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To create the ultimate Bacon & Egg Hashbrown Casserole, it's essential to understand each ingredient's role and how they work together to create a cohesive dish. Here are the key components that make this casserole a breakfast favorite:

Bacon and Egg Hashbrown Casserole Breakfast

A delightful twist on a classic dish.
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Ingredients
  

1 (30 oz) bag frozen hashbrowns

6 slices of bacon, cooked and crumbled

1 cup shredded sharp cheddar cheese

1/2 cup diced onion

1 cup diced bell peppers (any color)

6 large eggs

1 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh chives or parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.

    In a large bowl, mix together the frozen hashbrowns, cooked bacon, shredded cheddar cheese, diced onion, and diced bell peppers until well combined.

      Spread the hashbrown mixture evenly in the bottom of the prepared baking dish.

        In another bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth. Pour the egg mixture over the hashbrown mixture.

          Bake in the preheated oven for about 45-50 minutes or until the eggs are set and the top is golden brown.

            Remove from the oven and let it cool for 5 minutes before slicing.

              Garnish with fresh chives or parsley if desired, and serve warm.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8