This awesome hash brown breakfast casserole combines frozen hash browns, yummy bacon, cheesy cheddar, and tasty bell peppers! And guess what? It's all held together by the creamy goodness of eggs. It's like a delicious breakfast party in your mouth!
Preheat your oven to 375°F. Grease a 9x13 inch baking dish and set it aside.
In a large mixing bowl, combine the thawed hash browns and diced bell peppers. Mix well to evenly distribute the bell peppers.
In a separate bowl, whisk together the eggs, milk, salt, and garlic powder.
Pour the egg mixture over the hash brown mixture and stir until everything is well coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Top the casserole with the cheddar cheese and crumbled bacon.
Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the eggs are set.
Remove from the oven and let it cool for a few minutes before serving.
Add additional salt and pepper to taste, serve, and enjoy!
Notes
In addition to or instead of using bacon, you can also use cooked ham or cooked sausage.
You can store your leftover breakfast casserole in the fridge for up to 3 days in an airtight container. Reheat your leftover casserole in the microwave for about 1-1.5 minutes.
It is important to use thawed hash browns in this recipe. This allows the casserole to cook quicker and more evenly.
You can use mild, medium, or sharp cheddar cheese in this recipe. You can also use Colby jack or pepper jack.
Whisking the eggs with the milk helps distribute the eggs all throughout the hashbrowns.