Description
Okay, so picture this: It’s Saturday morning, you’ve got a house full of people (or just yourself — no judgment), and everyone’s hangry but nobody wants to stand over a stove flipping pancakes for an hour. Enter this absolute legend of a casserole. We’re talking crispy bacon, fluffy eggs, tender potatoes, and enough cheese to make your lactose-intolerant friend weep with envy. This bad boy feeds a crowd, tastes like a fancy brunch, but requires about as much effort as making toast. Seriously, you just dump everything in a dish and let the oven do the heavy lifting. It’s like having a personal chef, except the chef is your oven and it doesn’t judge your bedhead.
Ingredients
For the Base:
- 2 lbs frozen hash browns (the shredded kind, not the patties)
- 12 large eggs
- 1 cup whole milk (don’t go skim on me now)
- 1 lb thick-cut bacon, cooked and chopped
- 2 cups sharp cheddar cheese, grated (pre-shredded is fine, we’re not fancy here)
The Supporting Cast:
- 1 medium onion, diced (optional but recommended)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne (if you like a little kick)
For the Top:
- Extra cheese (because obviously)
- Fresh chives or green onions, chopped
- A few extra bacon pieces for drama
Instructions
Cook your bacon until it’s perfectly crispy — not burnt, not chewy, but that sweet spot where it cracks when you bite it. Drain on paper towels and chop into bite-sized pieces. Save a few pretty pieces for the top because we’re not animals.
If you’re using onions and peppers (and you should), sauté them in a bit of that bacon grease until they’re soft and slightly caramelized. About 5-7 minutes should do it. Your kitchen will smell like heaven.
Grease a 9×13 baking dish like your life depends on it. Spread those frozen hash browns evenly across the bottom. No need to thaw them first — we’re not overachievers here.
Sprinkle your cooked bacon over the potatoes, then add your sautéed veggies. Top with about 1.5 cups of that cheese. Save some for later — trust the process.
In a large bowl, whisk together eggs, milk, salt, pepper, paprika, and cayenne until it’s well combined but not foamy. We want creamy, not meringue.
Pour this golden goodness evenly over your casserole. It should seep down into all the nooks and crannies. If it doesn’t, give the dish a gentle shake.
Cover with plastic wrap and stick it in the fridge overnight. This lets all the flavors get cozy and the potatoes absorb some of that egg mixture. But if you’re cooking right away, that’s cool too.
Preheat your oven to 350°F. Remove plastic wrap and top with remaining cheese and those reserved bacon pieces.
Bake for 45-55 minutes until the center is set and the top is golden brown. A knife inserted in the center should come out clean-ish.
Let it rest for 10 minutes before cutting — I know it’s torture, but trust me on this one.
Notes
Serve this baby with some fresh fruit to balance out all that savory goodness. A simple green salad works too if you’re feeling fancy. Coffee is non-negotiable.
Want to go full bougie? Add some avocado slices and hot sauce on the side. Suddenly you’ve got “elevated comfort food.”
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~380 kcal per serving
- Protein: ~22g