For me, Sunday morning is our busiest morning. Breakfast for my family can either be hard to fit in, or it can be simple, uncomplicated, and on the table with ease. This Bacon and Egg Hashbrown Casserole is a great family breakfast idea!
We go to worship each Sunday morning. That means we have to get up early and while everyone is getting ready I try to get some kind of breakfast prepped.
I’ve found the easiest way to do that is prepping everything the night before. Then I can just turn on the oven, pull from the fridge, pop a casserole, or baked item into the oven. Then, I can go and get ready. By the time we’re all ready to go, so is breakfast.
We can sit down for 15 or 20 minutes as a family and start our day with prayer, a little family time, and that no-rush feeling that helps us to focus our minds on preparing for worship.
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You’ll discover that this Bacon and Egg Hashbrown Casserole combines all your favorite, classic, breakfast flavors into an easy to prepare, delicious, casserole.
Who doesn’t love a good bacon recipe? Am I right?
Bacon and Egg Hashbrown Casserole Recipe
What could be simpler? Eggs, bacon, and hash browns with a few spices, and cheese and you’ll have this prepped in no-time.
So to get this prepped the night before you’ll need to do a few simple things.
The hardest part is that you’ll need to pre-cook the bacon.
But here’s my quick and easy fried bacon tip. Instead of standing at the stove frying bacon in a pan you can roast the bacon in the oven. You’ll get the crispiest bacon while the oven does all the work.
Heat oven to 375º. I use a baking sheet with rack. Line the sheet with aluminum foil, place the rack over the top. Lay out your bacon slices on the rack. Place in the oven and let cook for about 20 minutes depending on your preferred level of crispness.
Want extra crisp bacon? When you remove from the oven, dab the bacon slices with a paper towel to remove excess oil. This helps the bacon to crisp up as it cools down.
The prep the rest of the recipe according to the recipe below.
This breakfast casserole recipe serves 8. So, for small family meals you can split the recipe into two casserole dishes. Cook them both and then place one into the fridge for a quick, heat and eat, later in the week.
This recipe uses simple ingredients that you are likely to have on-hand.
Bacon and Egg Hashbrown Casserole Recipe Ingredients:
- 1 package bacon, cooked and chopped
- 1 package frozen hashbrown potatoes
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 cups shredded cheddar cheese, separated
- 2 cups milk
- 8 eggs
Are you eating a low-carb lifestyle? I do! I’m doing Trim Healthy Mama. So, to make this same recipe as a low-carb recipe substitute 1 cup of heavy cream and 1 cup of almond milk (or water) for the milk. And substitute frozen cauliflower rice for the hashbrown potatoes.
Once you have the casserole prepped, simply cover and place in the fridge overnight. The next morning, preheat the oven, start your coffee, and place your casserole in the oven while you get ready for the day.
Or, you can prepare the casserole a day or two ahead, leave in fridge then warm in the oven or microwave the morning that you want to serve.
Note: This recipe was updated with a longer cooking time.
Bacon and Egg Hashbrown Casserole
Ingredients
- 1 package bacon, cooked and chopped
- 1 package frozen hash browns
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 cups shredded cheddar cheese, separated
- 2 cups milk
- 8 eggs
Instructions
- Preheat oven to 350 degrees.
- Grease a large casserole dish and add the frozen hash browns.
- Season with salt, pepper, garlic powder, onion powder, and paprika.
- Add chopped bacon and 1 ½ cups shredded cheese. Stir ingredients inside casserole dish to evenly distribute all ingredients throughout.
- In a large bowl, whisk the milk and eggs to combine.
- Pour milk mixture evenly over hash brown mixture.
- Top with remaining shredded cheese.
- If making ahead, cover casserole and refrigerate for up to 24 hours.
- Bake covered for 50 to 60 minutes, then remove foil and bake for an additional 5 to 10 minutes or until hash browns are cooked through and the egg mixture is no longer runny.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 282Total Fat: 19gSaturated Fat: 8gCholesterol: 220mgSodium: 580mgCarbohydrates: 12gNet Carbohydrates: 11gFiber: 1gProtein: 16g
Serve this recipe with a simple fruit salad of sliced strawberries, blueberries and raspberries.
What is your favorite breakfast casserole? Tell me in the comments below.
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While you are here, be sure to see these family breakfast ideas.
- Breakfast Casserole Ideas for Busy Moms
- Homemade Cinnamon Rolls for Breakfast
- Blueberry Pancakes with White Chocolate
Hi,
My eggs were still runny after baking. Any suggestions on what I may have done wrong?
Thank you!
I’m so sorry that your casserole didn’t turn out as expected. I’ve not had that issue with this recipe. I would check the temperature of my oven using an oven thermometer. But, you could also try covering it with foil, as the casserole heats up the steam is trapped inside the dish helping to cook the ingredients. Then remove the foil in the last 10 or so minutes to help the cheese get brown. Hope that helps.
Have you tried freezing left overs.
For this recipe I have not. But, I’ve frozen other egg casseroles before. To freeze a pre-baked casserole, let cool completely for an hour on the counter, then in the fridge for a few hours until cooled through. Then, cover the casserole dish with plastic wrap or foil, sealing tightly around the edges. If your casserole has a lid, use that as well. You can freeze for up to 2 months. Another idea, would be to cut into portions and freeze in freezer bags for quick use. Hope that helps.
It could also be the frozen hash browns adding more water to the recipe than normal. Or the eggs might be a bit over cooked as sometimes it breaks down and turns watery instead of over browning
Yes that’s possible. It could also be that I use shredded potatoes rather than diced.
I made this casserole for my Sunday School class, it was a hit!! Everyone really liked it, however, instead of bacon I used diced ham! I served it with fresh fruit and hot biscuits!’ This was such an easy casserole to make! I will be making it was other events especially Christmas breakfast with my family!!
30 min was not enough for me. 25 min covered (to thoroughly cook everything) plus 25 min uncovered (for browning) worked best. Also, pre-cook bacon thoroughly to minimize grease in final product.
What size bag of has browns do you use?
30 oz. and shredded potatoes is what I use.
Made this delicious casserole for Easter brunch. My family loved it! So easy to make. I cooked the bacon in the oven. Turned out beautifully, nice and brown, chopped up great. Baking time was a little more than one hour. Took off the foil the last 15 minutes.
An excellent casserole!!
Made this with my leftover Easter ham. Cut the recipe in half since there are only two of us. Cooked it for 55 min covered, 15 min uncovered. Turned out very good. will make again. Note: I wouldn’t make this in a real deep casserole dish, wonder if that is why some reviews say the casserole came out soupy. Mine turned out very good.
Did you use a 9 by 13 casserole dish?
Yes
This is my first time making this for my husband he has never had this before I hope it turns out ok I love making new things .
Amazing recipe!!! I subbed the frozen hash browns for fresh grated yellow potatoes. It was absolutely amazing!! Even left overs tasted good, and I’m not a fan of left over eggs.