Bacon, Egg, and Hashbrown Casserole

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There’s nothing quite like a warm, cheesy breakfast casserole to start the day, and this Bacon, Egg, and Hashbrown Casserole is one of my absolute favorites. It’s packed with crispy bacon, fluffy eggs, and golden hashbrowns, all baked together in a creamy, cheesy blend. Whether you’re feeding a crowd for brunch or meal-prepping for the week, this dish is easy to make and always a hit.

I love how versatile this casserole is—you can prepare it ahead of time, switch up the ingredients to fit your taste, and even freeze leftovers for a quick, satisfying meal later. The combination of smoky bacon, gooey melted cheese, and perfectly seasoned potatoes is simply irresistible. If you need a go-to breakfast recipe that’s both hearty and delicious, this is it!

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Why You’ll Love This Bacon, Egg, and Hashbrown Casserole

• Easy to Make: Simple ingredients and minimal prep time make this a stress-free dish.
• Perfect for Meal Prep: Make it ahead and reheat for a quick breakfast during the week.
• Customizable: Swap out ingredients to fit your taste—use sausage instead of bacon, add veggies, or spice it up with jalapeños.
• Great for Gatherings: This casserole feeds a crowd, making it ideal for brunch, holidays, or potlucks.
• Family Favorite: The creamy, cheesy texture combined with crispy bacon makes it a hit with both kids and adults.

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What Kind of Hashbrowns Should I Use?

When it comes to hashbrowns for this casserole, you have a few options. I prefer using frozen shredded hashbrowns because they cook up perfectly tender and soak up all the delicious flavors. Just make sure to thaw them before mixing them into the casserole to prevent excess moisture. If you want a crispier texture, you can quickly brown them in a pan before adding them.

Cubed hashbrowns also work well if you like a chunkier potato texture. Freshly grated potatoes are an option, but be sure to squeeze out as much liquid as possible before using them to avoid a soggy casserole. Whatever you choose, hashbrowns provide that comforting potato base that makes this dish so satisfying!

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Options for Substitutions

This recipe is super versatile, so you can switch up the ingredients to match your preferences or dietary needs. Here are some easy substitutions:

• Meat Alternatives: Swap the bacon for cooked sausage, ham, or even a vegetarian option like plant-based sausage.
• Cheese Variations: Cheddar is a classic choice, but you can try Monterey Jack, Swiss, or pepper jack for extra flavor.
• Egg-Free Version: If you have an egg allergy, consider using a plant-based egg substitute or a mix of mashed potatoes and cheese for a creamy texture.
• Dairy-Free Option: Use dairy-free cheese and swap the milk for almond, oat, or coconut milk.
• Low-Carb Alternative: Replace the hashbrowns with cauliflower rice for a keto-friendly twist.
• Extra Veggies: Add bell peppers, onions, mushrooms, or spinach for added flavor and nutrients.

These substitutions make it easy to customize the casserole while keeping it just as delicious!

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Ingredients for This Bacon, Egg, and Hashbrown Casserole

Each ingredient in this casserole plays a key role in making it deliciously rich and satisfying. Here’s what you’ll need:

• Hashbrowns: The base of the casserole, adding texture and heartiness. Frozen, thawed hashbrowns work best.
• Eggs: They bind everything together and create a fluffy, custardy texture.
• Milk: Helps keep the eggs light and creamy while adding moisture. Whole milk or half-and-half works best.
• Cheese: Melty, gooey cheese gives this casserole its rich flavor. Cheddar is a favorite, but you can mix in others like Monterey Jack.
• Bacon: The smoky, salty crunch that makes this dish irresistible. Cook it until crispy before adding it in.
• Green Onions: Add a fresh, mild onion flavor and a pop of color.
• Salt and Pepper: Essential seasonings that bring out the best in the other ingredients.
• Garlic Powder: Adds depth of flavor without overpowering the dish.
• Paprika: A touch of smokiness that enhances the overall taste.

