I whipped up a Bacon Egg Hash Brown Breakfast Casserole that includes a surprisingly simple trick most cooks overlook.
I didn’t expect a midweek breakfast to steal the show, but my Bacon And Egg Hashbrown Casserole Family Breakfast Idea did. It looks normal until you slice into it and find pockets of crisp bacon tucked into a bed of frozen shredded hashbrowns, and suddenly everyone’s asking what’s in it.
I call it my Bacon Egg Hash Brown Breakfast Casserole when I’m being lazy about a name, and there’s this weird little hush before the first fork hits, you know that sound? It’s loud, messy, and forgiving, so you can tweak it and still come out a hero.
Ingredients
- Shredded potatoes provide carbs and fiber, add crispy texture and cozy breakfast vibes.
- Cured pork gives protein and fat, smoky salty punch, not the healthiest everyday.
- Eggs pack protein and vitamins, help bind the casserole and taste rich.
- Adds tang and creamy fat, boosts richness without making it sweet.
- Sharp cheddar brings protein, calcium and sharp flavor, melts into gooey golden top.
- Creamy soup adds salt, savory depth and moisture, kinda processed comfort.
- Onion and garlic add aroma, mild sweetness and savory bite when cooked.
- Whole milk adds creaminess and calcium, increases calories but keeps bake tender.
Ingredient Quantities
- 30 ounces frozen shredded hashbrowns thawed (about one large bag)
- 8 to 10 slices bacon cooked and chopped
- 6 large eggs beaten
- 1 1/2 cups whole milk
- 1 cup sour cream
- 10 1/2 ounces condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons chopped chives or green onions optional
How to Make this
1. Preheat oven to 375°F and butter a 9×13 inch baking dish with 2 tablespoons of the unsalted butter; thaw the 30 ounces frozen shredded hashbrowns and squeeze out as much moisture as you can with a clean towel or paper towels.
2. Cook 8 to 10 slices of bacon in a skillet until crisp, drain on paper towels, chop roughly and reserve 1 to 2 tablespoons of the bacon grease (if you want less grease use all butter instead).
3. In the same skillet over medium heat add the chopped small yellow onion and 2 cloves minced garlic to the reserved bacon grease (or a little butter) and sauté until the onion is soft and translucent, about 4 minutes, then let cool a minute.
4. In a large bowl whisk together 6 large beaten eggs, 1 1/2 cups whole milk, 1 cup sour cream, and the 10 1/2 ounces condensed cream of chicken soup until smooth; stir in 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Fold the drained hashbrowns, chopped bacon, sautéed onion and garlic into the egg/soup mixture, then stir in 1 1/2 cups of the shredded sharp cheddar cheese so it’s evenly distributed.
6. Pour the mixture into the buttered baking dish and smooth the top with a spatula so it bakes evenly.
7. Sprinkle the remaining 1/2 cup shredded cheddar over the top, cover loosely with foil and bake at 375°F for 30 to 35 minutes.
8. Remove the foil and bake another 15 to 20 minutes until the top is golden and the center is set (a knife inserted should come out mostly clean), if it looks too wet bake a little longer but watch that the cheese doesn’t burn.
9. Let the casserole rest about 10 minutes before slicing so it firms up, then scatter 2 tablespoons chopped chives or green onions on top if using; pro tip: you can assemble it the night before and bake straight from the fridge adding 10 to 15 minutes to the bake time.
Equipment Needed
1. Oven (preheat to 375°F)
2. 9×13 inch baking dish, buttered
3. Large skillet for bacon and sautéing
4. Big mixing bowl
5. Whisk
6. Spatula for smoothing the top
7. Measuring cups and spoons
8. Cutting board and chef’s knife
9. Clean kitchen towel or plenty of paper towels and a sheet of aluminum foil
FAQ
Bacon And Egg Hashbrown Casserole Family Breakfast Idea Recipe Substitutions and Variations
- Hashbrowns: swap with frozen diced potatoes, or fresh grated russets (squeeze out as much moisture as you can with a towel then press into the pan), or even broken up tater tots. If using fresh, par-cook or squeeze extra moisture or the bake will be soggy.
- Bacon: use cooked breakfast sausage crumbles, diced ham, or turkey bacon for a leaner option. For a vegetarian swap try smoked tempeh or store-bought plant-based bacon, cooked first to get some crispness.
- Condensed cream of chicken soup: make a quick homemade substitute — melt 2 tbsp butter, whisk in 2 tbsp flour, slowly add about 1 1/4 cups milk until thick, then stir in 1 tsp chicken bouillon (or a pinch of poultry seasoning) for flavor. Or use one can cream of mushroom or cream of celery if you want a different but still creamy result.
