This veggie, bacon and hashbrown egg bake is the recipe for you if you need to feed a crowd, or you are looking for a way to simplify your meal prep and planning for the week. This recipe is simple to make, and packed with ingredients to leave you feeling full all morning. It’s so versatile, you can change the ingredients to suit your taste! 

Do you look for ways to simplify your mornings, but still want to make sure you get a nutritious and delicious breakfast option? Then I recommend adding this veggie, bacon and hashbrown egg bake to your recipe inventory. There are multiple reasons I love this recipe: 

• It’s a balanced breakfast option with protein, carbohydrates, and fats
• You can use it to serve a crowd, or cook once and eat it all week for breakfast
• Any veggies or any meat can be used to switch up your flavors as you’d like

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Breakfast casseroles are a great way to start your day. They often combine eggs, cheese, veggies and meat in one casserole dish that you can bake once and eat all week. This egg bake with hash browns has been a staple in our meal prep; we bake once on Sunday, and eat it all week long. 

What do I need to make breakfast egg bake? 

This veggie, bacon, and hashbrown egg bake is super easy to make, and does not take much effort to put together. You can even prepare this casserole ahead of time, store overnight and bake in the morning. There are just a few things you need to make this easy breakfast casserole. 

Ingredients Needed:

• Shredded or diced potatoes: Shredded or diced potatoes, also known as hashbrowns are the bottom layer of this egg bake recipe. I use two pounds or 32 ounces for this recipe. Hashbrowns are typically less than $3 per bag if you’re buying them frozen, which helps keep this recipe budget-friendly. Cooking notes: to speed up cooking time for this egg bake, I microwave the potatoes for five minutes. 
• One Dozen Eggs
• Variety of Veggies: For this veggie, bacon, and hashbrown egg bake, you can use any veggies you’d like, or any veggies that are on the brink of going bad. We dice up whatever we have on hand and throw it into this casserole. Veggies we try to always include in this recipe are peppers, onion, and mushrooms, but we’ve also included tomatoes, spinach and squash. 
• Bacon: While we typically use bacon for this egg bake, you can use any breakfast meat you’d like. Just like veggies, add whatever you have on hand. We’ve made this with bacon–dice, and fry, but we’ve also used breakfast sausage that we brown up, and add to this recipe. 
• Shredded Cheese: To make this recipe dairy free, use vegan cheese. 
• Milk of Choice: When we make this we use dairy milk, but you can use also use your favorite unsweetened dairy-free alternative. 

Equipment Needed:

• Mixing Bowl: Used to combine the eggs, breakfast meat and diced veggies. I like to use glass mixing bowls so that I can put them in the microwave to quickly cook the hashbrowns.
• Skillet: We fry our bacon or sausage first, then remove from the skillet, and saute veggies in the leftover fat. This stainless steel fry pan from Calphalon is our favorite to use as its non-toxic and cleans really easily. 
• Casserole dish: All ingredients are added to a 9x13 casserole dish and baked for about 45 minutes at 350 degrees. We have this glass Pyrex baking dish, and it’s perfect. We grease the dish first and then layer in the ingredients. 

How do I make veggie, bacon, and hash brown egg bake? 

1. Grease a 9x13 baking dish. If preparing ingredients to bake immediately, preheat oven to 350 degrees fahrenheit.

2. Dice bacon and cook, remove from skillet, and set aside. Keep grease in skillet.

3. Add hash browns to the bottom of the greased baking dish, top with one cup of cheese, salt and pepper. *Optional, defrost hash browns in the microwave to speed up cooking. If preparing ahead of time, you can skip this step, and add 10-15 minutes to your baking time.

4. Add diced onion, peppers, and mushrooms to the skillet to soften. Cook for about 5-7 minutes. 

5. In a bowl, add diced bacon, diced veggies, eggs, milk, one cup cheese and seasonings. Mix together, and pour over hashbrowns. 

6. Bake at 350 for 45-55 minutes, until eggs are cooked through and hash browns are cooked to desired consistency. 

7. This bake will keep in the oven for up to a week. 

Can I Reheat Breakfast Egg Bake Casserole? 

The beauty of this breakfast egg bake is its versatility. You can prepare this veggie egg bake ahead of time, and then bake the next day, or you can bake and store it for up to a week. This recipe is a cornerstone of our meal-prep; we cook it on Sunday, then reheat one piece at a time every morning in our microwave.

Other meal prep and breakfast recipes:

How to Meal Prep for Your Busy Schedule

Ham and Bean Soup with Leftover Ham

Homemade Peanut Butter Granola

📖 Recipe