Breakfast Casserole

This delicious casserole combines several breakfast favorites into one: fluffy eggs, crispy hash browns and Kountry Boys’ hickory-smoked bacon. Make it ahead of time and reheat it for a delicious weekday breakfast, or serve it alongside fresh fruit and muffins for a special weekend brunch.

Difficulty: Easy

Prep: 10 minutes

Cook: 60 minutes

Total: 70 minutes

Serves: 8


1 16-oz. package of frozen shredded hash browns, thawed 

1 ¼ cups finely shredded Cheddar-Jack cheese, divided

6 large eggs 

½ cup whole milk

1 tsp. garlic powder 

¼ tsp. salt 

¼ tsp. ground pepper 

4 slices of Kountry Boys bacon, cooked and crumbled 


Place thawed hash browns on paper towels. Squeeze until most of the moisture has been released. Add the hash browns to a medium bowl; add 1/2 cup cheese and toss to combine. Lightly coat a 9-inch pie pan with cooking spray. Press the hash brown mixture into the bottom and up the sides of the pan, making sure there are no holes.

Preheat the oven to 425°F. Bake until the crust is starting to turn golden brown around the edges, about 20 minutes. Let cool on a wire rack, about 10 minutes. Reduce oven temperature to 375°F. 

While the crust is baking, whisk eggs, milk, garlic powder, salt and pepper together in a medium bowl until well blended. Stir in bacon and the remaining 3/4 cup cheese. Pour the mixture into the warm crust. Bake until the egg mixture is set and the top is light golden brown, 25 to 30 minutes. Let the casserole cool for 5 minutes, then slice and serve!