There’s something about the aroma of crispy bacon and cheesy hashbrowns baking in the oven that makes mornings extra special. I still remember the first time I made this casserole for a family brunch; it disappeared in minutes, and everyone asked for seconds! Whether you’re hosting a weekend breakfast or just want a hearty, stress-free meal, this Bacon, Egg, and Hashbrown Casserole is your go-to dish.
Why You’ll Love This Recipe
Effortless & Time-Saving: Just mix, bake, and serve—no complicated steps involved.
Make-Ahead Friendly: Assemble the night before and bake fresh in the morning.
Crowd-Pleaser: Perfect for brunch gatherings, meal prep, or busy weekday mornings.
Customizable: Swap bacon for sausage, add veggies, or use your favorite cheese.
Ingredients
1 (20-ounce) bag frozen hashbrowns, thawed
8 large eggs
1 cup milk
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional, for extra flavor)
2 green onions, chopped (optional, for garnish)
Instructions
Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Layer the Hashbrowns: Spread the thawed hashbrowns evenly in the prepared dish.
Whisk the Eggs: In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, pepper, and paprika.
Add Cheese & Bacon: Stir in shredded cheddar cheese and crumbled bacon.
Pour & Bake: Pour the egg mixture over the hashbrowns, ensuring even coverage. Bake for 35-40 minutes or until the center is set and the top is golden brown.
Garnish & Serve: Let it rest for a few minutes before slicing. Sprinkle with green onions if desired, then serve warm.
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm individual servings in the microwave for 30-45 seconds or bake at 350°F for 10-15 minutes until heated through.
Notes
For a spicier kick, add chopped jalapeños or a dash of hot sauce.
Swap bacon for sausage or ham for a variation.
Use heavy cream instead of milk for a richer texture.
Add bell peppers or mushrooms for extra flavor and nutrition.
FAQ SECTION
Can I make this casserole the night before?
Yes! Assemble everything, cover, and refrigerate overnight. Bake in the morning as directed, adding 5 extra minutes to the bake time.
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just shred and squeeze out excess moisture before using.
What’s the best cheese for this casserole?
Cheddar is a classic, but Monterey Jack, Pepper Jack, or Swiss work great too.
Can I make this dairy-free?
Yes! Use almond or oat milk and dairy-free cheese.
Print
Easy Bacon, Egg, and Hashbrown Casserole
- Total Time: 55 minutes
Description
This easy Bacon, Egg, and Hashbrown Casserole is the ultimate breakfast comfort food! Loaded with crispy bacon, fluffy eggs, melty cheese, and golden hashbrowns, it’s perfect for brunch, holiday mornings, or weekly meal prep. Just layer, bake, and serve—no fuss, all flavor. Make it ahead or freeze leftovers for a quick, satisfying meal anytime.
Ingredients
– 6 large eggs
– 1 cup milk (or half-and-half)
– 1 (20 oz) bag frozen shredded hashbrowns, thawed
– 1½ cups shredded cheddar cheese
– ½ cup shredded mozzarella (optional)
– 8 slices bacon, cooked and crumbled
– ½ tsp garlic powder
– ½ tsp onion powder
– Salt and pepper to taste
– 2 green onions, chopped (optional, for garnish)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a bowl, whisk eggs, milk, garlic powder, onion powder, salt, and pepper.
3. Layer hashbrowns in the dish. Top with bacon and cheese.
4. Pour egg mixture evenly over the top.
5. Bake for 40–45 minutes, or until the center is set and golden.
6. Let cool for 5–10 minutes. Garnish with green onions if desired. Serve warm.
Notes
– Use cooked and drained bacon to avoid extra grease.
– Great for making ahead and freezing.
- Prep Time: 10
- Cook Time: 45
Nutrition
- Serving Size: 8
- Calories: 320
