This hearty breakfast casserole combines crispy bacon, fluffy eggs, and golden hashbrowns in one comforting dish that’s easy to make and perfect for any occasion. With just a handful of ingredients, this dish is a breakfast favorite that you can prepare ahead of time or whip up for a last-minute brunch.
Why You’ll Love This Recipe?
- Simple Ingredients: Uses everyday staples like eggs, bacon, cheese, and hashbrowns.
- Make-Ahead Friendly: Assemble it the night before and bake in the morning.
- Crowd-Pleaser: Perfect for feeding a family or guests during holidays or gatherings.
- Customizable: Easily adapt it with your favorite add-ins like veggies or different cheeses.
Ingredients
- Eggs, for a fluffy base and rich flavor.
- Bacon, for a crispy, savory bite.
- Hashbrowns, providing a crispy and hearty layer.
- Shredded cheese, adding creaminess and a cheesy topping.
- Milk, to make the eggs light and custard-like.
- Seasonings like salt, pepper, and optional garlic powder for flavor.
For the full list and measurements, scroll to the recipe card below.
Directions
- Cook the bacon: Fry until crispy, then crumble into bite-sized pieces.
- Prepare the hashbrowns: Cook them in a skillet or bake until lightly golden.
- Whisk the eggs: Combine eggs, milk, and seasonings in a bowl.
- Layer the ingredients: Spread the hashbrowns in a greased casserole dish, followed by the bacon and shredded cheese. Pour the egg mixture evenly over the top.
- Bake: Place in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the eggs are set and the top is golden.
- Cool and serve: Let it rest for 5-10 minutes before slicing.
Expert Tips and Tricks
- For extra crispiness, sauté the hashbrowns with a little butter before layering.
- Use parchment paper in the casserole dish for easier cleanup.
- Let the casserole cool slightly before serving to make it easier to slice.
Recipe Variations and Possible Substitutions
- Vegetarian: Omit bacon and add sautéed spinach, mushrooms, or bell peppers.
- Protein Options: Substitute bacon with cooked sausage or diced ham.
- Cheese Choices: Use sharp cheddar, Monterey Jack, or a mix of cheeses for added flavor.
- Hashbrown Swap: Use tater tots or diced potatoes if preferred.
Serving and Pairing Suggestions
Pair this casserole with a side of fresh fruit salad, buttery toast, or a refreshing mimosa for a complete breakfast spread. It also goes well with a dollop of sour cream or a drizzle of hot sauce for extra flavor.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap individual slices in foil and freeze for up to 2 months.
- Reheating: Reheat in the microwave or oven at 325°F (160°C) until warm.
FAQs
1. Can I use fresh potatoes instead of frozen hashbrowns?
Yes, shred fresh potatoes, rinse, and dry thoroughly before using.
2. How do I make this recipe dairy-free?
Use a non-dairy milk alternative and a dairy-free cheese substitute.
3. Can I make this casserole spicy?
Absolutely! Add diced jalapeños or red pepper flakes to the egg mixture.
4. Can I assemble this ahead of time?
Yes, assemble it up to 24 hours in advance and store it in the fridge until ready to bake.
This Easy Bacon, Egg, and Hashbrown Casserole is the ultimate breakfast comfort food. With its layers of crispy, cheesy goodness, it’s guaranteed to become a staple in your kitchen. Whether you’re hosting brunch or meal-prepping for the week, this dish is always a winner!
Print
Easy Bacon, Egg, and Hashbrown Casserole
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Bacon, Egg, and Hashbrown Casserole is the ultimate comfort food for breakfast or brunch. Made with crispy hashbrowns, smoky bacon, fluffy eggs, and melted cheese, this dish is easy to prepare and perfect for feeding a crowd. Great for holidays, weekends, or meal prep!
Ingredients
- 1 lb (450 g) frozen hashbrowns, thawed
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 slices cooked bacon, crumbled
- 2 green onions, sliced (optional, for garnish)
Instructions
- Prepare the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Layer the Casserole:
- Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
- Add the Bacon and Cheese:
- Sprinkle crumbled bacon, cheddar cheese, and mozzarella cheese evenly over the hashbrowns.
- Make the Egg Mixture:
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
- Assemble and Bake:
- Pour the egg mixture evenly over the hashbrowns and cheese. Use a spatula to gently press everything down.
- Bake in the preheated oven for 35-40 minutes or until the eggs are set and the top is golden.
- Garnish and Serve:
- Let cool for 5 minutes, then garnish with sliced green onions. Slice and serve warm.
Notes
- Swap bacon for cooked sausage or ham for a different twist.
- Add diced bell peppers or jalapeños for extra flavor and color.
- This casserole can be made ahead: assemble the night before, refrigerate, and bake in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: ~280
- Sugar: 1g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 180mg