Bacon and Egg Breakfast Casserole

Compliments of the Black Bear Inn, Arnold, CA

For 6-10 servings you will need:

• 1 ½ cups Hormel Real crumbled bacon
• 2 cups shredded cheddar cheese (or a blend)
• 10 eggs
• 10 oz. Frozen shredded hash browns
• ½ pint half and half cream
• ¼ cup chopped onion
• ¼ cup green bell pepper
• ¼ cup red bell pepper
• ¼ cup mushrooms
• pepper to taste

Night before:
Spray bottom and sides of 9" X 13" baking dish. Line bottom of dish with hash browns. Pour egg and cream over potatoes. Pepper as desired. Spread ½ of the cheese on top; sprinkle with onion, peppers, mushrooms, bacon and remaining cheese.  Cover and refrigerate overnight.

Day of serving:
Heat oven to 350°. Bake uncovered about 40 minutes.

BACK TO ARCHIVE LIST