Description
This hearty Breakfast Casserole with Hash Browns and Bacon is the perfect make-ahead morning meal for gatherings or weekend brunch. Featuring crispy bacon, tender onion, shredded cheddar, and cubed bread all layered with fluffy eggs and milk, it delivers comforting flavors and textures baked to golden perfection.
Ingredients
Scale
Meat and Vegetables
- 16 ounces bacon
- 3 cups thawed hash browns
- 1 small onion, diced
Dairy & Eggs
- 2 cups shredded cheddar cheese
- 2 cups milk
- 6 eggs
Others
- 6 slices bread, cubed into 1 inch pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Casserole Dish: Grease a 9×13 inch casserole dish thoroughly and set it aside for assembling the casserole.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon until it turns brown and crispy. For best results, cook in batches to avoid overcrowding. Transfer cooked bacon to a paper towel-lined plate to drain and cool. Once cooled, chop into bite-sized pieces.
- Sauté the Onion: Drain excess grease from the skillet but leave any residual grease at the bottom. Add the diced onion and cook for about 4 to 5 minutes, until softened and translucent. Remove skillet from heat.
- Combine Casserole Ingredients: In the prepared casserole dish, add the chopped bacon, thawed hash browns, cooked onions, cubed bread, and shredded cheddar cheese. Toss everything gently to mix the ingredients evenly.
- Mix the Egg Mixture: In a small bowl, whisk together the milk, eggs, Worcestershire sauce, Dijon mustard, and garlic powder until fully combined.
- Pour Egg Mixture Over: Evenly pour the egg mixture over the casserole ingredients in the dish. Cover the casserole tightly with aluminum foil.
- Refrigerate Overnight: Place the covered casserole in the refrigerator and allow it to rest and marinate overnight for the best flavor and texture.
- Preheat and Rest Before Baking: In the morning, remove the casserole from the fridge and let it come to room temperature by resting on the counter for 30 to 45 minutes. Preheat the oven to 375º F (190º C) during this time.
- Bake the Casserole: Place the casserole in the oven, still covered with foil, and bake for 40 minutes. Then remove the foil and bake uncovered for an additional 20 minutes until the top is golden brown and the casserole is set.
- Rest and Serve: Let the casserole rest for about 5 minutes after baking. Cut into portions and serve warm for a delicious breakfast or brunch.
Notes
- Allowing the casserole to rest overnight enhances flavor and texture but the casserole can be baked immediately if short on time.
- Using day-old bread helps the cubes hold their shape better and absorb the egg mixture more effectively.
- Make sure not to overcrowd the bacon while cooking to achieve crispiness.
- You can substitute cheddar cheese with your preferred cheese like Monterey Jack or mozzarella.
- Letting the casserole come to room temperature before baking ensures even cooking.
- Covering with foil during the first part of baking prevents over-browning and keeps the casserole moist.
