Bacon and Egg Hash Brown Casserole – Crispy hash browns, smoky bacon, fluffy eggs, and cheddar cheese baked to perfection for a comforting breakfast.
You ever have one of those mornings where you’re just done before the day even starts? Yeah, that was me last month. I had family staying over, and between the chaos of kids wanting pancakes, my husband asking for “something savory”, and me still trying to wake up… I needed a miracle breakfast.
So, I grabbed some hash browns, eggs, bacon (because bacon, obviously), and threw this casserole together. Honestly? I wasn’t even expecting it to be that good—just easy. But when my husband went back for thirds and my mother-in-law asked for the recipe, I knew I had something special. It’s been a weekend regular ever since, and the best part? It feels fancy enough for brunch but laid-back enough for those “I’m still in pajamas” mornings.
Why You’ll Love This Bacon Egg And Hash Brown Casserole Recipe?
Okay, let’s get real—this casserole isn’t just good… it’s ridiculously good.
- Fewer Dishes, More Flavor: One dish, one bake, zero stress.
- Crispy, Cheesy Perfection: Those golden hash browns with melted cheddar? Unreal.
- Crowd-Pleaser: Whether it’s brunch with friends or a lazy weekend breakfast, it feeds a crowd without making you play short-order cook.
- Make-Ahead Magic: Assemble the night before. Wake up. Bake. Win.
It’s like the breakfast version of wearing sweatpants and still looking put together.
Ingredient Notes:
You could just toss everything together and call it a day, but knowing why these ingredients work makes the magic happen:
- Hash Browns: I use frozen shredded hash browns (so much easier than grating fresh potatoes). Just thaw them so they cook evenly.
- Bacon: Thick-cut bacon is the way to go here—it adds that rich, smoky crunch. If you’re out, turkey bacon works too, but… it’s not quite the same.
- Eggs: The glue that holds it all together. Whisking with milk makes the eggs fluffier and creamier—trust me, it’s worth the extra step.
- Cheddar Cheese: Sharp cheddar brings big flavor. If you’re feeling adventurous, try a blend of cheddar and Monterey Jack.
- Spices: Don’t underestimate the power of cayenne! It’s subtle but gives this dish a warm, slightly spicy kick that balances the richness.
- Green Onions: Optional, but they make the whole thing look fancy without trying too hard.
Pro Tip: Crisp your bacon and save the drippings. Use a little to grease the baking dish—adds a smoky flavor and makes cleanup easier. Win-win.
How To Make Bacon Egg And Hash Brown Casserole?
I promise this casserole is so easy, you could probably make it while half-asleep. (Not that I recommend it, but hey—been there.)
- Preheat & Prep:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish—seriously, butter or those leftover bacon drippings work so well here. - Lay Down the Hash Browns:
Spread the thawed hash browns evenly in the dish. Press them down a little to create a firm base. You want them golden and crisp, not soggy. - Mix the Eggs:
Crack those eggs into a bowl. Add milk, salt, onion powder, garlic powder, pepper, and cayenne. Whisk like you mean it—smooth and airy is the goal. - Layer It Up:
Pour the egg mixture over the hash browns. Sprinkle half the cheddar cheese on top. Then, crumble the bacon over the cheese. Finish with the remaining cheese. Because more cheese is always the right answer. - Bake It Off:
Cover the dish with foil (keeps the moisture in) and bake for an hour. Then, remove the foil and bake another 5-10 minutes until the top is golden, bubbly, and a knife inserted in the center comes out clean. - Let It Chill (Just a Bit):
The hardest part—waiting! Let the casserole sit for about 10 minutes. This helps the layers set and makes slicing way easier. - Serve & Enjoy:
Sprinkle with green onions (if you remembered them). Serve warm. Watch it disappear.
Want To Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
Storage Options:
Got leftovers? Lucky you! Here’s how to keep this casserole just as delicious the next day:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Slice into portions, wrap them tightly, and freeze for up to 2 months.
- Reheat: Microwave works for quick fixes, but the oven at 350°F brings back that crispy top beautifully.
Honestly, it reheats so well you might find yourself making extra on purpose.
Variations and Substitutions:
Feel like mixing things up? This casserole can handle it:
- Meat Lovers’ Dream: Try crumbled sausage or ham instead of bacon—or both if you’re feeling bold.
- Cheese Overload: Swap cheddar for Colby Jack, Swiss, or even pepper jack for a spicy twist.
- Veggie Packed: Toss in sautéed mushrooms, spinach, or bell peppers for extra color and nutrients.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the egg mixture.
What to Serve with Bacon Egg And Hash Brown Casserole?
This dish can hold its own, but if you’re building a full brunch spread, here’s what pairs perfectly:
- Fresh Fruit Salad: The sweet, juicy contrast balances the richness perfectly.
- Buttery Biscuits: Because carbs love carbs.
- Mimosas or Bloody Marys: Go full brunch mode—why not?
- Greek Yogurt Parfaits: Adds a bit of tang and freshness to the table.
Frequently Asked Questions:
Can I make this casserole the night before?
Totally! Assemble it, cover, and refrigerate overnight. Bake straight from the fridge, adding an extra 5-10 minutes since it’s cold.
How do I know when it’s done?
The center should be set and a knife inserted should come out clean. If it looks too jiggly, give it a few more minutes.
Can I use fresh potatoes instead of frozen hash browns?
Yep! Just grate them and squeeze out all the moisture first. Honestly, frozen saves so much time though.
So, there you have it—my Bacon and Egg Hash Brown Casserole in all its crispy, cheesy, bacon-filled glory. Whether you’re hosting brunch or just need a cozy weekend breakfast, this dish delivers. Plus, it’s hard to mess up.
Give it a try! And hey—if you put your own twist on it (jalapeños? Sausage? Extra cheese?), I need to hear about it! Drop a comment and let me know how it turned out. Can’t wait to chat!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bacon Egg And Hash Brown Casserole
Ingredients
- 1 30 oz. package frozen shredded hash browns, thawed
- 1/2 pound bacon cooked crisp and crumbled
- 8 eggs
- 1/2 c. milk
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- Pinch of cayenne pepper
- 8 oz. shredded cheddar cheese
- Chopped green onions for garnish optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish that measures 9x13 inches.
- Evenly distribute the hash browns, in the greased baking dish.
- In a bowl whisk together 8 eggs, 1/2 cup of milk, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, 1/4 teaspoon of powder, 1/4 teaspoon of pepper and a pinch of cayenne pepper until well combined.
- Pour the egg mixture over the hash browns in the baking dish.
- Sprinkle half of the shredded cheddar cheese ( 8 ounces) over the egg and hash mixture.
- Next, add bacon on top of the cheese layer.
- Finish by sprinkling the remaining cheese over the bacon layer.
- Cover the baking dish tightly with foil to seal in moisture during cooking.
- Bake for an hour. Then remove the foil. Continue baking for 5 to 10 minutes until the center is fully cooked and a knife inserted comes out clean.
- Allow the casserole to rest for 5 to 10 minutes before serving to allow flavors to meld together nicely.
- If desired garnish with chopped onions, for added freshness. Enjoy your delicious Bacon Egg And Hash Brown Casserole!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Loved it