This Bacon and Egg Breakfast Casserole is perfect for weekend brunch!
This is a sponsored post written by me on behalf of Oscar Mayer Bacon. All opinions are 100% mine.
I’ve always loved breakfast food. I wake up in the morning excited about breakfast, and that excitement pretty much stays around all day…so much so that I sometimes cook breakfast for dinner, too. Growing up, my mom would always make big breakfasts for us on holidays. Christmas, New Year’s Day, Easter. I could always count on waking up to the smell of homemade biscuits in the oven and bacon sizzling on the stove. (To this day, a bacon + egg biscuit is one of my favorite holiday traditions. Just ask Laura. I still make ’em every year on the big holidays!)
As delicious as bacon sounds sizzling in a skillet (and that sound makes my mouth water!), I’ve actually started cooking bacon a different way. I like cooking bacon in the oven now. I know, I know. It almost feels like blasphemy to not cook bacon in a skillet, but hear me out. Cooking (baking?) bacon in the oven is really easy. And the cleanup is a cinch, too. Just line a baking sheet with foil, add bacon and bake at 400°F for 10-12 minutes. No need to turn the bacon, either! And for extra crispy bacon, just place a metal slotted tray on top of the baking pan. *boom* Perfect bacon. Every time.
For this Bacon and Egg Breakfast Casserole, I used Oscar Mayer’s Naturally Hardwood Smoked Bacon. Not only is their bacon hand-trimmed, but it’s naturally naturally slow smoked with hardwoods for added flavor. If you’ve been reading this blog for a while, you know how much I love smoked flavors. So it’s a no-brainer for me to pick up hardwood smoked bacon when I’m standing in the bacon section at the grocery store.
Oscar Mayer makes several different varieties of bacon, and truthfully I had a hard time deciding which to use for this Bacon and Egg Breakfast Casserole. They all sounded so good. I went with the Naturally Hardwood Smoked Bacon for this recipe, and it worked out well!
When my sister and I were young, we’d often head up to my grandparents’ house in upstate South Carolina for Spring Break every year. It was only a short 4-hour drive from Charleston, although I still made sure to pack enough car activities to keep me entertained for days. One of my favorite activities? Getting out a big map of South Carolina and actually following our path with my finger as we drove north. I’d anticipate the turns and how long til the next exit. I was a weird kid.
Fast forward to mornings at Grandma’s house. My grandparents had a huge backyard complete with a barn, a chicken coop, a pool and tons of magnolia trees that were perfect for climbing. To prepare for a day of exploring, we always started with a delicious breakfast! One of my favorites was Grandma’s hash brown casserole. This casserole was filled with chopped potatoes, eggs and bacon…and it was delicious! I’m surprised I don’t have a photo somewhere of 8-year-old me chowing down on a slice of that casserole.
I decided to recreate Grandma’s casserole…with a few twists. And that’s where this Bacon and Egg Breakfast Casserole comes in! It’s packed with a bunch of breakfast favorites, and it’s a cinch to make! To save time, I used frozen hash browns instead of diced potatoes. And as I mentioned above, the bacon got cooked in the oven. So while the bacon was cooking, I mixed up everything else in a large bowl. And instead of cooking this one in a traditional casserole pan, I used a springform pan to turn this into a breakfast pie. A deep-dish breakfast pie. Filled with eggs, hash browns, onions, peppers…and Oscar Mayer Bacon! Can’t forget the bacon! (Although, to be fair, this Bacon and Egg Breakfast Casserole is one slice short of a pound of bacon. Can you imagine what happened to that missing slice?)
One quick baking note: this Bacon and Egg Breakfast Casserole takes a bit of time to bake, but the prep work is quick and easy! I suggest mixing it up the day before and refrigerating it overnight. Then just pour it into the pan the next morning when you wake up and let it bake while you’re off planning your backyard adventures for the day. The timing should work out well! You could also just bake this one in a traditional casserole dish and reduce the baking time…although I kinda like the way the pie slices look here, don’t you?
So as we head into Spring, grab a couple packs of Oscar Mayer’s Naturally Hardwood Smoked Bacon at the store. You’ll only need one pack for this Bacon and Egg Breakfast Casserole, but you can’t ever have too much bacon! Cheers, friends!
Bacon and Egg Breakfast Casserole
- 1 batch pie dough homemade or store-bought
- 1 pound Oscar Mayer bacon I used Oscar Mayer’s Naturally Hardwood Smoked Bacon
- 8 large eggs
- 2 cups milk
- 1 tsp salt
- 1 tsp black pepper
- ½ cup yellow onion diced
- 1 green bell pepper diced
- 1 medium tomato seeded and diced
- ½ cup green onions chopped
- 2 cups cheddar cheese shredded
- 1 cup ricotta cheese
- 1 16-oz. package frozen hash browns
- Preheat oven to 400°F.
- Spray bottom and sides of a 9”x3” springform pan with cooking spray.
- Roll pie dough out into a 14” circle. Press dough into bottom and sides of prepared pan; set pan aside.
- Line 2 jellyroll baking pans with foil. Lay bacon in a single layer on pans and then bake at 400°F for 10-12 minutes, or until fully cooked. Transfer bacon to a paper-towel lined plate; pat dry. Crumble bacon and set aside.
- Using a large mixing bowl, whisk together eggs, milk, salt and pepper. Add remaining ingredients (onion, bell pepper, tomato, green onions, cheeses and hash browns) along with half of the crumbled bacon; stir until well combined. Pour mixture into prepared springform pan. Sprinkle remaining half of crumbled bacon on top.
- Cover with foil and bake for 45 minutes. Uncover and continue baking for 60-70 more minutes, or until eggs have set. The top will turn a wonderful dark golden brown as it bakes, but if the casserole appears to be browning too fast, just cover it with foil. (Tip: To check doneness, insert a table knife or skewer into center of casserole. If it comes out clean, then the eggs are fully cooked.)
- Let cool in pan for 10 minutes. Before releasing springform pan, run a table knife around the inside edge of the pan to loosen crust.