This Overnight Cheesy Breakfast Casserole with Hash Browns and Bacon is great for feeding a crowd. Prep everything the night before and just bake in the morning. Full of delicious breakfast flavors like hash browns, bacon, and eggs this is a recipe you are going to want to make again and again.
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Breakfast Bacon, Egg, and Hash Brown Casserole
As a mom I have discovered there is nothing more brilliant than an overnight breakfast casserole, especially when you have overnight company!
Nothing like wrangling kids and/or guests first thing in the morning while making breakfast right?
OR hear me out just make a breakfast casserole at the beginning of the week to reheat for breakfasts all week!? Like I am pretty sure my family would love me forever if I made TikTok Biscuits and Gravy Casserole to eat all week long!
Either way this breakfast casserole I am sharing today is a real winner.
I pretty much developed it by adding all my favorite breakfasts foods to a casserole dish!
We have bacon, hash browns, bread/toast, cheese, eggs… I mean it has to be delicious right?!
This breakfast casserole is great accompanied by an Easy Fruit Salad to balance out the meal, which can also be made this night before!

ingredients
- Bacon – You will want 1 pound of bacon. I personally like a thicker cut bacon but any cut will work. I personally would shy away from flavored bacon like maple since this is a savory dish.
- Hash Browns – Frozen hash browns that are thawed out. I find the best way to thaw out frozen hash browns is by measuring out the 3 cups, placing in a Tupperware, and letting the thaw out in the fridge for a few hours.
- Onion – A small yellow or sweet onion diced up.
- Sliced Sandwich Bread – Here you can choose what you prefer! You will want 6 slices of standard size sandwich bread from but feel free to choose what flavor you like. I have been making mine with Dave’s Killer Bread ‘White Done Right’ and it comes out amazing! You can also use regular white bread, whole wheat bread, seeded, or oatmeal bread.
- Cheddar Cheese – Two cups of cheddar cheese because you know this has to be cheesy!
- Milk – You may use whatever milk you choose. I personally use whole cow’s milk.
- Eggs – Half a dozen large eggs!
- Worcestershire Sauce – To help give it a little flavor, Worcestershire is full of flavor so it does a lot for this dish!
- Dijon Mustard – Just a little to compliment the worcestershire sauce.
- Garlic Powder – And just a tad of garlic powder to help flavor this dish without being overpowering.
For a complete detailed list of the ingredients continue towards the bottom of the page.

pro tip
When you cover the dish with foil before you put it in the fridge use a sharpie to write the cooking instructions on the top! That way you don’t have to look it up in the morning or someone else can do it for you!
instructions
Grease a 9×13 casserole dish and set aside.
In a large skillet cook the bacon over medium heat until brown (this might be easier to do in 2 btaches if your skillet is overcrowded). Trasfer the bacon to a paper towel lined plate to cool. Once cool chop into bite-sized pieces.

Drain the grease from the skillet, leaving any residual grease in the bottom of the skillet. Add the diced onions to the skillet and cook about 4 to 5 minutes until the onions are softened. Remove from the heat.

Add the bacon, hash browns, cooked onion, bread cubes, and shredded cheese to the casserole dish. Carefully toss everything together to mix.


In a small bowl add the milk, eggs, worcestershire sauce, dijon mustard, and garlic powder. Whisk together well.


Pour the egg mixture evenly overtop the casserole. Cover tightly with aluminum foil.
Transfer to the refrigerator to rest overnight.
In the moring take the casserole out of refrigerator and let it rest on the counter at room temperature for 30 to 45 minutes before cooking and preheat the oven to 375º F.
Transfer to the oven still covered with the aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake uncovered for an additional 20 minutes. Let rest about 5 miuntes before cutting and serving.


tips, tricks and questions
Do I have to let this rest overnight or could I make it right away?
You don’t have to let it rest in the fridge overnight you can cook it right away. If you do cook it right away without chilling it in the fridge I would check the dish 10 minutes earlier to make sure it doesn’t get overcooked.
Ways to make this Breakfast Casserole your own:
- Add diced green peppers with the diced onions
- Use a different cheese a sharp cheddar or pepper jack would also be good
- Pick your favorite sandwich bread
If you like this Breakfast Casserole with Hash Browns and Bacon Recipe you might also like:
Breakfast Casserole with Hash Browns and Bacon

This Overnight Cheesy Breakfast Casserole with Hash Browns and Bacon is great for feeding a crowd. Prep everything the night before and just bake in the morning. Full of delicious breakfast flavors like hash browns, bacon, and eggs this is a recipe you are going to want to make again and again.
Ingredients
- 16 ounce bacon
- 3 cups thawed hash browns
- 1 small onion, diced
- 6 slices bread, cubed in 1 inch pieces
- 2 cups shredded cheddar cheese
- 2 cups milk
- 6 eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
Instructions
- Grease a 9x13 casserole dish and set aside.
- In a large skillet cook the bacon over medium heat until brown (this might be easier to do in 2 btaches if your skillet is overcrowded). Trasfer the bacon to a paper towel lined plate to cool. Once cool chop into bite-sized pieces.
- Drain the grease from the skillet, leaving any residual grease in the bottom of the skillet. Add the diced onions to the skillet and cook about 4 to 5 minutes until the onions are softened. Remove from the heat.
- Add the bacon, hash browns, cooked onion, bread cubes, and shredded cheese to the casserole dish. Carefully toss everything together to mix.
- In a small bowl add the milk, eggs, worcestershire sauce, dijon mustard, and garlic powder. Whisk together well.
- Pour the egg mixture evenly overtop the casserole. Cover tightly with aluminum foil.
- Transfer to the refrigerator to rest overnight.
- In the moring take the casserole out of refrigerator and let it rest on the counter at room temperature for 30 to 45 minutes before cooking and preheat the oven to 375º F.
- Transfer to the oven still covered with the aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake uncovered for an additional 20 minutes. Let rest about 5 miuntes before cutting and serving.
Nutrition Information:
Yield:
12Serving Size:
1/12 of the casseroleAmount Per Serving: Calories: 508Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 152mgSodium: 1237mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 25g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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