Looking for an easy and delicious breakfast recipe to feed a crowd or help with your meal prep? Try making this Hashbrown Breakfast Casserole! This recipe features crispy hashbrowns, eggs, cheese, and bacon cooked in one dish. It's hearty, filling, and perfect for any occasion.
Breakfast is the most important meal of the day! But as we get busier with life, it's hard to get a hearty meal in before the day starts. That's why this hashbrowns breakfast casserole is the perfect solution!
This easy breakfast recipe features layers of crispy hashbrowns, eggs, bacon, and cheese cooked in one dish. The result is a delicious breakfast that you can slice into pieces. Make a big batch for the week and heat up before work, or enjoy it when you need to feed a large crowd.
You can easily customize this hashbrown breakfast casserole with different ingredients and flavors. Feel free to add in veggies or swap out the cheese and meats for different versions.
No matter how you make it, this breakfast casserole will surely make it to your list of favorite breakfast recipes!
Why You’ll Love This Hashbrown Breakfast Casserole
- Easy to make in one pan and easy to slice.
- Any of the hashbrown breakfast casserole ingredients can be swapped out and adjusted for dietary needs or personal tastes.
- Delicious with any side dish or great on its own.
- Great for meal prep or when you need to feed a crowd in the morning!
Ingredients You’ll Need
- Cooked Bacon - Adds a salty and smoky flavor to the casserole along with protein.
- Frozen Hashbrowns - Gives the casserole a potato base that makes it extra hearty.
- Green Onions - Adds a pop of fresh green color and mild onion flavor to the casserole.
- Cheddar Cheese - Adds rich cheddar flavor inside and on top of the casserole.
- Bell Peppers - Gives the casserole a garden-fresh taste along with texture and fiber.
- Eggs - Eggs not only bind the ingredients together, but they also add rich fat and protein to the dish.
- Half and Half - Used to make the casserole a creamy texture without sacrificing flavor.
- Seasonings - A simple mix of salt, pepper, and garlic powder balances and enhances the casserole's flavors.
How To Make a Breakfast Casserole
Prepare for baking: Preheat oven to 350°. Then, spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
Cook the bacon: In a large skillet over medium heat, cook bacon until crispy. Drain and slice into small pieces, then add to a large mixing bowl.
Assemble the casserole ingredients: To the bowl with the bacon, add hash brown, bacon, onions, 1½ cups of cheese, and bell peppers. Mix until well combined and then add to prepared baking dish.
Assemble egg mixture: In a medium bowl, add eggs and whisk until well combined. Then, add half & half, salt, pepper, and garlic. Whisk together until well combined.
Pour and bake: Evenly pour the egg mixture over the hash browns and vegetables. Top with remaining cheese. Bake for 90 minutes uncovered and let rest for 10 minutes before serving. Enjoy!
- The baking time may vary according to what ingredients you put in as well as your oven. The casserole is cooked when the eggs are fully set and the cheese is nicely melted.
- Make sure to use a 9x13-inch baking dish for this recipe and grease it well, as the eggs could stick.
- Let the bacon cool completely before adding it to the egg mixture, as you don't want the hot bacon to cook the eggs beforehand.
- Chop the bell peppers into small cubes so they can cook evenly with the other ingredients.
- Vegetarian: Leave out the bacon and add cooked mushrooms, spinach, or artichoke hearts.
- Low-Carb: Swap out the potatoes for cauliflower and skip the bell peppers, or use low-carb vegetable substitutes such as zucchini or eggplant.
- Dairy-Free: Leave out the cheese and cream, add almond milk in place of half & half, and top with vegan shredded cheese before baking.
- Cheese: Instead of cheddar, you can use Pepper Jack, Mozzarella, or any other cheese of your choice.
- Meats: Use cooked sausage, ham, or chorizo in place of bacon for a different flavor.
Storing & Freezing
Storing: Once cooled, store in an airtight container in the fridge for up to four days.
Freezing: You can freeze this casserole before or after baking. To freeze uncooked, assemble the ingredients as directed and cover tightly with foil. Freeze for up to 2 months, then thaw overnight in the refrigerator before baking as instructed. If freezing after baking, cool completely and cover tightly with foil. Freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.
Reheating: The best way to reheat breakfast casserole is in a 350° preheated oven for 20 minutes or until heated through.
Yes! You can easily double the ingredients for this Hashbrown Breakfast Casserole and use a 9x13-inch baking dish or two 8x8-inch baking dishes.
Yes, you can assemble the Hashbrown Breakfast Casserole and then store it in the fridge overnight before baking.
You can use fresh potatoes, diced into 1-inch cubes and boiled for about 5 minutes. Just make sure to drain them well before adding them to the casserole.
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Hashbrown Breakfast Casserole
- 1 lb bacon (cooked, drained and cut into small pieces. You can also use ham or sausage.)
- 32 oz frozen hash browns
- 4 green onions (diced)
- 2 cups cheddar cheese (shredded and ½ cup reserved)
- ½ cup red bell pepper (diced)
- ½ cup green bell pepper (diced)
- 12 large eggs
- 1 cup half and half
- ½ tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- Preheat oven to 350°. Then, spray a 9x13 inch baking dish with non-stick cooking spray and set aside.
- In a large skillet over medium heat, cook bacon until crispy. Drain and slice, then add to a large bowl.
- Add hash brown, bacon, onions, 1½ cups of cheese, and bell peppers. Mix until well combined and then add to prepared baking dish.
- In a medium bowl, add eggs and whisk until well combined. Then, add half & half, salt, pepper, and garlic. Whisk together until well combined. Evenly pour over the hash browns. Top with remaining cheese.
- Bake for 90 minutes uncovered and let rest for 10 minutes before serving. Enjoy!
- Prepare this recipe in advance by assembling it up to 24 hours before baking. For even more convenience, cook the bacon and vegetable mixture up to 24 hours beforehand, refrigerating it until you're ready to use it.
- To ensure that the casserole cooks evenly, take it out of the refrigerator 30 minutes before baking. If it has been refrigerated overnight, it may require an additional 10-15 minutes of cooking time. Keep this in mind when planning your meal to avoid any delays.
- After your breakfast casserole has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator. It will keep for up to four days when properly stored.
- For the best results, reheat your breakfast casserole in a preheated oven set to 350°F. Bake for 20 minutes, or until the casserole is heated through. This method will help to ensure that the casserole is evenly reheated without overcooking or drying out.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.