Easy Bacon Egg and Hashbrown

Method:
Preheat the oven:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Prepare the bacon:

Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet, drain on paper towels, and crumble it into small pieces. Set aside.
Prepare the casserole base:

In a large mixing bowl, crack the eggs and beat them well. Add the milk, garlic powder, onion powder, salt, and pepper, and whisk everything together until fully combined.
Stir in the frozen hashbrowns (no need to thaw them), crumbled bacon, and 1 cup of shredded cheese. If you’re adding onions and bell pepper, mix them in as well.
Assemble the casserole:

Pour the egg and hashbrown mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of cheese on top.

Bake:

Bake the casserole for 45-50 minutes, or until the eggs are fully set and the top is golden and bubbly. You can check by inserting a knife or toothpick into the center; it should come out clean when the casserole is done.
Serve:

Let the casserole rest for about 5 minutes before slicing and serving. You can serve it as is or with a dollop of sour cream, salsa, or hot sauce for extra flavor.
This bacon, egg, and hashbrown casserole is great for breakfast, brunch, or even dinner! It’s easily customizable, too—you can add vegetables like spinach or mushrooms, swap the bacon for sausage, or use different cheeses based on your preference. Enjoy!