Bacon, Egg, and Hash Brown Casserole

Save this recipe on:

When I want something comforting, satisfying, and incredibly easy to whip up for breakfast—or honestly, any time of the day—I always come back to this Bacon, Egg, and Hash Brown Casserole. It’s that cozy dish that brings everyone to the table, whether it’s a lazy Sunday morning, a holiday brunch, or just a quick make-ahead meal for busy weekdays. What I love the most is that it hits all the right notes: crispy edges, gooey melted cheese, savory bacon, and fluffy eggs all layered over golden hash browns. It’s a classic combo, made even better when baked into a casserole.

This dish is not only delicious but also practical. I can prep it the night before and slide it into the oven the next morning—no fuss, no mess. It feeds a crowd, makes the kitchen smell incredible, and the leftovers (if there are any!) reheat beautifully. Whether you’re planning a brunch get-together or just craving breakfast-for-dinner, this casserole will have your back every single time.

---

Why You’ll Love This Bacon, Egg, and Hash Brown Casserole

This casserole is pure breakfast magic. It’s hearty, cheesy, and full of savory goodness that keeps everyone coming back for seconds. It’s simple to prepare, totally customizable, and works great for meal prepping. You’ll love the crispy texture from the hash browns, the richness of eggs and cheese, and the smoky punch from the bacon. Plus, it’s baked all in one pan—less cleanup, more flavor.

---

What Kind of Hash Browns Should I Use?

For this casserole, I usually go with frozen shredded hash browns—they’re super convenient and cook up beautifully in the oven. Just make sure to thaw them completely and pat them dry with paper towels so they don’t make the casserole soggy. If you’re feeling ambitious, you can shred fresh potatoes yourself. Russet potatoes work best because they crisp up nicely and have that classic hash brown flavor. Either way, it’s all about getting that crispy golden layer on the bottom for extra texture.

---

Options for Substitutions

One of the best things about this casserole is how flexible it is. Here are a few easy swaps if you want to change things up:

• Bacon Alternatives: Swap bacon with sausage crumbles, diced ham, or keep it vegetarian with sautéed mushrooms or spinach.
• Cheese Variations: Cheddar is my go-to, but Monterey Jack, mozzarella, or pepper jack can add a twist.
• Dairy-Free Options: Use almond or oat milk in place of regular milk, and opt for dairy-free cheese to keep it lactose-free.
• Egg-Free Version: For a vegan version, try using a tofu scramble or an egg substitute like JUST Egg.
• Low-Carb Switch: Instead of hash browns, use riced cauliflower or chopped zucchini for a lighter base.
• Add Veggies: Bell peppers, onions, jalapeños, or even broccoli can be mixed in for added flavor and nutrients.

Make it your own—it’s hard to go wrong with this kind of comfort food.

---

Ingredients for this Bacon, Egg, and Hash Brown Casserole

Frozen Shredded Hash Browns
These form the crispy, golden base of the casserole. They soak up flavor and add that classic breakfast texture we all love.

Eggs
Eggs hold everything together and give the dish its fluffy, custard-like consistency. They’re the heart of the casserole.

Milk
A splash of milk helps the eggs stay creamy and soft while baking. It balances out the richness from the cheese and bacon.

Cooked Bacon
Crispy bacon brings a smoky, salty flavor punch that pairs perfectly with the creamy eggs and cheesy hash browns.

Shredded Cheddar Cheese
Melted throughout the dish and sprinkled on top, cheddar gives the casserole that ooey-gooey, cheesy pull in every bite.

Salt and Pepper
Simple, but necessary to bring out the flavors of the other ingredients.

Green Onions (Optional)
These add a pop of freshness and color on top, giving each bite a mild, oniony brightness.

---

Step 1: Prep the Ingredients

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of butter or non-stick spray. If using frozen hash browns, make sure they’re fully thawed and patted dry to avoid excess moisture.

---

Step 2: Layer the Hash Browns

Spread the thawed hash browns evenly in the bottom of the prepared baking dish. Press them down slightly with your hands or a spatula to form a compact base. You can season lightly with salt and pepper here for added flavor.

---

Step 3: Add the Bacon and Cheese

Sprinkle the cooked, crumbled bacon evenly over the hash browns. Then layer on most of the shredded cheddar cheese, saving a little to sprinkle on top later.

---

Step 4: Whisk the Eggs and Milk

In a mixing bowl, whisk together the eggs and milk until smooth. Add a pinch of salt and pepper to taste. Pour the mixture evenly over the hash brown, bacon, and cheese layers.

---

Step 5: Top and Bake

Sprinkle the remaining cheese over the top. Place the casserole in the preheated oven and bake uncovered for about 40–45 minutes, or until the center is set and the top is golden and bubbly.

---

Step 6: Let It Rest

Once it’s done baking, remove the casserole from the oven and let it rest for 5–10 minutes. This helps it firm up and makes slicing much easier. Garnish with chopped green onions if you like.

---

How Long to Cook the Bacon, Egg, and Hash Brown Casserole

Bake the casserole at 375°F (190°C) for 40 to 45 minutes. You’ll know it’s ready when the center is set (not jiggly), the edges are golden and crisp, and the top is bubbly with melted cheese. If you’re unsure, insert a knife or toothpick in the center—it should come out clean. Letting it rest for a few minutes after baking helps the layers settle and makes it easier to slice.

