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Easy Breakfast Casserole with Hashbrowns

Breakfast Casserole with Hashbrowns

A cozy and filling breakfast casserole that's easy to prepare ahead of time, featuring a hearty layer of hashbrowns, savory fillings, and a melty egg mixture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 30 oz Frozen shredded hashbrowns Thaw and blot excess moisture.
  • 10 large Eggs Can use a mix of whole eggs and egg whites.
  • 1 cup Milk Avoid adding too much to prevent a watery texture.
  • 8 oz Bacon Cooked until crispy, can substitute with sausage if desired.
  • 8 oz Cheddar cheese Sharp cheddar preferred for flavor.
Seasoning Ingredients
  • 1 tsp Salt To season the hashbrown base.
  • 1 tsp Black pepper To taste.
  • 1 tsp Garlic powder To add flavor to the hashbrowns.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
  3. In a 9x13 inch baking dish, layer the hashbrowns evenly at the bottom.
  4. Cook the bacon until crispy, chop into pieces, and sprinkle over the hashbrowns.
  5. Pour the egg mixture over the hashbrowns and bacon, and top with shredded cheese.
Baking
  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Remove foil and bake for an additional 30 minutes until the top is golden brown and the center is set.
  3. Let it rest for 10 minutes before slicing and serving.

Notes

You can assemble this casserole the night before and refrigerate it. When ready to bake, let it sit at room temperature for 15-20 minutes before putting it in the oven. Variations can include adding leftover veggies or switching meats.