The Bacon, Egg, and Hash Brown Casserole is a hearty, one-dish breakfast perfect for lazy weekends.
Packed with crispy bacon, cheesy hash browns, and fluffy eggs, it’s easy to prepare and even easier to enjoy with family or friends.
Whether baked fresh or prepped the night before, this comforting dish is a guaranteed crowd-pleaser!
Ingredients
1 package bacon, cooked and chopped.
1 package frozen hash browns
1 teaspoon salt.
½ teaspoon pepper
½ teaspoon garlic powder.
½ teaspoon onion powder
½ teaspoon paprika.
2 cups shredded cheddar cheese, separated
2 cups milk
8 eggs.
Instructions
Preheat oven to 350 degrees.
Grease a large casserole dish and add the frozen hash browns.
Season with salt, pepper, garlic powder, onion powder, and paprika.
Add chopped bacon and 1 ½ cups shredded cheese. Stir ingredients inside casserole dish to evenly distribute all ingredients throughout.
In a large bowl, whisk the milk and eggs to combine.
Pour milk mixture evenly over hash brown mixture.
Top with remaining shredded cheese.
If making ahead, cover casserole and refrigerate for up to 24 hours.
Bake uncovered for 30 to 40 minutes, or until hash browns are cooked through and the egg mixture is no longer runny.
This Bacon, Egg, and Hash Brown Casserole is highly versatile and can be customized to suit your taste.
Swap the bacon for sausage, ham, or a plant-based alternative for variety, or add sautéed vegetables like bell peppers, onions, or spinach for extra nutrition.
For a spicier kick, mix in diced jalapeños or a pinch of cayenne. Use different cheeses, such as Monterey Jack, Gouda, or Pepper Jack, to change the flavor profile.
To ensure even cooking, thaw frozen hash browns slightly before baking.
If making ahead, let the casserole sit at room temperature for 15 minutes before placing it in the oven for better heat distribution.
With its adaptability and ease, this dish is perfect for breakfast, brunch, or any time you crave a warm, satisfying meal.
To store your Bacon, Egg, and Hash Brown Casserole, allow it to cool completely before transferring it to an airtight container.
Refrigerate for up to 3 days. For reheating, use the oven at 350°F (175°C) for about 15–20 minutes or microwave individual portions in 30-second intervals until heated through.
If freezing, wrap the casserole tightly in plastic wrap and aluminum foil or use a freezer-safe container.
It can be frozen for up to 2 months. To reheat from frozen, thaw overnight in the refrigerator and warm in the oven until hot and bubbly.
Proper storage ensures you can enjoy this dish even on busy mornings!