Breakfast Casserole with Bacon

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


  • 6-8 slices chopped uncured bacon
  • 2 cups finely chopped vegetables
  • 8 large eggs
  • 1 cup cottage cheese or plain Greek yogurt
  • 1-2 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


  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 9x13 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.


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

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