Easy Bacon, Egg, and Hashbrown Casserole

If you’re looking for the ultimate breakfast comfort food, this Bacon, Egg, and Hashbrown Casserole is it. Perfectly crispy hashbrowns, smoky bacon, fluffy eggs, and melty cheese come together in one easy-to-make dish. Whether you’re hosting a weekend brunch, meal prepping for the week, or making a holiday breakfast, this casserole is always a hit. Plus, it’s completely gluten-free and customizable to your taste.

Why You’ll Love This Recipe

Key Benefits

• Quick and easy with just 10 minutes of prep
• Feeds a crowd, making it perfect for gatherings
• Great for meal prep and reheats beautifully
• Fully customizable with different meats, cheeses, and veggies

Taste & Texture

• Crispy golden hashbrowns form a delicious base
• Creamy, cheesy eggs baked to perfection
• Smoky, savory bacon in every bite

Dietary Attributes

• Naturally gluten-free when using certified GF hashbrowns
• High in protein to keep you full and satisfied

Ingredients & Substitutions

Ingredient List

• 1 lb (450 g) frozen hashbrowns, thawed
• 8 large eggs
• 1 cup milk (whole milk works best)
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 8 slices cooked bacon, crumbled
• 2 green onions, sliced (optional, for garnish)

Notes on Quality

• Use frozen shredded hashbrowns for convenience or grate fresh potatoes
• A mix of cheddar and mozzarella gives the best flavor and meltiness
• Cook bacon until crispy for the best texture in the casserole

Possible Substitutions

• Swap bacon for cooked sausage, ham, or even turkey bacon
• Add diced bell peppers, mushrooms, or spinach for extra flavor and nutrients
• Use dairy-free milk and cheese to make it lactose-free

Step-by-Step Instructions

Prepare the Oven

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Layer the Casserole

Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.

Add the Bacon and Cheese

Sprinkle the crumbled bacon, cheddar cheese, and mozzarella cheese evenly over the hashbrowns.

Make the Egg Mixture

In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.

Assemble and Bake

Pour the egg mixture evenly over the hashbrowns and cheese. Use a spatula to gently press everything down.
Bake in the preheated oven for 35-40 minutes or until the eggs are set and the top is golden.

Garnish and Serve

Let the casserole cool for 5 minutes, then garnish with sliced green onions. Slice and serve warm.

Expert Tips & Tricks

Best Practices

• Let the casserole rest for a few minutes before slicing to help it set
• For extra crispiness, pre-bake the hashbrowns for 10 minutes before adding the eggs and cheese

Common Mistakes

• Skipping the pre-thawing step can result in a soggy texture
• Overbaking can make the eggs rubbery, so check for doneness around 35 minutes

Time-Saving Tips

• Assemble the night before, cover, and refrigerate overnight to bake in the morning
• Cook and crumble bacon in advance to speed up prep time

Serving Suggestions

Pairings

Serve this casserole alongside fresh fruit, toast, or a light green salad for a balanced meal. If you love a hearty breakfast, pair it with these Heart-Shaped Grilled Cheese Sandwiches for a fun and delicious combo.

Presentation Ideas

Slice into squares and arrange on a serving platter with fresh herbs for a pop of color. Adding a drizzle of hot sauce or salsa can make it look even more appetizing.

Beverage Pairings

Enjoy this casserole with a glass of fresh orange juice, a creamy latte, or a classic mimosa. For a sophisticated breakfast experience, pair it with a French Omelette with Fines Herbes and a cup of herbal tea.

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating Methods

• Microwave: Heat individual slices for 1-2 minutes
• Oven: Reheat at 350°F (175°C) for 10-15 minutes for best texture
• Freezer: Freeze in portions for up to 2 months, then thaw overnight in the fridge before reheating

Frequently Asked Questions

Substitutions & Adjustments

Can I use fresh potatoes instead of frozen hashbrowns?
Yes, but shred and squeeze out excess moisture to prevent sogginess.

Can I make this casserole dairy-free?
Absolutely. Use almond or oat milk and dairy-free cheese.

Troubleshooting

Why is my casserole watery?
Excess moisture from the hashbrowns or vegetables can cause this. Be sure to drain them well before baking.

How do I know when it’s done?
The center should be set and not jiggly when you shake the dish lightly.

Variations & Customizations

Dietary Adaptations

Make it vegetarian by omitting bacon and adding sautéed mushrooms, spinach, or bell peppers.

Flavor Twists

Spice it up with diced jalapeños, smoked paprika, or a drizzle of hot sauce.

Seasonal/Holiday Versions

For a festive holiday version, mix in cranberries and swap bacon for ham. Serve with Classic French Toast for the perfect holiday brunch spread.

Conclusion

This Bacon, Egg, and Hashbrown Casserole is the kind of recipe you’ll find yourself making over and over again. It’s easy, satisfying, and endlessly customizable. Whether you’re prepping for the week or serving guests, this dish is sure to impress. Try it out and let me know how it turned out in the comments. You can also share your creations with me on Pinterest. Happy cooking!

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