Crack Breakfast Casserole
A delicious and filling breakfast casserole with eggs, cheese, crispy bacon, and hash browns, baked to perfection for any occasion.
Ingredients
Main Ingredients
- 8 large large eggs
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 pound bacon, cooked and crumbled
- 1 cup milk
- 1 bag (about 20 oz) frozen hash browns, thawed
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (optional)
Garnish and Optional Add-ins
- 2 tablespoons green onions, chopped
Instructions
Preparation
- In a skillet, cook the bacon until crispy. Crumble the bacon and set it aside.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, black pepper, and salt.
Assembly
- Grease a 9×13-inch casserole dish. Layer the thawed hash browns on the bottom, followed by the crumbled bacon, then the shredded cheddar and mozzarella cheeses.
- Pour the egg mixture evenly over the layers, allowing it to seep through.
Baking
- Preheat the oven to 350°F (175°C) and bake for 40–45 minutes, or until the eggs are fully set and the top is golden brown.
- If the top browns too quickly, cover loosely with foil and continue baking.
Serving
- Let it stand for 5 minutes. Garnish with chopped green onions, slice, and enjoy!
Notes
Thaw your hash browns for even cooking. Customize with add-ins like sautéed bell peppers or mushrooms. Adjust cheese varieties as per preference.