Crack Breakfast Casserole
A crowd-pleasing, hearty breakfast casserole featuring eggs, crispy turkey bacon, and cheese, all held together with delicious frozen hash browns. Perfect for brunch or make-ahead meals.
Ingredients
Base Ingredients
- 8 large large eggs
- 2 cups milk Whole milk gives the richest result; 2% works fine.
- 1 pound crispy turkey bacon, cooked and crumbled Substitute with cooked breakfast beef sausage or turkey bacon.
- 2 cups shredded cheese Cheddar is classic; other good swaps include Monterey Jack, Colby, a Mexican blend.
- 4 cups frozen hash browns Shredded or diced; do not thaw unless reducing moisture.
- Salt and pepper To taste.
- Chopped green onions Optional garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the eggs and milk until smooth. Season with a pinch of salt and several grinds of black pepper.
Layering
- Spread the frozen hash browns evenly across the bottom of the prepared dish. Press lightly to level.
- Scatter the crumbled turkey bacon over the hash browns, then sprinkle the shredded cheese on top.
Baking
- Pour the egg-and-milk mixture evenly over the layered ingredients. Tilt the pan if needed so it soaks into the hash browns.
- Bake for 45–55 minutes, until the eggs are set in the center and the top is golden brown. A knife inserted in the middle should come out mostly clean.
- Let the casserole rest 5–10 minutes before slicing. Garnish with chopped green onions, then serve warm.
Notes
For a richer casserole, swap 1/2 cup milk for sour cream or crème fraîche. To make it vegetarian, replace turkey bacon with smoked tempeh or extra veggies. If the top bronzes too quickly, tent loosely with foil for the last 10–15 minutes.