This bacon, egg and hash brown casserole is an amazing weekend breakfast. You can make this casserole in advance and bake it the next day. Or store the completely cooled casserole in the fridge or freezer for an even easier and quicker breakfast at any time.
Ingredients
8 eggs
1 (30 ounces) package of frozen shredded hash browns – thawed
½ c. whole milk or Half and Half
8 ounces shredded cheddar cheese
½ teaspoon onion powder
¼ teaspoon garlic powder
Pinch of cayenne pepper
½ pound bacon – cooked crispy and crumbled
Chopped green onions for garnish, optional
½ teaspoon salt
¼ teaspoon Pepper
How to make Bacon Egg and Hash Brown Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter, lightly grease a 9 x 13-inch baking dish.
Step 2: In the bottom of the prepared pan, evenly spread the hash browns.
Step 3: Place the eggs, milk, salt, onion powder, garlic powder, pepper, and cayenne in a large bowl. Mix well until combined and pour this over the hash browns. On top, sprinkle half of the cheese, all the bacon, and the rest of the cheese.
Step 4: Using foil, tightly cover the dish. Place in the preheated oven and bake for about an hour. Take the foil off and continue to bake for an additional 5 to 10 minutes or until the middle of the casserole is set and a knife inserted in the casserole comes out clean.
Step 5: Remove the casserole from the oven when done and allow the casserole to stand for about 5 to 10 minutes.
Step 6: Before serving, garnish with some chopped green onions. Enjoy!
Notes:
You can make this casserole in advance. Wrap the unbaked casserole using plastic and keep it in the fridge. To bake, you might need to increase the baking time by approximately 10 to 15 minutes.
For this recipe, you can use any melting cheese such as Colby, Monterey Jack, and Colby Jack.
For a little kick, add cayenne pepper. Or omit it if desired. And for extra spice, you can also use add red pepper flakes or a couple of dashes of your fave hot sauce.
In place of hash browns, you can use tater tots or diced fresh potatoes.
For extra richness, use half-and-half. Or swap milk with sour cream.
In an airtight container, store the completely cooled casserole and store in the fridge for up to 4 days.
To freeze, divide the baked casserole into individual portions and place them in freezer containers. You can also transfer the entire casserole into an airtight container. Using two layers of foil, wrap the casserole and freeze for up to 2 months.
To reheat, transfer the casserole to a baking dish and heat at 350 degrees F until hot.
Ingredients
- 8 eggs
- 1 (30 ounces) package of frozen shredded hash browns – thawed
- ½ c. whole milk or Half and Half
- 8 ounces shredded cheddar cheese
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- Pinch of cayenne pepper
- ½ pound bacon – cooked crispy and crumbled
- Chopped green onions for garnish, optional
- ½ teaspoon salt
- ¼ teaspoon Pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter, lightly grease a 9 x 13-inch baking dish.
Step 2: In the bottom of the prepared pan, evenly spread the hash browns.
Step 3: Place the eggs, milk, salt, onion powder, garlic powder, pepper, and cayenne in a large bowl. Mix well until combined and pour this over the hash browns. On top, sprinkle half of the cheese, all the bacon, and the rest of the cheese.
Step 4: Using foil, tightly cover the dish. Place in the preheated oven and bake for about an hour. Take the foil off and continue to bake for an additional 5 to 10 minutes or until the middle of the casserole is set and a knife inserted in the casserole comes out clean.
Step 5: Remove the casserole from the oven when done and allow the casserole to stand for about 5 to 10 minutes.
Step 6: Before serving, garnish with some chopped green onions. Enjoy!
Notes
You can make this casserole in advance. Wrap the unbaked casserole using plastic and keep it in the fridge. To bake, you might need to increase the baking time by approximately 10 to 15 minutes. For this recipe, you can use any melting cheese such as Colby, Monterey Jack, and Colby Jack. For a little kick, add cayenne pepper. Or omit it if desired. And for extra spice, you can also use add red pepper flakes or a couple of dashes of your fave hot sauce. In place of hash browns, you can use tater tots or diced fresh potatoes. For extra richness, use half-and-half. Or swap milk with sour cream. In an airtight container, store the completely cooled casserole and store in the fridge for up to 4 days. To freeze, divide the baked casserole into individual portions and place them in freezer containers. You can also transfer the entire casserole into an airtight container. Using two layers of foil, wrap the casserole and freeze for up to 2 months. To reheat, transfer the casserole to a baking dish and heat at 350 degrees F until hot.
