Hashbrown Breakfast Casserole

Close up of break casserole on a white plate

5 from 2 votes

Hashbrown Breakfast Casserole

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.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Breakfast

Cuisine: American

Keyword: Breakfast Casserole, Hashbrown Breakfast Casserole

Servings:

Calories: 599kcal

Ingredients

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

Instructions

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!

Notes

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.

Nutrition