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hashbrown casserole with bacon and cheese in a cast iron skillet
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Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole is a hearty and comforting dish that combines the crispy goodness of bacon with the creamy, gooey perfection of melted cheese, all nestled within a bed of golden, seasoned hashbrowns. Whether you're preparing a special brunch, celebrating the holidays, or simply craving a cozy morning meal, this recipe is a delicious way to start your day.
Course Breakfast
Cuisine American
Keyword Cracker Barrel hashbrown casserole, hashbrown bacon casserole, hashbrown breakfast casserole, hashbrown casserole
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 294kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 ½ cups sour cream or plain Greek yogurt I use Greek yogurt for the added protein.
  • 4 oz cream cheese softened
  • 1/2 cup diced onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Creole Seasoning See notes.
  • salt and pepper to taste
  • 1 pound frozen hashbrowns Thawed and drained.
  • 6 slices cooked and crumbled bacon
  • 1 cup grated cheddar cheese
  • 1 cup grated mozzarelle cheese
  • foil

Instructions

  • Preheat oven to 350 degrees.
  • Combine the sour cream or plain Greek yogurt, softened cream cheese, onions, and spices in a large bowl. Taste repeatedly and adjust spices to suit your taste. This is important to ensure the casserole isn't bland.
    1 ½ cups sour cream or plain Greek yogurt, 4 oz cream cheese, 1/2 cup diced onions, 1/2 teaspoon garlic powder, 1/2 teaspoon Creole Seasoning, salt and pepper to taste
  • Add in the hashbrowns and stir.
    1 pound frozen hashbrowns
  • Add the hashbrowns mixture to a greased 9x13 baking dish or 10inch cast iron skillet. Sprinkle the crumbled bacon and shredded cheese throughout.
    6 slices cooked and crumbled bacon, 1 cup grated cheddar cheese, 1 cup grated mozzarelle cheese
  • Cover the dish with foil and bake for 35-40 minutes or until the potatoes are soft and the cheese if bubbly.
    foil
  • If you like a crunchy cheese topping remove the foil, adjust the temperature on the oven to 400 degrees and bake an additional 5-10 minutes until the cheese has browned.
  • Cool before serving.

Notes

Full-fat sour cream or Greek yogurt works best at achieving a creamy texture. You can use reduced-fat versions if you wish, but note they are thinner and will alter the texture of the dish.
You can substitute Creole seasoning for any of your favorite spices or omit it completely.
Thaw your potatoes before using them. After thawing, they may release some moisture. Squeeze out excess moisture by placing them in a clean kitchen towel or paper towel and pressing gently. This helps prevent the casserole from becoming too watery.
Thawing helps the hashbrowns cook more evenly and prevents excess moisture in the casserole. You can thaw them in the refrigerator overnight or speed up the process by using the microwave or cold water thawing methods.
Thawing the hashbrowns will produce a casserole with a more consistent texture, while using them frozen can provide a different texture and possibly save you some time. However, it may not save you much time, because you may also need to increase your bake time as well.

Nutrition

Serving: 7oz | Calories: 294kcal | Carbohydrates: 15g | Protein: 19g | Fat: 18g