Bacon And Egg Hashbrown Casserole Family Breakfast Idea Recipe

I made a Bacon Egg Hash Brown Breakfast Casserole that fed the whole crew and single-handedly ended the “what’s for breakfast” debate in our house.

I’m obsessed with this Bacon Egg Hash Brown Breakfast Casserole because it’s breakfast happiness. I love the way gooey cheddar meets salty bacon and shredded hashbrowns, how an Egg Hash Brown Casserole pulls everything together.

I adore the crisp bacon, cooked crisp and crumbled, and the rustic texture of frozen shredded hashbrowns. It’s loud, messy, and feeds a crowd without pretending to be fancy.

But I love that it shows up like breakfast armor on chaotic mornings. Comfort not the sappy kind.

The real, greasy, cheesy kind that makes everyone go quiet at first bite. Eat it every time, seriously.

Ingredients

• Thawed hashbrowns, crisp edges and comforting potato base.
• Bacon, salty crunch and that totally addictive smoky protein.
• Eggs, fluffy binder that makes it feel like real breakfast.
• Milk, thins the mix so it sets moist and tender.
• Sour cream, tangy creaminess that keeps it rich, not dry.
• Cheddar, sharp melty goodness, that gooey cheese pull you want.
• Extra cheese, golden top for ooey, crispy cheesy bites.
• Onion, sweet bite and little crunchy surprise in each forkful.
• Garlic, warm savory note, not overpowering when minced small.
• Butter, browning help and that cozy buttery flavor, basically necessary.
• Kosher salt, brings out everything without making it taste salty.
• Black pepper, small punch of heat that wakes up the dish.
• Green onions, fresh pop and color, plus a mild onion kick.

Ingredient Quantities

• 30 oz frozen shredded hashbrowns, thawed (about 3 1/2 cups packed)
• 8 slices bacon, cooked crisp and crumbled
• 8 large eggs, beaten
• 1 1/2 cups milk
• 1 cup sour cream
• 2 cups sharp cheddar cheese, shredded (plus a little extra for topping if you want)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons melted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped green onions or chives for garnish (optional)

How to Make this

1. Preheat oven to 375°F and grease a 9×13 baking dish with a little butter or nonstick spray.

2. Cook 8 slices of bacon until crisp, drain on paper towels, then crumble. Keep a tablespoon of the bacon grease if you want extra flavor, otherwise toss it.

3. Thaw 30 oz frozen shredded hashbrowns and squeeze out as much moisture as you can with clean dish towels or paper towels. This step is important so the casserole isnt watery.

4. In a large bowl whisk 8 large eggs, 1 1/2 cups milk, and 1 cup sour cream until smooth. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 tablespoons melted butter.

5. Fold in the drained hashbrowns, crumbled bacon, 2 cups shredded sharp cheddar cheese, 1 small finely diced yellow onion, and 2 cloves minced garlic. Mix until everything is evenly distributed.

6. Taste the mixture for seasoning and adjust with a pinch more salt or pepper if needed. Remember the bacon adds salt too so be careful.

7. Pour the mixture into the prepared baking dish, press down slightly so it’s even, and sprinkle a little extra cheddar on top if you want a cheesy crust.

8. Bake uncovered for 40 to 50 minutes until the top is golden and the center is set and not jiggly. If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes.

9. Let the casserole rest for 10 minutes before slicing so it firms up and is easier to serve.

10. Garnish with 1/4 cup chopped green onions or chives if using, slice into squares and serve warm. Leftovers reheat great in the oven or microwave, and you can make it a day ahead and refrigerate before baking for busy mornings.

Equipment Needed

1. 9×13 baking dish, buttered or sprayed
2. Oven (preheated to 375°F)
3. Large mixing bowl
4. Whisk (for eggs and dairy)
5. Skillet or frying pan for cooking bacon
6. Measuring cups and spoons
7. Clean dish towels or paper towels for squeezing thawed hashbrowns
8. Spatula or large spoon to fold and spread the mixture
9. Cutting board and chef’s knife for onion, garlic and chopping green onions
10. Box grater or microplane for shredding cheese if not pre-shredded

FAQ

Bacon And Egg Hashbrown Casserole Family Breakfast Idea Recipe Substitutions and Variations

• Bacon: swap with chopped ham, cooked breakfast sausage, or turkey bacon for a lighter option.
• Eggs: use 6 large eggs plus 1/2 cup egg whites, or 1 1/2 cups silken tofu blended for a vegetarian version.
• Sour cream: plain Greek yogurt works great, or try crème fraîche for richer flavor.
• Sharp cheddar: substitute Colby, Monterey Jack, or a Mexican blend; smoked gouda adds a nice twist.

Pro Tips

– Squeeze those hashbrowns like you mean it. Use clean dish towels and wring until almost dry, then let them sit on a paper towel-lined tray for 5 minutes more. If theyre still soggy the casserole will weep and be mushy in the middle.

– Cook the bacon a little under “crispy” if you plan to reheat leftovers, cause fully crisp bacon can get rock-hard after baking. Save 1 tablespoon of the bacon fat and stir it into the egg mixture for extra savory depth, but dont overdo it or the dish will taste greasy.

– Don’t overmix the eggs and potatoes. Fold gently until combined, push the mixture into the pan evenly but dont press it flat like a pancake, that makes it dense. A light poke to level is enough.

– If the top browns too quick, tent loosely with foil for the last 10 minutes, and let it rest at least 10 minutes before slicing so it sets. You can also sprinkle extra cheese in the last 5 minutes of baking for a melty golden top, just watch it so it doesnt burn.