 hr 20 mins including rest
• Yield: 10 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound diced bacon
• 1 onion, finely diced
• 1 1/2 cups chopped and blanched collard greens or spinach
• 1/2 green bell pepper, finely diced
• 1/2 red bell pepper, finely diced
• 4 garlic cloves, minced
• 12 large eggs
• 1 cup whole milk
• 3 cups frozen hash browns
• 2 cups shredded cheddar, divided
• Salt and pepper to taste
• Chopped parsley, optional

Instructions

1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
2. Cook diced bacon in a skillet until crisp; lift out to drain. Cook onion, peppers and greens in the same skillet until tender, then add garlic for 1 to 2 minutes. Cool briefly.
3. Whisk eggs and milk. Stir in cooked vegetables, frozen hash browns, 1 cup cheddar and most of the bacon. Season to taste.
4. Pour into the dish and scatter over the remaining cheese. Bake 25 minutes, add the reserved bacon on top, then bake another 20 to 25 minutes until the center is set.
5. Rest 10 minutes, garnish with parsley if desired, and cut into portions.