I’m a breakfast-for-dinner kind of person, and one lazy weekend I decided to toss all my favorites—bacon, eggs, hashbrowns—into one dish, and this Egg and Hashbrown Casserole was born.
It’s cheesy, hearty, and smells like heaven while it bakes—I’ve had a few soggy tries (wet hashbrowns, ugh), but now it’s my go-to for feeding a crowd or just treating myself.
If you love a big, cozy breakfast vibe, this one’s your jam. Let’s whip it up!
Why You’ll Love This Hashbrown Casserole
- Cheesy
- Hearty
- Crispy
- Easy
Egg and Hashbrown Casserole Recipe
For this delicious breakfast casserole, you’ll need the following ingredients:
Ingredients
- 1 1/2 cups shredded mozzarella cheese – Melts into a stretchy, gooey layer throughout.
- 8 large eggs – Binds it all together with fluffy, breakfast goodness.
- 1.5 lb frozen hashbrowns, thawed and patted dry – Forms a crispy, golden base for the casserole.
- 6 slices bacon, crumbled – Adds smoky, crispy bites of flavor.
- 1/2 lb sausage, crumbled and cooked – Brings hearty, savory sausage vibes—your choice of mild or spicy.
- 1 1/2 cups shredded cheddar cheese – Sprinkles sharp, melty cheese magic everywhere.
- 1 cup milk – Keeps the eggs soft and creamy.
- 1/2 cup cream cheese, softened – Adds a rich, tangy kick to the mix.
- 1 medium onion, finely diced – Layers in subtle sweetness and depth.
- 1 red bell pepper, diced – Tosses in a pop of color and crunch.
- 1 tsp garlic powder – Boosts the savory flavor with a garlicky punch.
- 1 tsp onion powder – Enhances the onion vibe without extra chopping.
- 1/2 tsp smoked paprika – Gives a smoky, warm undertone.
- 1/2 tsp salt – Balances all the flavors just right.
- 1/4 tsp freshly cracked black pepper – Adds a fresh, peppery bite.
- 1 tbsp fresh parsley, chopped – Sprinkles a bright, herby finish on top.
Optional Add-ons
- Hot sauce – Drips in some heat for spice fans.
- Extra bacon – Doubles the smoky goodness if you’re all in.
- Chopped spinach – Sneaks in a green boost.
Tools You’ll Need
- 9×13 baking dish – Holds the whole casserole for even baking.
- Large mixing bowl – Mixes the eggs and goodies without a mess.
- Skillet – Cooks the sausage if it’s not pre-done.
- Whisk or fork – Blends the egg mixture smooth.
- Spatula – Spreads and stirs everything just right.
Step-by-Step Instructions for Bacon Egg and Hashbrown Casserole
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and let it heat up—about 10 minutes ‘til it’s ready. Grab your 9×13 baking dish and give it a quick spray with nonstick cooking spray.
Step 2: Prep the Hashbrowns
Take the 1.5 lb thawed hashbrowns and pat ‘em dry with paper towels—get rid of extra moisture so they crisp up. Spread ‘em evenly in the bottom of the baking dish—no packing, just a loose layer.
Step 3: Cook the Sausage
If your 1/2 lb sausage isn’t cooked yet, crumble it into a skillet over medium heat—cook ‘til browned, about 5-7 minutes, then drain the grease. Sprinkle it over the hashbrowns in the dish.
Step 4: Mix the Egg Base
In a large mixing bowl, crack the 8 eggs and pour in the 1 cup milk—whisk ‘til it’s smooth and combined. Add the 1/2 cup softened cream cheese and whisk again ‘til it’s mostly lump-free—smooth is the goal.
Step 5: Season the Eggs
Toss in the 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper—whisk it all in ‘til the spices are blended. Should smell savory and awesome.
Step 6: Add Veggies and Cheese
Stir the diced onion and red bell pepper into the egg mix—get ‘em evenly spread out. Add 1 cup each of the cheddar and mozzarella cheeses—mix ‘til they’re swirled through, saving the rest for topping.
Step 7: Assemble the Casserole
Pour the egg mixture over the hashbrowns and sausage in the dish—make sure it seeps into all the corners. Sprinkle the crumbled bacon and remaining 1/2 cup cheddar and 1/2 cup mozzarella over the top—nice and even.
Step 8: Bake and Finish
Pop the dish into the oven on the middle rack—bake for 45-50 minutes ‘til the eggs are set and the cheese is golden and bubbly (check at 45 to avoid overcooking). Pull it out, let it cool 5 minutes, sprinkle with the chopped parsley, and serve warm!
Storage and Serving
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven (350°F for 15-20 minutes) or microwave (2-3 minutes) ‘til warmed through. Serve solo or with a dollop of sour cream.
Tips for Success
- Pat hashbrowns dry—wet ones turn mushy in the oven.
- Cook sausage ahead to save time—crumble it small.
- Use room-temp cream cheese for a smoother mix.
- Let it rest post-bake so it slices clean.
Substitutes and Variations
- Swap sausage for turkey sausage for a lighter twist.
- Use all cheddar or all mozzarella if you’re short.
- Try half-and-half instead of milk for richness.
- Add diced jalapeños for a spicy kick.
Nutritional Breakdown
| Nutrient | Per Serving (8 servings total) |
|---|---|
| Calories | 420 kcal |
| Fat | 28g |
| Protein | 25g |
| Total Carbs | 18g |
| Fiber | 2g |
| Net Carbs | 16g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with a side of fresh fruit for balance.
- Pair with coffee or orange juice for breakfast vibes.
- Add a dollop of salsa for extra zing.
- Enjoy with a light green salad if it’s dinner.
Ninja Hacks: Making It Your Own
- Mix in sautéed mushrooms for umami.
- Top with crushed crackers for extra crunch.
- Add a splash of hot sauce to the eggs.
- Stir in chopped spinach for greens.
Common Mistakes to Avoid
Learned these the hard way:
- Soggy Hashbrowns: Skip the pat-down, and it’s mush—dry ‘em good.
- Rubbery Eggs: Overbake, and they’re tough—check at 45.
- Lumpy Cream Cheese: Cold clumps ruin it—soften it first.
- No Rest: Cut too soon, and it’s a pile—give it 5 minutes.
FAQs
Can I use fresh potatoes?
Sure, shred and cook ‘em first—frozen’s easier.
Freezer-friendly?
Yep, freeze after baking—reheat when ready.
No sausage?
Double the bacon or skip it—still tasty.
What Others Are Saying About the Recipe
- Dana: “Made this for brunch—huge hit! So cheesy and crispy—perfect.”
- Kyle: “Easy and filling—added hot sauce, and it was killer!”
- Erin: “Breakfast game-changer. Bacon and hashbrowns together? Yes please!”
Outro
There you have it—my Bacon Egg and Hashbrown Casserole, the breakfast hero that’s saved my mornings and dinners alike. It’s cheesy, crispy, and hearty enough to make any day better. Hope your crew (or just your pup) loves it—let me know how it turns out if you feel like it. Now grab those hashbrowns and get cooking—you’re in for a treat!