Ingredients
- 2 pounds bacon
- 1 (30 to 32-ounce) bag frozen shredded hash browns, thawed
- 1 (1-ounce) packet ranch dressing mix
- 1 1/2 cups shredded cheddar cheese
- 6 large eggs
- 2 cups whole milk
Preheat and Prep
Preheat the oven to 350ºF. Lightly coat a 9×13-inch baking dish with cooking spray.
Crisp the Bacon
In a large skillet, cook the bacon until crispy. Remove the bacon, chop into small pieces, and set aside. Keep most of the bacon drippings in the skillet.
Cook the Hash Browns
Add the thawed hash browns to the skillet and cook until they are lightly browned. Spread the cooked hash browns evenly in the prepared baking dish. Sprinkle the chopped bacon and shredded cheddar cheese over the top.
Mix and Pour the Eggs
In a large bowl, whisk together the eggs, ranch dressing mix, and milk until thoroughly combined. Pour this mixture evenly over the hash browns, bacon, and cheese in the baking dish.
Bake or Chill
If you plan to bake the dish later, cover it and refrigerate. Otherwise, bake it uncovered for 55 to 65 minutes, or until the center is set and the top is golden brown.
Bacon Egg and Hashbrown Casserole
Ingredients
- 2 pounds bacon
- 1 30 to 32-ounce bag frozen shredded hash browns, thawed
- 1 1-ounce packet ranch dressing mix
- 1 1/2 cups shredded cheddar cheese
- 6 large eggs
- 2 cups whole milk
Instructions
- Preheat oven to 350ºF and coat a 9×13-inch baking dish with cooking spray.
- Cook bacon in a large skillet until crispy. Chop bacon and set aside, reserving drippings.
- Cook thawed hash browns in the skillet until lightly browned. Spread evenly in baking dish. Top with chopped bacon and shredded cheddar cheese.
- In a large bowl, whisk eggs, ranch dressing mix, and milk. Pour evenly over hash browns, bacon, and cheese.
- Bake uncovered for 55-65 mins, until center is set and top is golden brown.