Hash Brown Breakfast Casserole

Looking for a breakfast that brings everyone to the table with smiles and full hearts? Meet your new morning hero: the Hash Brown Breakfast Casserole! This cozy, cheesy, and utterly satisfying dish combines crispy hash browns, fluffy scrambled eggs, and your favorite mix-ins — all baked together into one easy, crowd-pleasing casserole.

Just imagine waking up to the comforting aroma of this golden masterpiece baking in the oven. It’s warm, hearty, and perfect for weekends, holidays, or any morning that deserves a special touch. The best part? It’s endlessly customizable — toss in your favorite veggies, meats, or cheeses, and make it your own.

If you love classic comfort breakfasts like our Cheesy Egg and Potato Skillet, this casserole is sure to become a new family favorite. Let’s dive in and create a breakfast worth waking up for!

What Is Hash Brown Breakfast Casserole?

As the name suggests, this dish is exactly what it sounds like — a baked casserole made from hash browns, eggs, and cheese (plus anything else your heart desires). It’s a hearty, all-in-one meal that takes the best parts of breakfast — crispy potatoes, savory eggs, and melty cheese — and bakes them into one glorious dish.

Think of it as the perfect bridge between breakfast comfort and convenience. Whether you’re feeding a crowd at brunch or meal prepping for the week, this casserole is as practical as it is delicious.

Why You’ll Love This Recipe

• Simple & Satisfying: Only a handful of ingredients and minimal prep.

• Perfect for a Crowd: Great for family breakfasts, potlucks, or weekend brunches.

• Customizable: Add sausage, bacon, veggies, or even extra cheese to suit your taste.

• Budget-Friendly: Big flavor, simple ingredients, and plenty of servings!

If you enjoy hearty dishes like quiche or frittatas, this casserole will hit all the same notes — with even less effort.

How to Make Hash Brown Breakfast Casserole

⏱️ Quick Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6–8

This dish comes together easily — layer your ingredients, pour over the egg mixture, bake until golden, and enjoy a warm, comforting breakfast that feels homemade and special.

Ingredients

• 30 ounces frozen hash browns, thawed

• 12 large eggs

• 1 cup shredded cheddar cheese (or any melty cheese you love)

• 1 cup milk (or dairy-free alternative)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt & pepper, to taste

• Optional mix-ins: diced bell peppers, cooked sausage, bacon bits, chopped green onions, or mushrooms

‍ Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C).

2. Prep the Dish: Grease a large casserole dish with cooking spray or butter to prevent sticking.

3. Layer the Hash Browns: Spread the thawed hash browns evenly in the dish.

4. Whisk the Egg Mixture: In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until well blended.

5. Add Toppings: Pour the egg mixture evenly over the hash browns. Sprinkle in your favorite toppings like sausage or veggies.

6. Top with Cheese: Sprinkle shredded cheese generously over the top.

7. Bake: Place in the oven and bake for 40–45 minutes, until the eggs are set and the top is golden brown.

8. Cool & Serve: Let the casserole rest for 5 minutes before slicing. Serve warm and enjoy!

What to Serve With It

This Hash Brown Breakfast Casserole shines on its own, but it pairs beautifully with:

• Fresh fruit salad – for color and natural sweetness

• Buttery toast or biscuits – to complete the meal

• Sliced avocado or guacamole – for a creamy touch

• Hot coffee or orange juice – the perfect breakfast beverage pairing

Pro Tips for the Perfect Casserole

• Use Fresh Ingredients: Quality eggs, cheese, and fresh add-ins make a difference.

• Dry Your Hash Browns: If they’re too wet, blot them with paper towels to prevent sogginess.

• Mix Up the Cheese: Try a blend of cheddar and Monterey Jack for extra flavor.

• Make Ahead: Assemble the casserole the night before, refrigerate, and bake fresh in the morning.

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.

• Reheat: Microwave slices for 1–2 minutes, or reheat in a 350°F (175°C) oven for 10–15 minutes.

• Freeze (Unbaked): Wrap tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight and bake as directed.

Hash Brown Breakfast Casserole

A cozy and cheesy casserole combining crispy hash browns and scrambled eggs, perfect for breakfast gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 30 ounces frozen hash browns, thawed
• 12 large eggs Use fresh eggs for best flavor.
• 1 cup shredded cheddar cheese (or cheese of your choice) Choose quality cheese.
• 1 cup milk (or a dairy-free alternative)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Optional Toppings

• diced bell peppers
• chopped green onions
• cooked sausage (or your favorite protein)

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. Grease a large casserole dish with cooking spray or butter.
3. Spread the thawed hash browns evenly in the baking dish.

Mixing Ingredients

1. In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until frothy.
2. Pour the egg mixture evenly over the hash browns, adding any optional toppings if desired.
3. Sprinkle the shredded cheese on top.

Baking

1. Place the casserole in the preheated oven and bake for approximately 45 minutes, or until the eggs are set in the center and the top is golden brown.
2. Allow the casserole to cool for a few minutes before slicing. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for 1-2 minutes or bake at 350°F (175°C) for 10-15 minutes. You can also freeze the casserole before baking for up to three months.