- Sour cream: plain Greek yogurt is a straight 1:1 swap, or use softened cream cheese thinned with a splash of milk, or blended cottage cheese for a higher-protein option.
Pro Tips
– Squeeze the hashbrowns until they are almost bone dry before mixing. If they’re still soggy the casserole will get watery and take forever to set. A clean kitchen towel or even a salad spinner works great, and press firmly, not just a light squeeze.
– Cook the bacon extra crisp and save a little of the fat for sautéeing the onions. That tiny bit of bacon grease gives way more flavor than butter alone. If you want it leaner use butter but add a pinch more salt since you lose that bacon punch.
– Watch the top near the end of baking and tent with foil if it’s getting too dark. Also rotate the pan halfway through baking so edges don’t overcook. If you refrigerate it overnight, add 10 to 15 minutes to the bake time and let the dish sit 10 minutes at room temp before popping it in so it cooks more evenly.
– Let it rest at least 10 minutes before slicing and cut with a warm, sharp knife so the pieces come out neat. If you need cleaner slices, run the knife under hot water and dry it between cuts, it helps a lot.
Bacon And Egg Hashbrown Casserole Family Breakfast Idea Recipe
I whipped up a Bacon Egg Hash Brown Breakfast Casserole that includes a surprisingly simple trick most cooks overlook.
8
servings
453
kcal
Equipment: 1. Oven (preheat to 375°F)
2. 9×13 inch baking dish, buttered
3. Large skillet for bacon and sautéing
4. Big mixing bowl
5. Whisk
6. Spatula for smoothing the top
7. Measuring cups and spoons
8. Cutting board and chef’s knife
9. Clean kitchen towel or plenty of paper towels and a sheet of aluminum foil
Ingredients
-
30 ounces frozen shredded hashbrowns thawed (about one large bag)
-
8 to 10 slices bacon cooked and chopped
-
6 large eggs beaten
-
1 1/2 cups whole milk
-
1 cup sour cream
-
10 1/2 ounces condensed cream of chicken soup
-
2 cups shredded sharp cheddar cheese
-
1 small yellow onion chopped
-
2 cloves garlic minced
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
2 tablespoons unsalted butter
-
2 tablespoons chopped chives or green onions optional
Directions
- Preheat oven to 375°F and butter a 9×13 inch baking dish with 2 tablespoons of the unsalted butter; thaw the 30 ounces frozen shredded hashbrowns and squeeze out as much moisture as you can with a clean towel or paper towels.
- Cook 8 to 10 slices of bacon in a skillet until crisp, drain on paper towels, chop roughly and reserve 1 to 2 tablespoons of the bacon grease (if you want less grease use all butter instead).
- In the same skillet over medium heat add the chopped small yellow onion and 2 cloves minced garlic to the reserved bacon grease (or a little butter) and sauté until the onion is soft and translucent, about 4 minutes, then let cool a minute.
- In a large bowl whisk together 6 large beaten eggs, 1 1/2 cups whole milk, 1 cup sour cream, and the 10 1/2 ounces condensed cream of chicken soup until smooth; stir in 1 teaspoon salt and 1/2 teaspoon black pepper.
- Fold the drained hashbrowns, chopped bacon, sautéed onion and garlic into the egg/soup mixture, then stir in 1 1/2 cups of the shredded sharp cheddar cheese so it’s evenly distributed.
- Pour the mixture into the buttered baking dish and smooth the top with a spatula so it bakes evenly.
- Sprinkle the remaining 1/2 cup shredded cheddar over the top, cover loosely with foil and bake at 375°F for 30 to 35 minutes.
- Remove the foil and bake another 15 to 20 minutes until the top is golden and the center is set (a knife inserted should come out mostly clean), if it looks too wet bake a little longer but watch that the cheese doesn't burn.
- Let the casserole rest about 10 minutes before slicing so it firms up, then scatter 2 tablespoons chopped chives or green onions on top if using; pro tip: you can assemble it the night before and bake straight from the fridge adding 10 to 15 minutes to the bake time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 326g
- Total number of serves: 8
- Calories: 453kcal
- Fat: 30.3g
- Saturated Fat: 14.7g
- Trans Fat: 0.13g
- Polyunsaturated: 1.25g
- Monounsaturated: 7.5g
- Cholesterol: 191mg
- Sodium: 834mg
- Potassium: 561mg
- Carbohydrates: 25.6g
- Fiber: 2.5g
- Sugar: 3.8g
- Protein: 20.3g
- Vitamin A: 425IU
- Vitamin C: 21.8mg
- Calcium: 149mg
- Iron: 1.56mg
