Easy Bacon, Egg, and Hashbrown Casserole
A comforting breakfast casserole featuring crispy bacon, fluffy eggs, and golden hashbrowns—all baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 1 pound (450 grams) of thawed frozen hashbrowns
- 8 large eggs
- 1 cup of milk
- 1 cup of shredded cheddar cheese
- 1/2 cup of shredded mozzarella cheese
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper, to taste
- 8 slices of cooked bacon, crumbled
- 2 green onions, sliced (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13 baking dish.
- Spread the frozen hashbrowns evenly in the dish, creating a uniform layer.
- Fry the bacon slices until crispy. Once cooked, drain them on paper towels and chop into bite-sized pieces.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the egg mixture over the hashbrowns. Sprinkle the crumbled bacon and shredded cheddar cheese evenly on top.
- Cover the casserole with foil and bake for 1 hour.
- Remove the foil and bake for an additional 5-10 minutes until the top is golden brown and bubbly.
- Once done, let it stand for a few minutes before slicing and serving.
Notes
This casserole can be served hot or at room temperature. Consider pairing it with a fresh fruit salad or avocado toast for a refreshing contrast. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Find it online: https://breakfastrecip.com/easy-bacon-egg-hashbrown-casserole/