This Bacon Egg and Hashbrown Casserole is a hearty breakfast delight! Packed with crispy bacon, fluffy eggs, and golden hashbrowns, it’s a crowd-pleaser.
Morning meals are easy when you bake everything in one dish! I love serving this with a bit of ketchup on the side—makes it even better! 😋
Key Ingredients & Substitutions
Hashbrowns: Frozen hashbrowns make this dish quick and easy. If you prefer fresh, you can grate potatoes and squeeze out excess moisture, but cooking time may vary.
Bacon: Bacon adds a wonderful flavor. If you’re looking for a healthier option, turkey bacon or diced ham can work well too. Just adjust the cooking time as needed!
Onion: I like the pop of flavor from onion, but if you’re a fan of simpler tastes, you can skip it or use green onions for a milder flavor.
Cheddar Cheese: Sharp cheddar is my go-to for its bold taste. If you’re feeling adventurous, try mixing in Monterey Jack or pepper jack for a bit of spice. Vegan cheese can be a nice alternative as well!
How Do I Get My Casserole to Turn Out Perfectly?
This casserole requires a few key techniques to ensure it cooks evenly and tastes amazing. Here’s what to do:
- Cook Bacon Crisp: Make sure the bacon is crispy before adding to the mixture. This adds texture and flavor.
- Whisk Eggs Thoroughly: Make sure your eggs are well mixed with the milk and sour cream—this ensures a creamy texture throughout.
- Layering: Spread the hashbrown mixture evenly in the baking dish. An even layer helps it cook uniformly.
- Oven Time: Don’t rush it! Allow the casserole to cook until the edges are golden. The center will continue to set as it cools a bit.
Lastly, let the casserole rest for a few minutes before serving. This gives it a chance to firm up and makes it easier to cut into squares.
Bacon Egg and Hashbrown Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) package frozen hashbrowns, thawed
- 8 slices bacon, diced
- 1 small onion, finely chopped (optional)
- 8 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1 tsp salt
- 1/2 tsp black pepper
For the Baking Dish:
- 2 tbsp butter (for greasing the baking dish)
For Garnish:
- 2 green onions or chives, chopped (for garnish)
Time Needed:
This tasty casserole will only take about 15 minutes to prepare and roughly 1 hour to cook. Including cooling, plan for around 1 hour and 15 minutes before the casserole is ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it’s heating, grease a 9×13 inch baking dish with butter to keep your casserole from sticking.
2. Cook the Bacon:
In a frying pan over medium heat, cook the diced bacon until it’s nice and crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain the excess grease, but leave a little bacon fat in the pan for the next step.
3. Sauté the Onion (Optional):
If you decided to use onion, add the finely chopped onion to the pan and sauté in the bacon fat until it becomes translucent and soft. This should take about 3-4 minutes. Then, remove the pan from heat.
4. Mix the Egg Mixture:
In a large mixing bowl, whisk together the eggs, sour cream, milk, salt, and black pepper until well combined.
5. Combine Ingredients:
To the mixing bowl with your egg mixture, add the thawed hashbrowns, crispy bacon (set aside a little for topping later), sautéed onions, and 1 1/2 cups of the cheddar cheese. Stir everything together until it’s mixed well.
6. Spread and Bake:
Pour the mixture into your greased baking dish, spreading it out evenly. Bake uncovered for 40-45 minutes, or until the edges are golden and the center is just set.
7. Add Cheese and Eggs:
Once the casserole is done baking, take it out of the oven and sprinkle the remaining 1/2 cup of cheddar cheese and the reserved bacon on top. Then, crack 6 whole eggs evenly spaced over the casserole. Return it to the oven and bake for an additional 10-15 minutes, or until the egg whites are set but the yolks remain slightly runny.
8. Garnish and Serve:
When it’s ready, take the casserole out and garnish the top with chopped green onions or chives for a fresh touch. Serve your delicious casserole warm, alongside coffee or your favorite breakfast items.
Enjoy your hearty and fulfilling Bacon Egg and Hashbrown Casserole—it’s great for family breakfasts or a special brunch gathering!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes, you can! If you prefer using fresh potatoes, simply peel and grate them, then squeeze out excess moisture using a clean kitchen towel. This helps avoid a soggy casserole. However, note that fresh potatoes may require a few extra minutes of cooking time.
Can I Make This Recipe Vegetarian?
Absolutely! You can omit the bacon and use mushrooms or bell peppers for added flavor. To keep the texture interesting, consider adding some spinach or zucchini as well!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or oven until heated through. If you prefer crispy edges, consider reheating it in the oven at 350°F (175°C) for about 15-20 minutes.
Can I Freeze This Casserole?
Yes, this casserole freezes well! Before baking, you can cover it tightly with foil and freeze for up to 2 months. When ready to cook, thaw in the fridge overnight and then bake as directed, increasing the cooking time slightly if needed.
