Go Back
+ servings

Hashbrown Egg Casserole

Perfect for holiday mornings!
Prep Time10 minutes
Cook Time1 hour
Servings - 8 servings


  • 32 oz frozen shredded potatoes
  • 8 slices bacon, cooked and crumbled (I bake in the oven ahead of time!)
  • 2 cups shredded cheese, divided
  • 10 eggs
  • 2 cups milk
  • 1 tsp salt
  • Garnish: sliced green onions


  • Cook and crumble the bacon ahead of time.
  • Preheat oven to 350. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  • In large mixing bowl, toss together the frozen shredded potatoes, crumbled bacon and half of the shredded cheese. Transfer to the prepared baking dish.
  • In another bowl, whisk together the eggs, milk and salt. Then pour into the shredded potatoes.
  • Bake, uncovered, in the preheated oven for 50 to 60 minutes, or until eggs in the middle have set.
  • Top with remaining cheese and bake another 5 minutes, or until melted. Garnish with sliced green onions.
  • Serve Hashbrown Egg Casserole for holiday brunch, breakfast or anytime you want a warm, hearty breakfast!