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Hash Browns and Eggs Breakfast Casserole

Hash browns and eggs breakfast casserole is a simple breakfast bake with a crispy hash brown base and a bubbly, golden cheddar top. This hashbrown egg bake layers thawed potatoes with a savory egg custard, then bakes until the eggs are completely set.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Hash browns layer
  • 30 oz frozen hash browns Thawed, then pressed firmly into the dish to form a crust.
Egg custard
  • 8 eggs Use large eggs for a firm set custard.
  • 1.5 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 cup sharp cheddar, shredded Reserve some for topping; divided amount is used both in and on the casserole.
  • salt To taste.
  • black pepper To taste.
Cheddar topping
  • 1.5 cup sharp cheddar, shredded Use the remaining shredded cheddar for the golden crust.
Optional mix-ins
  • diced bell pepper Optional mix-in.
  • green onions Optional mix-in.
  • diced ham Optional mix-in.

Equipment

  • 1 sheet pan

Method
 

Prep the baking dish and hash brown base
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Press the thawed hash browns evenly into the bottom of the dish, pressing firmly to form a crust.
Add mix-ins and build the layers
  1. Sprinkle any mix-ins over the hash brown layer.
  2. Whisk the eggs, whole milk, garlic powder, onion powder, salt, and black pepper, then stir in 1.5 cups shredded cheddar.
  3. Pour the egg mixture over the hash brown base and top with the remaining cheddar.
Bake until set and golden
  1. Bake uncovered for 45–50 minutes at 375°F until the eggs are completely set and the top is golden.

Notes

For the crispiest texture, press the hash browns firmly and spread them in an even layer so the egg custard doesn’t pool. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave until steaming. Freezing is yes—freeze baked portions tightly wrapped up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cheese and whole milk alternatives without changing the bake time.