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Satisfying Bacon Egg and Hashbrown Casserole Delight

bacon egg and hashbrown casserole made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 8 slices bacon
  • 6 large eggs
  • 4 cups frozen hashbrowns
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a skillet, cook the bacon over medium heat until crispy, then drain and crumble it.
  • In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth.
  • Add the frozen hashbrowns and half of the shredded cheese to the egg mixture, along with the crumbled bacon, and stir until well combined.
  • Grease a 9x13 inch baking dish and pour the mixture in, spreading it evenly.
  • Top the casserole with the remaining shredded cheese for a delicious, cheesy crust.
  • Bake in the preheated oven for about 45-55 minutes or until set and golden brown on top.
  • Allow the casserole to cool for a few minutes before serving.