Name: Hashbrown Breakfast Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 (30 oz) bag frozen hashbrowns, thawed and dried; 8 large eggs; 1 cup milk; 1/2 cup sour cream; 2 cups shredded cheddar cheese; 1/4 cup green onions, chopped; 1/2 cup bell peppers, diced (optional); 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; 2 tbsp butter (for greasing the baking dish)

This Hashbrown Breakfast Casserole has become one of my go-to dishes for family gatherings and brunches. It’s simple to make, and the combination of crispy hashbrowns, savory cheese, and creamy eggs makes for a perfect, comforting breakfast. Whether you’re feeding a crowd or just want a cozy dish to enjoy on a lazy weekend morning, this casserole is sure to please everyone. The best part? You can prep it ahead of time and just pop it in the oven when you’re ready to serve.

I love how versatile this dish is. You can add your favorite vegetables, swap out cheeses, or even throw in some meat like sausage or bacon. Every bite is loaded with flavor, and the casserole stays warm for a long time, making it ideal for a busy morning or a special occasion. It’s the kind of recipe that’s always a hit, and I can’t wait to share it with you.

Why You’ll Love This Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole is a crowd-pleaser that’s perfect for busy mornings, special occasions, or just a delicious start to the day. The crispy hashbrowns give it a wonderful texture, while the cheesy and egg-filled center makes every bite rich and satisfying. It’s an easy, make-ahead dish that requires minimal effort but tastes amazing. Whether you’re serving it for breakfast, brunch, or dinner, it’s guaranteed to be a hit. Plus, it’s customizable—add your favorite ingredients and adjust it to your taste.

What Kind of Hashbrowns Should I Use?

For this Hashbrown Breakfast Casserole, I recommend using frozen, shredded hashbrowns. They are convenient, and the texture holds up beautifully when baked. You’ll find them in the frozen food section, and they’re typically pre-washed, peeled, and shredded, which makes them perfect for this casserole.

If you prefer a fresh option, you can grate your own potatoes, but the frozen kind is much easier and quicker, making it ideal for a busy morning. Be sure to thaw them before using for an even better texture.

Options for Substitutions

While the classic version of this casserole is fantastic, you can mix things up to suit your tastes or dietary preferences:

Cheese: If you’re not a fan of cheddar, feel free to use mozzarella, Monterey Jack, or a combination of cheeses.
Meat: Ground sausage, crispy bacon, or diced ham are great additions to make it even heartier.
Vegetables: For extra flavor and color, consider adding sautéed bell peppers, onions, spinach, or mushrooms.
Dairy-Free: Swap the milk and cheese for dairy-free versions to make it suitable for those with lactose intolerance or dairy sensitivities.
Spices: Add a pinch of paprika, garlic powder, or fresh herbs like parsley or chives for a little extra zing.

This casserole is adaptable, so feel free to experiment with different flavors and ingredients to make it your own!

Ingredients for this Hashbrown Breakfast Casserole

Frozen Hashbrowns: The base of this casserole, providing a crispy and hearty texture.
Eggs: They bind the casserole together and add richness and flavor.
Cheddar Cheese: Adds a sharp, melty cheese flavor that enhances the dish.
Milk: Gives the casserole a creamy, smooth consistency.
Sour Cream: Adds a slight tang and creaminess to balance the richness of the eggs and cheese.
Green Onions: For a mild, fresh flavor that complements the richness of the casserole.
Bell Peppers (Optional): A burst of color and sweetness, enhancing the overall flavor.
Seasonings (Salt, Pepper, Garlic Powder, Onion Powder): These simple spices elevate the dish and bring all the flavors together.
Butter: Adds a rich flavor and helps the casserole bake to a golden, crispy perfection.

Each ingredient plays an important role in creating the creamy, cheesy, and perfectly textured casserole that’s so comforting and delicious.

Step 1: Prepare the Hashbrowns

Start by thawing the frozen hashbrowns if they’re frozen. Then, place them in a clean kitchen towel or paper towels to absorb any excess moisture. This will help keep the casserole from becoming too watery when it bakes. Set them aside once they’re nice and dry.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent the casserole from sticking.

Step 3: Mix the Ingredients

In a large bowl, whisk together the eggs, milk, sour cream, and seasonings (salt, pepper, garlic powder, and onion powder). Stir in half of the shredded cheese and the green onions. Add in the prepared hashbrowns and bell peppers (if using) and mix everything until well combined.

Step 4: Assemble the Casserole

Transfer the hashbrown mixture into the prepared baking dish, spreading it evenly across the bottom. Top the casserole with the remaining shredded cheese.

Step 5: Bake the Casserole

Place the casserole in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and the casserole is set in the middle. You can check for doneness by inserting a knife in the center; it should come out clean.

Step 6: Cool and Serve

Allow the casserole to cool for a few minutes before serving. Garnish with extra green onions or fresh herbs if desired, and enjoy!

How Long to Cook the Hashbrown Breakfast Casserole

The cooking time for this casserole is around 45-55 minutes at 350°F (175°C). It’s important to keep an eye on it toward the end of baking to ensure the top becomes golden brown and crispy without overbaking the inside. If you notice that the top is getting too dark before the casserole is fully cooked, you can cover it with aluminum foil and continue baking until the center is set.

Tips for Perfect Hashbrown Breakfast Casserole

Dry the Hashbrowns: This step is key to avoiding a soggy casserole. Make sure the frozen hashbrowns are fully thawed and patted dry.
Even Layering: Spread the mixture evenly in the baking dish to ensure even cooking. This will help achieve that perfectly golden, crispy crust.
Check for Doneness: Insert a knife into the center of the casserole—if it comes out clean, the casserole is done. If not, give it a few more minutes.
Add Toppings: For an extra touch, sprinkle some extra cheese or fresh herbs over the top before baking for added flavor and color.

Watch Out for These Mistakes While Cooking

Not Draining the Hashbrowns: If you skip the step of draining excess moisture from the hashbrowns, your casserole could turn out watery. Make sure to thoroughly thaw and squeeze out the moisture before adding them to the mix.
Overbaking: Keep an eye on the casserole in the final minutes of baking. Overbaking can result in dry, overcooked eggs, so it’s best to check the center for doneness and avoid leaving it in the oven for too long.
Using Too Much Milk or Sour Cream: While these ingredients make the casserole creamy, too much can cause it to become too runny. Stick to the recommended amounts for the right consistency.
Not Letting It Rest: It’s tempting to dive right in, but let the casserole rest for a few minutes after baking. This helps it set and makes it easier to cut into neat slices without falling apart.

What to Serve With Hashbrown Breakfast Casserole?

This casserole is hearty on its own, but here are some great sides to complement it:

1. Fresh Fruit Salad

A light, refreshing fruit salad balances the richness of the casserole, adding a touch of sweetness.

2. Bacon or Sausage

Crispy bacon or savory sausage adds a protein-packed side that pairs wonderfully with the cheesy casserole.

3. Toast or English Muffins

A slice of buttered toast or a toasted English muffin adds some crunch and is perfect for sopping up any extra sauce.

4. Green Salad

A simple green salad with a tangy vinaigrette can offer a fresh contrast to the rich, cheesy casserole.

5. Roasted Vegetables

Roasted vegetables like asparagus, bell peppers, or cherry tomatoes make a flavorful, healthy side dish.

6. Gravy

Serve with some homemade or store-bought gravy for a comforting, indulgent addition.

7. Avocado Slices

Creamy avocado slices or guacamole can provide a creamy, cool contrast to the warm casserole.

8. Crispy Hashbrowns

For an extra dose of crispy potatoes, serve with a side of classic hashbrowns or skillet potatoes.

Storage Instructions (and reheating if applicable)

This Hashbrown Breakfast Casserole is easy to store and can be enjoyed for several days after it’s made.

Storing: After the casserole has cooled to room temperature, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. If you want to store it longer, it can also be frozen for up to 2 months.
Reheating: To reheat, simply cover the casserole with foil and bake at 350°F (175°C) for about 20-25 minutes or until heated through. If reheating from frozen, it’s best to thaw it in the refrigerator overnight before baking.

For individual servings, you can also reheat it in the microwave for 1-2 minutes or until warm.

Estimated Nutrition

This Hashbrown Breakfast Casserole is hearty and comforting, but it’s good to know the nutritional details:

Serving Size: 1 slice (approximately 1/8th of the casserole)
Calories: 300-350 calories per serving
Fat: 20-25 grams
Carbs: 25-30 grams
Protein: 12-15 grams
Fiber: 2-3 grams
Sodium: 600-800 mg

The casserole is a good source of protein and healthy fats from the eggs, cheese, and hashbrowns. If you’re looking to reduce the calories or fat, consider using a lighter cheese or skipping the sour cream, but it’s a wonderfully satisfying and balanced dish.

Frequently Asked Questions

1. Can I make Hashbrown Breakfast Casserole ahead of time?

Yes! You can prepare the casserole the night before, cover it, and refrigerate it. In the morning, just bake it for 45-55 minutes until it’s golden and cooked through.

2. Can I freeze this casserole?

Absolutely! To freeze, bake it first, let it cool completely, then wrap it tightly with plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven or microwave when you’re ready to eat.

3. Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can grate fresh potatoes, but be sure to cook them first until they’re soft or lightly sauté them to avoid excess moisture in the casserole.

4. How do I make it spicier?

If you love a little heat, try adding diced jalapeños or red pepper flakes to the mixture. You can also swap out some of the cheese for a spicy pepper jack variety.

5. Can I use a different type of cheese?

Definitely! You can use any cheese you like—mozzarella, Monterey Jack, or even a spicy cheese blend. The key is using a cheese that melts well.

6. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or bake it again until heated through.

7. Can I add meat to the casserole?

Yes! Cooked sausage, bacon, or ham can be added to the casserole for extra flavor and protein. Just mix it in with the hashbrowns before baking.

8. Can I use non-dairy options to make this dish dairy-free?

Yes! You can substitute the milk and cheese with non-dairy alternatives like almond milk, oat milk, and dairy-free cheese to make the casserole suitable for a dairy-free diet.

Conclusion

This Hashbrown Breakfast Casserole is a perfect dish for any morning, whether you’re feeding a crowd or enjoying a comforting breakfast on your own. It’s easy to make, packed with flavor, and highly customizable to suit your taste. Be sure to save this recipe on Pinterest and share it with your family and friends—they’re sure to love it!