Cheesy Bacon Hash Brown Bake

Cheesy Bacon Hash Brown Bake brings together golden potatoes, crisp bacon, peppers, eggs, and sharp cheddar in one hearty breakfast casserole. The center bakes up rich and savory, while the exposed potatoes and cheese turn golden around the edges. A little smoked paprika adds warmth without overpowering the classic bacon-and-cheddar flavor.

This is the kind of breakfast that works just as well for a relaxed weekend as it does for brunch with a full table. The ingredients are familiar, the prep is straightforward, and most of the work happens in the oven. Diced hash browns make every slice substantial, while green onions add a fresh finish. Best of all, the casserole rests and slices beautifully for easy serving. Warm, cheesy, and satisfying, it makes breakfast feel just a little more special.

Recipe Yield: 6–8 servings

INGREDIENTS

7 large eggs
2 cups frozen diced hash brown potatoes, thawed and patted dry
1 cup chopped bacon, plus extra for garnish
2½ cups shredded sharp cheddar cheese
½ cup diced yellow onion
1 cup diced bell peppers (red, yellow, or green)
½ cup chopped green onions, plus extra for garnish
½ cup heavy cream
¾ cup whole milk
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika

INSTRUCTIONS

1. Preheat oven:
Preheat oven to 375°F. Grease a 7×11-inch baking dish with butter or nonstick spray.

2. Cook bacon and vegetables:
Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate. Leave about 1 tbsp bacon drippings in the skillet, then cook the yellow onion and bell peppers for 4–5 minutes, until slightly softened.

3. Mix the casserole:
Whisk the eggs, milk, heavy cream, salt, black pepper, garlic powder, onion powder, and smoked paprika until smooth. Add the hash browns, bacon, cooked vegetables, green onions, and 2 cups cheddar. Stir until evenly combined.

4. Bake:
Pour the mixture into the prepared baking dish. Bake uncovered for 40 minutes, until the edges are set and the center is nearly set with a slight jiggle.

5. Add cheese and finish baking:
Sprinkle with the remaining ½ cup cheddar. Bake for another 10–15 minutes, until the cheese is melted and golden and the center is fully set and reaches 160°F.

6. Rest and serve:
Let the casserole rest for 5–10 minutes before slicing. Garnish with extra green onions and crumbled bacon, then serve warm.

Helpful Tips to Perfect This Recipe

• Dry the hash browns well: After thawing, press away excess moisture with paper towels. Drier potatoes help the casserole set cleanly instead of becoming watery.
• For extra-golden potato edges: Spread the dried hash browns in the prepared dish and bake for 10 minutes before adding the remaining casserole mixture.
• Make it ahead: Assemble the casserole and refrigerate overnight. Let it sit at room temperature while the oven preheats, then bake as directed, allowing a few additional minutes if needed.