Bacon Egg Hashbrown Casserole
A delightful casserole combining crispy hashbrowns, fluffy eggs, and savory bacon, perfect for breakfast, brunch, or dinner.
Equipment
- 9x13 inch baking dish
- mixing bowl
- whisk
- skillet
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.
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Spread the thawed hashbrowns evenly in the bottom of the greased baking dish.
- Cook the turkey bacon until crispy, crumble it, and sprinkle over the hashbrowns.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture over the hashbrowns and bacon, then sprinkle the cheddar and mozzarella cheese on top.
- Bake in the preheated oven for 35-40 minutes until the eggs are set and the top is golden brown.
- 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.