Go Back
Ultra-creamy breakfast casserole topped with cheese and veggies

Ultra-Creamy Breakfast Casserole

A rich and creamy breakfast casserole with a custardy base, bacon, and your choice of hash browns or tater tots, perfect for brunch or hearty family breakfasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 large large eggs
  • 1 cup whole milk Substitute low-fat if needed, but texture will be slightly less rich.
  • 1 cup heavy cream Or extra milk for a lighter custard.
  • 2 tablespoons ranch seasoning mix Or 1½ tbsp each dried dill and parsley + 1 tsp salt.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces cream cheese Cut into small cubes; use reduced-fat cream cheese if desired.
  • 2 cups shredded sharp cheddar Divided; mix cheddar and Monterey Jack for milder melt.
  • 8 slices thick-cut bacon Cooked and crumbled; or use 1½ cups cooked sausage crumbles.
  • 24 to 30 ounces shredded hash browns OR 28 to 32 ounces tater tots.
  • 3 tablespoons sliced green onions Plus more to garnish.
Optional Mix-ins
  • 1 cup sautéed mushrooms
  • 1 cup diced bell pepper
  • 1 diced jalapeño

Method
 

Preparation
  1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish very well so the casserole releases easily.
  2. Spread the shredded hash browns evenly in the pan, pressing lightly. If using tater tots, arrange them in a single even layer.
  3. Crack the eggs into a large bowl. Whisk in milk, heavy cream, ranch mix, garlic powder, onion powder, kosher salt, and black pepper until the mixture is smooth and uniform.
Mixing
  1. Stir half of the shredded cheddar into the custard. Fold in the cream cheese cubes and half of the crumbled bacon so they distribute through the custard.
Baking
  1. Pour the custard evenly over the potatoes. Tap the pan gently on the counter to help the liquid settle and to remove air pockets.
  2. Cover the dish tightly with foil and bake for 30 minutes to let the custard begin to set.
  3. Remove the foil. Sprinkle the remaining cheddar and bacon over the top. Return to the oven, uncovered, for 20–25 minutes more, until the center registers 165°F with an instant-read thermometer and the top is golden.
  4. Let the casserole rest for 10 minutes before slicing. Garnish with sliced green onions and serve warm.

Notes

This casserole pairs well with bright, acidic sides like arugula salad or roasted cherry tomatoes. Store leftovers in an airtight container for up to 4 days. Reheat single portions in the microwave for 60-90 seconds or a pan in a 350°F oven for 15-20 minutes.