Description
This Bacon, Egg, and Hash Brown Casserole is the ultimate comfort breakfast! Crispy hash browns, savory bacon, and melted cheese make this an irresistible morning treat. Learn how to make this easy and crowd-pleasing recipe
Ingredients
Scale
- 1 package (30 oz) frozen shredded hash browns
- 1/2 cup (1 stick) melted butter
- 1 1/2 cups packed Monterey Jack cheese, shredded
- 1 1/2 cups packed cheddar cheese, shredded
- 1 1/2 to 2 cups bacon, cut into bite-size pieces
- 8 large eggs
- 1 1/3 cups evaporated milk
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard powder (optional)
- 1/4 teaspoon onion powder (optional)
- Green onions (optional, for garnish)
- Non-stick cooking spray
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Spray a 9×13 inch baking dish with non-stick cooking spray.
- Layer the Hash Browns: Dump the frozen shredded hash browns into the prepared baking dish. Melt the butter in a small bowl and pour it evenly over the potatoes. Sprinkle with seasoned salt, kosher salt, and pepper. Stir everything gently to coat.
- Bake the Hash Browns: Bake the hash browns for 25-30 minutes or until they are tender and golden on the edges.
- Reduce Heat & Add Cheese: Lower the oven temperature to 350°F (175°C). Layer the Monterey Jack and cheddar cheese on top of the hash browns, followed by the cooked bacon.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, evaporated milk, mustard powder, onion powder, and a bit more salt and pepper. Make sure everything is well combined.
- Assemble: Pour the egg mixture over the cheese and bacon layer, making sure the eggs soak into the casserole.
- Bake: Bake for about 40 minutes, until the edges are golden and the center is firm.
- Cool and Serve: Let the casserole cool for a few minutes before slicing and serving. Garnish with green onions, if desired.