This lazy weekend breakfast casserole is a delicious, incredibly easy casserole to make. An ultimate breakfast/brunch that is jam-packed with hashbrown, eggs, bacon, and cheese.

For an easy and quick meal, make this casserole ahead and simply wrap this in plastic and keep it in the fridge. When ready to serve, bake increasing the cooking time to about 10 to 15 minutes. You can also store individual portions in the fridge for up to 4 days. First, bake and allow the casserole to cool completely. If freezing, wrap the completely cooled baked casserole in two layers of foil and freeze for up to 2 months.


8 eggs

1 (30 ounces) package of frozen shredded hashbrowns – thawed

½ pound bacon – cooked crispy and crumbled

½ c. whole milk or Half and Half

8 ounces shredded cheddar cheese

¼ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon Pepper

Pinch of cayenne pepper

Chopped green onions for garnish, optional

½ teaspoon salt

How to make Bacon Egg and Hash Brown Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter, lightly grease a 9 x 13-inch baking dish.

Step 2: In the bottom of the prepared pan, spread the hashbrown in an even layer.

Step 3: Place the eggs, milk, salt, onion powder, garlic powder, pepper, and cayenne in a large bowl. Mix well until combined, then pour this over the hashbrown. On top, sprinkle half of the cheese, followed by the bacon, then the rest of the cheese.

Step 4: Using foil, tightly cover the baking dish. Place in the preheated oven and bake for about 1 hour. Uncover and resume baking for an additional 5 to 10 minutes or until the middle of the casserole is set.

Step 5: Remove the casserole from the oven when done and allow it to stand for about 5 to 10 minutes.

Step 6: If desired, garnish with some chopped green onions. Serve and enjoy!