Recipe Archives
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.
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