Recipe: Bacon, Egg, and Hashbrown Casserole

Bacon, Egg, and Hashbrown Casserole Recipe


I feel as if I’m cheating here. I don’t have pictures because I wasn’t planning on posting this recipe. Next time I make it (which should be sometime in the next couple of weeks), I’ll take pictures and update this post. Pictures aren’t the only updates I’ll need, but I’ll explain that in a bit. I posted about this in passing on Facebook (as a post about how much my 13yo eats), and several people have asked for the recipe.

I’m sure this would be a good brunch recipe, but we always have it for supper. I also used to make with ham, and I posted that recipe a while back. This is only a slight variation of that recipe. Read the whole thing before you start, because I’m in the midst of some experimentation and which direction you go will determine your pan and your ingredients. This is a little convoluted and I apologize. I will clean it all up when I get it figured out. I hope it’s enough that you can make your own version.


1 package of bacon (I use a 12-oz pack of Hormel preservative-free bacon. You can use whatever bacon you want. A 1-lb package would be fine here.)

18 eggs

30-oz package of hashbrowns (We use the shredded kind, simply because that’s what my kids prefer. We’ve also used the diced variety, and even tater tots, and they work just as well.)

3/4 cup milk (Any kind should be fine. I used to make the ham dish with almond milk.)

Shredded cheese (optional)

If you use a bar pan, you’ll only use half of the bag of hashbrowns. Otherwise, you’ll run out of room in your pan.


1. Cook the bacon. I used to use a Pampered Chef Large Bar Pan for this recipe, but even in a seasoned pan, getting the cooked egg off was a nightmare. When I used that pan, though, I would bake the bacon, pour off the grease, and just put the other ingredients on top of the bacon.

You can bake bacon for 20-25 minutes at 425.

2. Line the bottom of your pan or dish with the bacon. Remember when I mentioned an update in the beginning? This is where that will come in. After getting tired of scraping egg off my stone, I tried lining the pan with foil. That worked great for two or three meals until I realized that I shouldn’t be using my stone dry. (Your PC stone needs to have water or grease. You should never use it in dry heat. I lost a flat stone years ago because I forgot and used it as a cookie sheet under a pie I was heating.) I already had the bacon and the hashbrowns cooked before I remembered this, so I had to scramble to find a dish to transfer it over to. I ended up using a 7×11 Pyrex dish because everything else I have is stoneware. If you have a 9×13 pan, that would be much better.

3. Cook the hashbrowns for about 15 minutes at 450. This is why I preferred the bar pan. I could spread the hashbrowns out and they got crispy. If you use a smaller pan, you may want to stir the hashbrowns after about 10 minutes and cook for 20 minutes instead of 15.

4. If you cooked the hashbrowns in a separate pan, put them in your dish on top of the bacon.

5. In a bowl, mix the eggs with the milk, then pour the mixture over the bacon and hashbrowns. This will fit in a 7×11 pan, but just barely.

6. If you’re using a bar pan, cook on 350 for 20-25 minutes. If the eggs don’t look as done as you want them, add another five minutes. (They should be done after 25 minutes, but it may cook differently in a metal pan.)

More experimenting: I’ve only cooked in the 7×11 dish one time, and at 350 for 45 minutes, the eggs still weren’t completely cooked, but the top was dry and rubbery. It wasn’t so bad that it was gross, but if you don’t like runny fried eggs, you wouldn’t like the way this turned out. It’s too much packed too deep to cook well. I’m going to try 300 for 45-60 minutes next time. Or a different pan. Perhaps my large skillet. I’ll keep you updated.

7. Top with shredded cheese.

Serves 4-6 normal people or one teenage boy, two adults, and a six-year-old. We never have leftovers from this dish.