The Breakfast Bake That Does It All
Whether you’re feeding a crowd or just prepping for a busy week, this hearty casserole has your back. Crispy bacon, fluffy eggs, melty cheddar, and golden hashbrowns—what more do you need?
Why You’ll Want to Make It:
- Easy to prep ahead—just assemble and bake when ready
- Satisfying, cheesy, and full of breakfast favorites
- Feeds a crowd (or keeps well for leftovers)
- Great for brunch, holidays, or “breakfast for dinner”
- Super versatile—customize it with your favorite add-ins
Want to round out the meal? Serve this casserole with Banana Bread Coffee Cake for a sweet-salty balance, or pair it with Sausage and Egg Breakfast Enchiladas for a full-on breakfast buffet.
Cheesy Bacon Egg Hashbrown Casserole
This tasty breakfast bake is loaded with crispy bacon, cheddar cheese, and of course, lots of shredded hashbrowns.
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Servings: 12 -16 servings
Ingredients
- 1 30 oz. package frozen shredded hashbrowns, thawed
- 1/2 pound bacon cooked crisp and crumbled
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Pinch of cayenne pepper
- 8 ounces shredded cheddar cheese
- Chopped green onions for garnish optional
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
- Spread hashbrowns in an even layer in the bottom of the prepared pan.
- In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.
- Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.
- Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.
Notes
Can be made ahead up to one day and refrigerated. May need to increase baking time about 10 minutes.
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Want that perfect golden top and fluffy center? Here are a few tried-and-true tips:
Recipe Tips
- Thaw your hashbrowns fully before baking to prevent sogginess.
- Cover with foil for the first hour to keep things moist—then uncover to let the top brown.
- Let it rest after baking so everything sets up properly before slicing.
- Making ahead? Assemble the night before, refrigerate, then add 10 minutes to the bake time in the morning.
Storing & Reheating
This casserole is just as good the next day—maybe better.
- To store: Keep covered in the fridge for up to 4 days.
- To reheat: Microwave individual portions or warm the whole dish in a 325°F oven until heated through.
Tweak It Your Way
Once you have the base down, you can mix things up however you like:
- Tex-Mex version: Add cooked chorizo, diced green chiles, and a sprinkle of cilantro.
- Veggie-loaded: Mix in sautéed peppers, onions, mushrooms, or spinach.
- Meat swap: Use cooked sausage, leftover ham, or even shredded chicken.
- Cheese switch: Try Monterey Jack, Gouda, or a combo of your favorites.
Be sure to save this recipe to your favorite Pinterest board for later.
31 comments
Megan
Can’t wait to try this recipe.. sounds delicious. How long would you cook it if you cut the recipe in half?
Carol
Danelle, thank you so much for the Cheesy Bacon Egg Hashbrown Casserole! Everyone really loved it!
I used 12 eggs, 1 lb. bacon and doubled the cheese. Perfect texture and just so yummy. I put it together the night before so it was a breeze serving our visiting family members, 14 people. Served with homemade muffins and mixed fresh fruit. Thanks!
Alyssa
Can I prepare this the day before so I can just throw it in oven Christmas Day? Thanks!
Danelle
Haven’t tried that but I think it would work great. And yes, I’d do the same cooking time. Maybe a few minutes longer if it came straight from the refrigerator.