Description

A simple, hearty 5-ingredient breakfast casserole featuring crispy bacon, shredded hash browns, and sharp cheddar cheese. It can be assembled the night before for a stress-free morning and serves as a perfect comfort food for brunch or weekend breakfasts.

Ingredients

Scale

32 ounces frozen shredded hash browns (do not thaw)
1 pound thick-cut bacon, cooked until nearly crisp and crumbled
1 medium yellow onion, diced
8 large eggs
1 cup heavy cream or half-and-half
2 cups sharp cheddar cheese, freshly shredded
Salt and black pepper to taste
Optional: 2-3 stalks green onions, sliced
Optional: 1 teaspoon hot sauce
Optional: ½ teaspoon garlic powder

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
Cook bacon in a large skillet over medium heat until nearly crisp (about 90% done). Remove, drain on paper towels, and crumble into bite-sized pieces while still warm.
In a large mixing bowl, combine frozen hash browns, crumbled bacon, diced onion, and shredded cheddar cheese. Toss to distribute evenly.
In a separate bowl, whisk together eggs, heavy cream (or half-and-half), salt, and pepper until smooth and slightly frothy.
Pour the egg mixture over the hash brown mixture. Gently fold with a spatula until potatoes are evenly coated. Adjust consistency with a splash of cream or more hash browns if needed.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 45-50 minutes, or until the top is golden brown and the center is set (not jiggly). If browning too fast, cover loosely with foil for the last 10 minutes.
Remove from oven and let rest for 10 minutes before slicing. This allows the eggs to set and the structure to hold together.
Slice into squares and serve warm.

Notes

Do not thaw the hash browns before using, as this releases water and makes the casserole soggy. Shred your own cheese rather than using pre-shredded varieties, which contain anti-caking agents that prevent smooth melting. Letting the casserole rest for 10 minutes after baking is crucial for clean slicing. This recipe can be assembled the night before and refrigerated overnight; add 5-10 minutes to baking time if baking from cold.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square slice
Calories: 380
Sugar: 2
Sodium: 650
Fat: 20
Saturated Fat: 9
Carbohydrates: 28
Fiber: 3
Protein: 22

Keywords: breakfast casserole, hash brown casserole, cheesy breakfast, easy brunch, meal prep breakfast, gluten-free breakfast, make-ahead breakfast