Description
This Hashbrown Egg Casserole is a hearty and delicious breakfast or brunch dish featuring layers of crispy hashbrowns, sautéed vegetables, savory bacon, and a rich, cheesy egg custard baked to golden perfection. Ideal for feeding a crowd or prepping ahead, it combines comforting flavors and textures in a simple oven-baked casserole.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Hashbrown Base
- 4 cups frozen shredded hashbrowns, thawed
- 2 tablespoons unsalted butter, melted
- Pinch of salt and pepper (for sprinkling)
Vegetable and Bacon Mixture
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 6 slices cooked bacon, crumbled
Cheese
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and add flavor to the crust.
- Layer Hashbrowns: Spread the thawed shredded hashbrowns evenly across the bottom of the baking dish. Pour the melted butter over the potatoes, sprinkle with a pinch of salt and pepper, then press gently with a spoon to form an even layer. This helps the bottom crisp slightly during baking.
- Sauté Vegetables and Bacon: In a skillet over medium heat, sauté the finely chopped onion and diced red bell pepper for about 4 minutes until softened. Add the cooked, crumbled bacon and toss to combine. Remove from heat and let cool slightly.
- Prepare Egg Mixture: In a large bowl, whisk together eggs, whole milk, and heavy cream until fully combined. Add salt, black pepper, garlic powder, and onion powder. Whisk again until smooth and slightly frothy. Stir in shredded cheddar and mozzarella cheese, reserving a small handful of cheddar for topping.
- Assemble Casserole: Spread the sautéed vegetable and bacon mixture evenly over the hashbrown layer in the baking dish. Pour the egg and cheese mixture over everything, ensuring it seeps evenly through the layers. Sprinkle the reserved cheddar cheese on top.
- Bake: Place casserole in the preheated oven and bake for about 45 minutes, or until the top is golden brown and the center is fully set. The casserole is done when the middle no longer jiggles and a knife inserted comes out clean.
- Rest and Serve: Allow the casserole to rest for 10 minutes after baking to set completely. Slice into squares and serve warm for the best flavor and texture.
Notes
- For crispier hashbrowns, you can lightly pan-fry them before adding to the casserole base.
- Use fully cooked bacon to save time and add smoky flavor.
- Feel free to substitute cheddar with your favorite cheese or add herbs like chives or parsley for extra freshness.
- This casserole can be made ahead and refrigerated overnight before baking.
- Leftovers reheat well in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Keywords: hashbrown casserole, egg casserole, breakfast casserole, baked egg dish, bacon breakfast bake
