Description
This Bacon, Egg, and Hash Brown Casserole is a hearty and comforting breakfast dish perfect for family gatherings or weekend brunch. It combines crispy hash browns, savory bacon, fluffy eggs, and melted cheddar cheese baked to golden perfection. Easy to prepare and satisfying to eat, this casserole is sure to become a breakfast favorite.
Ingredients
Scale
Main Ingredients
- 1 (30 oz) bag frozen hash browns, thawed
- 12 large eggs
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- 8 slices bacon, cooked and chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Optional Garnish
- Chopped green onions or parsley
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook Bacon: Cook the bacon slices in a skillet until crispy. Drain excess fat and chop the bacon into small pieces.
- Layer Hash Browns: Spread the thawed hash browns evenly in the prepared baking dish. Season them with salt, pepper, garlic powder, and onion powder for enhanced flavor.
- Add Bacon and Cheese: Evenly sprinkle the chopped bacon and shredded cheddar cheese on top of the hash browns.
- Mix Egg Mixture: In a mixing bowl, whisk together the eggs and milk. Season with a bit of salt and pepper to taste.
- Pour Egg Mixture: Pour the egg and milk mixture evenly over the casserole ingredients in the baking dish, pressing lightly to ensure everything is coated.
- Bake: Place the casserole in the preheated oven and bake for 45–50 minutes until the eggs are set and the top is golden brown.
- Rest and Garnish: Allow the casserole to cool for 5–10 minutes before slicing. Garnish with chopped green onions or parsley if desired.
Notes
- Thaw the hash browns ahead of time for even baking and texture.
- For a crispier top, broil the casserole for the last 2–3 minutes, watching closely to avoid burning.
- Feel free to swap cheddar for your favorite cheese like mozzarella or Monterey Jack.
- This casserole can be prepared the night before; just cover it and refrigerate, then bake in the morning.
- To make it lower fat, use reduced-fat cheese and turkey bacon.
