Go Back

Bacon, Egg, and Hashbrown Casserole

Bacon egg hashbrown casserole is an easy breakfast bake where eggs are baked into a cheddar-crusted potato base with crispy bacon throughout. A deeply golden top and visible bacon strips make this brunch casserole both hearty and bake-ready.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

frozen shredded hash browns
  • 30 oz frozen shredded hash browns Thawed
bacon
  • 10 strips bacon Cooked and crumbled; reserve a few whole
eggs
  • 8 large eggs
whole milk
  • 1 cup whole milk
sharp cheddar
  • 2 cup sharp cheddar Shredded, divided
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt and black pepper
  • 1 salt and black pepper To taste
green onions
  • 0.25 cup green onions Sliced

Equipment

  • 1 sheet pan

Method
 

Prep the casserole
  1. Preheat oven to 375°F and grease a 9x13 dish so the potatoes release cleanly after baking.
  2. Press thawed frozen shredded hash browns into an even layer across the bottom of the dish, covering the base completely.
  3. Scatter cooked and crumbled bacon over the hash browns so the flavor is distributed through the casserole.
Add the egg-cheddar layer and bake
  1. Whisk eggs, whole milk, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
  2. Stir in 1.5 cups of shredded sharp cheddar, then pour the mixture over the bacon layer to reach the edges.
  3. Top with the remaining sharp cheddar and arrange a few whole bacon strips across the center so they stay visible while baking.
  4. Bake uncovered at 375°F for 45–50 minutes, until the eggs are set and the top is deeply golden.
  5. Garnish with sliced green onions right after baking so they stay bright and fresh.

Notes

Pro tip: press the hash browns into a firm, even layer to help the casserole slice cleanly and keep the corners from collapsing. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 325°F until warmed through. Freezing: yes—freeze baked portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter swap, use reduced-fat cheddar (or part-skim) while keeping the same bake time.