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Easy Bacon, Egg, and Hashbrown Casserole

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A hearty and comforting breakfast casserole featuring crispy bacon, creamy eggs, and golden hashbrowns, perfect for brunch or a quick dinner.

Ingredients

Scale
  • 1 pound (450 grams) of thawed frozen hashbrowns
  • 8 large eggs
  • 1 cup of milk
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of shredded mozzarella cheese
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • Salt and pepper, to taste
  • 8 slices of cooked bacon, crumbled
  • 2 green onions, sliced (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and generously grease a 9×13 baking dish.
  2. Spread the frozen hashbrowns evenly in the dish, creating a uniform layer.
  3. Fry the bacon slices until crispy. Once cooked, drain them on paper towels and chop into bite-sized pieces.
  4. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
  5. Pour the egg mixture over the hashbrowns. Sprinkle the crumbled bacon and shredded cheddar cheese evenly on top.
  6. Cover the casserole with foil and bake for 1 hour. Then, remove the foil and bake for an additional 5-10 minutes until the top is golden brown and bubbly.
  7. Once done, let it stand for a few minutes before slicing and serving.

Notes

This casserole can be stored in the refrigerator for up to 3-4 days or frozen (before baking) for up to 2 months.

Nutrition

Find it online: https://www.topchoicerecipes.com/easy-bacon-egg-hashbrown-casserole/