Home ยป Recipes ยป Breakfast

Easy Hashbrown Breakfast Casserole Recipe

This post may contain affiliate links. Please read ourย disclosure policy.

This Hashbrown Breakfast Casserole is an easy and delicious casserole, perfect for a weekend brunch, holiday morning, or simply to make ahead for the week.

Baked Breakfast Casserole on a Wooden Board

This savory breakfast casserole is packed with flavor and everything you love for breakfast. It's made with hashbrowns, eggs, bacon, and cheese. Perfect for a make-ahead breakfast.

Full Baked Hashbrown Breakfast Casserole with Chives and Red Pepper Flakes

Why I love this Hashbrown Breakfast Casserole

Make Ahead:
This breakfast casserole is perfect to make the night before and bake it when you're ready. Store covered in the refrigerator and remove while the oven is pre-heating. Add an extra 5 minutes when baking.

Versatile Ingredients:
While I'm making this breakfast casserole with bacon, always a favorite at my house, it's delicious with ham, sausage or other breakfast meat. Add vegetables if you like. In fact, you might like our  Make Ahead Easy Vegetable Egg Bake Breakfast Casserole.

Easy and Quick to Make:
This casserole comes together with only minutes of prep. In fact, if you want to buy pre-cooked bacon, you're looking at a breakfast casserole made in minutes!

Makes a Dozen Servings:
This breakfast casserole can feed a crowd, or becomes delicious quick breakfasts later. When I have leftovers, I cut the casserole into squares, wrap individually, and freeze for later.

Ingredients for Easy Hashbrown Breakfast Casserole Recipe

Ingredients for Hashbrown Breakfast Casserole

Hashbrowns:
I like to use frozen shredded hashbrowns. But a cubed country style potato also works. A quick fix is O'Brien potatoes with peppers and onions.

Bacon:
Using bacon is a quick, easy, and favorite ingredient. Be sure to cook it ahead. Or if you're in a hurry, ready-cooked bacon is quick and easy. Other options include: sausage, ham, or other favorite breakfast meats.

Cheese:
I'm using a combination of cheddar and swiss in this breakfast casserole. But swap in your favorite cheese. 

Unbaked Easy Hashbrown Breakfast Casserole Recipe

More Breakfast Recipes You'll Love

Easy Hashbrown Breakfast Casserole Recipe Cut Into Squares

Want to save this recipe?

Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!

Save Recipe

Easy Hashbrown Breakfast Casserole Recipe Cut Into Squares

Easy Hashbrown Breakfast Casserole Recipe

This Hashbrown Breakfast Casserole is an easy and delicious casserole, perfect for a weekend brunch, holiday morning, or simply to make ahead for the week. This savory breakfast casserole is packed with flavor and everything you love for breakfast. It's made with hashbrowns, eggs, bacon, and cheese. Perfect for a make-ahead breakfast.
4.2 from 35 votes
Print Pin Rate Text
Prep: 10 minutes
Cook: 30 minutes
Total Time: 40 minutes
Servings: 12 servings

Ingredients

  • 8 oz bacon diced
  • 8 eggs
  • 1 teaspoon salt and pepper
  • 1 teaspoon Italian Season
  • ¼ to ½ teaspoon red pepper flakes
  • 3 cups frozen hash browns thawed
  • 6 oz cheddar cheese shredded
  • 4 oz Swiss Mozarella, or Gruyere cheese shredded
  • 4 oz small curd cottage cheese

Instructions

  • Preheat oven to 350F. Grease a 9 x 13 baking dish and set aside.
  • Dice bacon strips and cook in a skillet over medium heat until crisp. Drain on a paper towel and set aside.
  • In a large bowl, whisk the eggs, salt, pepper, Italian Seasoning, and red pepper flakes (if using).
  • To the bowl, add thawed hash browns, shredded cheese, cottage cheese, and bacon. Stir until combined.
  • Transfer the mixture into the prepared 9 x 13 baking pan. Bake for 30 to 40 minutes, or until center is set. Let the breakfast casserole rest for 5 minutes before serving.
  • Top with snipped fresh chives and additional red pepper flakes, if desired.

Video

Nutrition

Serving: 1g | Calories: 345kcal | Carbohydrates: 13g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 173mg | Sodium: 647mg | Fiber: 1g | Sugar: 1g
Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Join the Sunday Morning Tradition

If you enjoyed this post, you'll love The Sunday Edit No. 5. Itโ€™s my weekly "magazine-style" digest designed to help you reset, refine, and find beauty in the everyday. From intentional kitchen resets to curated seasonal menus, it's the 31 Daily you love, delivered with a bit more soul.

Read the Latest Issue | Subscribe to the Newsletter

4.18 from 35 votes (33 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

    1. Hi Rachel, you could substitute ricotta for the cottage cheese in the casserole. It has a similar moisture content, without a noticeable texture. Hope this helps!

  1. Please, oh please tell me the accompanying guitar music to this video! The recipe was a hit at my house with two teen boys as well. Thank you for the yummy recipe and the beautiful music.

    1. Hi Ceecy-- I LOVE that music too! I'm so glad you noticed it. I wish I could tell you more about it, but it's simply stock and I've never been able to find out anything about the artist -- like do they have more I could listen to! The title is "Western Sage" from Adobe. Here's a YouTube video link with that one song: https://www.youtube.com/watch?v=gLp9vljL8bo. AND-- I'm glad the boys like the casserole!

  2. 5 stars
    A great dish for Christmas morning! It was just my boyfriend and I this Christmas so we split the recipe in half and used a smaller baking dish. It was so good we wanted to make it again on New Years' morning! Definitely recommended!