Crispy Hash Brown Breakfast Casserole

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or butter. Place the thawed hash browns in a clean kitchen towel and gently squeeze out any excess moisture. This helps create a crispier texture. Spread the hash browns evenly in the baking dish and press them down firmly to create a solid base. Drizzle melted butter over the top. Bake the hash brown crust for 20 minutes until lightly golden.

While the hash browns bake, cook the bacon until crispy. Allow it to cool slightly, then crumble into small pieces. In a large bowl, whisk together the eggs, milk, garlic powder, salt, black pepper, and smoked paprika. Stir in the cooked bacon, diced onion, bell pepper, and 1½ cups of shredded cheddar cheese.

Remove the partially baked hash brown crust from the oven. Pour the egg mixture evenly over the crispy hash browns. Sprinkle the remaining ½ cup cheddar cheese over the top. Return the baking dish to the oven and bake for 25–30 minutes, or until the eggs are fully set and the cheese is melted and golden.

Remove the casserole from the oven and let it rest for 5–10 minutes before slicing. Garnish with fresh parsley or sliced green onions. Serve warm with fresh fruit, toast, or your favorite breakfast sides.