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bacon, eggs and hashbrowns in a white casserole dish topped with cheeses and baked in the oven
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Bacon, Egg & Hashbrown Casserole

This breakfast casserole combines shredded hash browns, melted butter, Monterey Jack and cheddar cheeses, and bite-sized pieces of bacon, all topped with a rich egg mixture. Begin by layering and seasoning the hash browns, baking them until golden. Then, reduce the oven temperature, layer with cheese and bacon, and pour over the egg mixture. Bake until firm and golden at the edges. The casserole is easy to make ahead and adaptable with optional ingredients like dry mustard, onion powder, and green onions for extra flavor.
Course Breakfast
Cuisine American
Servings 8 people
Calories 380kcal

Ingredients

  • 1 package 30 oz frozen shredded hash browns
  • 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 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; add for a little extra flavor

Instructions

  • Preheat & Prep: Preheat your oven to 400°F and spray a 9x13 inch baking dish with nonstick spray.
  • Layer the Hash Browns: Dump the frozen shredded hash browns into the prepared baking dish. Melt the butter in a small bowl and pour it evenly over the potatoes. Sprinkle with seasoned salt, kosher salt, and pepper. Stir everything gently to coat.
  • Bake the Hash Browns: Bake the hash browns for 25-30 minutes or until they are tender and golden on the edges.
  • Reduce Heat & Add Cheese: Lower the oven temperature to 350°F. Layer the Monterey Jack and cheddar cheese on top of the hash browns, followed by the bacon.
  • Mix the Egg Mixture: In a large bowl, whisk together the eggs, evaporated milk, mustard powder, onion powder, and a bit more salt and pepper. Make sure everything is well combined.
  • Assemble: Pour the egg mixture over the cheese and bacon layer, making sure the eggs soak into the casserole.
  • Bake for about 40 minutes, until the edges are golden and the center is firm.

Notes

If the center still seems wobbly but the top is browning too much, cover the dish with aluminum foil for the last few minutes of baking.