---

Tips for Perfect Bacon, Egg, and Hash Brown Casserole

• Drain the Hash Browns: Squeeze out any extra moisture with a clean kitchen towel or paper towels—this prevents sogginess and helps the bottom crisp up.
• Don’t Overbake: Overcooked eggs can get rubbery. Check it around the 40-minute mark and pull it when the center just sets.
• Crispy Bacon is Key: Cook the bacon until nice and crispy before adding it to the casserole—it adds both texture and flavor.
• Use a Glass or Ceramic Dish: These materials bake more evenly than metal pans and help avoid burnt edges.
• Let It Rest: Give it at least 5 minutes after baking. The casserole will firm up and slice more cleanly.
• Mix in Veggies Last: If adding vegetables, sauté them first so they don’t release water into the casserole.
• Make Ahead Friendly: Prep everything the night before and store it covered in the fridge. Just pop it in the oven the next morning.
• Double for a Crowd: Hosting brunch? This recipe easily doubles—just use a larger baking dish and add a bit more cook time.

---

Watch Out for These Mistakes While Cooking

• Skipping the Hash Brown Prep: If you don’t thaw and dry your hash browns thoroughly, your casserole could turn out watery and soggy.
• Uneven Egg Distribution: Make sure to pour the egg mixture evenly so every bite gets that fluffy, custardy texture.
• Undercooked Center: Don’t rely just on the surface color—always check the middle with a toothpick or knife to ensure it’s cooked through.
• Too Much Cheese on Top: While cheese is amazing, overloading the top layer can block the eggs from setting properly underneath.
• Using Raw Bacon: Always cook your bacon before adding it in. Raw bacon won’t crisp up during baking and can make the dish greasy.
• Overcrowding with Add-ins: Adding too many extras (like veggies or meats) can mess with the cooking time and make it too dense.
• Not Letting It Cool: Cutting into it too soon will make it fall apart. Give it at least 5–10 minutes to set after baking.
• Baking in a Dark Metal Pan: These heat up faster and can burn the bottom—use a glass or ceramic dish if possible.

---

What to Serve With Bacon, Egg, and Hash Brown Casserole?

Fresh Fruit Salad

A colorful mix of berries, melon, and citrus brightens the plate and balances the richness of the casserole.

Buttery Croissants

Flaky and warm, these are perfect for sopping up any cheesy bits left behind.

Avocado Slices

Cool, creamy avocado with a pinch of sea salt is a great way to add some healthy fats to your plate.

Greek Yogurt Parfaits

Layer yogurt with granola and fruit for a light, tangy contrast to the savory casserole.

Sautéed Greens

Quickly wilted spinach or kale with garlic adds a nice touch of earthiness.

Maple-Glazed Bacon

If you’re a bacon lover, go all in with a sweet-savory twist on the side.

Cinnamon Rolls

Because brunch should always have a little something sweet on the table.

Hot Sauce or Salsa

Let everyone customize their plate with a splash of spice—perfect over the cheesy eggs.

---

Storage Instructions

Leftovers? Yes, please! This casserole stores like a champ. Once it cools completely, slice it into portions and transfer them to airtight containers. You can keep it in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and foil, then freeze them. They’ll keep well in the freezer for up to 2 months.

To reheat, microwave a single slice for 1–2 minutes, or pop it in the oven at 350°F until warmed through (about 15–20 minutes). If reheating from frozen, let it thaw in the fridge overnight first for best texture.

---

Estimated Nutrition

Here’s a rough breakdown per serving (based on 8 servings total):

• Calories: ~320
• Protein: 16g
• Fat: 22g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 1g
• Sodium: 480mg
• Cholesterol: 195mg

Note: These numbers are estimates and can vary depending on the exact brands and substitutions used.

---

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! You can prep the entire dish the night before, cover it tightly, and refrigerate. Just bake it in the morning—add a few extra minutes to the cook time since it’ll be cold going in.

---

Can I freeze Bacon, Egg, and Hash Brown Casserole?

Yes! Once baked and cooled, cut into slices, wrap them individually, and freeze. It reheats well in the microwave or oven.

---

Can I use fresh potatoes instead of frozen hash browns?

Definitely. Just peel and shred russet potatoes, then squeeze out as much moisture as possible before using to avoid sogginess.

---

What kind of cheese works best?

Cheddar is classic, but Monterey Jack, Colby, Swiss, or even a spicy Pepper Jack are all great choices depending on your flavor preference.

---

How do I know when it’s done baking?

The edges should be golden, the cheese bubbly, and a knife inserted in the center should come out clean. If it’s still jiggly, give it a few more minutes.

---

Can I make this vegetarian?

Yes! Skip the bacon and add sautéed veggies like bell peppers, mushrooms, spinach, or even vegetarian sausage.

---

How many people does this serve?

It comfortably serves 8 people as a main dish. Perfect for brunch gatherings or meal prepping for the week.

---

Can I add hot sauce or other toppings?

Totally! Hot sauce, salsa, sour cream, fresh herbs, or avocado slices make excellent toppings and can personalize each serving.

---

Conclusion

This Bacon, Egg, and Hash Brown Casserole is the definition of easy comfort food. It’s hearty, cheesy, savory, and endlessly adaptable to whatever you have on hand. Whether you’re feeding a hungry family on a Sunday morning or meal-prepping for the week ahead, this casserole has your back. I’ve made it countless times, and it never disappoints. Try it once, and it might just earn a permanent spot in your breakfast (or dinner!) rotation.

---

Print

Save this recipe on: