Description
Start your day right with this delicious Cheesy Breakfast Hashbrown Casserole with Beef Bacon, a perfect blend of crispy hashbrowns, creamy cheese, and savory bacon. It’s an easy-to-make dish that will impress your family and friends at brunch!
Ingredients
Scale
- 30 oz frozen shredded hashbrowns
- 8 oz sharp cheddar cheese, grated
- 8 oz Monterey Jack cheese, grated
- 8 oz beef bacon
- 6 large eggs
- 2 cups whole milk (or half-and-half or heavy cream)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium yellow onion, finely diced
- 1 cup colorful bell peppers (red, green, or a mix), finely diced
- 1 pinch smoked paprika (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Lay out the frozen hashbrowns on a clean kitchen towel or several layers of paper towels to thaw. Squeeze out excess moisture once they are slightly pliable.
- In a large skillet, cook the beef bacon over medium heat until crispy, about 8-10 minutes. Transfer to a plate lined with paper towels to drain and crumble into bite-sized pieces.
- In the same skillet, sauté the finely diced onion and bell peppers in about 1-2 tablespoons of the beef bacon fat over medium heat for 5-7 minutes until softened. Set aside.
- In a large bowl, crack the eggs and add the milk, garlic powder, onion powder, salt, and black pepper. Whisk until well combined.
- Spread half of the moisture-squeezed hashbrowns in the bottom of the prepared baking dish. Sprinkle half of the grated cheese over the hashbrowns, followed by the crumbled beef bacon and sautéed vegetables. Layer the remaining hashbrowns on top and finish with the remaining cheese.
- Pour the egg mixture evenly over the casserole, ensuring it seeps into all layers. Bake for 45-60 minutes until the top is golden brown and the eggs are set. Cover loosely with foil if the top browns too quickly.
- Let the casserole rest for 10-15 minutes before slicing and serving.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 180 mg
Keywords: For the best texture, make sure to squeeze out as much moisture from the hashbrowns as possible. Freshly grated cheese melts better than pre-shredded. You can customize the recipe with additional vegetables or spices to suit your taste.