This Bacon Egg and Hash Brown Casserole combines crispy bacon, tender hash browns, gooey cheese, and creamy eggs into a comforting, one-dish breakfast. Topped with buttery crumbs for a golden crunch, it’s ideal for a laid-back morning or brunch. Simple to make and bursting with flavor, this casserole will quickly become a weekend favorite!
Why You’ll Love This Recipe
One-Pan Wonder: Everything bakes together in one dish, making cleanup a breeze.
Perfect for Crowds: Ideal for brunch gatherings or weekend family breakfasts.
Make-Ahead Friendly: Prep it the night before and bake it fresh in the morning.
Customizable: Swap ingredients or add your favorite veggies for a personalized twist.
Crispy Topping: The cornflake or panko crumb topping adds a delicious crunch, taking this casserole to the next level.
Key Ingredients
Bacon: Adds salty, smoky goodness and pairs perfectly with the creamy potatoes and eggs.
Frozen Hash Browns: Country-style shredded hash browns create the hearty base of the casserole, offering both texture and flavor.
Cheddar and Parmesan Cheeses: Sharp cheddar melts beautifully for gooey richness, while Parmesan adds a nutty depth of flavor.
Eggs and Milk: The eggs form the custard-like filling, binding the casserole together. Milk lightens the mixture for a creamy texture.
Sour Cream: Adds a tangy creaminess to the egg mixture, keeping the casserole moist and flavorful.
Cornflake or Panko Crumbs: The crunchy topping adds texture and contrast to the creamy casserole.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 13×9-inch baking dish to ensure easy cleanup and prevent sticking.
2. Cook the Bacon and Onion
In a skillet over medium-high heat, cook bacon and onion for about 10 minutes, or until the bacon is crispy and the onion is tender.
Drain the cooked bacon and onion on paper towels to remove excess grease.
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3. Prepare the Potato Mixture
In a large mixing bowl, combine the bacon mixture, hash browns, shredded cheddar cheese, and shredded mozzarella cheese.
Spread the potato and bacon mixture evenly in the prepared baking dish.
4. Mix the Egg Mixture
In the same large bowl, whisk together:
8 large eggs
2 cups milk
1 cup sour cream
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon black pepper
Pour the egg mixture evenly over the potato mixture in the baking dish.
5. Bake the Casserole
Bake the casserole uncovered in the preheated oven for 35 minutes.
6. Add the Crunchy Topping
While the casserole bakes, prepare the topping:
In a small bowl, mix together 1 cup cornflake crumbs and 1/4 cup melted butter.
After 35 minutes of baking, sprinkle the crumb mixture evenly over the casserole.
Return the dish to the oven and bake for an additional 10-15 minutes, or until:
The topping is golden brown.
A knife inserted into the center of the casserole comes out clean.
7. Cool and Serve
Allow the casserole to rest for a few minutes before slicing and serving.
Serve warm for a hearty and satisfying breakfast or brunch. Enjoy!
Serving Suggestions
Classic Pairings: Serve with fresh fruit or a green salad for a balanced breakfast or brunch.
Brunch Feast: Pair with buttery croissants, orange juice, and coffee for a complete meal.
Make It a Buffet: Include other breakfast favorites like pancakes, sausage links, or yogurt parfaits for a spread that everyone will love.
Storage Tips
Refrigerating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven at 325°F (165°C) until warmed through.
Freezing
Before Baking: Assemble the casserole, cover tightly with foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.
After Baking: Let the casserole cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Reheat in the oven or microwave.
Variations
Veggie Lover’s Casserole: Add sautéed bell peppers, mushrooms, or spinach to the potato mixture for a veggie-packed version.
Meat Swap: Substitute sausage or ham for the bacon, or use a combination of all three for a meat lover’s twist.
Gluten-Free Option: Use gluten-free breadcrumbs or omit the topping entirely for a naturally gluten-free casserole.
Spicy Kick: Mix in diced jalapeños or a dash of hot sauce to the egg mixture for a spicy breakfast dish.
Cheese Variations: Try Monterey Jack, Gruyère, or pepper jack cheese for a different flavor profile.
Conclusion
This Bacon Egg and Hash Brown Casserole is the ultimate lazy weekend breakfast dish. It’s hearty, cheesy, and packed with layers of flavor and texture. With its crispy topping, creamy eggs, and savory bacon, this casserole is sure to become a household favorite.
Whether you’re hosting a brunch, meal-prepping for the week, or simply treating yourself, this dish delivers every time. Serve it up warm, watch everyone go back for seconds, and enjoy your leisurely weekend morning.
Bacon Egg and Hash Brown Casserole
Ingredients
- 1/2 lb bacon chopped
- 1 medium onion chopped
- 1 bag frozen country-style shredded hash brown potatoes 30 oz, thawed and patted dry
- 2 cups shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 9 large eggs
- 1 1/4 cups milk
- 1 container sour cream 8 oz
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon black pepper
- 1/2 cup cornflakes crumbs or panko bread crumbs
- 2 tablespoons butter or margarine melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking dish to ensure easy cleanup and prevent sticking.
- In a skillet over medium-high heat, cook the chopped bacon and onion for about 10 minutes, or until the bacon is crispy and the onion is tender. Drain on paper towels to remove excess grease.
- In a large mixing bowl, combine the bacon mixture, hash browns, shredded Cheddar cheese, and Parmesan cheese. Spread this mixture evenly in the prepared baking dish.
- In the same large bowl, whisk together eggs, milk, sour cream, salt, ground mustard, and black pepper. Pour the egg mixture evenly over the potato mixture in the baking dish.
- Bake the casserole uncovered in the preheated oven for 35 minutes.
- In a small bowl, mix together cornflake crumbs and melted butter. After 35 minutes of baking, sprinkle this mixture evenly over the casserole. Return the dish to the oven and bake for an additional 10-15 minutes, or until the topping is golden brown and a knife inserted into the center comes out clean.
- Allow the casserole to rest for a few minutes before slicing and serving. Serve warm for a hearty and satisfying breakfast or brunch.