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Hash Brown Breakfast Casserole with Bacon

This one is pure comfort food heaven, friends! Crispy hash browns, smoky bacon, and melty cheese all in one dish. It's my go-to when I need something hearty that'll stick to your ribs. Plus, you can use frozen hash browns, which means one less thing to prep!
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 pound bacon cooked and crumbled
  • 1 bag 30 oz frozen shredded hash browns, thawed
  • 3 cups shredded cheddar cheese divided
  • 1 cup sour cream
  • 1 can 10.5 oz cream of chicken soup
  • ½ cup butter melted
  • 10 large eggs
  • ½ cup whole milk
  • 1 small onion finely diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Method
 

  1. Grease a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, combine hash browns, 2 cups cheese, sour cream, cream of chicken soup, melted butter, and diced onion. Mix well.
  3. Spread the hash brown mixture evenly into the prepared baking dish. Top with crumbled bacon.
  4. In a medium bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
  5. Pour the egg mixture evenly over the hash brown layer. Sprinkle with remaining 1 cup of cheese.
  6. Cover with foil and refrigerate for at least 2 hours or overnight.
  7. When ready to bake, preheat oven to 350°F. Bake covered for 40 minutes, then remove foil and bake an additional 15 minutes until golden and bubbly.
  8. Let rest for 10 minutes before cutting and serving.
  9. To freeze: After step 5, cover tightly with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw completely in refrigerator (24 hours), then bake as directed in step 7.