Crack Breakfast Casserole
This cheesy, savory Crack Breakfast Casserole is loaded with bacon, eggs, cheese, and hash browns for an irresistible dish perfect for breakfast, brunch, or meal prep. It's customizable, make-ahead friendly, and totally comforting!
Equipment
- 9x13-inch Baking Dish
- Skillet
- Mixing Bowl
- Whisk
- Oven
Ingredients
Main Ingredients
- 10 large eggs
- 1 cup milk whole milk or heavy cream
- 2 cups shredded cheddar cheese
- 1 bag frozen shredded hash browns 20 oz, thawed
- 1 lb bacon cooked and crumbled
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp garlic powder
- optional add-ins green onions, bell peppers, jalapeños, sausage
Instructions
- Preheat oven to 350°F (175°C). Cook bacon until crispy, drain and crumble. Whisk eggs, milk, salt, pepper, and garlic powder in a large bowl.
- Add shredded cheddar, thawed hash browns, and crumbled bacon to the egg mixture. Mix well. Add any optional ingredients now.
- Grease a 9×13-inch baking dish. Pour in the mixture and spread evenly.
- Bake uncovered for 45–50 minutes or until set in the center and golden on top. Broil for 2–3 minutes at the end for extra crispiness.
- Let rest for 5–10 minutes before serving for cleaner slices.
Notes
Assemble the night before and bake in the morning. Swap hash browns with cauliflower rice for a keto option, or replace bacon with veggies for a vegetarian version. Freeze leftovers for up to 2 months.