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