Breakfast Hashbrowns Casserole
Give your morning a massive flavor upgrade with this egg-ceptionally tasty Breakfast Hashbrowns Casserole. Stuffed with shredded hash browns, piles of gooey cheddar, and plenty of smoky-sweet bacon, it's the golden browned masterpiece that will have everyone jumping out of bed! Just a few minutes of prep... then you'll pop it in the oven!
Servings: 12 servings
Ingredients
- 16 ounces Bacon cooked until crispy
- 30 ounces Shredded Hash Brown Potatoes 1 package, slightly thawed
- 8 large Eggs
- 12 ounces Evaporated Milk 1 can
- 2 cups Shredded Sharp Cheddar Cheese
- ½ cup White Onion finely chopped
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ⅛ teaspoon Garlic Powder
Instructions
- Gather your breakfast hashbrowns casserole ingredients.
- Thaw hashbrowns slightly (I let mine sit out in the pkg. for approx. 1 hour on my kitchen counter)
- Cook Bacon until crispy, then chop. (see my trick for How To Cook Crispy Bacon)
- Combine Eggs, Milk, Salt, Pepper, and Garlic Powder in large bowl, and whisk together.
- Add hashbrowns, cheese, onion, and chopped bacon to mixture, and stir well.
- Spray 9×13 casserole dish with Pam Cooking Spray, then pour mixture into dish and spread out.
- Bake at 350 degrees uncovered for approx. 55 – 65 minutes, or until done. (When a knife inserted in the center comes out clean.) ENJOY!!
Notes
- Storage Tips: You can store the leftovers of your hash brown egg and bacon casserole right in your casserole dish. Simply cover the casserole dish with foil or plastic wrap, then store in the refrigerator for up to 3 days.
- Reheating Tips: To reheat your breakfast hashbrowns casserole leftovers, simply place your casserole dish containing the leftovers in the oven, and heat until heated through. Or simply microwave individual servings until warmed through.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
