Bacon & Hashbrown Breakfast Casserole
Ten minutes of prep, one pie plate, and breakfast is handled for eight people. This quick breakfast casserole layers frozen hashbrowns, eggs, crumbled bacon, green onions, and sharp cheddar into something that bakes up golden and sliceable.
Ingredients
- 5 large eggs
- ½ cup milk
- 3 cups frozen hashbrowns thawed
- ⅓ cup green onions sliced
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 8 slices bacon cooked and crumbled (or 1 cup diced ham)
- 1½ cups sharp cheddar shredded and divided
Instructions
- Preheat oven to 350°F. Grease a 9-inch pie plate.
- Cook bacon over medium heat until crispy. Drain on paper towels and crumble into pieces. Set aside. If using ham, dice it and skip this step.
- In a large mixing bowl, whisk together the eggs and milk until fully combined.
- Add the thawed hashbrowns, sliced green onions, salt, pepper, and 7 of the crumbled bacon slices to the egg mixture. Stir until evenly combined.
- Stir in 1 cup of the shredded cheddar.
- Pour the mixture into the greased pie plate. Top with the remaining ½ cup shredded cheddar, then scatter the last crumbled bacon slice over the cheese.
- Bake uncovered for 35–40 minutes, until the top is golden and the center does not jiggle when you shake the pan gently. A toothpick inserted in the center should come out clean.
- Let rest 5 minutes before cutting into wedges.
Notes
Thaw hashbrowns completely before using — frozen ones release excess moisture and will prevent the eggs from setting properly.
Make-ahead: assemble in the pie plate the night before, cover tightly, and refrigerate. Add 10–15 minutes to the bake time when starting from cold.
Storage: refrigerate covered up to 4 days. Reheat individual slices 1–2 minutes in the microwave, or 10–12 minutes at 325°F in the oven.
