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Easy Bacon Egg and Hashbrown Casserole

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 10 slices –12bacon cooked and chopped
  • 30 oz frozen shredded hashbrowns thawed and patted dry
  • 10 –12 large eggs
  • 1 cups ½milk or half-and-half
  • 2 cups –2½shredded cheese (cheddar Monterey Jack, or blend)
  • tsp ½salt
  • tsp ½black pepper
  • Optional:
  • cup ½diced onion or bell pepper
  • cup ½sour cream
  • 1 tsp mustard

Method
 

  1. Get the Oven Ready Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish. This step sounds boring, but skipping it is how casseroles stick—and nobody wants that.
  2. Prep the Bacon Cook the bacon until crisp, then drain it well and chop it into bite-size pieces. Crispy matters here. Soft bacon tends to disappear into the casserole instead of standing out.
  3. Prepare the Hashbrowns Thaw the frozen hashbrowns completely. Pat them dry with paper towels. Moisture is the enemy of good texture. Dry hashbrowns mean a firmer, more satisfying bite.
  4. Build the Base In a large bowl, combine: Hashbrowns Cooked bacon Any vegetables you’re using Most of the shredded cheese (save a little for the top) Spread the mixture evenly in the baking dish.
  5. Mix the Eggs In another bowl, whisk together: Eggs Milk (or half-and-half) Salt and pepper Sour cream or mustard, if using Pour the egg mixture slowly over the hashbrowns, letting it settle into all the gaps.
  6. Bake Until Set Sprinkle the remaining cheese on top. Bake uncovered for 60–70 minutes, until the center is firm and the top is lightly golden. If the edges brown too quickly, loosely cover the dish with foil.
  7. Rest, Then Serve Let the casserole rest for 5–10 minutes before slicing. This short pause helps everything set up neatly—and makes serving much easier.