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Breakfast Casserole with Hash Browns

A hearty combination of crispy hash browns, eggs, cheese, and breakfast meats baked into a golden, comforting casserole that can be prepared ahead to save morning time.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 9 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 32 ounces frozen shredded hash browns about 4 cups, thawed and patted dry
  • 8 large eggs
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese shredded
  • 1 pound bacon cooked and crumbled
  • 1 medium onion diced
  • 1 cup diced bell peppers any color
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons butter for greasing the dish

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Skillet or frying pan
  • Spatula
  • Grater (if shredding cheese from a block)
  • Oven

Method
 

  1. Thaw your frozen hash browns completely and pat them dry with paper towels to remove excess moisture.
  2. Cook bacon in a skillet over medium heat until crispy, then crumble into bite-sized pieces.
  3. In the same skillet with the bacon fat remaining, sauté diced onion and bell peppers for 3 to 4 minutes until softened and fragrant.
  4. Butter a 9x13-inch baking dish generously, coating the bottom and sides to prevent sticking.
  5. Spread the dried hash browns evenly across the bottom of the dish, pressing down gently to create a compact base.
  6. Crack the 8 eggs into a large mixing bowl and whisk with the 2 cups whole milk until fully combined and slightly frothy, about 1 minute.
  7. Add salt, black pepper, garlic powder, and paprika to the egg mixture and whisk for another 30 seconds to distribute seasonings evenly.
  8. Spread the cooked bacon and sautéed vegetables over the hash brown base in the baking dish.
  9. Sprinkle shredded sharp cheddar cheese evenly over the bacon and vegetable layer.
  10. Pour the egg custard mixture slowly over everything, ensuring it seeps to the bottom and distributes evenly.
  11. Cover the casserole with plastic wrap and refrigerate for at least 8 hours or overnight (optional but recommended for best texture and flavor).
  12. Remove casserole from refrigerator 15 minutes before baking to come closer to room temperature for even cooking.
  13. Preheat oven to 350 degrees Fahrenheit.
  14. Bake the casserole uncovered for 50 to 60 minutes until the top is golden brown and a knife inserted in the center comes out clean.
  15. Let the casserole rest for 5 minutes after baking to set before slicing and serving warm.

Notes

Pat your hash browns completely dry before assembling to avoid a watery casserole. Make it the night before for best texture. Use a mix of cheeses to add complexity. Tent with foil if the top browns too quickly. Customize vegetables as desired.