These simple ingredients come together to create a breakfast casserole that’s packed with flavor and perfect for any occasion!

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Step 1: Prepare the Ingredients

Start by preheating your oven to 375°F (190°C). While it’s heating, grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking. If using frozen hashbrowns, ensure they are fully thawed and patted dry to remove excess moisture. Cook the bacon until crispy, then crumble it into bite-sized pieces.

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Step 2: Layer the Hashbrowns

Spread the thawed hashbrowns evenly across the bottom of the greased baking dish. Sprinkle a little salt, pepper, and garlic powder over them to add flavor. If you prefer a crispier base, you can pre-bake the hashbrowns for about 10 minutes before adding the other ingredients.

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Step 3: Add Cheese and Bacon

Sprinkle half of the shredded cheese over the hashbrowns, followed by most of the crumbled bacon. This layering helps distribute the cheesy, smoky flavor throughout the casserole.

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Step 4: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until fully combined. This mixture creates the rich, fluffy texture of the casserole. Pour it evenly over the hashbrown, cheese, and bacon layers, ensuring it soaks into the potatoes.

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Step 5: Top with More Cheese and Bake

Sprinkle the remaining cheese on top, then bake uncovered for 35-40 minutes or until the eggs are fully set and the cheese is golden and bubbly. To check for doneness, insert a knife in the center—if it comes out clean, your casserole is ready!

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Step 6: Garnish and Serve

Remove the casserole from the oven and let it rest for 5 minutes before slicing. Top with green onions for a fresh burst of flavor. Serve warm and enjoy!

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How Long to Cook the Bacon, Egg, and Hashbrown Casserole

This casserole bakes at 375°F (190°C) for 35-40 minutes. The exact time depends on your oven and how thick your layers are. You’ll know it’s done when the eggs are fully set, the top is golden brown, and a knife inserted in the center comes out clean. If the top starts browning too quickly, you can loosely cover it with foil during the last 10 minutes of baking.

For a crispier texture, you can bake it for an additional 5 minutes, but be careful not to overcook it, as the eggs can become rubbery.

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Tips for a Perfect Bacon, Egg, and Hashbrown Casserole

• Drain the Hashbrowns Well: If using frozen hashbrowns, make sure they are fully thawed and patted dry to avoid a watery casserole.
• Crisp the Bacon First: Cooking the bacon before adding it ensures a crunchy, flavorful topping.
• Use Full-Fat Dairy: Whole milk or half-and-half makes the egg mixture extra creamy and rich.
• Pre-Bake the Hashbrowns for Extra Crispiness: If you like a firmer base, bake the hashbrowns for 10 minutes before adding the other ingredients.
• Let It Rest Before Serving: Allow the casserole to cool for about 5 minutes before cutting into it—this helps it hold its shape.
• Make It Ahead: Assemble the casserole the night before, cover it, and refrigerate. Just pop it in the oven in the morning!
• Add a Spicy Kick: Mix in diced jalapeños, a pinch of cayenne pepper, or hot sauce for extra heat.

These simple tips will help you create a perfectly cooked, flavorful breakfast casserole every time!

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Watch Out for These Mistakes While Cooking

Even though this recipe is simple, a few common mistakes can impact the final result. Here’s what to avoid:

• Not Draining the Hashbrowns Properly: If they’re too wet, your casserole may turn out soggy. Thaw them completely and squeeze out any excess moisture.
• Overcooking the Eggs: Baking for too long can make the eggs rubbery instead of soft and fluffy. Keep an eye on it and remove from the oven when the center is just set.
• Forgetting to Grease the Dish: Skipping this step can make it difficult to serve, as the eggs and cheese will stick to the bottom.
• Using Too Much Liquid: Adding too much milk can make the casserole watery and prevent it from setting properly. Stick to the recommended measurements.
• Skipping the Seasoning: Salt, pepper, and spices enhance the overall flavor—don’t forget to season each layer!
• Not Letting It Rest Before Slicing: Letting it sit for about 5 minutes helps it firm up, making it easier to cut into neat portions.

