Go Back
Bacon egg and hash brown breakfast casserole
Stroller Envy

Bacon, Egg, and Hashbrown Breakfast Casserole

Crisp bacon, eggs and cheddar hold together a shredded-potato breakfast bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 8 oz bacon cut into 1-inch pieces
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1 1/2 cups shredded cheddar divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon butter for dish

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish. Cook bacon in a skillet over medium heat 8–12 minutes until crisp. Drain on paper towels.
  2. Whisk eggs, milk, garlic powder and pepper. Fold in potatoes, half the bacon and 1 cup cheese. Spread in dish and top with remaining cheese.
  3. Bake 45–55 minutes until center is set and 165°F; scatter remaining bacon on top for the last 5 minutes. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For overnight prep, assemble without the reserved bacon topping, refrigerate covered for up to 24 hours and refrigerate reserved bacon separately. Bake in a temperature-safe dish, allowing 10–15 extra minutes, and add reserved bacon near the end.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.