Quick And Easy Hash Brown Egg Casserole Recipe

This hash brown egg casserole is an easy breakfast recipe fit for any occasion! It has golden brown hash browns and fluffy eggs smothered in melty cheese. I'm seriously obsessed with this recipe, and I know you will be too!

Why You'll Love This Recipe

Perfect breakfast combo. From the crispy hashbrowns to the extra fluffy eggs and combination of melted cheeses, it has everything you'd want in a savory breakfast! 

It's easy to make. This hash brown egg casserole is one of the most convenient breakfast casseroles I've ever made. You literally just have to mix a few ingredients and layer everything in your casserole dish. There's no hands-on cooking required!

Great for a crowd. It's perfect for hosting or if you need something to make for a holiday brunch. I've been making this for Christmas for the past few years, and it's become a Cunningham family favorite! 

It's made with simple ingredients. This easy hashbrown breakfast casserole requires common breakfast ingredients and some pantry staples. No out-of-the-ordinary ingredients here!

Ingredients You'll Need

• Hash brown patties- I used round frozen hash brown patties, but rectangles work great too.
• Shredded cheddar cheese and Monterey Jack cheese- for the ooey gooey cheesy topping.
• Eggs- six large ones.
• Milk- I like to use whole milk.
• Salt and pepper- to taste
• Onion powder and garlic powder- for a savory flavor.
• Chopped ham, bacon, or chicken- optional addition. You'll want to make sure the meat you are using is cooked.

How To Make Hash Brown Egg Casserole

1. Prep work: Preheat the oven to 350°F (175°C) and grease a baking dish with nonstick cooking spray.

2. Assemble the casserole: Arrange the hash brown patties at the bottom of the prepared baking dish. Make sure to line them in a single layer with no overlapping. Add the Monterey jack and cheddar cheese on top, along with the cooked meat if you're using it.

3. Make the egg mixture: In a bowl, whisk the milk with eggs, salt, pepper, onion, and garlic powder. Once combined, pour this mixture over the hash browns in the dish.

4. Bake and serve: Bake the casserole for 25-30 minutes until it's cooked through and the cheese is melted on top. Allow it to cool briefly before slicing and serving. Enjoy!

Tips To Make The Best Recipe

• You'll know the casserole is done when a toothpick inserted in the egg comes out clean.
• Cook the hash browns partially before assembling the casserole if you want them to be extra crispy.
• Feel free to add veggies to the egg mixture, like diced bell peppers, onion, spinach, or garlic. Sometimes I'll even add a bag of frozen vegetables for a little variety.
• Swap the hash brown patties for shredded hash browns or tater tots for a different texture.

How To Store This Breakfast Casserole with Hash Browns

Make ahead: The best way to prepare this ahead of time is to bake the casserole, let it cool completely, then cover the dish with a lid or tightly with plastic wrap. Store it overnight in the fridge, then warm it in the oven when you're ready to serve. This is really convenient if you're bringing it over to someone's house!

In the fridge: Store any leftover slices of casserole in an airtight container in the fridge for 3 days.

In the freezer: Allow leftover casserole to cool completely, then transfer it to a freezer-safe airtight container and freeze for up to 2 months.

Reheating: For the best texture, you'll want to warm it in the oven at 350°F for about 10 minutes. Make sure to thaw the frozen casserole in the fridge overnight before reheating.

More Breakfast Casserole Recipes

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