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–+ servings

Bacon+ Egg Hashbrown Bake

This is a delicious, make-ahead way to get a great and mostly-healthy breakfast!
Print Recipe
A slice of Easy, Overnight Egg and Hashbrown Bake set in front of the pan of it.
Prep Time:30 minutes
Cook Time:45 minutes

Equipment

Ingredients

  • 20 oz hash browns, can be frozen or fresh
  • 12 oz bacon, cooked until crisp
  • 10 oz shredded cheddar cheese
  • 1 red pepper, diced
  • 8 oz mushrooms, sliced
  • 6 large eggs, lightly beaten
  • 1/2 cup milk, your choice
  • 8 oz ricotta cheese, part-skim
  • salt + pepper, to taste

Instructions

  • In a large skillet set of medium-high heat, place bacon and cook, turning frequently, until nicely crisp.
  • Preheat oven to 350°, if baking immediately.
  • Meanwhile, spray a 9 x 13" baking dish with cooking spray. Then, cover bottom with 1/2 of hash browns.
  • Once bacon is cooked, crumble. Then add bacon and cheddar cheese to hash brown misture, spreading evenly.
  • Pour all but 1 Tbsp of grease out of bacon skillet. Place pepper and mushrooms and pan and saute until soft. When soft, spread pepper and mushrooms over all in baking dish. Top with remaining 1/2 of hash browns.
  • Beat eggs, milk, ricotta and salt + pepper together and pour over potato mixture.
  • At this point, either bake, uncovered at 350° for roughly 45 minutes or until nicely browned.
  • This dish can also be made ahead, covered and refrigerated until the next morning. Then, just slide into preheated oven and relax!
Servings: 8