Easy Breakfast Casserole with Bacon
This Easy Breakfast Casserole recipe is loaded with tender eggs, hashbrowns, cheese and of course bacon. It can be prepared and in the oven in as little as 10 minutes so you can spend more time with family and friends and less in the kitchen!
Servings: 12 servings
Calories: 336kcal
Ingredients
- 12 extra large eggs
- 1 cup heavy cream
- 4 cups frozen hashbrowns thawed
- 1/2 lb bacon cooked and crumbled
- 8 oz cream cheese cubed
- 1/2 cup cheddar cheese shredded
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Preheat the oven to 350˚F.
- In a large bowl, mix the hashbrowns salt, pepper and cream cheese until everything is evenly distributed. Then pour the mixture in a greased 9x13" casserole dish.
- Then whisk together the eggs, heavy cream, salt and pepper together and pour over the hashbrowns. Sprinkle the cheddar cheese over the top.
- Bake for 35 minutes, then remove from oven and top the casserole with the bacon crumbles, and return to finish baking 10-20 minutes or until the center is just set and springs back when touched.
Notes
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
Nutrition
Serving: 1slice | Calories: 336kcal | Carbohydrates: 7g | Protein: 16g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 261mg | Sodium: 746mg | Fiber: 1g | Sugar: 2g