Bacon and Hash Brown Egg Bake

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1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)


In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Thanks Betty Crocker!


  1. WOW! THis sounds delish and easy too. My kiddos are going to love it.

    Thanks so much for sharing!
    The Gaines Gang

  2. This would be a great brunch recipe to bring to my MOPS group. :) It looks delicious! Thanks for sharing. :) Visiting from Tasty Tuesday. Hope you’ll stop by my blog to say hi. :)

  3. samantha cooley says:

    This sounds super yummy Gonna try it tomorrow morning!!!

  4. sounds yummy!

  5. My husband LOVED this when I made it!

  6. This sounds really good. I will have to try making it soon.

  7. Melinda Mendy Dinsmore says:

    I’ve never saw this recipe and my hubby will love it. Thanks for sharing all these great recipes.

  8. Simple and so easy to make. kids loved this dish.

  9. pinned it

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