Cheesy Bacon Egg Hashbrown Casserole

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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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12 -16 servings

Author: Danelle

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Ingredients 

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• 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.

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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.

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