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Turn your brunch game up a notch with this Easy Bacon Hashbrown Casserole. Trust us, your taste buds will thank you.
 

I have made many casseroles. Especially ones for brunch. They are incredibly convenient to prepare, allowing you to spend less time in the kitchen and more time enjoying the company of your guests. Sometimes you can make them ahead of time. Plus, you can take the same basic recipe and easily customize them to suit your preferences and dietary restrictions.

What’s the secret ingredient in this hashbrown casserole?

 

There is one secret ingredient I used in this casserole. It’s frozen hashbrown patties! There’s no shredding potatoes and frying them until crisp. You just get a package of hashbrown patties, pop them into the oven or air fryer, and then assemble the rest of your casserole.

 

 

They make a nice “crust” for your casserole and they add such delicious flavor. Besides, potatoes and bacon are so good together. Especially with the cheese and another secret ingredient I added to this casserole. Roasted red peppers! They bring a little sweetness and color to this delicious casserole.

 

What’s in this breakfast casserole?

 

Besides the hashbrowns and the roasted red peppers you’re going to need bacon. Because it’s in the title! I started my thick cut bacon in the oven on a rack as I heated up the oven. I love cooking bacon in the oven. It saves your stove from getting all greasy and gross from frying it in the pan. It gets evenly cooked and you can control the crispness easier than in the pan.

 

 

There’s eggs in there, obviously. I mixed my eggs with a combination of heavy whipping cream and milk to mimic whole milk. We never have whole milk. I don’t like the way it tastes. We have whipping cream because I put that in my coffee. So good. I added some garlic salt, Dijon mustard, and Cajun seasoning to the eggs for added flavor.

 

I contemplated scalding the milk and adding it to the eggs like you do for quiche, but I didn’t have the energy to do this. No, it doesn’t take a lot of effort, but I am struggling every day to do every day things. I think scalding the milk and adding it to the eggs makes a creamier and lighter custard for the casserole. Next time I make this, I will try that and see it it’s more delicious than it is already.

 

 

Next is the cheese. I combined from pepper jack and cheddar to make a slightly spicy and delicious cheese flavor. If you don’t want the kick the pepper jack offers, try a melty Colby jack cheese. Or just stick with all cheddar, but combine sharp and mild for the best cheese flavor.

 

How do you make easy bacon hashbrown casserole?

 

First you start with the hashbrowns and the bacon. I put my hashbrowns in the air fryer and the bacon in the oven. While the oven heats up, you can cook the bacon. It’s a set it and forget it for a little bit. After about 20 minutes total time you need to keep and eye on it so it doesn’t get to crispy.

 

 

Shred your cheese and then combine the eggs with the milk and cream. If you’re going to scald the milk and cream but put them in a saucepan on medium heat and simmer until bubbles start to form around the edge of the pan. When this happens, turn the heat off and slowly stream the mixture into the lightly beaten eggs whisking constantly so it doesn’t curdle.

 

Layer the crispy hashbrowns in the bottom of a casserole dish coated in cooking spray. Feel free to cut them to make them fill the bottom of the pan. Sprinkle some chopped bacon on top of that and some roasted red pepper strips on top of that. A sprinkle of half the cheese then more bacon and more peppers will round out the layers of the casserole.

 

 

Pour the egg mixture on top of everything and then put it in the oven. I did not cover mine. I let it bake to get a nice crust on top. This holds up the rest of the cheese you will sprinkle on top and bake until melted and golden brown.

 

Bake the casserole at 350 for about 30 to 40 minutes or until the pan doesn’t jiggle when you shake it. That means the center of the casserole is cooked through. Top it with the rest of the cheese then bake an additional 10 minutes until the cheese is melty and delicious. Allow the casserole to cool for about 10 minutes before you slice and serve it.

 

 

What are some serving suggestions for this bacon hashbrown casserole?

 

It’s a brunch so there’s lots of latitude for serving suggestions. You can easily serve this with a side of fruit salad or even a lightly tossed green salad. The crispness of the fruits or greens would pair well with the creaminess of the casserole. And lighten the whole dish up making it something to have for not just brunch but a lunch or light dinner.

 

For a more indulgent option, why not serve the bacon hashbrown casserole with drizzle of creamy hollandaise sauce? Oh the decadence! Can you imagine buttery hollandaise on top of this hashbrown casserole? Even a bearnaise would be delicious, too!

 

 

How does this easy bacon hashbrown casserole taste?

 

Starting with the hashbrown layer, so potato-y delicious! Sprinkle them with some garlic salt for added flavor or even a bit of Cajun seasoning for some kick. Then there’s the sweet roasted red peppers and salty, crunchy bacon. Just the perfect pairing that play off each other.

 

Then there’s the custard that full of Dijon flavor and a spicy kick from the Cajun seasoning. It’s creamy and delicious. And speckled with pepper jack and cheddar cheese! It’s throughout the whole custard and also crusted on top! You can’t get more packed with flavor than this breakfast casserole.

More Brunch Recipes:

• Black Bean Hummus from Cindy’s Recipes and Writings
• Caesar Salad in Peppered Parmesan Bowls from Jolene’s Recipe Journal
• Easy Bacon Hashbrown Casserole from A Kitchen Hoor’s Adventures
• Greek Omelettes with Easy Tzatziki Sauce from A Little Fish in the Kitchen
• Quinoa Masala Khichdi from Magical Ingredients
• Strawberry Stuffed Keto French Toast from Palatable Pastime