Hashbrown Egg Casserole

Hashbrown Egg Casserole – Easy Breakfast Casserole Recipe

ByBella Skye
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Yummy Hashbrown Egg Casserole

A perfectly baked hashbrown egg casserole is the ultimate comfort breakfast that combines everything people love about morning food in one warm, satisfying dish. At its core, this recipe blends the crispiness of golden hashbrowns with the richness of eggs, cream, and cheese to create a smooth yet hearty texture. When baked properly, the top becomes slightly golden, the center stays creamy and custard-like, and the edges turn crisp and flavorful.

More Casserole Recipes

What makes hashbrown egg casserole so special is its simplicity. It’s an easy breakfast casserole with shredded hashbrowns that can be prepared ahead of time and baked fresh in the morning. Whether served at a weekend family breakfast or a big brunch with friends, this dish always delivers. The combination of eggs and potatoes creates a balance that feels both indulgent and homey. The cheese melts through the layers, making each spoonful creamy and rich.

Home cooks love this recipe because it adapts easily to personal tastes. You can keep it simple with cheese and eggs or make it into a creamy egg bake with sausage, peppers, or ham. It’s also one of the best breakfast egg casserole ideas for feeding a crowd because it holds well, slices neatly, and pairs beautifully with both sweet and savory sides.

Once you try this recipe, it will quickly become a go-to dish for breakfast or brunch. It feels like something you’d find in a cozy café but is made effortlessly in your own kitchen.

Why You’ll Love This Recipe

This hashbrown egg casserole stands out from ordinary breakfast dishes because of how well-balanced and adaptable it is. Every layer serves a purpose. The hashbrowns create a satisfying foundation that stays firm but never dry. The eggs bake into a light custard, rich but not heavy. The cheese melts throughout, bringing creaminess and flavor depth.

You’ll love this recipe because it delivers restaurant-quality results with ingredients you already have at home. It’s great for meal prep and ideal for anyone looking for easy breakfast ideas casseroles that feel special without taking much time. It’s equally suited for casual family mornings or larger events like brunch ideas for a crowd crock pots can’t match for texture or flavor.

Another reason this dish is so beloved is its reliability. You can assemble it the night before and bake it in the morning, saving time without compromising freshness. The combination of shredded potatoes, eggs, and cheese ensures every bite is comforting and filling, perfect for busy mornings or lazy weekends.

Preparation and Cooking Time, also Serving

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 8

This recipe makes enough to feed a family or a small brunch group. You can easily double the recipe if you’re serving more guests.

Ingredients

  • 8 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 cups frozen shredded hashbrowns, thawed
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 6 slices cooked bacon, crumbled
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Substitution Notes:

  • You can replace cheddar with Colby Jack or Monterey Jack for a milder flavor.
  • Bacon can be swapped for cooked sausage or diced ham.
  • For a lighter version, use half-and-half instead of heavy cream and reduce the cheese slightly.
  • If you want a vegetarian version, skip the meat and add sautéed spinach, mushrooms, or zucchini.
Hashbrown Egg Casserole

Step-by-Step Instructions

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Step 1: Preheat and Prepare the Baking Dish

Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. This prevents the casserole from sticking and adds a bit of extra flavor to the crust.

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Step 2: Prepare the Hashbrown Layer

Spread the thawed shredded hashbrowns evenly across the bottom of the baking dish. Pour the melted butter over the potatoes, then sprinkle with a pinch of salt and pepper. Press them down gently with a spoon to form an even layer. This step helps the hashbrowns crisp slightly at the bottom during baking, creating a firm base for the eggs.

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Step 3: Cook the Vegetables and Bacon

In a skillet, sauté the chopped onion and red bell pepper over medium heat for about 4 minutes until softened. Add the cooked, crumbled bacon and toss everything together. Remove from the heat and let it cool slightly before adding to the casserole.

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Step 4: Mix the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, and cream until fully combined. Add the salt, pepper, garlic powder, and onion powder. Whisk again until the mixture is smooth and slightly frothy. Stir in the shredded cheddar and mozzarella cheese, reserving a small handful of cheddar for the top.

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Step 5: Assemble the Casserole

Spread the vegetable and bacon mixture evenly over the hashbrowns in the baking dish. Pour the egg mixture over everything, ensuring it seeps evenly through the layers. Sprinkle the remaining cheddar cheese on top.

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Step 6: Bake

Place the casserole in the preheated oven and bake for about 45 minutes, or until the top is golden brown and the center is set. You’ll know it’s done when the middle no longer jiggles and a knife inserted comes out clean.

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Step 7: Rest and Serve

Let the casserole rest for about 10 minutes before slicing. This allows it to set completely, making it easier to cut clean pieces. Serve warm for the best flavor and texture.

How to Serve

Serve this hashbrown egg casserole warm with a light side like a fresh fruit salad or a green side salad to balance the richness. It also pairs beautifully with toast, biscuits, or croissants for a more complete breakfast spread. For sauces, drizzle a bit of hot sauce or salsa on top for a punch of flavor, or add a spoonful of sour cream for a creamy contrast.

If you’re serving it as part of a brunch menu, include complementary dishes such as sausage links, roasted vegetables, or yogurt parfaits. It also works well as part of a larger breakfast buffet since it stays warm and delicious for up to an hour after baking.

Hashbrown Egg Casserole

Additional Tips

  • Always thaw and drain your hashbrowns before baking to avoid a soggy texture.
  • For a creamier egg bake, use a mix of milk and heavy cream instead of milk alone.
  • Don’t skip the resting time before slicing; it ensures clean portions.
  • If making ahead, assemble the casserole the night before and refrigerate it. Bake it the next morning for about 50 minutes.
  • Add vegetables with low water content like peppers, mushrooms, or spinach to avoid excess moisture.

Recipe Variations

  • Cheesy Sausage Hashbrown Casserole: Replace bacon with cooked breakfast sausage and use sharp cheddar and pepper jack cheese.
  • Vegetarian Hashbrown Egg Casserole: Add sautéed mushrooms, baby spinach, and diced tomatoes. Use mozzarella and feta cheese for a lighter flavor.
  • Creamy Egg Bake with Ham and Broccoli: Add diced ham and steamed broccoli florets for a protein-packed brunch version.

These variations let you create multiple versions of this dish from one basic recipe like ham burger hashbrown casserole, making it one of the best breakfast egg casseroles to keep in your rotation.

Freezing and Storage

  • To refrigerate, cool the casserole completely, cover it tightly, and store it for up to 3 days. Reheat individual portions in the microwave or the oven at 350°F for 10 minutes.
  • To freeze, bake the casserole fully, cool it completely, and wrap it in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F for 25 minutes.
  • You can also freeze uncooked casserole for convenience. Assemble it, wrap tightly, and freeze. Bake from frozen, adding 20 extra minutes to the cooking time.

Nutritional Information Approximate values per serving

  • Calories: 320
  • Protein: 18g
  • Carbohydrates: 16g
  • Fat: 21g
  • Fiber: 2g
  • Sodium: 480mg

These values can vary depending on the exact ingredients used and portion sizes.

Final Words

This hashbrown egg casserole is more than a breakfast recipe; it’s a complete meal that combines comfort and versatility. It’s creamy, flavorful, and easy to make for any occasion. Whether you’re looking for brunch recipes eggs enthusiasts will appreciate, or you want something that fits your list of easy breakfast ideas casseroles, this dish delivers every time.

Make it once, and you’ll find yourself preparing it often for holidays, brunches, or lazy Sunday mornings. It’s the kind of meal that brings everyone together around the table, and that’s what great cooking is all about.

FAQ’s

Yes. Assemble it fully, cover, and refrigerate overnight. Bake it fresh in the morning for about 50 minutes at 375°F.

Yes, just shred them, squeeze out excess moisture with a towel, and use them immediately.

Skip the bacon and add vegetables like mushrooms, spinach, or bell peppers for a balanced flavor.

Absolutely. This recipe handles extra cheese well, but avoid overloading the top, as too much can prevent browning.

Reheat slices in a 350°F oven for 10 minutes, or microwave for about 1 minute per serving.

Yes. Cook it on low for 4 hours or until the center is firm and fully cooked.

Always drain hashbrowns well and avoid using vegetables with high moisture like tomatoes or zucchini unless pre-cooked.

Hashbrown Egg Casserole - Easy Breakfast Casserole Recipe
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Hashbrown Egg Casserole – Easy Breakfast Casserole Recipe

Recipe by Bella SkyeCourse: Casserole Recipes
Servings

8

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

320

kcal

Ingredients

  • 8 large eggs

  • 1 cup whole milk

  • 1 cup heavy cream

  • 4 cups frozen shredded hashbrowns, thawed

  • 1 ½ cups shredded cheddar cheese

  • ½ cup shredded mozzarella cheese

  • 1 small onion, finely chopped

  • 1 red bell pepper, diced

  • 6 slices cooked bacon, crumbled

  • 2 tablespoons unsalted butter, melted

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

Directions

  • Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. This prevents the casserole from sticking and adds a bit of extra flavor to the crust.
  • Spread the thawed shredded hashbrowns evenly across the bottom of the baking dish. Pour the melted butter over the potatoes, then sprinkle with a pinch of salt and pepper. Press them down gently with a spoon to form an even layer. This step helps the hashbrowns crisp slightly at the bottom during baking, creating a firm base for the eggs.
  • In a skillet, sauté the chopped onion and red bell pepper over medium heat for about 4 minutes until softened. Add the cooked, crumbled bacon and toss everything together. Remove from the heat and let it cool slightly before adding to the casserole.
  • In a large mixing bowl, whisk together the eggs, milk, and cream until fully combined. Add the salt, pepper, garlic powder, and onion powder. Whisk again until the mixture is smooth and slightly frothy. Stir in the shredded cheddar and mozzarella cheese, reserving a small handful of cheddar for the top.
  • Spread the vegetable and bacon mixture evenly over the hashbrowns in the baking dish. Pour the egg mixture over everything, ensuring it seeps evenly through the layers. Sprinkle the remaining cheddar cheese on top.
  • Place the casserole in the preheated oven and bake for about 45 minutes, or until the top is golden brown and the center is set. You’ll know it’s done when the middle no longer jiggles and a knife inserted comes out clean.
  • Let the casserole rest for about 10 minutes before slicing. This allows it to set completely, making it easier to cut clean pieces. Serve warm for the best flavor and texture.

Notes

  • Always thaw and drain your hashbrowns before baking to avoid a soggy texture.
  • For a creamier egg bake, use a mix of milk and heavy cream instead of milk alone.
  • Don’t skip the resting time before slicing; it ensures clean portions.
  • If making ahead, assemble the casserole the night before and refrigerate it. Bake it the next morning for about 50 minutes.
  • Add vegetables with low water content like peppers, mushrooms, or spinach to avoid excess moisture.

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