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Dump it, bake it, done. This Bacon Hashbrown Casserole is the easiest breakfast casserole you’ll make this Easter.
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Recipe below:
You’ll Need
- 3 cups frozen shredded hashbrowns (no need to thaw)
- 8 slices Jones Dairy Farm Dry Aged Bacon, chopped (raw or cooked)
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1½ cups shredded cheddar cheese
- ½ cup diced bell peppers
- ¼ cup diced yellow onion
Directions
- Preheat oven to 375°F and grease a 9x13 dish.
- Add hashbrowns, peppers, and onions directly to the dish. If using raw bacon, add it here.
- If cooking bacon ahead of time, cook until crisp, chop, and set aside.
- Toss everything lightly so it’s evenly distributed.
- In a bowl, whisk eggs, milk, and seasonings.
- Pour over the mixture.
- Bake for 45–55 minutes, until eggs are set.
- Add cheese in the last 10 minutes until melted and golden.
- Let rest before serving.
Your Easter spread just got an upgrade. Try these make-ahead friendly deviled eggs, made better with the rich flavor of Jones Dry Aged Bacon.
































