This Bacon, Egg, and Hashbrown Casserole is a hearty breakfast that brings together crispy bacon, fluffy eggs, and golden hashbrowns all in one dish. Yum!
It’s perfect for lazy weekends or when you have guests over. Just pop it in the oven and enjoy the heavenly smell wafting through your kitchen!
I love that it feeds a crowd and keeps everyone satisfied. Plus, you can customize it with your favorite cheese or veggies. Breakfast made easy and delicious!
Key Ingredients & Substitutions
Bacon: Classic for this recipe! You can swap it for turkey bacon if you want a lighter option. If you’re a veggie lover, consider using smoked tempeh or mushrooms for a delicious alternative.
Hashbrowns: Frozen hashbrowns save time, but you can grate fresh potatoes if you prefer. Just soak them briefly in water and pat dry to remove excess starch. This ensures crispiness, which is essential!
Cheddar Cheese: I always go for sharp cheddar for a stronger cheese flavor. If you’re after something different, try Monterey Jack or Pepper Jack for a nice kick.
Onions: While they add a great touch, you can leave them out if you’re not a fan. Chopped bell peppers or green onions work well as substitutes for a fresh taste.
Eggs: For a lighter dish, you can substitute some eggs with egg whites. Just remember that using all egg whites may change the texture slightly.
How Do I Get My Casserole Just Right?
Getting the right bake on your casserole is key for a fantastic outcome. Here are some tips:
- Mix the egg and milk well to ensure it distributes evenly throughout the casserole.
- Check for doneness by gently shaking the dish; it should be set in the center and not jiggly.
- No peeking while it’s baking! Opening the oven can cause it to sink.
Let the casserole rest for 5 minutes after baking. This allows it to firm up slightly, making it easier to cut and serve. Enjoy!
Bacon Egg And Hashbrown Casserole
Ingredients You’ll Need:
For the Casserole:
- 6 slices of bacon
- 4 cups frozen hashbrowns (thawed)
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion (optional)
- 8 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- 2 teaspoons chopped fresh parsley (optional)
How Much Time Will You Need?
This casserole will take about 15 minutes to prepare and around 40-45 minutes to bake. Just a bit of waiting after that, as it will need 5 minutes to rest before serving. Total time about 1 hour. Perfect for a cozy weekend breakfast or brunch!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
First things first, preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and grease it lightly to prevent sticking.
2. Cook the Bacon:
In a medium skillet over medium heat, cook the bacon until it’s nice and crispy. Once done, take it out and put it on some paper towels to drain any excess grease. Once it’s cooled a bit, crumble the bacon into small pieces.
3. Layer the Hashbrowns:
Now, take the thawed hashbrowns and spread them evenly in the greased baking dish. If you’re using onions, sprinkle them evenly over the hashbrowns for added flavor.
4. Add Cheese:
Next, sprinkle the shredded cheddar cheese over the hashbrowns and onions (if using). This will create a cheesy layer that melts beautifully!
5. Whisk the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and a bit frothy. Pour this mixture evenly over the layers in your casserole dish.
6. Top with Bacon:
Finally, sprinkle the crumbled bacon on top of everything. This adds that crispy bacon goodness right on the surface!
7. Bake It Up:
Pop the casserole into your preheated oven and bake for 40-45 minutes, or until the eggs are fully set and the top is golden brown and slightly crispy.
8. Let It Rest:
Once it’s out of the oven, let the casserole rest for about 5 minutes. This slight cooling period helps it firm up so it’s easier to cut.
9. Garnish and Serve:
If you’re feeling fancy, sprinkle some chopped fresh parsley on top before serving. Then cut it into squares and serve it warm. Enjoy your delicious and hearty breakfast!
You’re in for a treat with this easy-to-make casserole. Enjoy your hearty bacon, egg, and hashbrown casserole!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Absolutely! If you prefer fresh potatoes, grate them and soak them in water for about 30 minutes to remove excess starch. Then, pat them dry before spreading them in the baking dish. This will help achieve that crispy texture.
How Can I Make This Casserole Healthier?
You can make a few simple swaps like using turkey bacon instead of regular bacon, or opting for egg whites instead of whole eggs. Adding more veggies like spinach or bell peppers can also boost the nutritional value!
Can I Prepare This Casserole the Night Before?
Yes! You can assemble all the ingredients the night before, then cover and refrigerate. In the morning, just pop it in the oven. You may want to add a few extra minutes to the bake time due to the cold ingredients.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm in the microwave or oven until heated through, adding a splash of milk to keep it moist if needed!
