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slice of breakfast casserole on a plate with a bite on a fork
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5 from 2 ratings

Breakfast Casserole

from kristineskitchenblog.com
An easy Breakfast Casserole recipe with hash browns and bacon. You can make this egg breakfast casserole the night before and refrigerate overnight, or make it in the morning and bake right away. It feeds a crowd and is a favorite for Christmas breakfast, Easter brunch, or a weekend breakfast.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 8 servings
Calories: 365kcal

Ingredients

  • 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

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. (Eggs should be cooked to at least 160° F for food safety.)

Video

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. Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave.

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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