This make-ahead bacon and egg hashbrown casserole is great for feeding a hearty breakfast to a big crowd or for those times when you want an easy breakfast for a busy morning. Made without canned soup, it’s full of the wholesome kind of ingredients that you want to feed your family.
This breakfast recipe is also great for holiday mornings, when you know you have a big meal to cook that day and don’t want to fuss with breakfast too.
You can prep this recipe the night before, cover and store it in the refrigerator. All you have to do in the morning is to pop it in the oven and let it bake while you get the coffee ready 😉
I also like to cook a batch of this on the weekends, cut it into pieces, then store them in the freezer or fridge to reheat throughout the week. My husband can pack a slice to take to work, or I can quickly reheat a slice to give my kids before school.
How to Make Bacon and Egg Hashbrown Casserole
Putting this casserole together is just about the easiest thing ever, because most of the work is done for you at the store.
All you need for this dish is a package of bacon, a package of frozen hash browns, seasonings like salt, pepper garlic and onion powder, and paprika, eggs, cheese and milk.
To begin, take the bacon out of the package, chop it into bite-sized pieces, and cook in a skillet until well done. Alternatively, you can cook the bacon in slices and then cut them into pieces.
If you are really short on time, you can also buy a package of pre-cooked bacon and cut that up…I won’t tell anybody 😉
When the bacon is ready, you want to start adding it and the rest of the ingredients into a greased casserole dish.
Add the frozen hash browns and seasonings, and mix together. Then add the cooked bacon and part of the cheese, mixing them into the potatoes.
Next, in a large bowl, whisk the milk and eggs to combine. Pour milk mixture evenly over hash brown mixture.
Top with the remaining cheese and bake the dish uncovered for 30 to 40 minutes at 350 degrees, or until hash browns are cooked through and the egg mixture is no longer runny.
Let the dish cool for about 10 minutes before slicing it. Serve by itself, or with some fresh fruit on the side and something warm to drink.
How to make a breakfast casserole ahead of time
If you want to prep this casserole ahead of time, you’ll want to cover the dish with plastic wrap after adding the cheese, then store it in the refrigerator for up to 24 hours.
When you are ready to bake, simply take off the plastic and place the dish into the preheated oven.
Bacon and Egg Hash Brown Casserole
This make-ahead bacon and egg hashbrown casserole is great for feeding a hearty breakfast to a big crowd or for those times when you want an easy breakfast for a busy morning. Made without canned soup, it’s full of the wholesome kind of ingredients that you want to feed your family.
Ingredients
- 1 package bacon cooked and chopped
- 1 package frozen hash browns
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 cups shredded cheddar cheese separated
- 2 cups milk
- 8 eggs
Instructions
- Preheat oven to 350 degrees.
- Grease a large casserole dish and add the frozen hash browns.
- Season with salt, pepper, garlic powder, onion powder, and paprika.
- Add chopped bacon and 1 ½ cups shredded cheese. Stir ingredients inside casserole dish to evenly distribute all ingredients throughout.
- In a large bowl, whisk the milk and eggs to combine.
- Pour milk mixture evenly over hash brown mixture.
- Top with remaining shredded cheese.
- If making ahead, cover casserole and refrigerate for up to 24 hours.
- Bake uncovered for 30 to 40 minutes, or until hash browns are cooked through and the egg mixture is no longer runny.
I hope your family and friends will enjoy this easy bacon and egg hashbrown casserole! Want to some more family-friendly breakfast ideas? Try this Maple Pumpkin Oatmeal or Quick and Healthy Breakfast Ideas.
Happy Breakfasting 🙂
This looks so good! We’ve made a similar recipe with sausage, but I would lilke bacon much better!
Thanks for sharing at the Ultimate Pinterest Party this week!
Thanks for stopping by Ali…and thanks for your kind words 🙂 I like bacon better too!
Yum , this looks like a delicious breakfast or even dinner dish. Thanks for sharing it!
Thanks! I hope you’ll get to try it 🙂
I will have to try this with our homemade hash browns. Found you on Wonderful Wednesday Blog Hop.
Thanks so much for stopping by Candy! Hope you enjoy this casserole with your homemade hashbrowns 🙂
Yum, yum, yum! This casserole sounds delicious, Erin! I love the idea and I’m pinning this recipe! 🙂
Thank you so much Sandra!
It has been our pleasure to feature your post on Full Plate Thursday this week. Thanks so much for sharing your talent with us and hope you will come back soon!
Miz Helen
Thank you!! I’m so honored 🙂 Hopefully your readers will try it and enjoy it!