Bacon and Egg Hash Brown Breakfast Casserole
Since we got our own chickens, we have an abundance of eggs. I’ve been looking for ways to use them. I’ve taking my delicious hash brown casserole and made a delicious bacon and egg hash brown casserole that isn’t super eggy tasting. Your kids might not even know you put eggs in it! (Bonus!) Enjoy this easy breakfast casserole.
4 eggs, beaten
1 – 1 pound bag of hash brown casserole, thawed
1 to 1 1/2 cups of Colby jack cheese
one can cream of chicken soup
one teaspoon black pepper
2/3 heaping cup of bacon crumbles
Preheat your oven to 400F.
In a LARGE bowl, add the hash browns and your eggs. You’ll want to mix the two together.
Add your pepper, soup and about 1 cup of the Colby cheese and mix well.
Next, you can add your bacon in and stir well.
In a greased 9×11 casserole dish, add your hash brown casserole. Get the casserole evenly into the casserole dish.
Add the remaining cheese on top of the casserole.
Bake for 45 minutes to an hour to your crisp liking.
Tips for Bacon and Egg Casserole
- Having the hash browns thawed will not require a bowl as big as the sun and reduce the cooking time
- Beat the eggs before putting into the hash browns. It’s just easier than fighting the hash browns to do it.
- We use 4 eggs, but if you want more eggs, add another!
- If you don’t like Colby cheese, consider a mild or sharp cheddar for flavor
- Bacon can be added and mixed in OR you could sprinkle it on top
- For a quick meal, we use the bacon crumbs in a bag, instead of cooking bacon and crumbling.