Fully Loaded Easy Breakfast Casserole

Total cook time: 45 minutes | Prep time: 10 minutes
5 servings

We all love the smell of coffee in the morning, but we would love it even more if it was mixed with the smell of this tasty casserole. Cooked in your Ziploc® Endurables Medium Container, this dish serves up to five for your next breakfast or brunch.


  • 6

    bacon slices

  • 2

    cups frozen shredded hash brown potatoes

  • 2

    Tbsp. chopped red peppers

  • 1

    Tbsp. chopped fresh chives or green onion tops

  • 4

    large eggs

  • 2

    Tbsp. sour cream

  • ½

    tsp. Dijon mustard

  • tsp. black pepper

  • ¾

    cup shredded sharp cheddar cheese


  • 1

    Heat oven to 375°F.

  • 2

    Place bacon in single layer between several layers of paper towels on microwave-safe plate. Microwave on HIGH 3 min. (Bacon should not be crisp.) Set bacon aside to cool.

  • 4

    Whisk eggs, sour cream, mustard and black pepper in medium bowl until blended and foamy. Stir in cheese. Pour over potatoes. Spread mixture to evenly distribute cheese over potatoes.

  • 5

    Roll up each bacon slice loosely; stand on egg mixture, gently pressing bacon roll-up to secure. Place Endurables Container on baking sheet.

  • 6

    Bake with zipper open 35 min. or until center of casserole is almost set. Remove from oven; let stand 5 min. Use Cool Grab Tabs to carefully remove Endurables Container from baking sheet.

  • 7

    Flip Container over onto plate or cutting board. Remove Endurables Container to unmold casserole, then turn breakfast casserole bacon side up.


Make-Ahead: Assemble egg breakfast casserole as directed. Zip close the filled Container after first squeezing the top to remove as much air as possible. Freeze up to 3 months. When ready to serve, place Container on baking sheet and bake as directed, increasing baking time to 55 min.