This Bacon Egg and Hashbrown Casserole is a tasty and filling breakfast dish. It’s packed with crispy bacon, fluffy eggs, and golden hashbrowns—all baked together in one dish!
Perfect for brunch or a cozy family breakfast, it’s super easy to whip up. Just mix everything, bake, and watch it disappear. Honestly, who can resist bacon? 🥓
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are convenient, but you can use grated fresh potatoes if you prefer. Just remember to squeeze out excess moisture to avoid a soggy casserole.
Bacon: Crispy bacon adds great flavor. You could use turkey bacon for a lighter option, or even diced ham. I’ve tried both and love how the dish turns out!
Cheese: Cheddar cheese is classic, but feel free to mix it up! Monterey Jack or a Mexican blend works well too. For a tangy twist, try feta cheese.
Soup: Cream of mushroom soup gives a nice creaminess. You can substitute it with cream of chicken or even a homemade white sauce if you’re feeling adventurous!
Sour Cream: If you’re looking for a lighter option, plain Greek yogurt is a great substitute. It gives a similar creaminess with a bit of tang.
How Do You Get the Eggs Just Right in a Casserole?
Making sure your eggs are perfectly set is key for this casserole. Start by whisking them well so they mix thoroughly with the other ingredients. Here’s a tip:
- Ensure your oven is fully preheated before baking; this helps the eggs cook evenly.
- Check for doneness around the 40-minute mark. The eggs should be firm and no longer jiggly in the center.
- Letting the casserole rest for a few minutes after baking helps it firm up a bit. This way, portions hold together nicely when serving!
Bacon Egg and Hashbrown Casserole
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 8 slices bacon, cooked and crumbled
- 1 small onion, finely chopped (optional)
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 15-20 minutes to prepare and then about 45–55 minutes to bake in the oven. Altogether, you’ll need roughly 1 hour to 1 hour and 15 minutes to make this hearty dish. Perfect for breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). While it’s heating up, grab your favorite 9×13-inch casserole dish and lightly grease it with butter or a non-stick spray. This will help the casserole not stick when it’s done.
2. Layer the Hashbrowns:
Take your thawed hashbrowns and spread them evenly across the bottom of the greased casserole dish. This will be the delicious foundation for your casserole!
3. Add the Bacon and Cheese:
Now it’s time to bring on the flavor! Sprinkle the crumbled bacon over the hashbrowns. If you’re using onion, add it now as well. Follow this with a generous layer of shredded cheddar cheese on top!
4. Prepare the Egg Mixture:
In a large mixing bowl, whip together the eggs, cream of mushroom soup, sour cream, milk, garlic powder, and a pinch of salt and pepper. Be sure to mix it well until everything is smooth and combined!
5. Pour and Assemble:
Pour your egg mixture evenly over the layers in the casserole dish, making sure to cover everything nicely. This will bind all the components together as it bakes.
6. Top with Remaining Bacon:
Sprinkle any leftover crumbled bacon on top of the casserole for an extra kick of flavor and crunch. Yum!
7. Bake It Up:
Place the casserole in your preheated oven and bake uncovered for about 45–55 minutes. You’ll know it’s ready when the eggs are set, and the top is a lovely golden brown.
8. Cool and Garnish:
Once baked, take it out of the oven and let it cool for about 5 minutes. If you want, sprinkle some fresh chopped parsley on top to add a pop of color and freshness.
9. Serve and Enjoy!
Now, it’s time to dig in! Serve warm and enjoy every delicious bite of your hearty bacon egg and hashbrown casserole. Perfect for sharing with family or friends!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Absolutely! You can grate fresh potatoes to use instead of frozen hashbrowns. Just remember to rinse them to remove excess starch, then squeeze out any moisture to keep your casserole from getting soggy.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or warm it in the oven at 350°F (175°C) until heated through, adding a splash of milk if it seems dry!
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole a day in advance! Just assemble it in the dish, cover it tightly with plastic wrap, and refrigerate. When you’re ready to bake, simply remove it from the fridge and bake as directed, adding a few extra minutes to the cooking time if it’s cold.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt makes a great substitute. It offers a similar creaminess and a bit of tanginess, making it a perfect replacement!
