Easy Bacon, Egg, and Hashbrown Casserole

A hearty breakfast casserole combining crispy bacon, fluffy eggs, and golden hashbrowns, perfect for family gatherings or cozy weekends.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 300

1 pound Turkey bacon Chopped, adds a crispy texture and savory flavor.
1 small Onion Diced, brings sweetness and depth to the dish.
1 medium Bell pepper Diced, choose your favorite color for a pop of color and taste.
4 cups Frozen hashbrowns Thawed, provides a hearty base and a delightful crunch.
8 large Eggs The star of the show, binding everything together.
1 cup Milk Adds creaminess and helps the eggs set.
1 teaspoon Garlic powder Enhances the flavor with a hint of garlic.
1 teaspoon Onion powder Boosts the onion flavor.
to taste Salt and pepper Essential for seasoning your casserole.
2 cups Shredded cheddar cheese Adds richness and a gooey texture.
to taste Fresh parsley Chopped, for garnish.

Cook the turkey bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove and drain on paper towels.
In the same skillet, sauté the diced onion and bell pepper for 3-4 minutes until softened.
In a large mixing bowl, combine the thawed hashbrowns, crispy bacon, and sautéed vegetables. Add garlic powder, onion powder, salt, and pepper. Mix well.
In another bowl, whisk together the eggs and milk until well combined. Fold in 1 1/2 cups of shredded cheddar cheese.
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and pour the casserole mixture into it, spreading evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Bake for 45-50 minutes until the eggs are set and the top is golden brown.
Let the casserole cool for a few minutes before slicing. Garnish with chopped fresh parsley before serving.

This casserole is perfect for family gatherings or a cozy weekend breakfast. Customize with your favorite vegetables or swap bacon for sausage.