We’re huge fans of breakfast casseroles around here – and believe me … as a busy mom I consider myself very lucky that my kiddos will chow them down for any meal of the day.

I mean, hey – you add cheese, bacon and hashbrowns to anything, let alone an egg casserole and you’re apt to have happy campers, right??

It’s true! And, today I’m back with another fantastic bacon breakfast casserole that is a winner times ten!

Easy and Delicious Bacon Breakfast Casserole

This easy breakfast casserole with bacon and hash browns and cheese and and and …. oh my word – it’s fantastic!

And, if you’re looking for the perfect Christmas breakfast casserole with bacon, this is the best hashbrown casserole recipe you need!

If you’d rather have a sausage casserole recipe, this is the one I recommend.

Ingredients:

1 package (30 oz) frozen shredded hashbrowns
1/2 cup (1 stick) melted butter
1 1/2 cups (packed) Monterey Jack cheese, shredded
1 1/2 cups (packed) cheddar cheese, shredded
1 1/2 to 2 cups bacon, cut into bite-size pieces
8 large eggs
1 and 1/3 cups evaporated milk
1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard powder (optional)
1/4 teaspoon onion powder (optional)
green onions optional (I left them off mine this time but sometimes I’ll add if I’m serving adults)

In just a few easy and simple steps you’re going to have this delicious casserole ready to go.

Here are the steps you’ll take:

If your bacon is not already cooked, here’s my tip: I prefer baking my bacon in the oven. Spreading it out on a baking sheet like this one lined with parchment paper works awesome, and then baking at 425 degrees for 20-25 minutes. This way of baking bacon is much less messier than in a frying pan.

Preheat your oven to 400 degrees F
Spray a 9×13 inch pan with nonstick spray
Dump the bag of frozen hashbrowns into the pan
Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together.

Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and a little brown on the tips.

Remove the casserole and reduce the oven temperature to 350.
Layer the Monterey Jack and Cheddar cheese over the top of the potatoes.

Add the bacon.

Using a spoon to gently toss the cheese and potatoes and bacon together.

In a large bowl, whisk together 8 eggs, evaporated milk, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.

Pour the egg mixture over the top of the casserole, making sure everything gets wet.

Bake at 350 degrees for about 40 minutes. When the edges start to brown and the center doesn’t wiggle when you shake the pan, it’s finished cooking.

Note: If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

this bacon and egg casserole is awesome!

Print Pin

Cheesy Bacon Breakfast Casserole

This breakfast casserole with bacon and potatoes is one of my families favorites! The hashbrowns bake alone before the egg mixture is poured over and the bacon gives it the best taste, too! Feel free however to sub ham or sausage for the bacon though - those would be equally delicious!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings 8 people

Calories 191kcal

Ingredients

30 oz frozen shredded hashbrowns
1/2 cup melted butter 1 stick
12 oz Monterey Jack cheese, shredded packed
12 oz cheddar cheese, shredded packed
2 cups cooked and chopped bacon cut into bite-size pieces
8 large eggs
10 oz evaporated milk
1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard powder optional
1/4 teaspoon onion powder optional
green onions optional I left them off mine this time but sometimes I'll add if I'm serving adults

Instructions

Preheat your oven to 400 degrees F.
Spray a 9x13 inch pan with nonstick spray, or grease with butter.
Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
Remove the casserole and reduce the oven temperature to 350.
Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
Pour the egg mixture over the top of the casserole, making sure everything gets wet.
Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.