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Bacon, Egg, and Hashbrown Casserole

Bacon, egg, and hashbrown casserole is an easy breakfast bake with a crispy, cheddar-crusted potato base and eggs baked right in. Bake until the top is deeply golden with visible bacon strips and set, sliceable layers.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 1 bag (30 oz) frozen shredded hash browns Thawed before using.
Bacon
  • 10 strips bacon Cooked and crumbled; reserve a few whole strips for the top.
Eggs
  • 8 large eggs
Milk
  • 1 cup whole milk
Cheddar cheese
  • 2 cups sharp cheddar Shredded and divided.
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Green onions
  • 0.25 cup green onions Sliced for garnish.
Salt and black pepper
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 dish.
  2. Press the thawed hash browns into an even layer across the bottom of the dish.
  3. Scatter the crumbled bacon over the hash browns.
  4. Whisk the eggs, whole milk, garlic powder, onion powder, salt, and black pepper, then stir in 1.5 cups of the shredded cheddar.
  5. Pour the egg mixture over the bacon-and-hash-brown layer so it’s evenly distributed.
  6. Top with the remaining cheddar and arrange a few whole bacon strips across the surface.
  7. Bake uncovered for 45–50 minutes at 375°F until the eggs are set and the top is deeply golden, then garnish with green onions.

Notes

For best texture, spread the hash browns firmly so the casserole cuts cleanly. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is yes—cool completely, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cheddar and 2% milk while keeping bake time the same.