Breakfast Casserole with Bacon

At $1.85 a serving, our Breakfast Casserole with Bacon is kicked up with Aleppo Pepper and Pampered Chef Smoky Applewood Rub. This is not your traditional breakfast casserole. We start with a layer of seasoned hash browns, a mixture of vegetables, topped with a scrambled egg cheddar cheese mixture to turn this casserole into a winner! Top this delicious casserole with freshly clipped chives, sour cream, and salsa! Your palate will thank you! 

And it only gets better. Every bite has your carbs, veggies and protein! If you are looking to reduce your carbs, then eliminate the hash browns and add more veggies! This casserole does take time to bake so plan accordingly! Read on for step by step instructions and 8 helpful tips to inspire your own creation. If you order anything through my Pampered Chef website, I will receive a commission.

If you enjoy this recipe and the tips, would you consider giving us a 5 star rating and a comment? It would help us with our Google rankings. Thank you for the consideration!

8 Helpful Tips to Create Your Own Breakfast Casserole

1. Cheddar Cheese: Purchase a 2-cup pre-shredded bag to save time and measuring. Consider using a mixture of cheese such as adding pepper jack cheese for some of the cheddar cheese. 
2. Smoked Seasoning: We use Smoky Applewood Rub from Pampered Chef. It adds a wonderful layer of flavor with its sweet and smoky flavor of natural applewood, garlic and chili peppers.
3. Mushrooms: Purchase the mushrooms sliced to save time. 
4. Meat Options: Consider Ham or Sausage instead of Bacon.
5. Potatoes: Frozen hash browns or shredded hash browns work great for this casserole. 
6. Kale: We use Kale; however spinach or other greens can be substituted. 
7. Reducing Carbs: Reduce the amount of hash browns or eliminate them. Consider replacing them with more vegetables or a combination of both. 
8. Make Ahead Breakfast Casserole with Bacon:
   1. Assemble the casserole the prior night. Tightly cover and place in the refrigerator. Remove from the refrigerator while preheating the oven. It could take longer to bake with the casserole being cold.
   2. Another option is to cook the vegetables, drain and store in an airtight container in the refrigerator.
   3. Or dice and chop the vegetables the night before to reduce time when ready to cook them. When ready to enjoy the casserole, assemble and place in the oven. 

Breakfast Casserole with Bacon Instructions

Initial Preparation

1. Potatoes: Remove the frozen potatoes from the freezer to thaw.
2. Veggie Prep: Dice the onion and red pepper.
3. Kale: Chop the Kale into larger pieces since it will cook down. Rinse and spin dry or dry with paper towels. 
4. Mushrooms: Rinse the mushrooms and dry excess water with a paper towel. This reduces the amount of liquid that remains in the pan after cooking the vegetables.
5. Bacon: Cook the bacon to desired crispness.

Vegetables Preparation

1. Heat Olive Oil: In a large frying pan, heat Olive Oil in a large pan over medium high heat. 
2. Add Veggies: Add the onions, peppers, and mushrooms. Cook, stirring occasionally until vegetables are softened, 3-5 minutes.
3. Kale: Add the Kale and cover the pan.
4. Season: Season the vegetables with salt and pepper after draining them. You may need to drain any excess water from the cooked vegetables. I like to use a mesh straining spoon with the liquid going into a small bowl.

Scrambled Egg Cheese Mixture Preparation

1. Eggs: In a medium bowl, whisk the eggs until thoroughly blended. For easier whisking, first break the egg yolks.
2. Cream Sauce: Add the cream, milk and salt and pepper to taste. Whisk until smooth. 
3. Cheese and Bacon: Stir in the cheese, remaining cooked bacon, and dried chives. 

Breakfast Casserole with Bacon Casserole Preparation

1. Baking dish: Spray a 9×13 baking dish with nonstick cooking spray.
2. Potatoes: Layer the potatoes into the baking dish.
3. Seasonings: Add the seasonings of Aleppo Pepper, Pampered Chef Smoky Applewood Rub, dried chives, pepper and seasoned salt and mix through the potatoes. It is important to season the potatoes or they will be flat tasting. 
4. Bacon: Mix in ½ of the cooked bacon. This adds a nice salty flavor to the potatoes. 
5. Veggies: Layer the cooked vegetables over the potatoes.
6. Egg Mixture: Pour the scrambled egg cheese mixture over the vegetable and potato mixture. Lightly mix it into the vegetable and potatoes. 
7. Bake: Place the uncovered casserole in a 350 degree oven for 55 to 70 minutes or until golden brown and cooked through. 
8. Check Point: Part way through baking, cover the casserole with aluminium foil if the top is becoming brown or any time during baking. A knife inserted in the center should come out clean and the eggs are set and not runny.

Serve and Store

1. Serve: Cut the Breakfast Casserole with Bacon into squares and serve with optional toppings. 
2. Optional Toppings: Consider adding Salsa, Sour cream, Aleppo Pepper, or Hot Sauce.
3. Store: Place any left overs in an airtight container storing in the refrigerator. 
4. Reheat: Place a slice of the Breakfast Casserole with Bacon on a microwave safe plate, lightly cover and reheat.

