Hash Brown Bacon & Egg Casserole

There’s nothing better to me that some hash brown in the morning (or any time of the day for that matter)

Hashbrown Bacon and Egg Casserole

Addie Roberts | April 1, 2019

  • Prep time: 10 minutes
  • Cook time: 35-40 minutes
  • Total time: 45-50 minutes

Servings: 6-8 servings


  • 1 bag (1 pound) of shredded hash browns (I used Alexia Organic Hash Browns)
  • 12 eggs
  • ~8-10 slices of bacon
  • 1/2 tsp salt (may only need a dash instead if potatoes are already seasoned)
  • Dash of pepper


  1. Preheat the oven to 350 degrees
  2. Cook the bacon on a large skillet and set aside
  3. Remove excess bacon grease from the pan and add the frozen hash browns to the skillet
  4. Cook over medium heat until soft, but not overdone
  5. Slice the cooked bacon into pieces and place in a large 9x13” baking dish
  6. Stir in the hash browns, eggs, salt, and pepper and mix well
  7. Bake for 35-40 minutes until cooked all the way through