Name: Hashbrown Breakfast Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 cups frozen hashbrowns, thawed; 8 large eggs; 2 cups milk; 2 cups shredded cheddar cheese; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp garlic powder (optional); 1/2 tsp onion powder (optional); Chopped green onions or parsley, for garnish

Why You’ll Love This Recipe

This casserole is filling, flavorful, and incredibly easy to prepare. You can customize it with your favorite meats, cheeses, and vegetables, and it’s perfect for making ahead of time. Plus, it feeds a crowd without the stress of cooking individual breakfasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Frozen hashbrowns, thawed
Eggs
Milk
Shredded cheddar cheese
Salt and pepper
Garlic powder (optional)
Onion powder (optional)
Chopped green onions or parsley (for garnish)

Directions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Spread thawed hashbrowns evenly in the baking dish.
In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
Pour the egg mixture evenly over the hashbrowns and meat.
Top with shredded cheddar cheese.
Bake uncovered for 45–50 minutes, or until the eggs are set and the top is golden.
Garnish with chopped green onions or parsley before serving.

Servings and timing

Serves 8 people.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

Vegetarian: Skip the meat and add sautéed spinach, mushrooms, or bell peppers.
Spicy Kick: Add diced jalapeños or use pepper jack cheese.
Loaded Style: Top with sour cream, salsa, or hot sauce after baking.
Different Cheese: Try mozzarella, Monterey Jack, or a blend.
Make-Ahead: Assemble the night before and bake in the morning.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 325°F until warmed through, or microwave individual slices.
Freeze fully baked casserole for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, shred them and squeeze out excess moisture before using.

Do I need to cook the hashbrowns first?

No, thawing them is enough—they’ll cook in the casserole.

Can I make this ahead of time?

Yes, assemble and refrigerate overnight, then bake in the morning.

Can I use egg whites only?

Yes, but the texture will be lighter and less rich.

How do I keep the casserole from being watery?

Drain any excess liquid from cooked meats and vegetables before adding.

Can I double the recipe?

Yes, use two 9×13 pans and bake both at the same time.

Can I use plant-based ingredients?

Yes, use plant-based sausage, dairy-free cheese, and non-dairy milk.

How do I know it’s done?

The center should be set and a knife inserted should come out clean.

Can I add vegetables?

Absolutely—bell peppers, onions, mushrooms, or spinach are great additions.

Conclusion

Hashbrown Breakfast Casserole is the perfect combination of comfort, convenience, and flavor. Whether for a lazy weekend brunch or a holiday breakfast, it’s a dish that satisfies everyone at the table with minimal effort.