Bacon, Egg & Cheese Breakfast Casserole

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It’s no secret around here that I adore bacon. Honestly I’m good to eat it anytime of the day, but the family? Not so much. They prefer it at breakfast. They’re heathens I tell you. Heathens! Not really, but if I want bacon, I have to come up with tasty goodies that are good for breakfast, but honestly? I get sick and tired of the age old breakfast of bacon and eggs. That’s where this bacon, egg and cheese breakfast casserole comes into play. Breakfast recipes, at least in my opinion, should be incredibly easy to make. I can’t be the only one who stumbles around the kitchen zombie style in the mornings for a bit so whatever I’m putting on for my Emma and Tom needs to be two things. EASY and relatively quick. This is one of my favorite things to have for breakfast. Actually? It’s a toss up. I really like my homemade peach scones too. I’m so conflicted now!

Quick, easy and oh so tasty, this Bacon, Egg & Cheese Breakfast Casserole Recipe is just what your morning needs!

See that right there? Pure goodness in the morning. Oooey gooey cheese, crispy bacon and a cloud of eggs making my morning go just right (for once). This recipe may just be the greatest thing to happen to my mornings besides coffee and those scones. This recipe is so easy to make that even if you’re a stumbling around zombie like I tend to be, you can still pull it off. Know what that makes it? Fool proof!

Bacon, Egg & Cheese Breakfast Casserole

What makes this recipe even greater? It’s totally freezer friendly! To freeze it, follow the recipe except for the baking part. Freeze before you bake, thaw completely to cook and bake as called for when you’re ready to eat. I’ve never attempted to make it in a slow cooker, but I don’t see any reason why you couldn’t if you cooked the bacon first on the stove.

You Will Need:

  • 5 eggs
  • 1/2 c milk
  • 3 c frozen hash browns, thawed
  • 1/3 c green onion, chopped
  • 1/2 tsp salt
  • 1.5 c shredded cheddar cheese
  • 5 slices bacon


To start, cut your bacon into pieces and fry until it’s crispy. Actually let’s talk a minute. Fry your bacon until it’s crispy. Floppy bacon isn’t bacon. It’s floppy pork chop. Crispy is bacon. Make sure your bacon doesn’t have a ton of fat either. We prefer the bacon we get from Zaycon Foods, but to each their own. Use what you will.

Anyhow, give the green onions a rough chop too while you’re doing prep work and crumble or chop the bacon too. Set both of them aside.




As the bacon is frying, whisk together the eggs and milk in a large mixing bowl until they’re creamy and full of eggy goodness. You’re going for a light yellow color that is fluffy and full of yum.




Now stir in the green onions, hash browns and salt. Do you see where this is going? Into my belly! That’s where!




Stir in 1 cup of the shredded cheese and then about 4 pieces of the crumbled bacon and give it a stir to mix well.




Pour it into a 9 inch greased pie plate and bake at 350 for 30-45 minutes or until the casserole is “set.” Meaning it doesn’t go wiggle wiggle anymore.


sample 3


After the eggs are set, sprinkle the rest of the cheese and bacon crumbles on top, let melt then cut into wedges to serve. You might need to pop it back into the warm oven to melt the cheese. If you do, be sure that the oven is actually off so that you don’t burn the casserole. Burnt eggs make for yucky dishes and no one wants to start their mornings off that way.


Bacon, Egg & Cheese Breakfast Casserole
  • 5 eggs
  • ½ c milk
  • 3 c frozen hash browns, thawed
  • ⅓ c green onion, chopped
  • ½ tsp salt
  • 1.5 c shredded cheddar cheese
  • 5 slices bacon
  1. Cut your bacon into pieces and fry until it’s crispy.
  2. Chop green onions roughly.
  3. Combine eggs and milk and whisk until well blended.
  4. Stir in hash browns, salt, green onions, approx 4 slices of bacon and 1 cup of cheese.
  5. Pour into 9" deep dish pie pan.
  6. Bake at 350 for 30-45 minutes or until the eggs are set.
  7. Immediately top with the remaining cheese and bacon.
  8. Cut into wedges and serve.


Stacy Ott
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Stacy Ott

Stacy Ott is the face and brain behind the frugal living and lifestyle blog Six Dollar Family.By the age of 30, Stacy had overcome an alcohol addiction, a drug addiction, divorce, survived domestic violence and had built a life for herself and her daughter after spending 10 months in a homeless shelter. Stacy is passionate about homeless advocacy and addiction education.  Her first book, also called Six Dollar Family is available on Amazon.

I earned over $100,000 blogging last year! Click here to learn how to start a blog and make money blogging!
Stacy Ott
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  1. Jeannie says:

    Looks delish, what kind of hash browns do you use or does it matter?

  2. Looks delish!! Will this work with diced hash browns and can you leave out the onions?

  3. Lindsay Pate says:

    Is it possible to fully prep the night before and leave in fridge until ready to bake in the morning?

  4. I made this on Christmas morning and it was delicious and so easy!! I’ll definitely be making this again!! Thank you for the recipe!! 🙂

  5. Shirley Mitchell says:

    Since I have frozen “Potatoes O’Brian” on hand I am going to substitute the onions and hash browns with this.

  6. This was simple, easy, & delicious!!!! Everyone loved it, so I’ll definitely be making it again!!!

  7. Dawn Renee' says:

    Finally someone who gets the crispy bacon part of me! I don’t eat floppy bacon. I cannot wait to make this!!! Thank you so much for your recipe including crisp bacon!

  8. Janet Curtis says:

    I wonder if sausage would work, or maybe both!

  9. Sue Kearns says:

    Can I double the recipe and put it in a 13 x 9 inch pan?

    • Stacy Ott says:

      Doubling it should be fine, just be sure the eggs don’t burn since it will need a longer cook time.

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