This Bacon Egg and Hashbrown Casserole is a breakfast dream come true! With crispy bacon, fluffy eggs, and golden hashbrowns all baked together, it’s as tasty as it sounds.
I love how easy it is to whip up! Just mix, pour, and bake. It’s perfect for a hungry crowd or a cozy family brunch—just don’t forget the hot sauce for extra fun! 😄
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns work best here for time and convenience. If you prefer fresh, you can grate your own potatoes. Just be sure to squeeze out excess moisture for crispiness!
Bacon: Regular bacon is fantastic, but turkey bacon or smoked sausage are tasty alternatives if you’re looking for something lighter or a different flavor.
Cheddar Cheese: Shredded cheddar adds great flavor. You can swap it for Monterey Jack or pepper jack for a little kick. Just avoid pre-shredded cheese, as it doesn’t melt as nicely.
Sour Cream: If you want a lighter version, use plain Greek yogurt instead of sour cream. It adds creaminess with a bit of tang—a great trade-off!
How Do I Ensure Even Cooking for the Eggs?
Making those egg wells is crucial for even cooking! Here’s how:
- After layering the casserole, use a spoon or your fingers to press down in a few spots, creating depressions for the eggs.
- When you crack an egg into each well, be careful to keep the yolk intact. It will cook perfectly in the oven.
- Keep an eye on baking time; if you prefer your eggs less runny, add a few extra minutes until desired doneness.
Letting the casserole cool after baking will also help it set up nicely! Enjoy your casserole with friends and family!
Bacon Egg And Hashbrown Casserole
Ingredients You’ll Need:
For The Casserole:
- 4 cups frozen shredded hashbrowns, thawed
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 35-45 minutes to bake. After baking, let it cool for about 5 minutes before serving. So, in under an hour, you’ll have a delicious breakfast casserole ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
Start by preheating your oven to 375°F (190°C). While the oven heats up, take a 9×13-inch baking dish and grease it lightly with cooking spray or a bit of butter. This will help prevent sticking!
2. Layering the Hashbrowns:
Evenly spread the thawed shredded hashbrowns in the bottom of your greased baking dish. This will be the tasty base of your casserole.
3. Whisking the Egg Mixture:
In a medium bowl, whisk together the eggs, milk, sour cream, salt, and black pepper until everything is well combined. This step blends the flavors together nicely!
4. First Layer of Ingredients:
Pour half of the egg mixture evenly over the hashbrowns, making sure to cover them well. Then, sprinkle half of the crumbled bacon and half of the shredded cheddar cheese over this egg layer.
5. Adding More Hashbrowns:
Now, layer the remaining hashbrowns on top of the mixture you just made. It’s like building a tasty breakfast lasagna!
6. Finishing Up with the Egg Mixture:
Pour the rest of the egg mixture over the new layer of hashbrowns, ensuring it’s all covered. Then, sprinkle the remaining bacon and cheddar cheese on top.
7. Creating Wells for the Eggs:
Using a spoon, create 6 small wells in the mixture, spaced evenly apart. These will hold the eggs and make for a beautiful presentation!
8. Adding the Eggs:
Crack one egg into each well, being careful not to break the yolks. This will create the perfect baked eggs right on top of the casserole.
9. Baking to Perfection:
Place the casserole in the preheated oven and bake uncovered for 35-45 minutes. Keep an eye on it; you want the eggs on top to be set and the edges to be golden brown.
10. Cooling and Garnishing:
Once done, take the casserole out of the oven and let it cool for about 5 minutes. This will help it set a little more. Before serving, sprinkle with chopped fresh chives for a pop of color and flavor!
11. Serving It Up:
Cut the casserole into squares, serve warm, and enjoy this hearty and delicious breakfast treat with your family or friends!
Enjoy a hearty and delicious breakfast casserole, featuring crispy bacon, creamy eggs, and tender hashbrowns all baked together!
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you prefer fresh hashbrowns, just grate your own potatoes. Be sure to squeeze out any excess moisture to ensure they crisp up nicely in the casserole.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the microwave or oven until heated through. You might want to add a splash of milk if it looks a bit dry!
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the entire casserole a day in advance. Just cover it tightly and refrigerate. When ready to bake, it might need an additional 5-10 minutes in the oven since it will be cold from the fridge.
What Can I Substitute for Eggs?
If you’re looking for an egg alternative, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). However, the texture will be slightly different, and make sure to adjust the baking time accordingly!
