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Satisfying Breakfast Bacon Egg and Hashbrown Casserole

bacon egg and hashbrown casserole made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pound bacon diced
  • 4 cups frozen hashbrowns thawed
  • 8 large eggs
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, cook the diced bacon over medium heat until crispy. Drain on paper towels.
  3. In a large mixing bowl, combine the thawed hashbrowns, cooked bacon, eggs, cheese, milk, garlic powder, salt, and pepper.
  4. Spread the mixture evenly in a greased 9x13 inch baking dish.
  5. Bake in the preheated oven for 45-50 minutes or until the eggs are set and the top is golden brown.
  6. Let the casserole cool for about 10 minutes before serving.