Easy Bacon, Egg, and Hashbrown Casserole
A hearty breakfast casserole loaded with bacon, eggs, cheese, and hash browns, perfect for any meal.
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
Customize with veggies or different cheeses. Make ahead by assembling the night before. For a crunchier top, broil for a minute or two after baking.