This Bacon Egg and Hashbrown Casserole is a warm and hearty dish that’s perfect for breakfast or brunch. Imagine crispy bacon, fluffy eggs, and crunchy hashbrowns all in one bite!
Honestly, it’s like a hug in a pan! I love serving it fresh from the oven. You can even add some cheese on top for extra gooey goodness. Yum! Who can resist that? 😄
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns make this recipe easy. If you prefer fresh, grate up some potatoes and soak them in cold water to remove excess starch. This helps keep them crispy during baking!
Bacon: While I love crispy bacon in this casserole, feel free to swap it for turkey bacon or a plant-based bacon alternative for a lighter option. Just make sure it’s cooked until crispy for the best flavor.
Cheddar Cheese: Cheddar is great, but mix it up! Try Monterey Jack for a milder flavor or pepper jack for a little kick. You can also use a dairy-free cheese if you’re avoiding dairy.
Sour Cream: This adds creaminess, but you can use Greek yogurt instead for a healthier substitute. It gives a similar taste and texture and is packed with protein!
Diced Onion: This is optional, adding a bit of sweetness and flavor. If onions aren’t your thing, you could use chives or green onions for a milder taste.
How Do I Ensure My Casserole is Perfectly Cooked?
Getting that perfect bake can be tricky! Start by preheating your oven well; this helps everything cook evenly. Make sure to use a light-colored baking dish—dark ones can cause the bottom to cook too fast.
- Keep an eye on the casserole as it bakes. Check at the lower time (around 45 minutes) by inserting a knife in the center. If it comes out clean, it’s done!
- Let it rest for about 5-10 minutes after baking. This allows it to set up, making it easier to cut into neat portions.
And there you go! With these tips, you’ll have a decadent Bacon Egg and Hashbrown Casserole that everyone will love. Enjoy your cooking! 😊
Bacon Egg and Hashbrown Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups frozen shredded hashbrowns (thawed)
- 8 slices bacon
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup sour cream
- 1/2 cup diced onion (optional)
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Garnish:
- 1 tablespoon chopped fresh parsley (optional)
How Much Time Will You Need?
This delicious casserole takes about 15-20 minutes of prep time and then cooks for 45 to 55 minutes in the oven. So, plan for around 1 hour to 1 hour and 15 minutes total from start to enjoying your meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 350°F (175°C). While it warms up, grease a 9×13-inch baking dish with butter or a non-stick spray to prevent sticking.
2. Cook the Bacon:
In a skillet over medium heat, cook the bacon slices until they’re nice and crispy. Once done, take the bacon out and let it drain on paper towels. Once cooled, crumble or chop the bacon into small pieces. If you like, you can save a tablespoon of the bacon fat for added flavor!
3. Mix the Egg Base:
In a large mixing bowl, whisk together the eggs, sour cream, milk, salt, black pepper, and garlic powder until well combined. This will create a creamy mixture that bonds all the ingredients together!
4. Combine Everything:
Add the thawed hashbrowns, crumbled bacon (saving a little bit for topping), shredded cheddar cheese, and diced onion (if you’re using it). Stir until everything is mixed together evenly.
5. Pour into Baking Dish:
Pour the mixture into your greased baking dish, spreading it out evenly. This ensures every bite is packed with flavor!
6. Add the Toppings:
Sprinkle the reserved bacon pieces and a little extra cheddar cheese on top of the casserole. This will create a delicious crispy cheese layer as it bakes.
7. Bake the Casserole:
Place the dish in the oven and bake uncovered for 45 to 55 minutes. You’ll know it’s ready when the top is golden brown and a knife inserted in the middle comes out clean.
8. Cool and Serve:
After taking it out of the oven, let it cool for about 5-10 minutes. This resting time makes it easier to cut into neat squares.
9. Add the Finishing Touch:
If you’d like, sprinkle the dish with fresh parsley before serving. Then enjoy your warm, cheesy Bacon Egg and Hashbrown Casserole!
This dish is perfect for breakfast, brunch, or any time you’re craving a comforting meal. Enjoy!
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you want to use fresh potatoes, grate them and soak them in cold water for about 30 minutes to remove excess starch. Drain and pat them dry before adding to the mixture!
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole the night before! Just assemble the ingredients, cover it tightly with foil, and refrigerate. When you’re ready to bake, add an extra 10-15 minutes to the cooking time.
How Should I Store Leftovers?
Any leftovers should be stored in an airtight container in the fridge. They will stay fresh for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Can I Freeze This Casserole?
Yes, you can freeze it! Just make sure it’s completely cooled before placing it in a freezer-safe container. It should last up to 2-3 months. To reheat, thaw in the fridge overnight and bake at 350°F until heated through.