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Breakfast Casserole with Hashbrowns is an easy, cheesy, dump-and-bake casserole that’s full of bacon and is totally delicious and satisfying. This hashbrown casserole is the perfect meal for Christmas morning or Easter Sunday brunch (or anytime you have guests over).
We bake frozen shredded hashbrowns until crisp, then pour over the creamy egg mixture and fold in the cheeses and bacon. With overnight make-ahead instructions, this will save you so much time and your family can wake to the smell of a warm and cozy breakfast baking in the oven – with minimal effort!
Why You’ll Love Breakfast Casserole with Hashbrowns
- Perfect for Christmas & Easter – this decadent recipe screams holiday. Whether it’s for an Easter brunch or Christmas morning breakfast, this is always our go-to.
- A Complete Breakfast – from the hashbrowns to the creamy eggs and ham or bacon, you have a complete and satisfying breakfast loaded with protein.
- Brunch Friendly – this recipe works for either breakfast or brunch. Serve it with french toast, mimosas or alongside your favorite brunch accompaniments.
- Perfect for Feeding a Crowd – have a large family or a gathering, this casserole feeds everyone a hefty serving.
- Versatile Recipe – you can change out the bacon for leftover diced ham, or you can forego meat. You can also add in mushrooms and/or kale, sauteed spinach, change up the cheeses, etc. The options with customizing this breakfast hashbrown casserole are endless.
Key Ingredients
Here’s what you’ll need to grab at the store for your breakfast casserole with hashbrowns (be sure to check out the recipe card further down the page):
Hashbrowns – shredded hashbrowns are the star of this dish.
Eggs – not only do these add lots of heartiness and protein, but they also help bind this casserole.
Heavy Cream – adds richness and creaminess!
Cheese – a combination of pepper jack and cheddar. Of course, you can modify for your family’s preference.
Bacon (or ham) – for added protein and to make this a complete breakfast, we add in cooked diced bacon or diced ham.
Butter – butter is baked into the hashbrowns as they cook, imparting a buttery rich flavor into the casserole.
Seasonings – seasoning salt, mustard powder, onion powder, freshly cracked pepper.
How to Make Breakfast Casserole with Hashbrowns
Step 1: Preheat oven to 400 degrees. Empty the frozen hashbrowns into a greased 9×13 casserole dish and spread to an even layer. Pour over melted butter and bake for 30 minutes.
Step 2: While the hashbrowns are baking, mix together the egg mixture in a large bowl: eggs, heavy cream, salt, pepper, mustard powder, onion powder and hot sauce. Whisk well until smooth.
Step 3: Remove the casserole from the oven and reduce heat to 350 degrees. Add in both cheeses and diced bacon then stir together with the hashbrowns to incorporate. Pour the egg mixture evenly over the hashbrowns and ensure everything is covered.
Step 4: Place the hashbrown casserole in the oven at 350 degrees for 35-40 minutes, or until the casserole is cooked through and no longer giggly in the center.
Make Ahead Instructions for Hashbrown Casserole
Whether you’re making this breakfast casserole with hashbrowns for Christmas morning or Easter Sunday, here are easy make-ahead instructions to prep this casserole the day before (even up to two days prior).
All you have to do is pop this overnight breakfast casserole in the oven! Your family will wake up to all the wonderful smells permeating from the kitchen.
- Dump frozen shredded hashbrowns into a greased 9×13 baking dish. Pour over melted butter
- Bake buttered hashbrowns at 400 degrees until they start to crisp up.
- Layer cheeses and bacon on top of the par-cooked hashbrowns and mix well to incorporate.
- Cover tightly and refrigerate overnight.
- Whisk eggs in a large bowl and add cream, all the seasonings and hot sauce.
- Cover the egg mixture tightly and refrigerate overnight.
- The next day – preheat oven to 350 degrees.
- Whisk egg mixture once more in case they settled overnight. Pour evenly over the potatoes.
- Pop it in the oven! Bake for 25-30 minutes or until the center is cooked through and no longer giggly.
Looking for More Comforting Brunchy Recipes?
Crock Pot Apple Cinnamon Rolls
Blueberry Pancake Sausage Muffins
Authentic Southern Shrimp and Grits
Apple Pie Stuffed Cinnamon Rolls
Egg In A Hole Breakfast Sandwich
I hope you enjoy this Breakfast Casserole with Hashbrowns recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Breakfast Casserole with Hashbrowns
Ingredients
- 1 30-ounce bag frozen shredded hashbrowns keep frozen, they don't need to be defrosted
- 1 stick melted butter 8 tablespoons
- 1.5 cups shredded pepper jack cheese
- 1.5 cups shredded cheddar cheese
- 1.5 cups cooked crispy bacon, diced you can also use black forest ham or honey baked ham, diced
- 10 large eggs
- 1 1/2 cups heavy cream evaporated milk can be used instead
- 1 tablespoon hot sauce I use Louisana or Texas Pete
- 1 teaspoon seasoned salt
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon dry mustard powder optional
Instructions
- Preheat oven to 400 degrees. Empty the frozen hashbrowns into a greased 9x13 casserole dish and spread to an even layer. Pour over melted butter and bake for 30 minutes.
- While the hashbrowns are baking, mix together the egg mixture in a large bowl: eggs, heavy cream, salt, pepper, mustard powder, onion powder and hot sauce. Whisk well until smooth.
- Remove the casserole from the oven and reduce heat to 350 degrees. Add in both cheeses and diced bacon then stir together with the hashbrowns to incorporate. Pour the egg mixture evenly over the hashbrowns and ensure everything is covered.
- Place the hashbrown casserole in the oven at 350 degrees for 35-40 minutes, or until the casserole is cooked through and no longer giggly in the center.
Notes
Overnight Make-Ahead Instructions:
- Dump frozen shredded hashbrowns into a greased 9x13 baking dish. Pour over melted butter
- Bake buttered hashbrowns at 400 degrees until they start to crisp up.
- Layer cheeses and bacon on top of the par-cooked hashbrowns and mix well to incorporate.
- Cover tightly and refrigerate overnight.
- Whisk eggs in a large bowl and add cream, all the seasonings and hot sauce.
- Cover the egg mixture tightly and refrigerate overnight.
- The next day - preheat oven to 350 degrees.
- Whisk egg mixture once more in case they settled overnight. Pour evenly over the potatoes.
- Pop it in the oven! Bake for 25-30 minutes or until the center is cooked through and no longer giggly.
Here are some more photos for your Pinterest board:
This was amazing! I made it for Sunday brunch for my family. I followed the directions to the letter. Delicious. I will definitely be making this again.