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Bacon Egg and Hashbrown Casserole

Bacon Egg Hashbrown Casserole

A delightful casserole combining crispy hashbrowns, fluffy eggs, and savory bacon, perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Frozen hashbrowns Thawed, forms the base of the casserole.
  • 8 large Eggs Essential for binding and fluffiness.
  • 1 cup Milk Adds creaminess and helps the eggs set.
  • 1 cup Shredded cheddar cheese Provides a sharp, rich flavor.
  • 1/2 cup Shredded mozzarella cheese Adds a gooey texture.
  • 1/2 teaspoon Garlic powder Enhances the overall taste.
  • 1/2 teaspoon Onion powder Provides savory depth.
  • to taste Salt Brings out the flavors.
  • to taste Pepper Brings out the flavors.
  • 8 slices Cooked turkey bacon Crumble for smoky flavor and crunch.
  • 2 green onions Sliced (optional) For garnish, adds freshness.

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • whisk
  • skillet

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Spread the thawed hashbrowns evenly in the bottom of the greased baking dish.
  3. Cook the turkey bacon until crispy, crumble it, and sprinkle over the hashbrowns.
  4. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
  5. Pour the egg mixture over the hashbrowns and bacon, then sprinkle the cheddar and mozzarella cheese on top.
  6. Bake in the preheated oven for 35-40 minutes until the eggs are set and the top is golden brown.
  7. Let the casserole cool for about 5 minutes before slicing and serving.

Notes

This casserole is versatile; feel free to customize with your favorite ingredients or leftovers.