This cheesy Bacon Breakfast Casserole is great for brunch or meal prep! Made with no bread, it’s delicious, gluten free and secretly healthy!
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Whether you’re looking to meal prep your breakfast or feed a crowd- this bacon breakfast casserole is for you!
This breakfast casserole is super easy to make and tastes amazing. It comes together in less than an hour and is naturally gluten-free!
If you want other healthy breakfast recipes, try our Potato Crust Quiche or Southwest Breakfast Burrito.
Why you’ll love this casserole:
- Protein Packed/Veggie Loaded – This bacon egg casserole is high in protein (21g per serving!) and has veggies and hash browns that will help keep you full.
- Meal Prep Friendly – Make this egg bake on Sunday (or whenever!) and enjoy it the next few days! It perfect for slicing and storing in containers so it’s pre-portioned + ready to eat.
- Perfect for brunch – This recipe is perfect for your next brunch because it is large enough for a crowd and can be customized to your guests’ liking (see green box below for substitutions).
Ingredients
To make this breakfast casserole with bacon and hash browns you will need:Â
- bacon – look for one that is no sugar added
- garlic, onions
- bell peppers – I like red, orange and yellow best
- eggs
- dried parsley, dried basil, pepper
- shredded hash browns – make sure they’re completely thawed before making this!
- cheddar cheese – we always recommend using freshly grated
Substitutions
Bacon: Bacon can be replaced with cooked breakfast sausage or even cooked ham. You could also try our Sausage Breakfast Casserole.
Vegetables: Feel free to add more veggies. Spinach, mushrooms or even green onions would be great in this casserole. You could also try our Veggie Egg Casserole!
Eggs: You can add in egg whites if you’d like a higher protein/lower fat option.
Spices: You can add more spices if you’d like or substitute in fresh herbs. For fresh herbs use double the amount compared to dried herbs. I omitted salt from this recipe because bacon and cheese are both salty, but you can add to taste if you’d like. A sprinkle of onion powder would also be great.
Can I use fresh potatoes instead of frozen hash browns? Yes, you can use fresh potatoes instead of hash browns. Make sure to squeeze out all of the liquid from them with a paper towel and make sure they’re chopped in small pieces.
Cheddar Cheese: Feel free to omit cheese from this recipe to make it dairy free. You can also substitute other cheeses. We think pepper jack or monterey jack would work well. Mozzarella or gruyere would also be good. Make sure to use freshly grated cheese, it’s so much better than pre-shredded.
To Make it Lower Carb: omit the hashbrowns.
To Make it Lower Calorie: use 1/2 the amount of bacon. If you want to opt for a lower fat cheese or less cheese, this will also save you calories!
How to make Bacon and Egg Casserole
- Cook bacon in a pan for 5 minutes on each side. Remove and drain on a towel lined plate leaving some grease in the pan.
- Sauté onions, garlic, and bell peppers in the pan for 5 minutes.
- Whisk together eggs and spices. Mix in crumbled bacon, cooked veggies, thawed hash browns, and cheddar cheese.
- Pour the egg mixture into greased baking dish and bake at 400° for 25-30 minutes until the eggs are set.
Liz’s Tip for the best casserole:
Use freshly grated cheddar cheese: Pre-shredded cheese can have additives to prevent it from going bad, which makes it not melt as well. We love using freshly grated extra sharp cheddar cheese in this recipe!
Breakfast Casserole with Bacon FAQs
A quiche is made with a crust and a casserole doesn’t. For a bacon quiche, try our Easy Cheese and Bacon Quiche!
Your egg casserole might be rubbery if you didn’t cook the vegetables before. Moisture can lead to rubbery egg bakes. Make sure to thoroughly cook your vegetables and meat before adding to an egg bake!
You can’t leave an egg casserole out overnight. Egg bakes must be refrigerated overnight or they can easily go bad and become a food safety issue.
