This bacon, egg, and hashbrown casserole is the ultimate comfort food, combining crispy bacon, golden hashbrowns, fluffy eggs, and melted cheese in one easy dish. Perfect for a weekend brunch, holiday gathering, or meal prep, this hearty breakfast is both simple and satisfying.
Why You’ll Love This Recipe:
✔ Easy to Make – Uses everyday staples like eggs, bacon, cheese, and hashbrowns. ✔ Make-Ahead Friendly – Assemble the night before and bake in the morning. ✔ Perfect for a Crowd – Ideal for family gatherings or brunch with friends. ✔ Customizable – Add your favorite veggies, swap the cheese, or change the protein.
Ingredients:
- 1 lb (450 g) frozen hashbrowns, thawed
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 slices cooked bacon, crumbled
- 2 green onions, sliced (optional, for garnish)
Instructions:
1. Prepare the Oven
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Layer the Casserole
Spread the thawed hashbrowns evenly in the bottom of the greased baking dish.
3. Add the Bacon and Cheese
Sprinkle crumbled bacon, cheddar cheese, and mozzarella cheese evenly over the hashbrowns.
4. Make the Egg Mixture
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
5. Assemble and Bake
Pour the egg mixture evenly over the hashbrowns and cheese. Use a spatula to gently press everything down.
Bake in the preheated oven for 35-40 minutes, or until the eggs are fully set and the top is golden brown.
6. Garnish and Serve
Let the casserole cool for 5-10 minutes, then garnish with sliced green onions before slicing and serving warm.
Expert Tips & Variations:
- For extra crunch, crisp up the hashbrowns in a skillet before layering.
- Customize the protein – Swap bacon for cooked sausage or diced ham.
- Cheese lovers can mix in sharp cheddar, Monterey Jack, or a cheese blend.
- Add veggies – Sautéed spinach, mushrooms, or bell peppers add extra flavor and nutrition.
- Spicy kick – Stir in diced jalapeños or a pinch of red pepper flakes.
Serving Suggestions:
Pair this casserole with buttered toast, fresh fruit, or a mimosa for a complete breakfast spread. A drizzle of hot sauce or a dollop of sour cream adds even more flavor.
Storage & Reheating:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap individual portions in foil and freeze for up to 2 months.
Reheat: Warm in the microwave for quick meals or bake at 325°F (160°C) until heated through.
Frequently Asked Questions (FAQs):
❓ Can I make this casserole dairy-free?
Yes! Use non-dairy milk and dairy-free cheese substitutes.
❓ Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just peel, shred, and dry fresh potatoes before using.
❓ How do I make this recipe spicier?
Add diced jalapeños, hot sauce, or red pepper flakes to the egg mixture.
❓ Can I assemble this casserole the night before?
Yes! Cover and refrigerate overnight, then bake in the morning.
This bacon, egg, and hashbrown casserole is a delicious, make-ahead meal that’s perfect for busy mornings, holiday brunches, or feeding a crowd. Enjoy every cheesy, crispy, and fluffy bite!
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