Easy Breakfast Casserole with Hash Browns
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.
This easy breakfast casserole is hearty, flavorful and easy to make. I like to make this breakfast bake on a Sunday morning and eat it for breakfast for the next couple of days. It reheats well and is perfect for make ahead breakfasts!
If you are looking for the best breakfast casserole recipe to make for Christmas or Easter brunch, this is a great one. You can prepare the casserole the night before, refrigerate, and then bake in the morning. I love quick breakfasts that I can just pop in my oven on holiday mornings!
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 easy breakfast casserole to your tastes:
Easy Breakfast Casserole with Hash Browns
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
- Assemble the casserole, cover it and refrigerate overnight, before baking. In the morning, bake the casserole as directed.
- 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.
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