I’m sharing my Make Ahead Breakfast of eggs, bacon, shredded potatoes and cheese, plus one surprising ingredient you’ll want to know about before the holidays.

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I love a recipe that feels like a small cheat, and this breakfast casserole does just that. With eggs and smoky bacon folded into every slice, it somehow tastes elevated even when I barely tried.

I toss it in the oven before bed and wake up to house smells that make people quietly hungry, its the kind of dish that becomes a Make Ahead Breakfast staple and sneaks into my Best Brunch Recipes list every time. There are little surprises in each bite that make folks ask whats in it, and honestly I kinda like keeping them guessing.

Ingredients

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Eggs add rich protein and fat, bind everything together and make it fluffy.
Bacon gives smoky salty flavor adds crispy texture and a protein boost.
Potatoes bring carbs and fiber, soak up custard and crisp at edges.
Cheddar melts gooey, adds sharp tang and lots of calcium and fat.
Milk makes the egg custard creamy, adds calcium and a little fat.
Onion gives sweet savory depth, a bit of crunch and aromatic bite.
Chives add fresh oniony zip and color, nice on top before serving.
Butter helps brown the edges, adds richness and slightly salty flavor.

Ingredient Quantities

12 large eggs

2 cups whole milk or half and half

1 pound bacon, cooked and crumbled, about 8 to 10 slices

1 (30 ounce) bag frozen shredded hash browns, thawed, about 6 to 8 cups

2 to 3 cups shredded sharp cheddar cheese, about 8 to 12 ounces

1 small yellow onion, finely diced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder, optional

2 tablespoons butter or a little cooking spray

2 tablespoons chopped fresh chives or green onions, optional

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 baking dish with the butter or spray, set aside.

2. Cook the bacon until crisp, drain on paper towels then crumble into pieces, save about a tablespoon of the bacon grease for the onions if you want extra flavor.

3. Thaw the frozen shredded hash browns and pat them dry with paper towels so the casserole isn’t watery, it’s okay if they stay a little damp.

4. In a small skillet sauté the diced yellow onion in the reserved bacon grease or a bit of butter until translucent, about 4 to 5 minutes, then let cool slightly.

5. In a large bowl whisk together the 12 eggs, 2 cups milk or half and half, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the optional 1/2 teaspoon garlic powder until blended.

6. Fold the thawed hash browns, crumbled bacon, sautéed onion and 1 1/2 to 2 cups of the shredded cheddar into the egg mixture so everything is evenly distributed.

7. Pour the mixture into the prepared 9×13 dish, press down so it’s even, then sprinkle the remaining cheese on top.

8. Bake on the middle rack for 45 to 55 minutes until the center is set and the top is golden, a knife inserted in the center should come out clean; if it browns too fast loosely cover with foil.

9. Let the casserole rest 10 to 15 minutes before cutting so it firms up, sprinkle the optional 2 tablespoons chopped chives or green onions on top and serve.

10. Make ahead tip: you can assemble, cover and refrigerate overnight and bake next morning (add about 5 to 10 extra minutes), or freeze unbaked in a foil pan, thaw overnight in the fridge before baking.

Equipment Needed

1. 9×13 inch baking dish (glass or metal), greased with butter or spray
2. Large mixing bowl, you’ll mix the eggs and milk in this
3. Whisk or big fork for beating the eggs
4. Large skillet or frying pan for cooking bacon and sautéing onion
5. Measuring cups and spoons for milk, salt and spices
6. Spatula or wooden spoon for folding and spreading the mixture
7. Chef’s knife and cutting board for dicing onion and chopping chives
8. Paper towels plus a clean kitchen towel or colander to drain and pat the hash browns and bacon
9. Oven mitts and a sheet of aluminum foil in case the top browns too fast

FAQ

Q: How do I know when the casserole is done? A: The center should be set and not jiggly, and a toothpick comes out mostly clean. For safety, the internal temp should reach about 160 F. If it's still soft in the middle, add 5 to 10 minutes and check again.

Q: Can I assemble this the night before? A: Yes, you can assemble, cover tightly and refrigerate for up to 24 hours. Bake straight from the fridge but expect to add 10 to 15 extra minutes to the baking time.

Q: Can I freeze it? A: Yes. Baked: cool, wrap well and freeze up to 2 to 3 months, then thaw in fridge and reheat. Unbaked: you can freeze assembled, thaw overnight in fridge before baking; texture may change a little but it works.

Q: What swaps are OK for milk, cheese and meat? A: Use 2% milk instead of whole or half and half for a lighter version, but it will be less rich. Swap bacon for cooked sausage or diced ham. Any melty cheese like Monterey Jack or Colby works if you dont have sharp cheddar.

Q: My hash browns are still icy, can I use them? A: Try to thaw and drain excess moisture first. If they are partly frozen, the casserole will still bake but may need extra time and could be watery. For best results fully thaw and pat dry.

