Why You’ll Love This Recipe
You’ll love this recipe for its simplicity, convenience, and irresistible flavor. It’s a one-pan breakfast that’s easy to assemble, customizable with your favorite add-ins, and ideal for prepping ahead. The creamy texture of hashbrowns, paired with fluffy eggs and gooey cheese, creates a warm and filling dish that pleases every palate—from kids to adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Frozen shredded hashbrowns (thawed)
- Eggs
- Milk or half-and-half
- Shredded cheddar cheese (or a mix of cheeses)
- Salt
- Black pepper
- Garlic powder (optional)
- Onion powder (optional)
- Butter (for greasing the baking dish)
Optional add-ins:
- Cooked bacon, sausage, or ham
- Diced bell peppers
- Chopped onions or scallions
- Spinach or other veggies
- Hot sauce or red pepper flakes (for heat)
Directions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Mix the casserole base:
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Stir in the thawed hashbrowns and most of the shredded cheese. Add any desired cooked meats or vegetables.
- Assemble:
- Pour the mixture into the prepared baking dish and spread it evenly.
- Top with the remaining shredded cheese.
- Bake:
- Bake uncovered for 40–45 minutes, or until the center is set and the top is golden and bubbly.
- Let it rest for 5–10 minutes before slicing and serving.
Servings and timing
This recipe serves 6–8.
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Variations
- Spicy: Add diced jalapeños, pepper jack cheese, or hot sauce to the egg mixture.
- Meaty: Stir in cooked sausage, crumbled bacon, or diced ham for extra protein.
- Vegetarian: Load it with sautéed mushrooms, spinach, peppers, or tomatoes.
- Cheesy blend: Use a mix of cheddar, mozzarella, and Monterey Jack for more depth.
- Mini casseroles: Bake in individual ramekins for personal servings or a brunch buffet.
- Dairy-free: Use non-dairy milk and cheese alternatives.
Storage/Reheating
Storage: Let the casserole cool completely, then store covered in the refrigerator for up to 4 days.
Freezing: Wrap tightly in plastic wrap and foil. Freeze whole or in individual portions for up to 2 months.
Reheating:
- Oven: Reheat at 350°F for 15–20 minutes until heated through.
- Microwave: Heat slices for 1–2 minutes until warm, checking halfway.
- From frozen: Thaw overnight in the fridge or bake from frozen at 350°F for 45–60 minutes, covered with foil.
FAQs
Do I need to thaw the hashbrowns before baking?
Yes, thawing helps them cook evenly and prevents excess moisture in the casserole.
Can I make this casserole the night before?
Absolutely. Assemble it, cover, and refrigerate overnight. Bake fresh in the morning.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, grate fresh potatoes and squeeze out excess moisture before using.
What type of cheese works best?
Cheddar is classic, but any melty cheese like mozzarella, Monterey Jack, or Swiss works well.
Can I make it without milk?
Yes, use a dairy-free milk or even omit it for a denser, more egg-focused casserole.
How do I know when the casserole is done?
The center should be set and no longer jiggly. A knife inserted in the center should come out clean.
Can I add vegetables to the casserole?
Definitely. Just sauté watery veggies like spinach or mushrooms beforehand to prevent sogginess.
Is this casserole freezer-friendly?
Yes, both baked and unbaked versions can be frozen. Just be sure to wrap them well.
How do I keep the casserole from being watery?
Thaw hashbrowns completely and cook off excess moisture from any add-ins like vegetables.
Can I double the recipe?
Yes, you can double it and use two pans or a larger baking dish. Adjust baking time as needed.
Conclusion
Hashbrown casserole with eggs and cheese is a warm, satisfying dish that brings comfort and flavor to your breakfast table. With its easy prep, flexible ingredients, and crowd-pleasing appeal, it’s a go-to option for brunches, holidays, or simple family mornings. Customize it to your taste and enjoy a hearty, baked breakfast that everyone will love.
PrintHashbrown Casserole with Eggs & Cheese
Hashbrown casserole with eggs and cheese is a hearty, one-dish breakfast that combines shredded hashbrowns, fluffy eggs, and melty cheese into a comforting baked casserole. It’s ideal for brunch, holidays, or make-ahead mornings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups frozen shredded hashbrowns, thawed
- 8 large eggs
- 1 cup milk or half-and-half
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1 tablespoon butter (for greasing dish)
- Optional add-ins:
- 1 cup cooked bacon, sausage, or ham
- 1/2 cup diced bell peppers
- 1/4 cup chopped onions or scallions
- 1 cup fresh spinach or sautéed veggies
- Hot sauce or red pepper flakes (to taste)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
- Stir in thawed hashbrowns, 1 cup of shredded cheese, and any desired meats or vegetables.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup cheese on top.
- Bake uncovered for 40–45 minutes, or until the center is set and the top is golden and bubbly.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- Thaw and drain hashbrowns fully to avoid excess moisture.
- Customize with your favorite vegetables, proteins, and cheeses.
- Can be assembled the night before and baked fresh in the morning.
- Great for freezing in individual portions for quick breakfasts.
- Use dairy-free milk and cheese for a lactose-free version.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 310
- Sugar: 2g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
