Bacon Egg and Hashbrown Casserole: The Ultimate Guide to a Hearty, Comforting Breakfast
Bacon Egg and Hashbrown Casserole is a hearty, comforting breakfast that’s perfect for busy mornings, brunch gatherings, or meal prep. With crispy hash browns, fluffy eggs, savory bacon, and melted cheese, this easy casserole comes together quickly and bakes into a crowd-pleasing dish everyone loves.
Ingredients
Main Ingredients
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1 bag frozen hash browns (thawed is best*)
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1 cup cooked bacon, chopped
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2 cups shredded cheddar cheese (or cheese of choice)
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8 large eggs
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1 cup milk (any kind; whole milk is richer)
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Salt and pepper, to taste
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Optional spices: paprika, garlic powder, onion powder
*Straight-from-the-freezer hash browns work, but may need a few extra minutes of baking.
Instructions
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Preheat the Oven
Preheat oven to 350°F (175°C). Grease a baking dish. -
Layer the Ingredients
Spread the hash browns evenly over the bottom of the dish.
Sprinkle the cooked bacon over the hash browns, followed by the shredded cheese. -
Mix the Eggs
In a large bowl, whisk together the eggs, milk, salt, pepper, and any additional spices. -
Assemble
Pour the egg mixture evenly over the hash browns, bacon, and cheese. Gently wiggle the pan so everything settles evenly. -
Bake
Bake for about 45 minutes, or until the center is set and the top is lightly golden. -
Serve
Let rest for a few minutes, then slice and serve warm.
Notes
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Make it ahead: Assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning.
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Freezer-friendly: Bake, cool completely, then freeze. Reheat portions as needed.
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Add veggies: Bell peppers, onions, or spinach make great additions.
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Extra flavor: Try mixing in sausage, pepper jack cheese, or a dash of hot sauce.