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Bacon, Egg & Hashbrown Casserole: A Savory Breakfast Sensation

This Bacon, Egg & Hashbrown Casserole is a savory breakfast sensation! It’s packed with flavor and perfect for brunch, potlucks, or a hearty weekend breakfast.

Ingredients

Scale
  • 1 package (30 oz) frozen shredded hash browns
  • ½ cup (1 stick) melted butter
  • 1 ½ cups packed Monterey Jack cheese, shredded
  • 1 ½ cups packed cheddar cheese, shredded
  • 1 ½ to 2 cups bacon, cut into bite-size pieces
  • 8 large eggs
  • 1 ⅓ cups evaporated milk
  • 1 teaspoon seasoned salt
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ teaspoon dry mustard powder (optional)
  • ¼ teaspoon onion powder (optional)

 

  • Green onions (optional

Instructions

Preheat & Prep:

  1. Preheat your oven to 400°F and spray a 9×13 inch baking dish with nonstick spray.

Layer the Hash Browns:

  1. Place the frozen shredded hash browns in the prepared baking dish.
  2. Pour the melted butter evenly over the hash browns.
  3. Sprinkle with seasoned salt, kosher salt, and pepper.
  4. Stir gently to coat.

Bake the Hash Browns:

  1. Bake the hash browns for 25-30 minutes, or until tender and golden on the edges.

Reduce Heat & Add Cheese:

  1. Lower the oven temperature to 350°F.
  2. Layer the Monterey Jack and cheddar cheese on top of the hash browns.
  3. Sprinkle the bacon evenly over the cheese.

Mix the Egg Mixture:

  1. In a large bowl, whisk together the eggs, evaporated milk, mustard powder (if using), onion powder (if using), and a bit more salt and pepper.

Assemble:

  1. Pour the egg mixture over the cheese and bacon layer, making sure the eggs soak into the casserole.

Bake:

  1. Bake for about 40 minutes, or until the edges are golden and the center is firm.

Garnish and Serve:

  1. Garnish with chopped green onions, if desired.
  2. Serve warm and enjoy!

Find it online: https://cookupjoy.com/bacon-egg-hashbrown-casserole/