Hash Brown Breakfast Casserole (Easy Hash Brown Egg Casserole)

This hashbrown egg casserole is an easy, crowd pleasing breakfast casserole that works for any occasion. You get a base of crispy golden hash browns, fluffy baked eggs, and melty Monterey Jack and cheddar cheese on top, all in one pan. Everything bakes together into a savory, cheesy hash brown breakfast casserole that feels special enough for holidays but is simple enough for a lazy Sunday morning. If you have made my Sausage Breakfast Casserole or Tater Tot Breakfast Casserole, then you already know I do not mess around when it comes to breakfast casseroles, and this hash brown version will not disappoint.

Why You'll Love This Hash Brown Breakfast Casserole

From the crispy hash brown patties on the bottom, to the extra fluffy eggs, to the combination of melted cheeses on top, this casserole has everything you want in a savory breakfast casserole. Every bite has a little crunch from the crispy hashbrowns, a soft, custardy egg layer, and gooey cheese, so it tastes like your favorite diner breakfast all baked into one dish.

It is also one of the most convenient breakfast casseroles you can make. There is no fussy stovetop cooking required. You arrange the frozen hash brown patties in the pan, sprinkle on cheese and meat if you are using it, whisk the eggs and seasonings in a bowl, and pour it all over the top. The oven does the rest, which makes this a great option for busy mornings when you want a hot breakfast without standing over the stove.

This hash brown egg casserole is perfect for hosting or holiday brunch. I have been making it for Christmas morning for the past few years, and it has become a Cunningham family favorite. You can assemble it quickly, pop it in the oven while everyone wakes up, and bring a hot, cheesy casserole to the table with almost no stress.

Another reason I love this hash brown breakfast casserole is how simple and accessible the ingredients are. You only need frozen hash brown patties, eggs, shredded cheese, a splash of milk, and basic pantry seasonings. If you want to bulk it up, you can toss in chopped ham, bacon, or leftover chicken, but you do not have to track down anything fancy. It is the kind of recipe you can throw together with what you already have in your fridge and freezer.

Ingredients You'll Need

• 8 to 12 hash brown patties, depending on their size
• 1 cup Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 6 eggs
• ⅓ cup milk
• Salt and pepper, to taste
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• Optional: 1 cup cooked chopped ham, bacon, or chicken

How To Make Hash Brown Egg Casserole

Step 1: Prep Work

Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish with nonstick cooking spray so the hash browns and cheese do not stick. Set the dish aside while you prep the rest of your hash brown breakfast casserole.

Step 2: Arrange the Hashbrowns and Cheese in The Dish

Lay the hash brown patties in a single, even layer on the bottom of the baking dish. Use 8 to 12 patties, depending on their size and how snugly they fit. You want the bottom fully covered, this acts like a crispy “hash brown crust” for your egg casserole.

Sprinkle the shredded Monterey Jack cheese and cheddar cheese evenly over the hash brown layer. If you are using cooked chopped ham, bacon, or chicken, scatter it evenly over the cheese so every slice of the casserole gets some protein and flavor.

Step 3: Make the Egg Mixture

In a medium mixing bowl, crack the eggs and add the milk. Season with salt, black pepper, onion powder, and garlic powder. Whisk everything together until the yolks and whites are fully combined, and the seasonings are evenly mixed into the egg mixture. This is the custard that binds your hash brown egg casserole together.

Slowly pour the egg mixture evenly over the hash browns, cheese, and meat in the baking dish. Tilt the dish gently if needed to help the eggs settle and spread into all the corners so the casserole bakes evenly.

Step 4: Bake the Casserole 

Place the casserole on the middle rack of your preheated oven. Bake for 25 to 30 minutes, or until the top is lightly golden and the eggs are set. To check doneness, insert a knife or toothpick into the center; it should come out clean or with just a few moist crumbs, but no runny egg.

Step 5: Let it cool and serve 

Remove the hash brown breakfast casserole from the oven and let it cool for 5 to 10 minutes. This short rest helps the eggs finish setting and makes it easier to slice clean squares. Cut into portions and serve warm. You can garnish with chopped green onions, fresh parsley, or an extra sprinkle of cheese if you like.

