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
Lindsey Stewart
Can you double this recipe? It says it serves 12-16 but…with the way my family eats up breakfast casserole idk. Lol. Merry Christmas. Making this for Christmas morning?
Danelle
I don’t see why not. I’d probably bake it in two separate pans.
Paula
I guess so as to the eggs. I asked because I couldn’t find one recipe online where you only use 6 eggs for a whole package of hashbrowns. I wanted to make sure it wasn’t a typo. And here I am saying Merry Christmas yet. I won’t make any of your recipes.
Sharan
Hello there!
Sorry if this is a repeat question, I did scan the comments first! I’m curious if I half the recipe would I half the cook time as well? Or at least reduce the cooking time some? I suppose the only raw bits are egg, so if the eggs are set it should be good to go?
Danelle
So sorry Paula. I just saw your second question about the eggs. It’s just me running this blog, and like you I’ve been busy today preparing Christmas Eve and Christmas Day food for my own family. It’s hard to keep up sometimes, especially with all of the questions I get this time of year. Yes, 6 eggs is correct, but we don’t like it too eggy. You could certainly add 2-3 more if you like. As you can see, the recipe has a 4.5/5 star rating from almost 200 reviews, so that is always a good indication that the recipe works as written. But you are certainly welcome to use another recipe if you have concerns. I do hope you have a Merry Christmas and I’m so sorry to have inconvenienced you today with my slow response.
Rashmi Adi-Brown
Danielle I am making your recipe for tomorrow I was just reading the reviews and I felt really bad about the snarkiness of Paula. Everyone is entitled to their Christmas and you should not have to be on immediate response. So with that….I am wishing you a VERY MERRY CHRISTMAS and thank you for your wonderful assistance to making our Xmas morning more yummy!!!!
rashmi
Paula
Sorry Danielle. And its only 6 eggs?