Cracked Out Hashbrown Breakfast Casserole
A hearty breakfast casserole featuring golden shredded hash browns, crisp bacon, sharp cheddar cheese, eggs, milk, and ranch seasoning. The assembled casserole may also be refrigerated before baking for convenient make-ahead preparation.
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Ingredients
- 8 large eggs
- 2 pounds bacon
- 2 cups milk preferably whole milk for a richer texture
- 1- ounce packet ranch dressing seasoning mix such as Hidden Valley
- 2 cups freshly shredded cheddar cheese with sharp cheddar preferred
- 1 package 30–32 ounces frozen shredded hash browns, fully thawed
Instructions
- Prepare the oven and baking dish. Preheat the oven to 350°F (175°C). Coat a 9 × 13-inch baking dish lightly with nonstick cooking spray, then set it aside.
- Crisp the bacon. Place the bacon in a large skillet and cook over medium heat until crisp. Transfer the cooked bacon to a paper towel-lined plate so the excess grease can drain. When cool enough to handle, chop the bacon into small pieces. Keep most of the rendered bacon fat in the skillet.
- Brown the hash browns. Add the fully thawed shredded hash browns to the skillet containing the reserved bacon drippings. Cook over medium heat, stirring occasionally, until the potatoes are lightly browned. Transfer them to the prepared baking dish and distribute them in an even layer.
- Assemble the casserole. Scatter the chopped bacon evenly over the hash browns, followed by the shredded cheddar cheese.
- Prepare the egg mixture. In a separate bowl, whisk the eggs, ranch seasoning mix, and milk together until thoroughly combined. Pour the mixture evenly over the layers of hash browns, bacon, and cheese.
- Bake. Place the casserole, uncovered, in the preheated oven and bake at 350°F for 60–70 minutes, or until the center is set and the surface is golden brown. Serve while hot.
Notes
The fully assembled casserole may be covered and refrigerated before baking. When ready to cook, uncover the dish and bake as directed.