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Hashbrown Breakfast Casserole

Hashbrown breakfast casserole with a crispy potato base and a cheesy egg custard baked until golden on top. This easy hashbrown casserole uses frozen diced hash browns and a bubbly cheddar finish for a simple breakfast casserole that’s great for family brunch.
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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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hashbrown mixture
  • 30 oz frozen diced hash browns Thawed
  • 1 sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sharp cheddar, shredded Divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt To taste
  • 0.25 black pepper To taste
Egg custard
  • 8 large eggs
  • 1 cup whole milk
  • 1 cup sharp cheddar, shredded Reserved for topping
Garnish
  • 2 fresh chives For garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season the hashbrown base
  1. Preheat oven to 350°F and grease a 9x13 dish for easy release.
  2. Mix thawed frozen diced hash browns with sour cream, cream of chicken soup, garlic powder, onion powder, salt, black pepper, and 1 cup shredded cheddar until evenly combined.
  3. Spread the mixture into the prepared dish and press lightly to form an even, crispy potato base.
Add the egg custard and cheese topping
  1. Whisk eggs and whole milk together until smooth, then pour over the potato mixture to coat it evenly.
  2. Top with the remaining cheddar so the surface bakes into a bubbly, golden crust.
Bake and finish
  1. Bake for 45–50 minutes at 350°F until the eggs are set and the top is golden, with bubbling cheddar visible.
  2. Garnish with fresh chives right after baking for a fresh pop of color.

Notes

Pro tip: Press the hashbrowns lightly but evenly so the edges crisp up while the custard sets. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is yes—cool completely, cover tightly, and freeze up to 2 months; thaw overnight in the fridge and reheat. For a lighter option, use reduced-fat shredded cheddar and low-fat milk (results still bake up creamy).