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Bacon Egg and Hashbrown Casserole

A hearty breakfast casserole filled with crispy hash browns, fluffy eggs, delicious bacon, and melty cheese, perfect for feeding a crowd or prepping for busy mornings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag bag of frozen hash browns (thawed is best) Straight-from-the-freezer works with extra bake time.
  • 1 cup cooked bacon Crispy, always.
  • 2 cups shredded cheddar cheese Feel free to use a fancier cheese, if desired.
  • 8 large eggs Give or take.
  • 1 cup milk Any kind, whole milk is richer.
  • to taste salt and pepper Plus any additional spices like paprika.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Spread the hash browns evenly over the bottom of a greased baking dish.
  3. Sprinkle the cooked bacon evenly over the hash browns.
  4. Sprinkle the shredded cheese on top of the bacon.
  5. In a large bowl, whisk together the eggs, milk, salt, pepper, and any other desired spices.
  6. Pour the egg mixture over the hash brown, bacon and cheese layers in the baking dish.
  7. Wiggle the pan a bit to ensure everything settles.
  8. Bake in the preheated oven for about 45 minutes, or until the center is set and the top is golden brown.

Notes

This casserole can be prepared the night before and stored in the refrigerator before baking the next morning. It also freezes well after cooling completely. To serve, pair it with fresh fruit salad, biscuits, toast, or hot sauce.