Imagine waking up to a mouthwatering breakfast casserole that combines crispy hashbrowns, savory bacon, melted cheese, and perfectly cooked eggs - all in one incredible dish! This Cheesy Bacon Egg Hashbrown Casserole is about to become your new weekend breakfast obsession. Whether you're feeding a hungry family or hosting a brunch that will have your friends talking for weeks, this recipe is guaranteed to be a crowd-pleaser that transforms ordinary mornings into extraordinary culinary experiences.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 bag frozen hashbrowns
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly.
- In a large mixing bowl, combine the frozen hashbrowns, crumbled cooked bacon, shredded cheddar cheese, salt, pepper, and onion powder. Mix well until all ingredients are evenly distributed.
- In a separate bowl, whisk together the eggs and milk until fully combined. This mixture will add moisture and richness to your casserole.
- Pour the egg and milk mixture over the hashbrown mixture in the large bowl. Stir gently until everything is well incorporated and the hashbrowns are evenly coated with the egg mixture.
- Grease a 9x13-inch baking dish with cooking spray or a little butter to prevent sticking. Pour the combined mixture into the prepared baking dish, spreading it out evenly.
- Place the baking dish in the preheated oven and bake for 30 minutes, or until the casserole is set and the top is golden brown.
- Once baked, remove the casserole from the oven and let it cool for about 5 minutes before slicing. This will help the casserole hold its shape when serving.
- Serve warm, and enjoy your Cheesy Bacon Egg Hashbrown Casserole as a delicious breakfast or brunch dish!
Tips
- Make sure to thoroughly drain your frozen hashbrowns to prevent excess moisture that could make your casserole soggy.
- Use freshly cooked and crisp bacon for the best flavor and texture.
- For extra richness, consider using half-and-half instead of milk.
- Allow the casserole to rest for 5-10 minutes after baking to help it set and make cutting easier.
- Feel free to customize by adding diced bell peppers, green onions, or switching up the cheese variety.
- This casserole can be prepared the night before and refrigerated, then baked in the morning for a convenient make-ahead breakfast.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 20g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 210mg
