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Cheesy Hashbrown Breakfast Casserole

A comforting one-dish breakfast casserole that layers frozen potatoes, bell peppers, turkey bacon, and two types of cheese for a crowd-pleasing brunch option.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 bag frozen hash browns (about 20–30 oz) Do not thaw.
  • 1 cup shredded cheddar cheese Sharp or mild.
  • 1 cup shredded mozzarella cheese
  • 6 large eggs
  • 1 cup milk (whole or 2%) Whole milk gives a creamier custard.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup diced bell peppers Mix colors for visual appeal.
  • 1 cup diced cooked turkey bacon Can substitute with regular bacon, ham, sausage, or plant-based bacon.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Spread the frozen hash browns evenly across the bottom of the prepared dish.
  3. Scatter the diced bell peppers and cooked turkey bacon evenly over the potatoes.
  4. Sprinkle half of the cheddar and half of the mozzarella over the vegetables and meat.
  5. In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
  6. Pour the egg mixture over the layered potatoes, distributing it so it seeps into the gaps.
  7. Top with the remaining cheddar and mozzarella.
  8. Bake uncovered for 40–50 minutes until the center is set and the top is golden brown.
  9. Remove from the oven and let the casserole rest for 10 minutes before slicing.

Notes

Cool leftovers to room temperature and store in an airtight container for up to 3–4 days. For freezing, wrap tightly for up to 2 months. Can reheat in the microwave or oven.