Loaded Baked Potato Breakfast Casserole
When brunch cravings hit, nothing satisfies quite like this Loaded Baked Potato Breakfast Casserole. Crispy hashbrowns, smoky bacon, gooey cheese, and a tangy sour cream drizzle make this the ultimate comfort food mash-up. It’s hearty, easy to make ahead, and guaranteed to disappear fast at any gathering. Dig into your new weekend favorite.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
Ingredients
1 (30 oz) bag frozen hashbrowns, thawed
1½ cups shredded cheddar cheese
8 slices bacon, cooked and crumbled
6 large eggs
1 cup milk
½ cup sour cream (plus more for drizzling)
2 green onions, chopped
Salt & pepper to taste
Optional: hot sauce or chives for garnish
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread hashbrowns evenly in the bottom of the dish. Sprinkle with cheese and crumbled bacon.
In a bowl, whisk together eggs, milk, sour cream, salt, and pepper until smooth. Pour over the hashbrown mixture.
Bake uncovered for 35–40 minutes, or until the center is set and the top is golden.
Let rest for 5 minutes. Drizzle with extra sour cream and sprinkle with green onions before serving.
Nutrition
- Calories: 310
- Fat: 19g
- Carbohydrates: 22g
- Protein: 14g