INGREDIENTS

  • 6 ounces bacon* 6-8 slices
  • 1 pound frozen hash brown or diced potatoes*
  • 12 large eggs
  • 1 cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 green onions chopped
  • 1 ½ cups shredded cheddar cheese 6 ounces, divided
  • An easy breakfast casserole recipe with hashbrowns and bacon. Make ahead for an overnight egg casserole. Try sausage or ham instead of the bacon, use shredded hash browns or diced potatoes, and add your favorite kind of cheese!

  • METHODS

    • Cook the bacon: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil (for easy clean up). Lay bacon slices in a single layer on the baking sheet. Bake for 12-18 minutes, or until done. 
    • Place bacon between paper towels to absorb grease and let cool. Then, chop into small pieces.
    • Reduce oven temperature to 350 degrees F.
    • Grease a 9x13-inch baking dish.
    • Place hash brown potatoes in the bottom of the baking dish. Arrange in an even layer.
    • In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt and pepper.
    • Stir 2/3 of the green onions, bacon, cheese into the egg mixture.
    • Pour the egg mixture over the potatoes in the baking dish.
    • Sprinkle the remaining 1/3 of the green onions, bacon and cheese over the top of the casserole.
    • Cover with foil and bake for 50 minutes. Uncover and bake 5-10 minutes more, until eggs are set.