Q: How do I reheat single servings without drying them out? A: Microwave single slices on medium power for 1 to 2 minutes, cover with a damp paper towel to keep moisture. Or reheat in a 325 F oven for 15 to 20 minutes covered with foil.

Breakfast Casserole Recipe Substitutions and Variations

Eggs: replace the 12 large eggs with about 3 cups silken tofu, blended until smooth and mixed with the milk. Gives a custardy texture though a bit denser, works great for veg-friendly versions.
Milk/half and half: use 2 cups unsweetened oat milk or cashew milk for a dairy-free swap; for extra richness try full-fat canned coconut milk thinned 1:1 with water (watch the slight coconut flavor).
Bacon: swap the 1 pound bacon for 1 pound cooked breakfast sausage (crumbled) or about 12 oz diced ham; for a vegetarian option use 8 oz smoked tempeh or mushrooms tossed with smoked paprika.
Frozen shredded hash browns: use about 2 pounds diced Yukon Gold or russet potatoes, par-boiled 5-7 minutes and drained before adding, or sub in 6 cups shredded sweet potato for a sweeter, nuttier note.

Pro Tips

1) Dry the hash browns like your life depends on it. Pat them with paper towels, press in a clean dish towel or squeeze in cheesecloth, even spread them on a rimmed tray for a few minutes so steam escapes. If they still seem damp toss in 1 tablespoon of cornstarch to help absorb moisture and keep the bake from getting soggy.

2) Cook the bacon until it’s really crisp and let it cool on a rack so it stays crunchy in the casserole. Save a tablespoon of the bacon fat for the onions, it adds depth, but dont pour loads in or the dish will be greasy.

3) Use room temperature eggs and dairy and dont over-whisk the mixture. Mix until blended not fluffy, that way the custard sets smooth instead of rubbery, and the texture will be creamier if you use half and half instead of plain milk.

4) Let it rest after baking, at least 10 to 15 minutes, the center firms up and you get cleaner slices. If you want perfect neat squares chill it in the fridge for 15 to 30 minutes before cutting, this helps so much when you need tidy servings.

Breakfast Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Make Ahead Breakfast of eggs, bacon, shredded potatoes and cheese, plus one surprising ingredient you’ll want to know about before the holidays.

Servings

servings

Calories

705

kcal

Equipment: 1. 9×13 inch baking dish (glass or metal), greased with butter or spray
2. Large mixing bowl, you’ll mix the eggs and milk in this
3. Whisk or big fork for beating the eggs
4. Large skillet or frying pan for cooking bacon and sautéing onion
5. Measuring cups and spoons for milk, salt and spices
6. Spatula or wooden spoon for folding and spreading the mixture
7. Chef’s knife and cutting board for dicing onion and chopping chives
8. Paper towels plus a clean kitchen towel or colander to drain and pat the hash browns and bacon
9. Oven mitts and a sheet of aluminum foil in case the top browns too fast

Ingredients

12 large eggs
2 cups whole milk or half and half
1 pound bacon, cooked and crumbled, about 8 to 10 slices
1 (30 ounce) bag frozen shredded hash browns, thawed, about 6 to 8 cups
2 to 3 cups shredded sharp cheddar cheese, about 8 to 12 ounces
1 small yellow onion, finely diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder, optional
2 tablespoons butter or a little cooking spray
2 tablespoons chopped fresh chives or green onions, optional

Directions

Preheat oven to 350 F and grease a 9×13 baking dish with the butter or spray, set aside.
Cook the bacon until crisp, drain on paper towels then crumble into pieces, save about a tablespoon of the bacon grease for the onions if you want extra flavor.
Thaw the frozen shredded hash browns and pat them dry with paper towels so the casserole isn't watery, it's okay if they stay a little damp.
In a small skillet sauté the diced yellow onion in the reserved bacon grease or a bit of butter until translucent, about 4 to 5 minutes, then let cool slightly.
In a large bowl whisk together the 12 eggs, 2 cups milk or half and half, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the optional 1/2 teaspoon garlic powder until blended.
Fold the thawed hash browns, crumbled bacon, sautéed onion and 1 1/2 to 2 cups of the shredded cheddar into the egg mixture so everything is evenly distributed.
Pour the mixture into the prepared 9×13 dish, press down so it's even, then sprinkle the remaining cheese on top.
Bake on the middle rack for 45 to 55 minutes until the center is set and the top is golden, a knife inserted in the center should come out clean; if it browns too fast loosely cover with foil.
Let the casserole rest 10 to 15 minutes before cutting so it firms up, sprinkle the optional 2 tablespoons chopped chives or green onions on top and serve.
Make ahead tip: you can assemble, cover and refrigerate overnight and bake next morning (add about 5 to 10 extra minutes), or freeze unbaked in a foil pan, thaw overnight in the fridge before baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.