Avoiding these mistakes will ensure your casserole turns out just right every time!

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What to Serve With Bacon, Egg, and Hashbrown Casserole

This hearty casserole pairs perfectly with a variety of sides. Here are eight delicious options to complete your meal:

1. Fresh Fruit Salad

A light and refreshing fruit salad balances the richness of the casserole. Try a mix of berries, grapes, and citrus fruits.

2. Buttery Biscuits

Flaky, warm biscuits are great for soaking up any extra egg and cheese. Serve with honey or jam for a sweet contrast.

3. Avocado Slices

Creamy avocado adds a fresh and healthy touch. Sprinkle with salt and pepper or drizzle with hot sauce.

4. Sautéed Spinach or Kale

A simple sautéed green side with garlic and olive oil adds a nutritious element to your breakfast.

5. Greek Yogurt with Granola

For a lighter option, serve some Greek yogurt with crunchy granola and a drizzle of honey.

6. Toast or English Muffins

Classic and simple, toasted bread adds a crunchy contrast to the creamy casserole.

7. Crispy Breakfast Sausage

If you want extra protein, serve this casserole with breakfast sausage links or patties.

8. Hot Coffee or Fresh Juice

A steaming cup of coffee or a glass of freshly squeezed orange juice is the perfect way to round out the meal.

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Storage Instructions

This Bacon, Egg, and Hashbrown Casserole stores beautifully, making it perfect for meal prep or leftovers. Here’s how to keep it fresh:

• Refrigeration: Let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the fridge for 3-4 days.
• Freezing: For longer storage, freeze individual portions or the whole casserole. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
• Reheating:
  • Oven: Cover with foil and bake at 350°F (175°C) for 15-20 minutes until heated through.
  • Microwave: Heat individual servings for 1-2 minutes on high, adding a splash of milk if needed to keep it from drying out.

For best results, thaw frozen portions in the fridge overnight before reheating.

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Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (based on 8 servings):

• Calories: ~350-400 kcal
• Protein: ~18g
• Carbohydrates: ~25g
• Fat: ~22g
• Saturated Fat: ~10g
• Cholesterol: ~200mg
• Fiber: ~2g
• Sodium: ~600mg

These values can vary based on the exact ingredients used, especially if you make substitutions like using turkey bacon, lower-fat cheese, or adding extra veggies.

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Frequently Asked Questions

1. Can I make this casserole ahead of time?

Yes! You can assemble it the night before, cover it, and store it in the fridge. When ready to bake, remove it from the fridge and let it sit at room temperature for 15 minutes before baking as directed.

2. Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely! Just grate the potatoes, rinse them under cold water, and squeeze out as much moisture as possible to prevent a soggy casserole.

3. Can I use a different type of meat?

Yes! Swap the bacon for cooked sausage, ham, turkey bacon, or even a plant-based alternative.

4. How do I make this casserole dairy-free?

Use dairy-free cheese and substitute the milk with almond, oat, or coconut milk.

5. Can I freeze this casserole after baking?

Yes, let it cool completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

6. Why is my casserole watery?

This can happen if the hashbrowns weren’t fully thawed or drained. Make sure to pat them dry before using. Too much milk can also cause excess moisture.

7. Can I add vegetables?

Of course! Bell peppers, onions, mushrooms, spinach, or jalapeños all make great additions.

8. How do I make this casserole spicier?

Add diced jalapeños, a pinch of cayenne pepper, or drizzle hot sauce on top before serving.

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Conclusion

This Bacon, Egg, and Hashbrown Casserole is the perfect breakfast for busy mornings, family gatherings, or meal prep. It’s packed with flavor, easy to customize, and reheats beautifully. If you loved this recipe, pin it on Pinterest and share it with family and friends! Happy cooking!

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