Easy Bacon, Egg, and Hashbrown Casserole
When the winter chill sets in, nothing beats a warm and hearty dish. This easy Bacon, Egg, and Hashbrown Casserole is perfect for cozy mornings or evening comfort food.
Servings 8
Calories 250kcal
Cost 10$-12$
Ingredients
Ingredients
- 6 large eggs
- 3 cups shredded hashbrowns fresh or frozen
- 1 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 1 cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
Instructions
Step-by-Step Instructions
- Preheat the oven: Set it to 375°F (190°C) and grease your baking dish with non-stick spray.
- Prepare the hashbrowns: If using frozen hashbrowns, thaw and pat them dry to remove excess moisture.
- Layer the ingredients: Spread the hashbrowns evenly in the baking dish. Sprinkle the crumbled bacon and shredded cheese on top.
- Whisk the eggs: In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the egg mixture: Slowly pour it over the hashbrown, bacon, and cheese layers, ensuring even coverage.
- Bake the casserole: Place the dish in the oven and bake for 35-40 minutes, or until the eggs are set and the top is golden.
- Cool and serve: Let the casserole rest for 5 minutes before slicing and serving
Notes
- Drain the bacon: After cooking, ensure you drain excess grease to avoid a soggy casserole.
- Use fresh ingredients: Fresh hashbrowns and eggs make a noticeable difference in flavor.
- Check for doneness: Insert a knife in the center; it should come out clean when the casserole is done.
- Cover if needed: If the top browns too quickly, cover with foil during the last 10 minutes of baking.