Cheesy Bacon Egg Hashbrown Casserole
This tasty breakfast bake is loaded with crispy bacon, cheddar cheese, and of course, lots of shredded hashbrowns.
Servings: 12 -16 servings
Equipment
Ingredients
- 1 30 oz. package frozen shredded hashbrowns, thawed
- 1/2 pound bacon cooked crisp and crumbled
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Pinch of cayenne pepper
- 8 ounces shredded cheddar cheese
- Chopped green onions for garnish optional
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
- Spread hashbrowns in an even layer in the bottom of the prepared pan.
- In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.
- Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.
- Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.
Video
Notes
Can be made ahead up to one day and refrigerated. May need to increase baking time about 10 minutes.