Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes. 

 

Introduction 

 

There’s something special about waking up to the smell of a warm, savory breakfast cooking in the oven. Growing up, weekend mornings in my house always meant one thing: a big breakfast casserole bubbling away while everyone slowly made their way to the kitchen. My mom would throw together hash browns, eggs, cheese, and whatever leftover veggies or meats we had, and somehow it always turned into something magical.

Years later, breakfast casseroles have become one of my personal go-to dishes—especially when hosting brunch, feeding a crowd, or prepping meals ahead for busy weeks. This Breakfast Casserole (Hash Browns & Eggs) Recipe is simple, hearty, customizable, and comes together with minimal effort. It’s the kind of recipe you make once and then keep coming back to because it works every single time.

Whether you’re planning a holiday breakfast, weekend brunch, meal prep session, or just craving a comforting morning meal, this Breakfast Casserole (Hash Browns & Eggs) Recipe will become your new staple.

Let’s get started.

 

Do you want more recipes?

 

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Best Breakfast Casserole (Hash Browns & Eggs) Recipe (2026)

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Ingredients for Breakfast Casserole (Hash Browns & Eggs) Recipe

This Breakfast Casserole (Hash Browns & Eggs) Recipe is based on classic breakfast casserole flavors—eggs, cheese, potatoes, and sausage—but you can easily substitute ingredients to match your preferences.

 

Base Ingredients

 

• 1 (30–32 oz) bag frozen shredded hash browns, thawed
• 8 large eggs
• 1 ½ cups milk (whole or 2% preferred)
• 2 cups shredded cheddar cheese, divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

 

Protein (choose one or mix)

 

• 1 lb breakfast sausage, cooked and crumbled
• 1 lb bacon, cooked and chopped
• 1 lb ham, diced

 

Optional Mix-Ins

 

• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped
• ¼ cup green onions, thinly sliced
• ½ cup feta, Monterey Jack, or pepper jack, for extra flavor

 

Optional Toppings

 

• Fresh herbs (parsley, cilantro, chives)
• Extra shredded cheese
• Salsa or hot sauce
• Sour cream

 

How to Make Breakfast Casserole (Hash Browns & Eggs) Recipe (Step-by-Step)

 

This Breakfast Casserole (Hash Browns & Eggs) Recipe is straightforward and nearly foolproof. The hardest part is waiting for it to bake!

 

1. Preheat and Prep

 

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter, oil, or cooking spray.

 

2. Cook the Meat

 

If using sausage or bacon, cook it first:

• Sausage: Brown in a skillet and crumble into small pieces.
• Bacon: Cook until crispy and chop.
• Ham: Already cooked—just dice and set aside.

Drain any excess grease so the casserole doesn’t become oily.

 

3. Prepare the Vegetables (if using)

 

Sauté onions, peppers, or mushrooms for 3–5 minutes until softened.

Spinach can be added at the end to wilt quickly.

This adds flavor and removes excess moisture.

 

4. Layer the Hash Browns

 

Spread the thawed shredded hash browns evenly in the bottom of your prepared baking dish.

TIP: Press slightly so they form a compact base.

 

5. Add the Meat and Veggies

 

Sprinkle cooked sausage, bacon, or ham evenly over the hash browns.

Layer the sautéed vegetables on top.

 

6. Add Cheese

 

Sprinkle 1 ½ cups of the shredded cheddar over everything.

Reserve about ½ cup for topping later.

 

7. Make the Egg Mixture

 

In a large bowl, whisk together:

• 8 eggs
• 1½ cups milk
• salt
• pepper
• garlic powder
• onion powder

Beat until smooth and fully combined.

 

8. Pour the Egg Mixture

 

Slowly pour the egg mixture over the casserole, making sure it reaches the edges and covers all ingredients.

 

9. Top with Remaining Cheese

 

Sprinkle the remaining cheddar cheese on top for a golden, melted crust.

 

10. Bake

 

Bake uncovered for 45–55 minutes, or until:

• the center is set
• the top is golden
• the edges are lightly crisp

If the casserole jiggles in the middle, bake for another 5–10 minutes.

 

11. Rest Before Serving

 

Let the casserole rest for 10 minutes before cutting. This helps it set and makes serving easier.

 

How to Serve Breakfast Casserole (Hash Browns & Eggs) Recipe

 

Breakfast Casserole (Hash Browns & Eggs) Recipe is incredibly versatile and can be served in many delicious ways.

 

Serve With:

 

• Fresh fruit or fruit salad
• Toast or buttery biscuits
• A side of avocado
• Greek yogurt and berries
• Simple green salad
• Mimosas or cold brew coffee

 

Toppings to Add:

 

• Salsa or pico de gallo
• Hot sauce (a must for spicy lovers)
• Sour cream or crème fraîche
• Guacamole
• Chives or parsley

 

Best Occasions to Serve This Dish

 

• Weekend brunch with friends
• Holiday gatherings
• Potlucks
• Baby showers or bridal brunches
• Breakfast-for-dinner nights
• Weekly meal prep

This dish serves 8–10 people, making it perfect for feeding a crowd.

