If you’re looking for the ultimate breakfast that’s hearty, satisfying, and easy to make, this is it. Imagine layers of crispy hashbrowns, fluffy eggs, smoky bacon, and gooey cheese baked together in one glorious dish. Whether it’s a cozy weekend morning or a holiday brunch, this casserole will have everyone asking for seconds (and the recipe).
Why You’ll Love This Recipe
- Perfect for Sharing: Great for feeding a crowd without spending hours in the kitchen.
- Make-Ahead Friendly: Assemble it the night before and bake it fresh in the morning.
- Customizable: You can easily swap ingredients to suit your taste or what’s in your fridge.
- All-in-One Meal: It’s got everything you need—protein, carbs, and cheesy goodness!
Ingredients
Here’s a quick overview of the main ingredients:
- Frozen hashbrowns
- Eggs
- Bacon
- Shredded cheese (cheddar works best, but any melting cheese will do!)
- Milk or cream
- Green onions (optional, for a fresh kick)
Full list of ingredients and quantities are in the recipe card below!
Directions
Step 1: Cook the Bacon
Fry the bacon in a skillet until it’s crispy. Drain on paper towels, then crumble into bite-sized pieces. Save a little of the bacon grease for flavor if you like!
Step 2: Prepare the Hashbrowns
Spread the frozen hashbrowns evenly in a greased casserole dish. You can season them lightly with salt, pepper, or even a pinch of paprika for a smoky touch.
Step 3: Whisk the Eggs
In a large bowl, whisk together the eggs, milk (or cream), and a sprinkle of salt and pepper. If you’re feeling fancy, toss in some chopped green onions or parsley for extra flavor.
Step 4: Layer It Up
Sprinkle the bacon over the hashbrowns, followed by a generous layer of shredded cheese. Pour the egg mixture evenly over the top, letting it seep into all the nooks and crannies.
Step 5: Bake to Perfection
Pop the casserole into a preheated oven at 375°F (190°C) and bake for 40–45 minutes, or until the eggs are set and the top is golden and bubbly. Let it rest for 5 minutes before serving.
Expert Tips and Tricks
- Thaw the Hashbrowns: If you have time, let the hashbrowns thaw slightly to ensure even cooking.
- Season Each Layer: A little salt and pepper go a long way in making each bite flavorful.
- Add a Crunchy Topping: Sprinkle some crushed cornflakes or breadcrumbs on top for a crispy finish.
Recipe Variations and Possible Substitutions
- Vegetarian Option: Skip the bacon and add sautéed veggies like mushrooms, spinach, or bell peppers.
- Sausage Swap: Use cooked breakfast sausage or turkey sausage instead of bacon.
- Cheese Lovers: Mix in different cheeses like mozzarella, pepper jack, or Gruyère for added richness.
- Low-Carb Version: Use diced cauliflower instead of hashbrowns for a keto-friendly twist.
Serving and Pairing Suggestions
- Fresh Fruit: Serve with a side of fresh fruit or a fruit salad for a refreshing contrast.
- Toast or Biscuits: A slice of toast or warm, flaky biscuits makes the meal even heartier.
- Coffee or OJ: Pair it with a hot cup of coffee or a glass of fresh orange juice to round out the breakfast vibes.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: This casserole freezes beautifully! Wrap individual portions in foil and store in a freezer bag for up to 3 months.
- Reheat: Warm in the oven at 350°F (175°C) for about 10 minutes, or microwave individual servings for 1–2 minutes.
FAQs
1. Can I make this casserole ahead of time?
Yes! Assemble everything the night before, cover it, and refrigerate. Bake it fresh in the morning for an effortless breakfast.
2. Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely. Just shred fresh potatoes, rinse and pat them dry, and you’re good to go.
3. Can I add more veggies?
Of course! Bell peppers, spinach, mushrooms, or zucchini all work well in this casserole.
4. How do I know when it’s done?
The casserole is ready when the eggs are fully set in the center. You can test it by inserting a knife—it should come out clean.
In Conclusion
This Bacon, Egg & Hashbrown Casserole is the ultimate breakfast comfort food. It’s easy, customizable, and absolutely delicious. Whether you’re hosting brunch or just want a special morning treat, this recipe will become a favorite in no time. Let me know how it turns out—I can’t wait to hear all about it!
Print
Breakfast Bliss: Bacon, Egg & Hashbrown Casserole That Feeds a Crowd
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings (normal) 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Bacon, Egg & Hashbrown Casserole is the ultimate breakfast or brunch dish that’s easy to make and perfect for feeding a crowd. Layers of crispy hashbrowns, smoky bacon, fluffy eggs, and gooey cheese come together to create a dish that’s both hearty and comforting. Whether it’s a holiday morning or a casual weekend gathering, this casserole will be the star of the table!
Ingredients
- 1 (30 oz / 850g) package frozen shredded hashbrowns, thawed
- 1/2 cup (115g) unsalted butter, melted
- 12 large eggs
- 1 cup (240ml) whole milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 cups (200g) shredded cheddar cheese
- 1 cup (100g) shredded mozzarella cheese
- 8 slices cooked bacon, crumbled
- Optional: chopped green onions or parsley for garnish
Instructions
- Prepare the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Layer the hashbrowns: Spread the thawed hashbrowns evenly into the prepared baking dish. Drizzle with melted butter and season with a pinch of salt and pepper. Bake in the oven for 15 minutes to crisp them up slightly.
- Mix the egg mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.
- Assemble the casserole: Sprinkle half of the cheddar and mozzarella cheese over the baked hashbrowns. Pour the egg mixture evenly over the top, ensuring it seeps through the hashbrowns. Top with crumbled bacon and the remaining cheese.
- Bake: Bake the casserole for 35–40 minutes, or until the eggs are set and the cheese is bubbly and golden.
- Serve: Allow the casserole to rest for 5 minutes before slicing. Garnish with chopped green onions or parsley if desired.
Notes
- Feel free to customize with add-ins like sautéed bell peppers, mushrooms, or spinach.
- Substitute bacon with cooked sausage or diced ham for a different twist.
- This casserole can be made ahead! Prepare the night before, cover, and refrigerate. Bake fresh in the morning.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 1g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 190mg