1. Prepare the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Cook the bacon
Place the chopped bacon in a skillet over medium heat. Cook until crispy, about 6–8 minutes.
Transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the skillet.
3. Cook the onion
Add the chopped onion to the skillet and sauté for 3–4 minutes, until softened and lightly golden.
4. Prepare the hash browns
Spread the thawed, well-drained hash browns evenly across the bottom of the prepared baking dish.
Sprinkle the cooked onion and bacon over the potatoes.
5. Add the cheese
Sprinkle the shredded cheddar and Parmesan evenly over the bacon and hash browns.
6. Make the egg mixture
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
7. Pour and assemble
Pour the egg mixture evenly over the entire casserole, making sure it reaches all the way through the layers.
8. Bake
Bake uncovered for approximately 45–55 minutes, until the center is set and the top is golden brown.
If the top starts browning too quickly, loosely cover the dish with foil.
9. Rest and serve
Let the casserole rest for 5–10 minutes before slicing. Garnish with fresh green onions or parsley if desired.
🥓 Make-Ahead Tip
You can assemble the casserole the night before, cover it tightly, and refrigerate it. Before baking, let it sit at room temperature for about 15–20 minutes, then bake until the center is completely set.
Cheesy, crispy, savory, and perfect with a cup of coffee! ☕🥓🥔
If you’d make this for a lazy weekend breakfast, say “YUM”! ❤️
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