Crack Breakfast Casserole
A comforting breakfast casserole featuring layers of crispy bacon, cheesy goodness, and hearty hash browns, perfect for brunch gatherings or family dinners.
Ingredients
Main Ingredients
- 8 slices bacon Adds a crispy, savory flavor.
- 1 cup shredded cheddar cheese For that gooey, melty goodness.
- 6 large eggs The base for the casserole.
- 2 cups frozen hash browns The heartiness that ties it all together.
- 1 cup milk To make the eggs extra fluffy.
- to taste salt and pepper Essential for seasoning.
- to taste chopped green onions Optional, but adds a nice fresh garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the bacon until crispy. Remove from the skillet and drain on paper towels. Once cooled a bit, chop into bite-sized pieces.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Grease a 9×13 inch baking dish and layer the frozen hash browns at the bottom.
- Pour the egg mixture over the hash browns, followed by the chopped bacon and shredded cheese.
- Bake for 35-40 minutes, or until the casserole is set and golden brown on top.
- Let it cool slightly, garnish with chopped green onions if desired, and it’s ready to serve!
Notes
Store any leftover casserole in an airtight container in the refrigerator; it will stay good for up to 3-4 days. If freezing, cut the casserole into individual portions and wrap them tightly in plastic wrap before placing them in a freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.