Easy Hashbrown Breakfast Casserole Recipe
This easy Hashbrown Breakfast Casserole is filled with shredded hashbrowns, eggs, bacon, and cheese for a hearty make-ahead breakfast or brunch. Perfect for holidays, weekends, Father’s Day breakfast, or feeding a crowd.
Servings: 12 servings
Calories: 345kcal
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.
Notes
- Make Ahead: Assemble the casserole the night before, cover, and refrigerate. Let it sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.
- Hashbrowns: Frozen shredded hashbrowns work well, but cubed potatoes or O’Brien-style potatoes with peppers and onions can also be used.
- Bacon: Swap the bacon for cooked sausage, diced ham, or sautéed vegetables.
- Storing: Leftovers can be refrigerated for 3 to 4 days or frozen in individual portions for easy breakfasts later.
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