This hearty breakfast casserole combines crispy bacon, soft eggs, and golden hash browns in one comforting meal that’s easy to make and perfect for any occasion. With just a few ingredients, this recipe makes a favorite breakfast that you can prepare ahead of time or whip up for brunch at the last minute.
Why Would You Like This Recipe?
Simple: Everyday staples like eggs, bacon, cheese, and hash browns are used.
Make-ahead friendly: Assemble the night before and bake in the morning.
Crowd pleasing: Perfect for family or guest dinners on holidays or events.
Customizable: Easily customize with your favorite add-ins like various veggies or cheeses.
Ingredients
Nuts, for a smooth base and a sweet taste.
Bacon, make it crispy and delicious to the touch.
Hash browns, creating a crunchy and hearty layer.
Add grated cheese, creaminess and cheesy topping.
Milk, to make the eggs light and custard-like.
Seasonings like salt, pepper, and garlic powder optional.
Scroll through the recipe sheet below for the full list and measurements.
Cook the Bacon
Fry the bacon in a pan until just crispy. Once cooled, cut into bite-sized pieces to make it easier to pack later.
Prepare the Hashbrowns
Cook the hash browns in the skillet until crispy or until light golden brown.
Discard the Eggs
In a mixing bowl, whisk together the eggs, milk, and your favorite spices to create a flavorful base for the casserole.
Top with the Ingredients
Spread prepared hashbrowns in a greased casserole dish. Top with shredded bacon and shredded cheese, then pour the egg mixture evenly over the layers.
Bake
Place thePlace the casserole in a preheated oven at 350°F (175°C) and bake for 35-40 minutes, or until the eggs are cooked through and the top is golden brown.
Serve in the Cold
Let the casserole rest for 5-10 minutes to facilitate shredding and allow the flavors to melt before serving.
Expert Advice and Strategies
- For extra crunch, threaten the hash browns with a little butter before layering.
- Use parchment paper on the casserole dish to make it easier to clean.
- Before serving, let the casserole cool slightly to make it easier to slice.
Recipe Differences and Substitutions
- Vegetarian: Skip the bake and add sautéed spinach, mushrooms, or bell peppers.
- Protein Options: Replace the bacon with cooked sausage or strips of ham.
- Cheese Options: Use sharp cheddar, Monterey Jack, or a cheese blend for extra flavor.
- Hashbrown Swap: Use tater tots or diced potatoes if desired.
Service and Marriage Proposals
Pair this casserole with a fresh fruit salad, buttery toast, or a refreshing mimosa for a totally spread-out breakfast. It also goes well with a dollop of sour cream or a drizzle of hot sauce for extra flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days to refresh. This keeps the flavors fresh.
Snowfall in the Fall
Wrap individual slices tightly in foil and freeze for up to 2 months. This allows for quick and easy eating in the future.
Repetitive Heating
For a quick fix, reheat a very hot, evenly heated container in the microwave or in the oven at 325°F (160°C).
FAQs
How do I make this recipe dairy-free?
Use non-dairy milk alternatives and dairy-free cheese.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, peel fresh potatoes, wash and dry thoroughly before using.
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.
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
This was yummy! I cut the recipe in half because it’s only me. Followed the recipe exactly, added a jalapeño (with seeds .) Thanks for posting this recipe, so easy and I will definitely make it again.
Amazing this was so yummy definitely recommend trying!!!
I’m going to make this. But it says put thawed hash browns on bottom. But then it says to cook them in instructions above ? Confused