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Let’s talk eggs! I know, I know, for some of you, they’re a breakfast staple, a source of protein perfection. But for me? The struggle is real. It’s not that I haven’t tried – the sizzle in the pan, the fluffy folds of an omelet, it all seems so appealing when I’m whipping something up for my husband. The smell even makes my mouth water…until that first bite. Ugh, just the taste is a big NOPE for me. Despite this egg aversion, I’m a firm believer in culinary exploration! So, I haven’t given up on incorporating them into dishes. And guess what? To my surprise, some egg-based meals have actually become winners! This yummy and easy hash brown egg bake is a prime example. It combines two of my all-time favorite food groups (yes, groups!), bacon and hash browns, into a total breakfast (or brunch!) dream.

The beauty of this dish is its simplicity. It comes together quickly, and you can easily add in your favorite veggies for a customized flavor explosion. Plus, it’s a perfectly portioned crowd-pleaser, clocking in at just 5 Weight Watchers Points per serving on the updated program. So, even if you’re an egg-skeptic like me, this recipe might just change your mind. Give it a try and see for yourself!

Three reasons why you need to make this recipe!

It makes busy mornings very easy.

You can pre-bake this hash brown egg bake at the beginning of the week and have a delicious, filling breakfast option for your busy mornings. All it takes is a minute in the microwave to heat back up.

You get biscuits, bacon, and hashbrowns all in a diet-friendly way!

You no longer have to skip out on these delectable breakfast foods. They used to be taboo in the diet world, but we’re all about flexibility, so this recipe is how you fit them in!

Hash Brown Egg Bake takes less than 10 ingredients.

One thing I love more than a tasty breakfast – one that is super simple to make. That’s why I keep the ingredient list short and easy!

Ingredients you need to make Hash Brown Egg Bake:

7.5 oz can Pillsbury biscuits (comes in the 4 value pack)
2 cups frozen hash browns
½ cup diced red onion or you can use other veggies if you wish
2 eggs
4 egg whites (about ½ cup)
Dash of salt and pepper
4 slices Oscar Mayer center cut bacon cooked, drained, and crumbled

How to make Hash Brown Egg Bake (step by step):

Preheat the oven to 350F, and spray a 9×13 casserole dish with nonstick cooking spray.
Cut the 10 small biscuits into 8 small pieces each and layer them on the bottom of the casserole dish.
Sprinkle the hash browns and chopped red onion over the dough pieces.
In a small bowl (I used a Pyrex measuring cup for easy pouring) whisk together the eggs, egg whites, salt, and pepper.
Evenly pour the egg mixture over the biscuit and potatoes.
Top with the crumbled bacon.
Bake in the oven for approx 30-35 minutes.
Cut into 6 equal servings and serve warm. Enjoy!

Makes 6 servings. Nutrition info for 1 serving: Calories 220, Fat 8 g, Saturated fat 2.56 g, Carbs 29 g, Fiber 1.74 g, Sugars 2.36 g, Sodium 556.2 mg, Protein 10 g.

WW Points For Hash Brown Egg Bake:

Pillsbury biscuits 18 points
Frozen hash browns 9 points
Diced red onion optional or other veggies 0 points
Eggs 0 points
Egg whites 0 points
Salt and pepper 0 points
Oscar Mayer center cut bacon cooked, drained, and crumbled 4 points

5 points per serving based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Personal Points- 5-6 depending on your 0PP foods

WW Freestyle points (blue & purple) 5 * using freestyle recipe builder

Smart points (green) 6 *using WW recipe builder

Points plus 5 *using points plus calculator

Different ways to change up this recipe:

You can sprinkle some cheese on top about 5 minutes before the bake comes out of the oven. Just be sure to add in points for cheese.
Try using turkey sausage or chicken sausage if you’re not a fan of bacon!

Tips and Tricks for Making Hash Brown Egg Bake:

If you can’t find the cans of biscuits that are 7.5 oz, you can weigh out a larger container to get 7.5oz.
This bake will keep in the fridge for up to seven days, and it will freeze well for up to three months.

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