Bacon Hashbrown Quick Breakfast Casserole You’ll Want To Make Again & Again

Mornings are made easy with this bacon hashbrown quick breakfast casserole recipe. If your family does breakfast for dinner, this hearty casserole is totally doable.

Quick, easy and filling, this recipe is perfect for a weekend or weekday breakfast, and kids love it.

Bacon Hashbrown Quick Breakfast Casserole

This is Kate Sorensen’s recipe from Coupon Cravings.

What You’ll Need

bacon (or diced ham), black pepper, eggs, frozen hash browns, green onions, milk, salt, sharp cheddar

Serves: 8. Time: about 50 minutes, most of it in the oven.

Why It Stands Out

• Eight ingredients, all of them in a normal fridge and freezer. No bread to cube and no sausage to brown.
• Frozen hash browns do the job of the potatoes, so there is no peeling or grating.
• Good to know: Kate says diced ham works in place of the bacon, which makes it a handy way to use up holiday ham.

Tips for a Hash Brown Breakfast Casserole

• Thaw and dry the hash browns. Frozen potatoes carry ice, and the water ends up in the eggs. Pat them dry with a towel.
• Cook the bacon your easiest way. Our guide to crispy bacon in the oven does a whole pack at once with no splatter.
• How to tell it is done: the center is set and does not jiggle, and a knife comes out clean. Egg dishes are cooked at 160°F (71°C).
• Make ahead: cook the bacon the night before and keep it in the fridge, so the morning is just mixing and baking.
• Leftovers keep covered in the fridge for 3 to 4 days and reheat well by the slice.

More Breakfast Casseroles

• 5-ingredient hash brown casserole
• Tater tot breakfast casserole with bacon and ranch
• Breakfast casserole with bread

No milk in the fridge? See our evaporated milk substitute guide; a can of evaporated milk thinned with water works in egg dishes.

Get the full written Bacon Hashbrown Quick Breakfast Casserole recipe and Kate’s tips at Coupon Cravings.

Thanks to Kate Sorensen for this amazing recipe and featured image!