Author: This easy breakfast casserole recipe is stuffed with eggs, cheese, bacon, potatoes, and a little spinach. It’s perfect for a simple breakfast all week and fancy enough to serve at brunch! No matter when you serve it, this dish will be on heavy rotation for your family!
I love recipes that can be made in advance, especially when it comes to breakfast. Like these mini quiches, or even a big pan of homemade cinnamon rolls.
Making food the night before always makes for a smoother day, and that’s one of the reasons I love this breakfast casserole recipe!
Cheesy Bacon and Egg Hashbrown Casserole
Not only is this recipe perfect for making the day before, but it’s also a one-bowl recipe! Any time I can reduce the number of dishes I have to wash I’m happy!
This is a hearty, naturally gluten-free dish that pairs well with a handful of berries, or stands alone as a single-item breakfast.
Ingredients
There are a lot of delicious ingredients in this breakfast casserole, and there is also a lot of flexibility! So I want to go over each one so that you know how to customize this to your needs.
- Eggs – We use whole eggs, but you can also use just egg yolks, egg whites, or even egg beaters! If using only part of the egg, you may need to increase the amount by 50% to account for the liquid reduction.
- Milk – We use whole milk, but you can use any type of unsweetened milk you prefer – including non-dairy milk options like soy or oat milk.
- Cheese – Cheddar cheese is my favorite cheese to use in this recipe, but if you need to mix it up, you can. Non-dairy cheddar would also work well. I’ve used Daiya cheddar with reasonable results in the past.
- Bacon – While bacon is preferred, you could also use diced ham or turkey in its place. I wouldn’t recommend omitting the meat altogether, but if you try it, let me know!
- Fresh Vegetables – We like to use fresh spinach, but if you prefer something else, like onions, peppers, or tomatoes, throw them in! You’re looking for about 2 cups of volume for vegetables that are more dense. For spinach, I use 4 cups of volume.
- Potatoes – There is a LOT of flexibility here, so let’s break it down. You can use canned potatoes, frozen hashbrowns shreds, frozen hashbrowns chunks, or even fresh cooked and chopped potatoes left over from dinner! You can also omit the potatoes completely if needed. The volume of the dish will shrink drastically, so be aware.
- Spices – I’m keeping it simple here with just salt, pepper, and garlic powder, but you can add whatever other seasonings you might want.
How to Make This Easy Breakfast Casserole
Alright, now that you know which ingredients you’re going to use, let’s pull it all together (which is SUPER easy!).
- Prep – Preheat your oven to 350°F and get a 9×13 pan out. No need to grease it, just have it ready to pour into.
- Mix – In a large mixing bowl, mix all ingredients together until well combined. The spinach may float, that’s ok!
- Pour – Pour your mix into the 9×13 baking dish and bake for 55-60 minutes, or until the middle is set.
- Serve – Allow to cool for 10-15 minutes before slicing, and enjoy! If you’re making this in advance, simply chill in the fridge and then reheat when ready for 20-25 minutes at 350°F before serving.
Even More Delicious Breakfast Ideas
Whether you want something with high protein, or you are craving something sweet, these breakfast recipes are some of our favorites!
- Cheesy Bacon and Spinach Scrambled Eggs
- Soft and Gooey Homemade Cinnamon Rolls
- Easy to Freeze Mini Quiches
- Einkorn Blueberry Muffins
- 25 Ways to Eat Bacon and Eggs
Cheesy Bacon And Egg Hashbrown Casserole
Ingredients
- 9 eggs
- 1 cup milk
- 8 oz shredded cheese we use cheddar
- 4 cups raw spinach
- 1 tbsp salt*
- 1 1/2 tbsp garlic powder
- 1/2 tbsp pepper
- 4 cups hashbrowns (see notes for other potato options)
- 8 oz cooked bacon chopped
Instructions
- Preheat your oven to 350°F and get a 9×13 pan out. No need to grease it, just have it ready to pour into.
- In a large mixing bowl, mix all ingredients together until well combined. The spinach may float, that’s ok!
- Pour your mix into the 9×13 baking dish and bake for 55-60 minutes, or until the middle is set.
- Allow to cool for 10-15 minutes before slicing, and enjoy! If you’re making this in advance, simply chill in the fridge and then reheat when ready for 20-25 minutes at 350°F before serving.
Notes
Nutrition
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