Bacon Egg and Hash Brown Casserole
This cheesy, savory casserole is your lazy weekend breakfast hero — packed with crispy bacon, shredded hash browns, and melty cheese, all bound together with a creamy egg mixture. Topped with buttery crumbs and baked until golden, it’s a one-dish wonder that’s easy, hearty, and perfect for brunch or make-ahead meals.
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.
Notes
Add sautéed veggies or swap bacon for sausage or ham. For freezer prep, assemble unbaked and freeze, or freeze baked slices for easy reheating.
Nutrition
Calories: 430kcal
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