Overnight Breakfast Casserole
"Bacon, eggs, hash browns, and an unreasonable amount of cheese, baked into one glorious casserole. Assemble it the night before and wake up a hero."
The Game Plan
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Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and let it cool, then crumble or chop into bite-sized pieces.
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Grease a 9x13 baking dish with cooking spray or butter.
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Spread the frozen hash browns in an even layer across the bottom of the dish. No need to thaw them first.
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Scatter the crumbled bacon evenly over the hash browns. If you're adding bell pepper or green onions, add them here.
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Sprinkle 2 cups of the shredded cheddar over the bacon layer.
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In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and smoked paprika until smooth and well combined.
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Pour the egg mixture evenly over everything in the dish. Use a fork to gently press down so the hash browns absorb some of the liquid.
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Top with the remaining 1 cup of cheddar cheese.
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Cover tightly with plastic wrap or foil and refrigerate overnight, or for at least 4 hours.
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When you're ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter while the oven heats up.
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Bake covered with foil for 35 minutes. Remove the foil and bake for another 15 minutes until the eggs are set in the center and the cheese on top is golden brown.
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Let it rest for 10 minutes before cutting. This helps it hold together when you slice it.
