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Bacon, Egg, and Hashbrown Casserole

Bacon egg hashbrown casserole with a deeply golden cheddar crust and eggs baked into the potato base. This easy breakfast bake layers thawed hash browns, bacon, and seasoned milk-egg custard for a brunch casserole with crispy edges.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 30 oz frozen shredded hash browns thawed
Bacon
  • 10 bacon cooked and crumbled; reserve a few whole strips
Eggs
  • 8 large eggs
Milk
  • 1 cup whole milk
Cheddar cheese
  • 2 cup sharp cheddar shredded, divided; 1.5 cups in the custard and 0.5 cup on top
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Salt and black pepper
  • 1 salt to taste
  • 1 black pepper to taste
Green onions
  • 1 4 cup green onions sliced

Equipment

  • 1 sheet pan

Method
 

Preheat and layer
  1. Preheat the oven to 375°F and grease a 9x13 dish.
  2. Press the thawed hash browns in an even layer across the bottom of the dish.
  3. Scatter the crumbled bacon over the hash browns.
Make the egg custard
  1. Whisk the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth.
  2. Stir in 1.5 cups cheddar, then pour the mixture over the bacon layer.
Bake
  1. Top with the remaining cheddar and arrange a few whole bacon strips across the surface.
  2. Bake uncovered for 45–50 minutes, until the eggs are set and the top is deeply golden; garnish with green onions.

Notes

For the cleanest slices, let the casserole rest 5–10 minutes after baking so the cheddar crust firms up. Store leftovers in the refrigerator up to 4 days; reheat in the oven at 325°F until warmed through. Freeze yes—cool completely, wrap tightly, and freeze up to 2 months, then thaw in the fridge overnight and reheat until hot. For a lighter version, use reduced-fat cheddar and a portion of low-fat milk while keeping the same bake time.