Expert Tips To Make The Best Hashbrown Egg Casserole

• Use the toothpick test, not just the clock. Oven times can vary, so do not rely only on the timer. You will know the casserole is done when a knife or toothpick inserted in the center comes out clean and the eggs no longer look wet or jiggly. The top should be lightly golden and the edges just starting to pull away from the sides of the dish.
• Pre crisp the hash browns for extra texture. If you want a really crispy hash brown base, you can partially cook the hash brown patties before assembling the casserole. Either bake them on a sheet pan for 10 to 15 minutes or air fry them until they start to brown. Then layer them in the dish and continue with the recipe. This helps them stay crispier under the egg mixture.
• Distribute cheese and meat evenly. When you sprinkle on the Monterey Jack, cheddar, and any meat, spread them all the way to the edges. That way every slice has a good mix of cheesy, eggy, and meaty bites. If you like it extra cheesy, you can hold back a small handful of cheese to sprinkle on top halfway through baking.
• Do not skimp on seasoning. Eggs and potatoes both need a good amount of seasoning to really pop. Make sure you season the egg mixture with enough salt, pepper, onion powder, and garlic powder. You can always whisk in a pinch more before pouring it over the hash browns if it tastes flat.
• Add veggies for color and nutrition. Feel free to add vegetables directly to the egg mixture. Diced bell peppers, onions, spinach, or garlic all work really well. You can also toss in a small bag of thawed frozen mixed vegetables for an easy upgrade. If you are using watery veggies like mushrooms or frozen spinach, sauté or squeeze out the excess moisture first so the casserole does not get soggy.
• Play with the potato base. You can swap the hash brown patties for shredded hash browns or tater tots if that is what you have. Shredded hash browns will give you a more classic hash brown casserole texture, while tater tots make the top extra crispy and fun. Just make sure you spread them in an even layer so the eggs cook evenly.
• Let the casserole rest before slicing. Once it comes out of the oven, let the hash brown breakfast casserole sit for 5 to 10 minutes. This short rest helps the eggs set fully and makes it much easier to slice clean squares that hold together when you serve them.
• Make it ahead when you need a no-stress morning. You can assemble the casserole the night before, cover it, and keep it in the fridge. In the morning, let it sit at room temperature while the oven preheats, then bake until the eggs are set. You may need to add a few extra minutes of bake time since it is starting cold, but it is a great option for holidays or hosting.

Hash Brown Egg Casserole FAQS

Can I make this hash brown breakfast casserole ahead of time?

Yes, this casserole works really well as a make ahead breakfast. The most reliable way is to bake it completely, let it cool, then cover the dish tightly and refrigerate it overnight. When you are ready to serve, warm it in the oven at 350°F until heated through. This is especially convenient if you are bringing it to someone’s house or serving it for a holiday brunch. If you prefer to assemble it unbaked, you can layer the hash browns, cheese, meat, and pour the egg mixture on top, cover, and refrigerate overnight. The next morning, let it sit at room temperature while the oven preheats and bake as directed, adding a few extra minutes if needed until the center is set.

How do I store leftover hash brown egg casserole?

Let the casserole cool to room temperature, then cut any leftovers into individual slices. Transfer them to an airtight container and refrigerate. Properly stored, leftover hash brown egg casserole will keep in the fridge for about 3 days. This makes it a great option for meal prep breakfasts during the week.

Can I freeze hash brown breakfast casserole?

Yes, this casserole freezes well. Allow the baked casserole or individual portions to cool completely, then place them in a freezer safe airtight container or wrap tightly in plastic wrap and foil. Freeze for up to 2 months. When you are ready to eat, thaw the casserole in the refrigerator overnight before reheating so it warms evenly.

What is the best way to reheat this casserole?

For the best texture, reheat the casserole in the oven. Place the whole dish or individual slices in a baking dish, cover loosely with foil so the top does not over brown, and warm at 350°F for about 10 to 15 minutes, or until heated through. You can also reheat single portions in the microwave in short intervals, but the hash browns will stay softer and less crisp than when reheated in the oven.

Do I need to thaw the hash brown patties before baking?

You do not have to fully thaw the hash brown patties, they can go into the dish frozen. However, if you want a crispier hash brown base, it helps to partially cook them first. You can bake or air fry the patties until they start to brown, then layer them in the casserole dish and continue with the recipe.

Can I use shredded hash browns instead of hash brown patties?

Yes, shredded hash browns work great in this recipe. Spread them in an even layer on the bottom of the greased baking dish. For extra crispiness, you can pre bake or pan fry the shredded hash browns until they start to brown before adding the cheese and egg mixture. The texture will be a bit different from patties, but just as delicious.

Can I make this hash brown egg casserole without meat?

Absolutely. My original recipe actually doesn't even use meat; I just have it as an optional add-in because I know some people like putting it in. The casserole is still hearty and flavorful without ham, bacon, or chicken. Simply leave out the meat and follow the rest of the recipe as written. You can add extra veggies like bell peppers, onions, or spinach if you want a vegetarian hash brown breakfast casserole that still feels filling.

Can I double this recipe for a crowd?

Yes, you can easily double the recipe for a larger group. Use a second 9x13 inch baking dish or a deeper, larger casserole dish and keep an eye on the bake time, since a thicker casserole may need a few extra minutes in the oven. Use the toothpick test in the center to make sure the eggs are fully set before serving.

More Breakfast Casserole Recipes

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• Overnight egg casserole
• Christmas breakfast casserole
• Brioche French toast casserole
• Crescent roll breakfast casserole
• Hashbrown casserole with Corn Flakes