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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