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 Steve and my girls needs to be two things; EASY and relatively quick.
That photo right there is nothing but pure goodness in the morning. Oooey gooey cheese, crispy bacon and a cloud of eggs that make my morning go just right (for once). This recipe may just be the greatest thing to happen to my mornings besides coffee. If you’re looking for inexpensive family recipes, this bacon egg and cheese breakfast casserole recipe is it. The best part though is that not only is it cheap to make, but it is so easy to make that even a “mombie” stumbling around the kitchen can make it. In other words, it really is an easy, foolproof recipe.
Bacon, Egg & Cheese Breakfast Casserole Recipe
What makes this recipe even greater? It’s totally freezer friendly! To freeze it, use a 9 x 13 foil baking pan with a lid and follow the recipe until you get to the baking instructions. At that point, freeze the entire baking pan unbaked. To cook it from frozen, simply bake it as stated in the recipe keeping in mind that if you are baking from frozen, your cook time will be significantly longer. I would not recommend thawing it since the hash browns would likely get very soggy.
I have also been asked if you can make this bacon, egg and cheese breakfast casserole recipe in a slow cooker. My gut instinct is to tell you yes, but as I have never done it myself, I can’t say for certain. I don’t see any reason you wouldn’t be able to so it is worth the shot at least.
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 making your bacon, egg and cheese breakfast casserole, use a sharp kitchen knife and cut the raw bacon into bite sized pieces. Add the bacon pieces to a frying pan and fry until each piece is crispy. Remove it from the pan and drain on a paper towel. Set it aside.
Before we go any further, let’s chat for a minute. Fry your bacon until it’s crispy. Floppy bacon isn’t bacon. It’s floppy pork chop. Crispy is bacon. You’ll also want to make sure that your bacon isn’t especially fatty. While it’s great for saving bacon grease, you want the meat for this recipe.
While the bacon is frying, chop the green onions roughly and set aside.
Next, use a wire whisk to 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 and mix it all gently until they are coated in the egg mixture. 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 bacon and give it a stir to mix well. I find it easier at this point to mix everything using a rubber spatula instead of a spoon, but use what works for you.
Pour it into a 9 inch greased pie plate and bake at 350°F for 30-45 minutes or until the casserole is “set” in the center; meaning it doesn’t go wiggle wiggle anymore.
After the eggs are set, remove your bacon egg and cheese casserole from the oven and sprinkle the rest of the cheese and the rest of the bacon on top. Cover it with a flour sack towel or piece of aluminium foil and allow it to fully melt. If the cheese doesn’t melt easily, you may need to pop it back into the oven for a few minutes to warm it. 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.
- 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
- Cut your bacon into pieces and fry until it’s crispy.
- Chop green onions roughly.
- Combine eggs and milk and whisk until well blended.
- Stir in hash browns, salt, green onions, approx 4 slices of bacon and 1 cup of cheese.
- Pour into 9" deep dish pie pan.
- Bake at 350 for 30-45 minutes or until the eggs are set.
- Immediately top with the remaining cheese and bacon.
- Cut into wedges and serve.
Stacy Ott
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I’m Stacy, CEO extraordinaire and 1/4 of the Six Dollar Family. I'm on a journey to become a six figure family and I would love if you came along with me! We'll kick off our shoes, sip sweet tea, eat loads of goodies, save some money and maybe even learn a thing or two along the way!
Looks delish, what kind of hash browns do you use or does it matter?
Just any old shredded hash brown will work 🙂
Looks delish!! Will this work with diced hash browns and can you leave out the onions?
Cathy, yes, it will work with hashbrowns and onions are optional 🙂
Is it possible to fully prep the night before and leave in fridge until ready to bake in the morning?
I’ve never tried it Lindsay, but I don’t see why not. It freezes well so it should be okay overnight.
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!! 🙂
Since I have frozen “Potatoes O’Brian” on hand I am going to substitute the onions and hash browns with this.
Yum! That sounds amazing Shirley! Let me know how it turns out!
This was simple, easy, & delicious!!!! Everyone loved it, so I’ll definitely be making it again!!!
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!
I wonder if sausage would work, or maybe both!
I bet it would taste amazing!
Can I double the recipe and put it in a 13 x 9 inch pan?
Doubling it should be fine, just be sure the eggs don’t burn since it will need a longer cook time.