Ultra-Creamy Breakfast Casserole
A rich and comforting breakfast casserole featuring a custardy egg base, cream cheese, cheddar, bacon, and a crispy potato layer.
Ingredients
Potato Base
- 24-30 ounces shredded hash browns, thawed and squeezed dry OR 28 to 32 ounces tater tots
Casserole Filling
- 10 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons ranch seasoning mix or make your own with dried herbs and salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces cream cheese, cut into small cubes don’t skip cubing for melty pockets
- 2 cups shredded sharp cheddar, divided use extra-sharp for bolder flavor
- 8 slices thick-cut bacon, cooked and crumbled or substitute turkey bacon or vegetarian bacon bits
- 3 tablespoons sliced green onions, plus more to garnish
Optional Mix-ins
- 1 cup sautéed mushrooms
- 1 cup diced bell pepper
- 1 each diced jalapeño
Instructions
Preparation
- Heat the oven to 350°F. Grease a 9 x 13-inch baking dish well with butter or nonstick spray.
- Spread the shredded hash browns (or arrange tater tots) in an even layer in the prepared dish. If using shredded potatoes, drizzle with 1 tablespoon oil and toss to coat so they crisp slightly.
- In a large bowl, whisk together eggs, whole milk, heavy cream, ranch seasoning, garlic powder, onion powder, kosher salt, and black pepper until smooth.
- Stir half the cheddar, all of the cream cheese cubes, and half the crumbled bacon into the egg mixture.
- Pour the custard mixture over the potatoes. Gently tap the pan on the counter to help the custard settle and remove air pockets.
Baking
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil. Sprinkle the remaining cheddar and crumbled bacon evenly over the top. Bake uncovered for 20 to 25 minutes more, until the center reaches 165°F and the top is golden and bubbly.
- Remove from the oven and let rest for 10 minutes to finish setting.
Serving
- Garnish with sliced green onions and serve warm.
Notes
Crisp bacon and dry potatoes are important for the best texture. Cube cream cheese small for even melting. This casserole can be made the night before and baked the next day.