Cheesy Bacon Hashbrown Breakfast Bake
A Morning Delight
Crispy hashbrowns, smoky bacon, creamy eggs, and melted cheese — this easy breakfast casserole is perfect for weekends, brunch, or meal prep.
Ingredients (Serves 6–8)
1 package (20–30 oz) frozen hashbrowns, thawed
6 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
½ cup sour cream
1 cup milk
3 large eggs
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 tbsp chopped green onions
Butter or cooking spray (for greasing dish)
Instructions
Prep
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Layer the Base
Spread thawed hashbrowns evenly in the baking dish.
Sprinkle crumbled bacon and half of the shredded cheese over the top.
Mix the Egg Mixture
In a bowl, whisk together:
Eggs
Milk
Sour cream
Garlic powder
Onion powder
Salt
Black pepper
Whisk until smooth and fully combined.
Assemble
Pour egg mixture evenly over the hashbrowns.
Top with remaining cheddar cheese.
Bake
Bake uncovered for 40–50 minutes, until the center is set and top is golden.
To test doneness: insert a knife in the center — it should come out clean.
Garnish & Serve
Let rest 5–10 minutes before slicing.
Sprinkle with chopped green onions before serving.
Serve With
Fresh fruit
Toast or biscuits
Hot sauce
Coffee or orange juice