An easy breakfast casserole recipe with hashbrowns and bacon. Make ahead for an overnight egg casserole. Try sausage or ham instead of the bacon, use shredded hash browns or diced potatoes, and add your favorite kind of cheese!
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Easy Breakfast Casserole with Hash Browns

kristineskitchenblog.com
An easy breakfast casserole recipe with hash browns and bacon. You can make this egg breakfast casserole the night before or morning of. It feeds a crowd and is a favorite for both entertaining and meal prep breakfasts.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 8 servings
Calories: 365kcal

Ingredients

  • 6 ounces bacon* 6-8 slices
  • 1 pound frozen hash brown or diced potatoes*
  • 12 large eggs
  • 1 cup milk
  • 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, divided

Instructions

  • 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.

Notes

*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.
Make ahead:
  1. Assemble the casserole, cover it and refrigerate overnight, before baking. In the morning, bake the casserole as directed.
  2. You can also bake the casserole up to one day ahead, refrigerate, and reheat it when you are ready to serve it. Reheat the baked casserole in a 350 degree oven, covered with foil, for about 15 minutes, until warm.

Nutrition

Serving: 1/8 recipe | Calories: 365kcal | Carbohydrates: 14g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 331mg | Sodium: 763mg | Fiber: 2g | Sugar: 4g
Nutrition information is only an estimate.
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