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Bacon-Egg-Hashbrown Brunch Casserole (12/21/2012)

Bacon-Egg-Hashbrown Brunch Casserole

1 ½ lbs. thick sliced bacon
½ cup chopped sweet onion
½ cup chopped red bell pepper
12 eggs
1 cup milk
1 16 oz. pkg. frozen shredded hashbrowns, thawed
1 cup shredded Cheddar cheese
1 tsp. salt
½ tsp. black pepper
½ tsp. dried dill

Preheat oven to 350-degrees F. Lightly grease a 9 x 13-inch baking dish with cooking spray.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.

Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.

Whisk eggs and milk in a large bowl. Fold in hashbrowns, cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.

Bake in a preheated oven 35-45 minutes, or until a knife inserted near the center comes out clean.


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