There’s nothing like waking up to the smell of a warm, cheesy breakfast casserole wafting through the air. Meet the Best Breakfast Casserole (Hash Browns & Eggs), a dish that combines the crispiness of golden hash browns with fluffy eggs and gooey cheese. Whether you’re whipping this up for a cozy weekend breakfast, a family brunch, or meal prepping for busy mornings, this hearty casserole has you covered. It’s quick to put together, super tasty, and leaves you feeling satisfied without spending hours in the kitchen.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Best Breakfast Casserole (Hash Browns & Eggs) Recipe
Ah, breakfast casseroles—they’re like a warm hug in dish form. There’s a reason the Best Breakfast Casserole (Hash Browns & Eggs) keeps showing up at weekend family gatherings and holiday brunch tables: it’s easy to make, tastes absolutely amazing, and is endlessly comforting. This dish is rooted in the classic American breakfast combo—hash browns, eggs, and cheese—but with a new twist as everything bakes into a glorious one-pan creation. If you’ve got friends or family hanging out, nothing feels as satisfying as pulling a golden-brown casserole out of the oven and serving it up to everyone gathered around. Plus, since it’s simple to make (seriously, you only need a few ingredients you probably already have), it’s perfect even for weekdays when you need something filling to grab and go. And hey, if you’re into meal prepping, a big slice of this reheats like a dream.Why You’ll Love This Recipe
- Perfect for feeding a crowd at breakfast or brunch
- Loaded with the comforting flavors of eggs, hash browns, and cheese
- Customizable and works with whatever meats or veggies you have on hand
- Can be prepped the night before and baked fresh in the morning
- Kid-friendly and picky-eater approved
Key Ingredients and Substitutions
- Eggs: The base of this dish—don’t skip these!
- Hash Browns: Use shredded or diced frozen hash browns for convenience. Sweet potatoes can work, too, for a twist
- Cheese: Shredded cheddar adds that gooey, melty goodness, but you can try Swiss, mozzarella, or even pepper jack
- Milk: Makes the egg mixture smooth and fluffy—swap for almond or oat milk if dairy-free
- Seasoning: A pinch of garlic powder and onion powder brings out all the flavors. Paprika or smoked paprika adds a little extra depth
- Optional Add-Ins: Diced ham, crispy bacon, or sautéed veggies like onions and bell peppers
How to Make the Recipe (Step-by-Step)
- Preheat: Start by preheating your oven to 350°F, because no one likes waiting for their meal to cook.
- Prepare the hash browns: Either thaw frozen hash browns or get them ready by pan frying for a crispier texture.
- Mix the eggs: In a large bowl, whisk eggs with milk and seasonings until you’ve got a smooth mixture.
- Assemble the layers: Grease a baking dish, spread a layer of hash browns, top with your optional add-ins (meat, veggies), and pour the egg mixture over. Sprinkle a good handful of shredded cheese on top.
- Bake: Slide the dish into the oven and bake for 40-45 minutes, or until the center is set and the edges are golden brown.
- Cool and serve: Let it cool slightly before slicing to make serving easier and enjoy your homemade breakfast casserole!
Expert Tips for Success
Thaw your hash browns
Don’t over-bake
Use fresh eggs
Customize it
Pre-mix the cheese for even flavor
Let it rest before serving
Double the batch for leftovers
Variations and Customizations
You can easily swap ingredients to suit different diets and tastes. For a vegetarian option, skip the meat and add extra vegetables—think mushrooms, spinach, or zucchini. Love spice? Add some chopped jalapeños or a sprinkle of red chili flakes. For low-carb, ditch the hash browns and use cauliflower rice instead—it’s surprisingly tasty and light. Gluten-free? No problem. Most of the basic ingredients are already gluten-free, but double-check any seasoning packets or pre-shredded cheese to make sure they’re safe.
Nutritional Information
One serving comes in around 280 calories, thanks to the hearty mix of protein and fats from the eggs and cheese. There’s about 12g of protein, making it great for keeping you full. If you use turkey bacon or skip the cheese, you can cut down on fat too. For anyone tracking carbs, the hash browns bring about 15-20g per serving, but cauliflower rice can slash that in half.
Storage and Reheating Instructions
Got leftovers? Pop them into an airtight container, and they’ll stay good in the fridge for up to 4 days. If you’re making it ahead, it’s freezer-friendly too—just wrap individual servings tightly so they don’t dry out, and freeze for up to 2 months. For reheating, warm slices in the oven at 350°F for about 10-15 minutes, or use the microwave for 1-2 minutes (though the oven keeps that crispy texture).
Recipe Card of Best Breakfast Casserole (Hash Browns & Eggs)
Ingredients list
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 pound pork sausage
- 1 small onion, diced
- 5 eggs
- 0.5 cup milk
- 0.5 teaspoon onion powder
- 0.125 teaspoon garlic powder
- salt and ground black pepper to taste
- 12 ounces shredded Cheddar cheese
Step-by-Step Instructions
- First, gather all your ingredients and have them ready.
- Preheat your oven to 350°F (175°C). Grease an 8-inch square pan, add the thawed hash brown potatoes, and arrange them into an even layer.
- In a large skillet over medium heat, cook and stir the sausage and onion until the sausage is browned and crumbled, about 10 minutes. Be sure to drain the mix.
- Meanwhile, whisk together eggs, milk, onion powder, garlic powder, and a pinch of salt and pepper until everything is mixed well.
- Pour the egg mixture over the potatoes, and sprinkle with half of the Cheddar cheese.
- Top with the sausage mixture and sprinkle the rest of the Cheddar cheese on top. Cover with aluminum foil.
- Bake in the preheated oven for about 1 hour with the foil on. Remove the foil, and bake until a knife inserted into the center comes out clean, about another 10 minutes.
- Allow the casserole to stand for 5 minutes before cutting and serving. Enjoy the delicious combination of flavors in this hearty breakfast!
Recipe Video
Nutrition
All Your Questions About This Recipe
Can I make this the night before?
Absolutely! Just assemble the casserole, cover with plastic wrap, and refrigerate overnight. The next morning, bake it fresh.
Can I swap out the hash browns for something else?
Sure thing! Cubed bread or even tater tots can work beautifully too.
How do I know when it’s done baking?
The center should be set and not jiggle when you move the dish. A toothpick inserted in the middle should come out clean.
Can I freeze leftovers?
Yes! Wrap slices tightly and freeze for up to 2 months. They reheat best in the oven.
Will this work in a smaller dish?
You might need to adjust the baking time, but it’ll totally work.
This “Best Breakfast Casserole (Hash Browns & Eggs)” looks perfect for weekend brunches! I love how customizable it is, especially the option to add veggies like spinach or peppers. I might swap in turkey sausage for a lighter twist. Can’t wait to try it! 😋