Thank You for Following Supper Plate

Pinterest
Instagram
Facebook

Breakfast Casserole with Bacon

Pin Recipe

At $1.85 a serving, our Breakfast Casserole with Bacon is kicked up with Aleppo Pepper and Smoky Applewood Seasoning. This is not your traditional casserole.

5 from 4 votes

Print Pin Rate

Course: Breakfast, Dinner, Lunch

Cuisine: American

Keyword: Breakfast Casserole with Bacon

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Servings: 10 servings

servings

Calories: 397kcal

Author: Bernice

Cost: $1.85 a serving

Equipment

• Cutting board and knife
• 9 x 13 inch glass pan
• Large frying pan
• Medium bowl
• Frying pan or method to cook the bacon

Ingredients

Vegetables Ingredients

• 1 tbsp Olive Oil
• 1 cup Red or Orange Bell Pepper diced
• 8 ounces Mushrooms rinsed and drained
• 4 ounces Kale or Spinach
• 1 cup Sweet Onion diced
• 1 tsp Salt
• ½ tsp Pepper

Potatoes Ingredients

• 20 ounces Hash Browns
• 2 tsp Seasoned Salt
• ½ tsp Freshly Ground Pepper
• 1 tbsp Dried Chives
• 1 tsp Aleppo Pepper
• 2 tsp Smoked Seasoning

Scrambled Egg Cheese Mixture Ingredients

• 12 Eggs large
• 1/2 cup Heavy Cream
• 1 cup Milk
• 2 cups Shredded Cheddar Cheese
• 2 tbsp Dried Chives
• 2 tsp Seasoned Salt
• 1 tsp Freshly Ground Pepper
• 1 tsp Smoked Seasoning

Meat Ingredients

• ½ pound Bacon cooked

Optional Toppings Ingredients

• Salsa
• Sour cream
• Aleppo Pepper
• Hot Sauce

Instructions

Oven Preparation

• Preheat the oven to 350 degrees F.
• Coat a 9″x13″ baking dish with cooking spray.
• Cover with foil part way through to avoid the top from becoming too brown.
• Bake for 55 to 70 minutes or until golden brown and cooked through.

Initial Preparation

• Remove the potatoes from the freezer to thaw.
• Dice the onion and red pepper.
• Chop the Kale into larger pieces since it will cook down. Rinse and spin dry or dry with paper towels.
• Rinse the mushrooms and dry excess water with a paper towel.
• Cook bacon to desired crispness.

Vegetables Preparation

• In a large frying pan, heat Olive Oil in a large pan over medium high heat.
• Add the onions, peppers, and mushrooms. Cook, stirring occasionally until vegetables are softened, 3-5 minutes.
• Add Kale and cover pan to cook down.
• Season with salt and pepper.

Scrambled Egg Cheese Mixture Preparation

• In a medium bowl, whisk the eggs until thoroughly blended.
• Add the cream, milk and salt and pepper to taste. Whisk until smooth.
• Stir in the cheese, remaining cooked bacon, and dried chives.

Casserole Preparation

• Layer the potatoes into the baking dish.
• Add the seasonings and mix through the potatoes.
• Mix in ½ of the cooked bacon.
• Layer the cooked vegetables over the potatoes. You may need to drain any excess water from the cooked vegetables.
• Pour the egg mixture over the vegetable and potato mixture.

Bake and Serve

• Bake uncovered for 55 to 70 minutes or until golden brown and cooked through.
• Check part way through baking and cover with aluminium foil if the top is becoming brown or any time through baking.
• A knife inserted in the center should come out clean and the eggs are set and not runny.
• Cut into squares and serve with optional toppings.

Store and Reheat

• Place any left overs in an airtight container storing in the refrigerator.
• To reheat, place on a microwave safe plate and lightly cover and reheat.

Recipe Notes

Calories are approximate and depend upon serving size and ingredients selected. Optional ingredients are not included in the calories. Cost per serving can vary based upon the price of ingredients. Optional toppings are not included in the cost per serving.

Helpful Tips to Create Your own Breakfast Casserole

1. Smoked Seasoning: We use Smoky Applewood Rub from Pampered Chef. It adds a wonderful layer of flavor with its sweet and smoky flavor of natural applewood, garlic and chili peppers.
2. Reducing Carbs: Reduce the amount of hash browns or eliminate them. Consider replacing them with more vegetables or a combination of both.
3. Make Ahead:
   1. Assemble the casserole the prior night. Tightly cover and place in the refrigerator. Remove from the refrigerator while preheating the oven. It could take longer to bake with the casserole being cold.
   2. Another option is to cook the vegetables, drain and store in an airtight container in the refrigerator.
   3. Or dice and chop the vegetables the night before to reduce time when ready to cook them. When ready to enjoy the casserole, assemble and place in the oven.

Nutrition Facts

Breakfast Casserole with Bacon

Amount Per Serving (10 servings)

Calories 397 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 13g81%

Cholesterol 253mg84%

Sodium 1577mg69%

Potassium 537mg15%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 3g3%

Protein 19g38%

Calcium 258mg26%

Vitamin C 39mg47%

Vitamin A 2597IU52%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

If you enjoy this recipe you may enjoy