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Hash Brown Egg Casserole

Hearty breakfast bake with crispy hash browns, fluffy eggs, melted cheese, and bacon, perfect for feeding crowds or meal prep.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 30 oz frozen hash brown potatoes 1 package
  • 1 pound bacon cooked crispy and crumbled
  • 2 cups shredded cheddar cheese
  • 12 large eggs
  • 1 cup whole milk
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 4 green onions chopped
  • 2 tbsp melted butter

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
  2. Spread the frozen hash brown potatoes evenly across the bottom of the prepared baking dish. Drizzle melted butter over the hash browns.
  3. In a large mixing bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until well combined.
  4. Sprinkle half of the shredded cheddar cheese over the hash brown layer in the baking dish.
  5. Pour the egg mixture evenly over the hash browns and cheese, making sure it distributes throughout.
  6. Scatter the crumbled bacon pieces across the top, distributing evenly.
  7. Top with remaining shredded cheddar cheese, covering the entire surface.
  8. Cover the baking dish with aluminum foil and bake for 45 minutes.
  9. Remove foil and continue baking for 15-20 minutes until cheese is golden brown and bubbly, and eggs are set.
  10. Let casserole rest for 5-10 minutes before slicing.
  11. Garnish with freshly chopped green onions and serve hot.

Notes

Can be assembled the night before and refrigerated. Add 10-15 minutes to baking time if baking from cold. Freezes well for up to 3 months. Reheat individual portions in microwave for 1-2 minutes.