Easy Bacon, Egg, and Hashbrown Casserole: The Ultimate Breakfast Comfort Food
Every Sunday morning, my grandmother would whip up a dish that brought everyone to the table—even the sleepyheads. This Easy Bacon, Egg, and Hashbrown Casserole brings back that warm memory with every bite. Crispy, cheesy, and heartwarming, it’s the kind of recipe that turns mornings into moments. Try it for brunch or prep ahead for busy days—either way, it’s a winner!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 min
Ingredients
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1 lb (450 g) frozen hashbrowns, thawed
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8 large eggs
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1 cup milk
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1 cup shredded cheddar cheese
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1/2 cup shredded mozzarella cheese
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt and pepper to taste
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8 slices cooked bacon, crumbled
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2 green onions, sliced (optional for garnish)
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Layer thawed hashbrowns at the bottom.
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Add crumbled bacon, cheddar, and mozzarella evenly over hashbrowns.
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Whisk eggs, milk, garlic powder, onion powder, salt, and pepper in a bowl.
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Pour egg mixture over the dish and gently press with a spatula.
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Bake for 35–40 minutes, or until eggs are set and the top is golden.
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Cool for 5 minutes, garnish with green onions, and serve warm.
Notes
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Swap bacon with sausage or ham for variety.
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Add diced bell peppers or jalapeños for a flavor kick.
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Prep the night before and bake fresh in the morning!
Nutrition
- Calories: 280 kcal per serving
- Sodium: 480mg
- Fat: 19g
- Carbohydrates: 11g
- Protein: 14g