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Let’s be real — some mornings, especially on the weekend, I want a breakfast that feels special… without standing over the stove flipping pancakes for an hour. This bacon, egg, and hash brown casserole totally fits the bill. It’s cheesy, hearty, and full of flavor — and the best part? You mix everything up in one dish, pop it in the oven, and then drink your coffee while it bakes. That’s the kind of breakfast energy I’m here for.
Whether you’re feeding a bunch of hungry folks or just meal-prepping for the week ahead, this casserole has your back. And yes — it reheats like a dream.
Why You’ll Love This One
One-dish magic — Everything goes in one pan. You barely have to think.
Brunch-ready — Great for company or lazy Sunday mornings with the family.
Make-ahead friendly — Prep it the night before and just bake when you’re ready.
Flexible! — Add veggies, swap meats, mix up the cheese — it’s all good.
That topping tho — Crunchy, buttery crumbs that take it over the top.
What You’ll Need
Bacon: You can’t beat that smoky, salty flavor. Cooked crispy — no floppy bacon here.
Frozen hash browns: I usually use the shredded kind, but diced works too. Just thaw them first.
Shredded cheese: Cheddar and Parmesan make a great combo. You get that gooey melt from cheddar and a little savory punch from the Parm.
Eggs + milk: These hold everything together. Kind of like breakfast glue, but, you know… delicious.
Sour cream: Adds tang and keeps it nice and creamy.
Crumb topping: Cornflakes or panko crumbs + melted butter = golden, crispy goodness.
Optional: Add sautéed onions or peppers for an extra layer of flavor. Sometimes I toss in a handful of spinach if I’m feeling virtuous.
How to Make It
1. Preheat the oven
350°F is your magic number. Grease a 9×13-inch baking dish so nothing sticks.
2. Cook the bacon and onion
Fry up your bacon in a skillet with chopped onion until the bacon’s nice and crispy. Drain it on paper towels to keep things from getting greasy.
3. Mix up the base
In a big bowl, stir together the cooked bacon/onion, thawed hash browns, cheddar, and mozzarella. Spread it all evenly in your baking dish.
4. Whisk the eggs
In the same bowl (less cleanup!), whisk together 8 eggs, 2 cups milk, 1 cup sour cream, 1 tsp salt, 1 tsp ground mustard, and ½ tsp pepper. Pour this over the potato mixture.
5. Bake it
Bake uncovered for 35 minutes.
6. Add the topping
Mix 1 cup of crushed cornflakes or panko with ¼ cup melted butter. Sprinkle it over the top and pop it back in the oven for 10–15 more minutes, until it’s golden and gorgeous.
7. Let it rest
Give it 5–10 minutes to cool before slicing. It helps the layers settle (and keeps you from burning your tongue because yeah… I’ve done that).
Serving Ideas
Go classic: Serve with fresh fruit and coffee for a perfect brunch plate.
Big spread: Add muffins, pancakes, or yogurt parfaits for a buffet-style brunch.
Keep it light: Pair with a crisp green salad — especially nice if you’re eating this later in the day.
Lazy day style: Just eat it straight out of the dish in your pajamas. Zero judgment.
Storage & Reheating
Fridge: Leftovers keep in the fridge for up to 3 days.
Reheat: Microwave for a quick fix or oven-bake at 325°F until warmed through.
Freezer-friendly:
Before baking: Assemble, cover, and freeze up to 3 months. Thaw overnight in the fridge before baking.
After baking: Let it cool, portion it out, and freeze. Reheat portions as needed.
Switch It Up
Veggie version: Add sautéed mushrooms, bell peppers, or spinach.
Meat swap: Try sausage or chopped ham — or use all three if you’re feeling extra.
Cheese mix: Monterey Jack, Gruyère, or pepper jack are all great options.
Spicy twist: Add jalapeños or a few dashes of hot sauce to the egg mixture.
Gluten-free: Just use GF breadcrumbs or skip the topping — it’s still delicious.
Final Thoughts
This casserole is everything I want in a weekend breakfast — easy, cheesy, and enough to keep you full all morning. It’s become one of those go-to recipes I make again and again, especially when we have people over. But honestly? It’s just as good when it’s just me, a fork, and a quiet morning.
Make it your own, eat it warm, and don’t be surprised if someone asks for the recipe.
Bacon Egg and Hash Brown Casserole
Ingredients
- 8 slices bacon cooked and crumbled
- ½ cup onion chopped
- 1 bag frozen shredded hash browns 30 oz, thawed
- 1½ cups shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- 8 large eggs
- 2 cups milk
- 1 cup sour cream
- 1 tsp salt
- 1 tsp ground mustard
- ½ tsp black pepper
- 1 cup crushed cornflakes or panko breadcrumbs
- ¼ cup unsalted butter melted
- cooking spray or oil for greasing
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or oil.
- In a skillet, cook bacon and onion over medium heat until bacon is crisp. Drain on paper towels.
- In a large bowl, combine hash browns, bacon, onion, cheddar, and Parmesan. Spread evenly in the baking dish.
- In the same bowl, whisk together eggs, milk, sour cream, salt, mustard, and pepper. Pour over the hash brown mixture.
- Bake uncovered for 35 minutes.
- In a small bowl, mix crushed cornflakes or panko with melted butter. Sprinkle over the casserole.
- Return to oven and bake for another 10–15 minutes, until the top is golden and center is set.
- Let rest for 5–10 minutes before slicing and serving.