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Bacon Swiss Hash Brown Breakfast Casserole
Rachel Kim

Bacon Swiss Hash Brown Breakfast Casserole

A crisp shredded-potato base supports bacon, eggs and Swiss without needing bread. Squeezing the thawed potatoes and pre-baking them gives the bottom a real crust. The bacon is drained, and its flavor survives in small pieces instead of excess fat.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 package frozen shredded hash browns 30 ounces, thawed and squeezed dry
  • 3 tablespoons melted butter
  • 1 teaspoon kosher salt divided
  • 12 ounces bacon chopped and cooked crisp
  • 2 cups shredded Swiss cheese
  • 10 large eggs
  • 1 1/2 cups whole milk
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Toss hash browns with butter and 1/2 teaspoon salt, press into the dish and bake 20 minutes.
  2. Scatter cooked bacon and Swiss over the potato crust.
  3. Whisk eggs, milk, remaining salt, pepper and onion powder.
  4. Pour the eggs over the filling.
  5. Bake 30 to 35 minutes until the center reaches 160°F. Rest 10 minutes.