Description
A comforting casserole that combines bacon, eggs, and hashbrowns, perfect for brunch or family breakfasts.
Ingredients
- 3 cups frozen shredded hashbrowns, thawed
- 8 large eggs
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup green onions, chopped
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread the thawed hashbrowns evenly across the bottom of the baking dish. Season them with salt, pepper, garlic powder, and paprika.
- Sprinkle half of the shredded cheddar cheese and most of the crumbled bacon over the seasoned hashbrowns.
- In a large bowl, whisk together the eggs and milk until they are fully combined.
- Pour the egg mixture evenly over the hashbrowns and cheese layers in the baking dish.
- Top the casserole with the remaining shredded cheese.
- Bake uncovered for 35-40 minutes, or until the eggs are set and the cheese is golden and bubbly.
- Once done, let the casserole cool for about 5 minutes. Garnish with chopped green onions and serve warm.
Notes
Ensure hashbrowns are fully thawed to prevent sogginess. Cook bacon until crispy for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American