Scrambled Egg Casserole
Transform your breakfast routine with this hearty and flavorful Scrambled Egg Casserole, a crowd-pleasing dish perfect for brunches, potlucks, or lazy weekend mornings. This recipe combines fluffy scrambled eggs with golden hash browns, sautéed bell peppers and onions, and savory crumbled bacon, all topped with melty cheddar cheese for the ultimate comfort food experience. With its easy prep and oven-baked convenience, this casserole can feed a crowd with minimal fuss, making it ideal for busy mornings or holiday gatherings. Plus, the vibrant mix of textures and flavors will have everyone coming back for seconds! Packed with protein and veggies, this dish is a satisfying way to kick-start the day—just don’t forget to pair it with a side of fresh fruit or warm biscuits for a complete breakfast spread.
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Recipe Information
Ingredients
- 12 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 2 cups shredded cheddar cheese
- 8 slices cooked and crumbled bacon
- 1 medium diced green bell pepper
- 1 medium diced onion
- 3 cups frozen hash browns
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
In a large mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until combined and frothy.
Heat a large nonstick skillet over medium heat and melt the butter. Add the diced green bell pepper and onion, and sauté for 3-4 minutes until softened.
Stir in the frozen hash browns and cook for another 5-6 minutes, stirring occasionally, until they begin to turn golden brown.
Add the cooked vegetables and hash browns to the prepared baking dish, spreading them out evenly.
Using the same skillet, pour in the egg mixture and cook over medium-low heat, stirring frequently, until the eggs are softly scrambled and just set (do not overcook).
Layer the scrambled eggs evenly on top of the vegetables in the baking dish.
Sprinkle the crumbled bacon over the eggs, followed by the shredded cheddar cheese.
Cover the casserole tightly with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before slicing and serving. Enjoy your Scrambled Egg Casserole!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 365 mg | 28% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 499 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
