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!

Egg and Hashbrown Casserole Recipe

For this delicious breakfast casserole, you’ll need the following ingredients:

Ingredient	Amount
Shredded mozzarella cheese	1½ cups
Eggs	8 large
Frozen hashbrowns, thawed and patted dry	1.5 lb
Bacon, crumbled	6 slices
Sausage, crumbled and cooked (mild or spicy)	½ lb
Shredded cheddar cheese	1½ cups
Milk	1 cup
Cream cheese, softened	½ cup
Onion, finely diced	1 medium
Red bell pepper, diced	1
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Smoked paprika	½ teaspoon
Salt	½ teaspoon
Freshly cracked black pepper	¼ teaspoon
Fresh parsley, chopped	1 tablespoon

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.

Final Thoughts

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!