Description
This easy breakfast casserole is the perfect combination of crispy bacon, fluffy eggs, and golden hashbrowns—comfort food at its finest! It’s hearty, cheesy, and packed with flavor, making it the perfect dish to feed a crowd for breakfast or brunch. Whether you’re meal-prepping for the week or serving it for a holiday breakfast, this recipe is a winner!
Ingredients
Units
Scale
- 1 (20 oz) bag frozen hashbrowns, thawed
- 8 slices bacon, cooked and crumbled
- 6 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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 green onions, sliced (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Layer the hashbrowns evenly in the prepared dish. Sprinkle crumbled bacon on top.
- Whisk the eggs in a bowl, then add milk, garlic powder, onion powder, salt, black pepper, and paprika. Mix well.
- Pour the egg mixture over the hashbrowns and bacon.
- Sprinkle the shredded cheese evenly over the top.
- Bake uncovered for 35–40 minutes, or until the eggs are set and the top is golden brown.
- Let cool for 5 minutes before slicing. Garnish with green onions and serve warm!
Notes
- Swap bacon for sausage or ham for variety.
- Add bell peppers, mushrooms, or spinach for extra flavor.
- For meal prep, refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 140mg