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Breakfast Casserole with Bacon

Get ready for the best breakfast casserole with bacon!

It’s an easy flavorful breakfast casserole filled with crispy bacon, tender vegetables, hash browns, cheddar cheese and lots of delicious spices.

You can make it in advance and enjoy it all week.

An overhead shot of a pan of reakfast casserole.

How to make breakfast casserole with bacon

  • Bacon: Crispy uncured bacon chunks are perfect for this casserole.
  • Veggies: Your choice of 2 cups of cooked veggies.
  • Eggs: You’ll need 8 large eggs.
  • Cottage cheese or Greek yogurt: The cottage cheese or yogurt makes for a rich, creamy egg base. Trust me on this one!
  • Dijon: Mustard adds so much flavor to the eggs.
  • Seasonings: I use Italian seasoning, onion and garlic powder, crushed red pepper flakes, salt and black pepper.
  • Hash browns: Frozen ones work perfectly.
  • Cheese: Whatever shredded kind you have on hand.
A side shot of a slice of breakfast casserole coming out of a pan.

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a large skillet to medium.
  3. Add the bacon and cook until bacon is crispy or sausage is lightly browned on the edges, stirring frequently.
  4. Remove from the pan and set aside on a paper towel-lined plate.
  5. Discard all but 1 tablespoon of the bacon fat from the pan.
  6. Add the veggies to the pan and cook 3-4 minutes or until slightly soft, stirring occasionally.
  7. In a mixing bowl, whisk together the eggs, cottage cheese or Greek yogurt, Dijon, Italian seasoning, onion powder, garlic powder, salt, pepper and red pepper flakes and whisk to combine.
  8. Fold in the cooked bacon, cooked veggies, hash browns and half of the cheese.
  9. Transfer egg mixture to a greased 9×13 baking dish.
  10. Top with remaining cup of shredded cheese.
  11. Bake 35-40 minutes, until egg is set.
  12. Remove and allow to slightly cool before slicing. Serve.
An overhead shot of a slice of breakfast casserole on a white plate.

Recipe Substitutions and Alterations

  • Instead of bacon: You can skip the meat altogether or use cooked breakfast sausage.
  • For the veggies: Use a mix of any types of cooked vegetables, like spinach or kale, bell pepper, broccoli, mushrooms and onion.
    • You can roast, saute or steam the vegetables.
  • For the cottage cheese or yogurt: Use fat free, low fat or whole milk.
  • For the cheese: Use your favorite kind of shredded cheese.

Nutrition Considerations

  • To make this gluten free: This recipe does not contain gluten.
    • Be sure all packaged ingredients are gluten free.
  • To make this dairy free: Skip the cheese or use dairy free cheese.
  • To make this vegetarian: Skip the bacon.
  • To make this nut free: This recipe does not contain nuts.
A side shot of a plate with a slice of breakfast casserole on it.

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Breakfast Casserole with Bacon

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An easy flavorful breakfast casserole with bacon, vegetables, hash browns, cheese and lots of delicious spices.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 35-40 mins
  • Total Time: 45-55 mins
  • Yield: Serves 8
  • Category: Breakfast
  • Method: Stove-Top, Baking
  • Cuisine: American

Ingredients

Scale
  • 68 slices chopped uncured bacon
  • 2 cups finely chopped vegetables
  • 8 large eggs
  • 1 cup cottage cheese or plain Greek yogurt
  • 12 tablespoon(s) Dijon mustard
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon coarse salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • Pinch crushed red pepper flakes
  • 2 cups shredded hash browns
  • 1 ½ cup shredded marble jack cheese, divided

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a large skillet to medium. Add the bacon and cook until bacon is crispy, stirring frequently. Remove from the pan and set aside on a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat from the pan.
  3. Add the veggies to the pan and cook 3-4 minutes or until slightly soft, stirring occasionally.
  4. In a mixing bowl, whisk together the eggs, cottage cheese or Greek yogurt, Dijon, salt, Italian seasoning, onion powder, garlic powder, pepper and red pepper flakes and whisk to combine.
  5. Fold in the cooked bacon, cooked veggies, hash browns and half of the cheese.
  6. Transfer egg mixture to a greased 9×13 baking dish. Top with remaining cup of shredded cheese.
  7. Bake 35-40 minutes, until egg is set. Remove and allow to slightly cool before slicing. Serve.

Notes

Cooking Tip: Try with ham, breakfast sausage or uncured smoked sausage.

Substitution Tip: For a vegetarian casserole, leave out the meat.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 258
  • Sugar: 1g
  • Sodium: 465mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 215mg

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