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Easy Make Ahead Hash Brown Breakfast Casserole

  • Author: Ashlea Carver
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Diet: Gluten Free

Ingredients

  • 1 pound bacon, sliced into small strips
  • 2 ½ cups shredded hash brown potatoes
  • 1 red bell pepper, diced small
  • 2 cups baby spinach, chopped
  • ½ cup green onion, sliced
  • 1 dozen eggs
  • ¼ cup buffalo sauce
  • 1 cup full-fat coconut milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper

Method

  1. Cook the bacon strips in a skillet until crisp and then drain on paper towels.
  2. While the bacon is cooking, combine the eggs, buffalo sauce, coconut milk, salt, garlic powder, and black pepper in a mixing bowl. Whisk until well combined.
  3. Next, assemble the casseroles. Start with ½ a cup of potatoes and then evenly divide the red pepper, spinach, and bacon among each container.
  4. Pour the egg mixture evenly over the bacon and veggies into each container. Top with sliced green onions and bake the casseroles for 30-35 minutes at 400 degrees or until cooked through and set in the middle. Enjoy!

Notes

You can easily make this recipe in a large casserole dish if you do not have individual containers.