 

Tips for the Best Breakfast Casserole (Hash Browns & Eggs) Recipe

 

Over the years of making Breakfast Casserole (Hash Browns & Eggs) Recipe for holidays and gatherings, I’ve learned a few helpful tricks:

 

1. Thaw the Hash Browns Completely

 

Frozen hash browns create excess liquid and can make the casserole soggy.

TIP: Press out any extra water using paper towels.

 

2. Don’t Skip Seasoning

 

Potatoes can be bland. Make sure the egg mixture is well seasoned.

 

3. Let It Rest After Baking

 

This helps the casserole set so it cuts cleanly and holds its shape.

 

4. Add Veggies for Balance

 

Peppers, onions, spinach, and mushrooms add flavor, color, and nutrition.

 

5. For a Crispier Hash Brown Base

 

Cook the hash browns in a skillet for a few minutes before layering.

 

6. Use Whole Milk or Half-and-Half

 

More fat = creamier, richer casserole.

 

7. Make It Ahead

 

You can assemble the casserole 24 hours in advance.

Just cover it tightly and refrigerate, then bake in the morning.

 

8. Avoid Overbaking

 

Take it out once the center is set. Overbaking leads to rubbery eggs.

 

Variations 

 

One of the best things about this Breakfast Casserole (Hash Browns & Eggs) Recipe is how endlessly adaptable it is. Here are some fun and delicious variations:

 

1. Southwestern Breakfast Casserole

 

Add:

• diced green chilies
• black beans
• corn
• pepper jack cheese

Serve with salsa and avocado.

 

2. Vegetarian Breakfast Casserole

 

Skip the meat and add:

• mushrooms
• spinach
• tomatoes
• peppers
• zucchini

Try feta or goat cheese for extra flavor.

 

3. Keto or Low-Carb Casserole

 

Replace hash browns with:

• cauliflower rice
• cubed zucchini
• sautéed mushrooms

Use full-fat cheese and cream.

 

4. Loaded Bacon & Cheese Casserole

 

Add:

• extra bacon
• cheddar and Monterey Jack cheese
• green onions

This one is a true crowd-pleaser.

 

5. Sausage Gravy Breakfast Casserole

 

Bake as directed, then top with warm sausage gravy.

Perfect for holidays or indulgent brunches.

 

6. Mediterranean Style

 

Add:

• feta
• olives
• tomatoes
• spinach
• herbs

 

7. Overnight Breakfast Casserole

 

Assemble everything the night before.

In the morning, bake for 1 hour.

 

8. Dairy-Free Version

 

Use dairy-free cheese and plant-based milk (unsweetened almond, oat, or soy).

Add extra seasonings to boost flavor.

 

9. High-Protein Meal Prep Version

 

Add:

• extra egg whites
• turkey sausage
• spinach
• low-fat cheese

Portion into containers for grab-and-go breakfasts.

 

FAQs

 

1. Can I use fresh potatoes instead of frozen hash browns?

 

Yes! Grate fresh potatoes, squeeze out moisture, and use as directed.

 

2. Can I make this Breakfast Casserole (Hash Browns & Eggs) Recipe ahead of time?

 

Absolutely. Assemble the night before, cover, refrigerate, and bake in the morning.

 

3. Can I freeze breakfast casserole?

 

Yes—before or after baking.

• Freeze before baking: Assemble, wrap well, freeze up to 2 months, and bake frozen for 75–90 minutes.
• Freeze after baking: Cool, cut into squares, freeze individually.

 

4. How do I reheat leftovers?

 

Microwave individual portions for 60–90 seconds or warm in the oven at 300°F for 10–15 minutes.

 

5. How long does it last in the fridge?

 

Up to 4 days in an airtight container.

 

6. Can I use different cheeses?

 

Definitely. Great options include mozzarella, pepper jack, Monterey Jack, Swiss, feta, or colby jack.

 

7. Can I make this Breakfast Casserole (Hash Browns & Eggs) Recipe without meat?

 

Yes—it’s delicious with just veggies or cheese.

 

8. Why is my casserole watery?

 

Possible reasons:

• Hash browns not fully thawed
• Too many watery vegetables
• Not allowing it to rest after baking

 

9. What size pan should I use?

 

A standard 9×13-inch dish works best.

 

Final Thoughts

 

This Breakfast Casserole (Hash Browns & Eggs) Recipe is the perfect combination of convenience, comfort, and versatility. It’s the kind of recipe that makes mornings easier, whether you’re rushing out the door or enjoying a slow weekend brunch with family. With hearty potatoes, flavorful meat, creamy eggs, and melty cheese, it hits every craving while offering endless room for customization.

It’s also a fantastic recipe for hosting—easy to prep, budget-friendly, and guaranteed to impress. And as someone who has made countless breakfast casseroles over the years, I can honestly say this version is one of the most dependable, delicious, and crowd-pleasing options out there.

Whether you serve it on Christmas morning, bring it to a potluck, or portion it out for weekly meal prep, this Breakfast Casserole (Hash Browns & Eggs) Recipe will quickly become a staple in your kitchen.

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