Yes! You can make Bacon Hash Brown Breakfast Casserole ahead of time making it a great holiday breakfast. It’s best when eaten hot out of the oven, but it can be baked and then cooled/reheated. We don’t recommend mixing this together and leaving it in the refrigerator raw. The potatoes will soak up the eggs.
You will know it’s done once the center is completely set.
What to serve with this recipe:
This bacon and egg breakfast casserole is a complete meal in itself! Here are some of my favorite sides with this casserole:
- Oven Roasted Potatoes or Sweet Potato Home Fries
- More Bacon- learn How to Cook Crispy Bacon for a perfect side dish
- Spinach Strawberry Salad
- Fresh Fruit Salad
Storage:
Storing:This breakfast casserole will keep in the fridge for up to 3 days in an airtight container.
Freezing: You can freeze this recipe for up to 3 months. Allow it to cool completely, then slice and freeze in individual portions. I haven’t tried freezing an entire casserole dish. I’d be worried about the pan cracking in the freezer.
Do you freeze an Egg Hashbrown Breakfast Casserole before or after baking? If you are going to freeze this breakfast casserole, cook it completely, allow it to cool, and then freeze it wrapped in freezer paper in a freezer safe Ziploc bag.
Reheat: You can reheat this recipe in the microwave, toaster oven, oven or on the stove. We recommend the oven or toaster oven as it can get a weird texture when reheated in the microwave.
Other healthy breakfast recipes:
Looking for other easy breakfast dishes? Check out these 40+ Healthy Breakfast Recipes. Click here to grab our free healthy breakfast cookbook.
Bacon Breakfast Casserole
Ingredients
- 8 oz uncooked bacon
- ½ tablespoon garlic minced
- 1 cup onions minced, 1 medium onion
- 1 cup bell peppers diced in small pieces
- 10 eggs
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- 2.5 cups frozen shredded hash browns thawed, about ½ lb
- 1 cup shredded cheddar cheese optional- omit for dairy free
Instructions
- Heat a large sauté pan on the stove. You can spray lightly with cooking spray/olive oil but do not pour oil into the pan!
- Add the bacon directly to the hot pan. Cook for 5 minutes, then flip and cook for an additional 5 minutes. You may need to do this in 2 different sets if your pan is not large enough.
- One the bacon is cooked, remove and place on a paper towel lined plate. Use a paper towel to soak up most of the bacon fat/grease – but leave some in the pan for sautéing veggies.
- Add in onions, garlic, and peppers to the warm bacon fat. Sauté for 5 minutes.
- While veggies cook, whisk together eggs and dried spices. Crumble the bacon using your hands or a scissors.
- In a large bowl mix together egg/spice mixture, cooked bacon & veggies, thawed hash browns and cheddar cheese.
- Pour into a greased 9×13 glass or ceramic baking dish.
- Bake at 400 degrees for 25-30 minutes or until the eggs are completely set in the center.
Stacey Wallace says
Can this be made in muffin tins?
Liz Marino says
I haven’t used this exact recipe in a muffin tin, but you could add bacon to these Egg Muffins
Ashley says
This was EXCELLENT. So flavorful, easy to make, and great for meal prep!!
Monica says
Can this be made with egg whites instead of the whole egg?
The Clean Eating Couple says
I don’t know how that would work because. I haven’t tried it. I probably wouldn’t sub all the eggs out for pure egg whites, but if you want to skip the yolk in 3-4 eggs I think that would be fine!
Mbgmom says
I usually make this with half whole eggs and half egg whites. It comes out just as delicious.I will add an extra 5 minutes or so to the cook time as the egg whites may be a little looser.
Jo J Trust says
We originally saw this recipe with sausage but used turkey bacon instead and we love it. I have made it several times.
Joan says
This was fantastic! Easy to prepare and perfect for weekly meal prep breakfast! Followed the recipe exactly but adding fresh chives on top! Love the easy hash brown addition instead of grating potato’s! Will make again!!!