Cheesy Bacon Hash Brown Egg Bake

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes, including 10 minutes of resting time

Quick Ingredients

• 1 teaspoon neutral oil, for the baking dish
• 30 ounces frozen shredded hash browns, thawed and squeezed dry
• 4 tablespoons unsalted butter, melted
• 1 1/4 teaspoons kosher salt, divided
• 10 slices bacon
• 10 large eggs
• 1 cup whole milk
• 3/4 cup sour cream, divided
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 6 green onions, thinly sliced and divided

Do This

• 1. Heat the oven to 425°F and grease a 9-by-13-inch baking dish with 1 teaspoon oil.
• 2. Toss the dry hash browns with melted butter and 3/4 teaspoon salt. Press into the dish and bake for 25 minutes.
• 3. Meanwhile, cook the bacon over medium heat for 10 minutes, then drain and crumble it.
• 4. Reduce the oven to 350°F. Whisk the eggs, milk, 1/2 cup sour cream, seasonings, and remaining 1/2 teaspoon salt.
• 5. Layer most of the cheese, bacon, and green onions over the crust. Add the egg mixture and remaining cheese.
• 6. Bake for 35 minutes, rest for 10 minutes, then garnish with the remaining sour cream, bacon, and green onions.

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Why You’ll Love This Recipe

• The buttery shredded hash brown crust develops crisp, golden edges beneath the creamy egg filling.
• Monterey Jack and sharp cheddar provide plenty of gooey melt and rich cheese flavor.
• It serves eight people, making it ideal for family breakfasts, brunches, and holiday mornings.
• Most of the components can be prepared ahead, so the final assembly is simple and low-stress.

Grocery List

• Produce: 6 green onions
• Dairy: 10 large eggs, 1 cup whole milk, 3/4 cup sour cream, 4 tablespoons unsalted butter, 1 1/2 cups shredded Monterey Jack cheese, and 1 1/2 cups shredded sharp cheddar cheese
• Meat: 10 slices bacon, about 10 ounces
• Frozen: One 30-ounce bag frozen shredded hash browns
• Pantry: Neutral oil, kosher salt, ground black pepper, garlic powder, and smoked paprika

Full Ingredients

For the Crispy Hash Brown Crust

• 1 teaspoon neutral oil, such as avocado, canola, or vegetable oil
• 30 ounces frozen shredded hash browns, completely thawed
• 4 tablespoons unsalted butter, melted
• 3/4 teaspoon kosher salt

For the Egg and Cheese Filling

• 10 slices bacon, about 10 ounces
• 10 large eggs
• 1 cup whole milk
• 1/2 cup sour cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 4 green onions, thinly sliced

For Garnishing

• 1/4 cup sour cream
• 2 green onions, thinly sliced
• Reserved crumbled bacon from the filling

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the dish

Position a rack in the center of the oven and preheat it to 425°F. Coat the bottom and sides of a 9-by-13-inch metal or ceramic baking dish with 1 teaspoon neutral oil. A metal dish will produce the crispiest hash brown edges, but a ceramic dish also works well.

Step 2: Build and bake the hash brown crust

Place the thawed hash browns in a clean kitchen towel. Gather the towel around the potatoes and squeeze firmly over the sink until you have removed as much moisture as possible. Transfer the potatoes to a large bowl, add the melted butter and 3/4 teaspoon kosher salt, and toss until evenly coated.

Spread the potatoes in the prepared baking dish. Press them into a compact, even layer across the bottom and about 1/2 inch up the sides. Bake at 425°F for exactly 25 minutes, until the edges are deeply golden and the surface feels dry. Remove the dish from the oven and immediately reduce the oven temperature to 350°F.

Step 3: Cook the bacon and mix the egg custard

While the hash browns bake, arrange the bacon in a large skillet and cook over medium heat for 10 minutes, turning the slices halfway through, until crisp. Transfer the bacon to a paper towel-lined plate. Once cool enough to handle, crumble it and reserve 2 tablespoons for garnishing.

In a large bowl, whisk the milk and 1/2 cup sour cream until mostly smooth. Add the eggs, remaining 1/2 teaspoon kosher salt, black pepper, garlic powder, and smoked paprika. Whisk for about 1 minute, or until the eggs are completely blended and the mixture is slightly frothy.

Step 4: Layer the cheese, bacon, and eggs

Sprinkle 1 cup Monterey Jack and 1 cup cheddar evenly over the hot hash brown crust. Scatter the crumbled bacon, except for the reserved 2 tablespoons, and the 4 sliced green onions over the cheese. Slowly pour the egg mixture over the layers, moving around the dish so the filling is evenly distributed. Finish with the remaining 1/2 cup Monterey Jack and remaining 1/2 cup cheddar.

Step 5: Bake until golden and set

Return the uncovered dish to the oven and bake at 350°F for exactly 35 minutes. The edges should be puffed, the cheese should be melted and lightly golden, and the center should be set with only a very slight wobble. For an accurate doneness check, an instant-read thermometer inserted into the center should register 160°F.

Step 6: Rest, garnish, and serve

Set the baking dish on a heat-safe surface and let the casserole rest for 10 minutes. This gives the egg filling time to finish setting and makes the portions easier to cut. Spoon small dollops of the remaining 1/4 cup sour cream over the top, then add the reserved bacon and remaining 2 sliced green onions. Cut into 8 generous squares and serve warm.

Pro Tips

• Remove as much moisture as possible: Thoroughly squeezing the thawed potatoes is the most important step for a crisp crust. Damp hash browns will steam instead of brown.
• Shred cheese from a block: Freshly shredded Monterey Jack and cheddar melt more smoothly than packaged shredded cheese, which is usually coated with anti-caking starch.
• Press the crust firmly: Use the bottom of a dry measuring cup to compact the potatoes into an even layer without leaving thin spots.
• Use the right baking dish: A light-colored metal pan encourages browning. If using glass, avoid placing the hot dish on a cold or wet surface.
• Do not skip the rest: The 10-minute resting period allows the egg filling to firm up while keeping it tender and moist.

Variations

• Vegetarian: Omit the bacon. Sauté 8 ounces sliced cremini mushrooms in 1 tablespoon olive oil over medium-high heat for 8 minutes, then layer them into the casserole with the green onions.
• Southwestern: Replace the Monterey Jack with 1 1/2 cups shredded pepper Jack and add one drained 4-ounce can diced green chiles to the egg mixture.
• Ham and cheese: Replace the bacon with 2 cups diced cooked ham. Reduce the salt in the egg filling from 1/2 teaspoon to 1/4 teaspoon because ham can be quite salty.

Storage & Make-Ahead

To prepare ahead, bake the hash brown crust, cool it completely, cover it, and refrigerate it for up to 24 hours. Cook and crumble the bacon, shred the cheeses, slice the green onions, and whisk the egg mixture separately; refrigerate each component in an airtight container. Assemble the casserole just before baking. A fully assembled casserole may also be refrigerated overnight, but the crust will be slightly softer. Refrigerate cooked leftovers in an airtight container for up to 4 days. Reheat individual portions in a 350°F oven for 15 minutes, or microwave one portion for 90 seconds. To freeze, wrap cooled individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F for 20 minutes.

Nutrition (per serving)

Calories: 510 kcal | Carbs: 22g | Protein: 25g | Fat: 36g | Saturated Fat: 18g | Fiber: 2g | Sugar: 3g | Sodium: 980mg | Cholesterol: 285mg