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Delicious breakfast casserole with hashbrowns, eggs, and sausage topped with cheese.

Breakfast Casserole with Hashbrowns and Bacon

A cozy breakfast casserole combining eggs, bacon, cheese, and shredded hashbrowns, baked into a warm, sliceable dish that is perfect for feeding a crowd.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package frozen shredded hashbrowns Thaw and press to remove excess moisture if possible.
  • 8 large eggs Main binder and protein.
  • 8 oz bacon, cooked and chopped Cook until crisp before adding.
  • 2 cups shredded cheese Use a cheese that melts well.
  • 1 cup milk Keeps the eggs soft and creamy.
  • 1 tsp salt For seasoning.
  • 1 tsp black pepper For seasoning.
  • optional garlic powder If desired for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and grease a 9 x 13 inch baking dish.
  2. Cook the bacon until crisp, then chop it into bite-sized pieces and let it cool.
  3. Spread the shredded hashbrowns evenly in the greased baking dish.
  4. Sprinkle the chopped bacon over the hashbrowns.
  5. Add a generous layer of shredded cheese on top of the bacon and hashbrowns.
  6. In a large bowl, whisk together eggs, milk, and seasonings until the yolks are fully mixed.
  7. Pour the egg mixture evenly over everything in the dish.
  8. Bake for 45 to 55 minutes, until the center is set and no longer jiggly.
  9. Let it rest for 10 minutes before slicing for clean slices.
Make Ahead Instructions
  1. Assemble everything in the baking dish, cover tightly, and refrigerate overnight.
  2. In the morning, take it out while the oven heats; bake at 350 degrees F for 45 to 55 minutes.

Notes

Can be customized with different cheeses, meats, or vegetables. Avoid excess liquid to keep the texture fluffy. Store leftovers in the refrigerator for 3-4 days.