Bacon Hash Brown Breakfast Casserole

A fork cutting into a cheesy, golden hash brown casserole served on a white plate.

Bacon Hash Brown Breakfast Casserole

This delicious, oven-baked Bacon Hash Brown Breakfast Casserole is the perfect meal for your next brunch get-together to feed a crowd! Made with frozen hash browns, crispy bacon, eggs, and cheese, this easy breakfast bake is packed with flavor that the whole family will love. It can also be prepped the night before and baked in the morning for a head start.

Course Breakfast, Brunch

Cuisine American

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings servings

Calories 544kcal

Author Kelly Nash

Cost $15

Equipment

Ingredients

1 lb bacon
1 tablespoon butter or oil
1 small yellow onion diced
20 oz frozen hash browns
12 large eggs
1 cup milk
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon black pepper
1 tablespoon dijon mustard
2 cups shredded cheddar cheese
fresh chives for garnishing (optional)

US Customary - Metric

Instructions

Preheat the oven to 400℉. Lay the bacon on a tinfoil-lined baking sheet and bake in the oven for 13-18 minutes, or until crispy. Remove and place bacon on a paper-towel lined plate. Once cooled, chop into small pieces.
1 lb bacon
Add 1 tablespoon butter to a fry pan. Cook onions over medium heat until translucent, about 5-8 minutes. Remove from heat and set aside.
1 tablespoon butter or oil, 1 small yellow onion
Lower oven to 350° F. Grease a 13x9 dish and place aside.
In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, pepper, and dijon mustard until fully combined. Set aside.
12 large eggs, 1 cup milk, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon dijon mustard
Spread the frozen hash browns on bottom of the greased baking dish. Sprinkle 1½ cup of cheese, chopped bacon, and the cooked onions on top. Pour the egg mixture evenly, and gently mix so everything is combined. Finally, sprinkle the last ½ cup of cheese on top.
20 oz frozen hash browns, 2 cups shredded cheddar cheese
Bake the casserole for 55-65 minutes, or until the eggs in the center are fully cooked and the top is starting to lightly brown.
Remove from the oven and allow to cool for 10-15 minutes. Topped with fresh chives. Slice and serve warm.
fresh chives

Notes

If the casserole top is browning too much, cover with tin foil around the 25-30 minute mark.
To make the day ahead- follow directions to step 5. Cover casserole with tin foil and place in fridge overnight. Take out of the fridge at least 30 minutes before baking the next morning.
Place cooled casserole slices in a freezer-safe container and freeze up to 2 months. To defrost, place in the fridge overnight or let it sit at room temperature.
Reheat single slices in the microwave, toaster oven, or oven until warmed through. If you want to reheat a large portion, place it back in the oven until warmed through.
If making half this recipe, use a 8x8 square pan and bake for about 35-45 minutes.

Nutrition