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Breakfast Casserole with Bacon and Hash Browns

This egg casserole breakfast is one of my favorites to make especially when I need breakfast for a crowd. This can also be a great make ahed breakfast since all of the ingredients can be prepared and combined quickly in the morning. You're going to love this Bacon egg casserole!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 people
Calories 500kcal
Cost $10


  • 5 eggs
  • 1/2 cup milk
  • 3 cups of frozen hashbrowns thawed
  • 1/3 c. greens onion sliced
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 1/2 cups mild cheddar cheese divided
  • 8 slices cooked bacon or 1 cup diced ham, divided


  • Cook and crumble your bacon.
  • Stir together eggs and milk.
  • Combine the hashbrowns, green onions, salt, pepper and 7 slices cooked & crumbled bacon.
  • Add one cup of the cheddar cheese.
  • Pour egg and milk mixture over hashbrown mixture in a bowl and mix well.
  • Pour into a 9 inch pie plate.
  • Top with remaining 1/2 cup cheddar cheese and crumbled bacon.
  • Bake at 350° for 35-40 minutes uncovered, or until casserole is set when you try and wiggle it and a toothpick comes out "clean"
  • Let the breakfast casserole sit for 5 minutes or so to let it harden up a bit.
  • Cut into wedges and serve - will serve 6-8 people.