Bacon Egg and Cheese Breakfast Bake (Print version)
A hearty breakfast bake with crispy bacon, fluffy eggs, cheddar, hash browns, and tender peppers for an easy make-ahead brunch.
# Ingredients:
For the filling
01 -
12 oz (340 g) bacon, cut into 1/2-inch pieces
02 -
1 small yellow onion, diced
03 -
1 red bell pepper, diced
04 -
20 oz (565 g) frozen shredded hash browns, thawed and squeezed dry
05 -
2 cups (225 g) shredded sharp cheddar cheese, divided
06 -
2 tablespoons chopped fresh chives, plus more for serving
For the egg mixture
07 -
10 large eggs
08 -
1 1/2 cups (360 ml) whole milk
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon dry mustard powder
13 -
Cooking spray or 1 tablespoon butter, for greasing the dish
# Instructions:
01 -
Arrange a rack in the center of the oven and heat to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
02 -
Cook the bacon pieces in a large skillet over medium heat until crisp, 8-10 minutes. Transfer to a paper towel-lined plate and pour off all but 2 teaspoons of the drippings.
03 -
Add the onion and bell pepper to the skillet. Cook for 4-5 minutes, stirring often, until softened and fragrant. Remove from the heat.
04 -
In a large bowl, whisk the eggs, milk, salt, black pepper, garlic powder, and mustard powder until no streaks of egg white remain.
05 -
Fold in the squeezed-dry hash browns, cooked bacon, vegetables, chives, and 1 1/2 cups of the cheddar. Spread the mixture evenly in the prepared baking dish.
06 -
Sprinkle the remaining 1/2 cup cheddar over the top. Bake for 40-45 minutes, until the top is golden and the center reaches 160°F.
07 -
Let the breakfast bake rest for 10 minutes before slicing. Finish with extra chives if you like and serve warm.
# Good to know:
01 -
Assemble up to 24 hours ahead and bake from cold with 5-10 extra minutes.
02 -
Use a thermometer to confirm the center reaches 160°F.
03 -
Leftovers keep refrigerated for 3-4 days.