This easy Breakfast Casserole is made with bacon, cheese and hash brown potatoes. It’s hearty and full of flavor, perfect for a weekend brunch or holiday breakfast! You can bake it right away or refrigerate overnight and then bake.
With the holidays coming up, I want to share one of my favorite breakfast recipes to feed a crowd: Breakfast Casserole!
Like our favorite Baked French Toast Casserole, this egg casserole recipe is absolutely delicious and can be made ahead for a holiday breakfast, saving you time in the morning.
This breakfast casserole recipe is filled with flavor-boosting ingredients, including bacon, green onions and cheese. I like to serve it with Homemade Biscuits or Drop Biscuits and a Fruit Salad. It’s also a great egg dish to serve alongside Buttermilk Pancakes or Waffles.
Breakfast Casserole Ingredients
You’ll need just a few ingredients to make this easy breakfast casserole:
- Bacon: Bacon and eggs are a natural pair! The bacon adds savory, salty flavor.
- Frozen Shredded Hash Brown Potatoes: These can be found in the freezer section of most grocery stores. I like to use shredded hash browns, but feel free to use diced hash brown potatoes. Or, if you prefer, you can shred or chop your own fresh potatoes to use in this recipe.
- Eggs: You’ll need a dozen large eggs – this recipe feeds a crowd!
- Milk: Adding milk to the eggs lightens up the casserole so that the texture isn’t too heavy. I like to use whole milk for richness, but feel free to use your milk of choice.
- Seasonings: Garlic powder, onion powder, salt and pepper add flavor.
- Green Onions: These add a mild onion flavor, which is so delicious with the bacon, potatoes and cheese.
- Cheddar Cheese: I like to use sharp cheddar cheese because it has a stronger cheesy flavor than medium cheddar.
Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
How to Make Breakfast Casserole
- Cook the bacon. See my easy instructions and tips for how to cook bacon in the oven or make Air Fryer Bacon. Let the bacon cool and then chop it into small pieces.
- Put the hash browns in the bottom of the baking dish. If they are frozen together, let them thaw for a few minutes until you can arrange them in an even layer.
- Make the egg custard. In a large bowl, whisk together the eggs, milk and seasonings.
- Stir 2/3 of the bacon, cheese and green onions into the eggs.
- Pour the egg mixture over the hash browns in the baking dish.
- Sprinkle the rest of the green onions, bacon and cheese on top.
- Cover and bake for 50 minutes. Uncover and bake for 5-10 minutes more, until the eggs are set.
Breakfast Casserole Recipe Tips
- For faster prep, you can cook the bacon up to one day ahead and refrigerate until you’re ready to make the casserole.
- Look for frozen hash brown potatoes without salt or seasonings added. If you do use salted or seasoned potatoes, just omit the salt, garlic powder and onion powder in this recipe.
- Bake the casserole covered with foil to prevent over-browning. Uncover for the last few minutes of the bake time.
- You can make this breakfast bake gluten-free by making sure that the hash browns you use are gluten-free. Also be sure that any other mix-ins you add are also gluten-free.
One of the best things about breakfast casserole recipes is that you can easily adapt them. Here are some suggestions for ways to customize this egg bake recipe to your tastes:
- Use diced ham instead of bacon or cooked sausage for a sausage breakfast casserole.
- To make this recipe vegetarian, leave out the bacon and add bell peppers, onions and mushrooms, or your favorite veggies. Chopped spinach, steamed broccoli or roasted asparagus would also be delicious, healthy additions.
- Try a different cheese, such as sharp white cheddar, mozzarella or pepper jack cheese.
Make Ahead and Storage Tips
This breakfast casserole is great for making ahead. You can assemble, cover and refrigerate up to 24 hours before baking for an overnight breakfast casserole. In the morning, bake as directed. This is a convenient option for holiday mornings or when you have guests, and you don’t want to spend extra time in the kitchen.
Leftovers of this casserole reheat well. I recommend reheating individual portions in the microwave.
More Egg Recipes
- Crustless Quiche
- Vegetarian Egg Casserole
- Scrambled Eggs
- Broccoli Cheese Quiche
- Asparagus Quiche
- Slow Cooker Frittata
- Ham and Cheese Mini Frittatas
- 6 ounces bacon* (6-8 slices)
- 1 pound frozen shredded hash browns or diced hash brown potatoes*
- 12 large eggs
- 1 cup milk (whole milk is best)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 green onions (chopped)
- 1 ½ cups shredded cheddar cheese (6 ounces)
- Cook the bacon: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil (for easy clean up). Lay bacon slices in a single layer on the baking sheet. Bake for 12-18 minutes, or until done. See my post about how to cook bacon in the oven for more tips.
- Place bacon between paper towels to absorb grease and let cool. Then, chop into small pieces.
- Reduce oven temperature to 350 degrees F.
- Grease a 9x13-inch baking dish.
- Place hash brown potatoes in the bottom of the baking dish. Arrange in an even layer.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt and pepper.
- Stir 2/3 of the green onions, bacon, cheese into the egg mixture.
- Pour the egg mixture over the potatoes in the baking dish.
- Sprinkle the remaining 1/3 of the green onions, bacon and cheese over the top of the casserole.
- Cover with foil and bake for 50 minutes. Uncover and bake 5-10 minutes more, until eggs are set. (Eggs should be cooked to at least 160° F for food safety.)
- You may substitute chopped cooked ham or cooked sausage for the bacon.
- Look for potatoes without salt or seasonings added. If you do use salted or seasoned potatoes, omit the salt, garlic powder and onion powder in this recipe.
- Assemble the casserole, cover it and refrigerate overnight, before baking. In the morning, bake the casserole as directed.
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!