A Breakfast Delight Awaits!
If you’ve ever had one of those mornings where you just want a hearty breakfast without all the fuss, you’re in for a treat! This Easy Bacon, Egg, and Hashbrown Casserole is not just quick to whip up; it’s also loaded with all the breakfast goodness that’ll make your taste buds dance. Who knew breakfast could be so simple and delicious? 🍳
Why Make This Recipe
So, why should you consider this casserole for your next breakfast? First off, it’s a total crowd-pleaser. Whether you’re cooking for the family or just looking for leftovers to last all week, this dish checks all the boxes.
- Versatile: Perfect for any meal—breakfast, brunch, or even breakfast-for-dinner nights!
- Make-ahead: You can prepare it in advance and just pop it in the oven when you’re ready.
- Comfort food: Bacon and cheese? Yes, please!
Let’s be honest. Who can resist melty cheese, crispy bacon, and golden hash browns? 😋
How to Make Easy Bacon, Egg, and Hashbrown Casserole Recipe
Now, let’s not beat around the bush. Making this casserole is as easy as pie. Wait, easier! Just follow these steps and watch the magic happen.
Ingredients
- 1 (26 oz) package frozen shredded hash browns, thawed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup diced onions
- 1 pound cooked and crumbled bacon
- 8 large eggs
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika (optional)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray. You don’t want this deliciousness to stick, trust me.
- Spread the thawed hash browns evenly in the bottom of the prepared dish. Get it nice and even—no one likes a lopsided casserole!
- Sprinkle the cheddar cheese, diced onions, and cooked bacon over the top. It’s basically a breakfast party in there! 🎉
- Whisk together the eggs, milk, salt, pepper, garlic powder, and paprika in a large bowl. Get your arm workout in while doing this!
- Pour the egg mixture evenly over the hash brown mixture. Let it soak in like a warm hug.
- Bake uncovered for 45–50 minutes, or until the eggs are set and the top is golden. It should look heavenly!
- Let cool for 5–10 minutes before slicing and serving. Patience is a virtue; plus, it’s super hot right now!
How to Serve Easy Bacon, Egg, and Hashbrown Casserole Recipe
You can really get creative here! Serve it straight from the oven with a side of fresh fruit or a dollop of sour cream. Feeling adventurous? Add some salsa or hot sauce on top for an extra kick! 🌶️
How to Store Easy Bacon, Egg, and Hashbrown Casserole Recipe
If you somehow have leftovers (which is a rarity!), store them in an airtight container in the fridge. It should last about 3-4 days—but let’s be real; it’ll probably be gone before then!
Tips to Make Easy Bacon, Egg, and Hashbrown Casserole Recipe
- Customize: Throw in some veggies or swap the cheese for something more daring, like pepper jack.
- Make-ahead: You can assemble it the night before and refrigerate. Just add an extra 10-15 minutes to the bake time.
- Texture: For a crunchier top, broil the casserole for a minute or two once it’s done baking. Just watch it closely, or you’ll end up with a charcoal masterpiece! 😉
Variation
Feel free to mix things up. How about adding some spinach for a twist? You can also swap bacon for sausage or go meatless with extra veggies. The world is your oyster—er, casserole!
FAQs
Can I use fresh hash browns instead of frozen?
Absolutely! Just make sure to cook them slightly before assembling your casserole for the best texture.
Can I freeze the casserole?
Yes, but it’s best to freeze it before baking. Wrap it tightly and store it for up to 2-3 months. Just thaw and bake when you’re ready for a delicious breakfast.
How do I know when the casserole is done?
It’s done when the eggs are fully set and the top is golden brown. You can also poke it with a knife; it should come out clean!
This Easy Bacon, Egg, and Hashbrown Casserole is your new breakfast BFF. Enjoy every savory bite! 🥓🌟
Easy Bacon, Egg, and Hashbrown Casserole
Ingredients
Main Ingredients
- 1 package 26 oz frozen shredded hash browns, thawed
- 1.5 cups shredded cheddar cheese
- 0.5 cup diced onions
- 1 pound cooked and crumbled bacon
- 8 large eggs
- 2 cups whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon paprika (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray.
- Spread the thawed hash browns evenly in the bottom of the prepared dish.
- Sprinkle the cheddar cheese, diced onions, and cooked bacon over the top.
- Whisk together the eggs, milk, salt, pepper, garlic powder, and paprika in a large bowl.
- Pour the egg mixture evenly over the hash brown mixture.
Baking
- Bake uncovered for 45–50 minutes, or until the eggs are set and the top is golden.
- Let cool for 5–10 minutes before slicing and serving.
Notes
Printable Recipe Card
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