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Bacon Egg Hash Brown Casserole

Bacon egg hash brown casserole is baked with crisp bacon, tender onion, and sharp cheddar for a hearty breakfast with a set, cheesy center. Assemble it in a 9x13-inch baking dish and bake uncovered until it reaches 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 14 minutes
Resting 10 minutes
Total Time 1 hour 39 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon unsalted butter softened
  • 12 ounces bacon cut into 1/2-inch pieces
  • 1 yellow onion medium, diced
  • 1 package (30 ounces) frozen shredded hash browns thawed
  • 2 cups sharp cheddar cheese 8 ounces, shredded
  • 12 eggs large
  • 1.5 cups whole milk
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until browned and crisp.
  4. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the skillet.
  5. Add the onion to the skillet and cook over medium heat for 4–5 minutes, stirring occasionally, until softened.
  6. Spread the hash browns in the prepared baking dish.
  7. Distribute the onion, bacon, and cheddar evenly over the top.
  8. Whisk the eggs, milk, salt, and pepper in a large bowl until combined.
  9. Pour the egg mixture evenly over the casserole.
  10. Bake uncovered for 55–65 minutes, until the center is set and reaches 160°F.
  11. Rest the casserole for 10 minutes before serving.

Notes

For the cleanest slices, let the casserole rest the full 10 minutes before serving. Refrigerate leftovers for up to 4 days; freeze portions for up to 2 months. For a dairy-free swap, use unsweetened dairy-free milk and dairy-free cheddar.