Bacon & Egg Breakfast Casserole
TOTAL TIME1 hr 20 mins
SKILL LEVELBeginner
SERVINGS12
About this RecipeThis Smithfield Bacon & Egg Breakfast Casserole is a savory, make-ahead breakfast packed with crispy bacon, sautéed veggies, hash browns, and Swiss cheese. Perfect for brunch or busy mornings, it’s easy to prep the night before and bake fresh for a warm, satisfying start to your day.
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Ingredients
Gather Ingredients from the list below 1/4 tsp. Salt 1 Medium bell pepper, chopped 1 Small onion, chopped 8 oz. Mushrooms, sliced 1/2 tsp. Garlic, minced 30-32 oz. Frozen hash browns, thawed 6 oz. Shredded Swiss cheese 12 Eggs 1/2 cup Sour cream 1 tsp. Fresh thyme leaves 1/2 tsp. Black pepper
Gather Ingredients from the list below
cut into 2" pieces, 1 lb. Applewood Smoked Bacon
Directions
1.
Cook the bacon in a large skillet over medium-high heat until crisp, then drain on paper towels. Pour off all but about 2 tablespoons of the grease.
2.
In the same skillet, sauté the bell pepper, onion, mushrooms, and garlic over medium-high heat for about 5 minutes, or until tender.
3.
Grease a 13x9x2-inch baking pan. Spread half of the hash browns in the bottom, then layer with the sautéed vegetables and half of the Swiss cheese.
4.
Add the remaining hash browns, then top with the crumbled bacon and the rest of the cheese.
5.
In a large bowl, whisk together the remaining ingredients (such as eggs, milk, and seasonings), and pour evenly over the casserole.
6.
Cover and refrigerate overnight.
7.
The next day, remove the casserole from the fridge and let it sit while you preheat the oven to 350°F (175°C). Bake uncovered for 45 to 50 minutes, or until a knife inserted in the center comes out clean and the top is golden brown.
