Breakfast Casserole with Hashbrowns

With the holidays around the corner, I’m really dialing in my casserole game. They’re such a convenient way to feed a crowd and often (as in this case), you can even make them the night before and just pop ’em in the oven in the morning.

This hashbrown breakfast casserole is a miracle. Not only does it have all of the crowd-feeding, make-ahead convenience of a casserole, but it’s got everything you need to fuel up your day all in one baking dish. It’s full to the brim with smoky bacon and a dangerous cheddar-pepper jack cheese combo with just a hint of heat from a little hot sauce. The hashbrowns are pre-baked in butter (yes, butter!), so they’re super flavorful, and you won’t have to deal with pockets of underdone potato. Keep it as it is or throw your own spin on it. No matter what, you’re going to want it in your brunch rotation.

Behind This Breakfast Casserole With Hashbrowns

This is not just any breakfast casserole. It’s the secret to stress-free (delicious) holiday hosting. Here’s why:

• I have a bone to pick with too many breakfast casseroles. Lots of recipes will throw frozen hashbrowns in with the eggs and bake them all at once. Too often, this results in patches of undercooked potatoes and overcooked eggs. Not here. Prebaking the potatoes in butter ensures they’re already cooked before the eggs join the party.
• One forkful of this casserole delivers everything you need in a breakfast. Creamy, protein-packed eggs, smoky bacon, melty cheese, and buttery hashbrowns, all right there. No need to juggle multiple pans and manage 3 timers. Oh yeah, and the cleanup? So easy.
• I am obsessed with the fact that you can prep this casserole the night before and pop it in the oven in the morning. It’s such a game-changer, especially around the holidays when everyone’s in town knocking on my door for brunch! See the section below titled “Overnight Option” for more information.

Tips From My Kitchen

I’ve put together a few pro tips that will help you get this breakfast casserole with hashbrowns just right. Have a look:

• No need to thaw. Don’t thaw the hash browns. They can get soggy that way. You’re pre-baking them anyway, so they’ll be plenty thawed by the time you add the eggs.
• Drain the bacon. Or ham. You don’t want to add the grease from the pan to this casserole. It will make it, well, greasy.
• Grate your own cheese. I mean it. Pre-grated cheese won’t melt as well, and I think it has a sub-par flavor.
• Room-temperature eggs. Let your eggs come to room temperature before you whisk everything together. This helps the yolks break up and allows them to incorporate more smoothly and easily with the other ingredients.
• Cover it all. It’s important to pour the egg mixture evenly over the hashbrowns, covering every inch. Otherwise, you’ll end up with dry pockets of potato.
• Doneness check. The edges should be golden brown, and the casserole should be cooked through. You’ll know it’s cooked through when it’s no longer jiggly in the center.
• Let it rest. Give the casserole 10 or so minutes to rest after you take it out of the oven. It will firm up during this time so it holds together better when you slice it.

Variations & Substitutions

Whether you’re overhauling the whole thing or just making a quick ingredient swap or two, this breakfast casserole is so easy to make your own. Here are a few ideas to get those creative juices flowing:

• Veggie lover breakfast casserole. Ditch the bacon (or ham) and fold sautéed onion, mushroom, and spinach into the potatoes instead. I like swapping the pepper jack out for Swiss cheese on this one.
• Broccoli cheddar. Chop that leftover roasted or steamed broccoli from last night’s dinner and fold it in with the bacon. I don’t love pepper jack here, so double down on the cheddar.
• Southwest. Swap the bacon for cooked, crumbled chorizo and fold some sautéed onion and bell pepper in at the same time (black beans would be good, too). Serve with salsa, guac, and sour cream. You could swap the cheddar out for a Mexican cheese blend if you’d like.
• Jalapeño popper. Bring all the spicy, creamy goodness of my Bacon Wrapped Jalapeño Poppers to this breakfast casserole. Just fold in some sliced jalapeños with the bacon and swap the cheddar for little cubes of cream cheese.

If you’d like to make smaller shifts, like swapping the bacon for sausage or smoked turkey, or using a different cheese, you can do that easily, too.

Ingredients You’ll Need & Why

Here’s what you’ll need to make this easy hashbrown breakfast casserole (see the recipe card at the bottom of the page for precise measurements):

• Frozen shredded hashbrowns – Aka shredded potatoes. Frozen hashbrowns are super convenient, but you could also shred your own. Peeled Russet potatoes would be my top pick. After shredding, squeeze any liquid out with your hands and discard.
• Butter – Melted. The butter bakes into the hashbrowns, making them extra rich and satisfying. I’d use salted butter if I were you.
• Shredded cheese – I used a combination of pepper jack and cheddar. Buy whole blocks of cheese and shred them yourself. Pre-grated cheese won’t melt as well.
• Bacon – Or ham. Cooked and diced or crumbled. For added flavor and protein.
• Eggs – The eggs help bind the casserole together and add a hearty hit of protein.
• Heavy cream – For a little added richness.
• Hot sauce – Your favorite brand. You can leave the hot sauce out (or dial it back) if you don’t like spicy food.
• Seasonings – Seasoned salt (your favorite brand), salt, freshly ground pepper, onion powder, and dry mustard powder.

How to Make Hashbrown Breakfast Casserole

Time to get started. Here’s a quick look at how to make this cheesy breakfast casserole. Please scroll to the recipe card below for more detailed instructions.

• Prep. Preheat oven to 400°F and grease a 9×13-inch casserole dish.

• Whisk. Whisk together the eggs, heavy cream, seasonings, and hot sauce.
• Reset the oven. Remove the casserole from the oven and reduce heat to 350°F.

• Load up the casserole dish. Mix the cheeses and bacon into the hashbrowns, then pour the egg mixture over it all.
• Bake. Bake for 35-40 minutes.

Overnight Option

One of the best things about this casserole is that you can actually prep it the night before and then bake it in the morning. It takes so much pressure off Christmas morning, Easter brunch, or even a regular ol’ family breakfast.

All you have to do is pre-bake the hashbrowns, mix in the cheeses and bacon, and pour the egg mixture over the top. Then, instead of baking, cover the dish with plastic wrap and pop it in the fridge overnight. In the morning, bake for 25-30 minutes at 350°F and breakfast is served.

Storage and Freezing

• Refrigerator: Once cool, cover the baking dish with a double layer of plastic wrap (or transfer the leftover casserole to an airtight container) and store it in the fridge for up to 3 days.
• Freezer: Let the casserole cool completely before wrapping the baking dish in a double layer of plastic wrap. You can also transfer it to a freezer-safe airtight container. It’ll keep in the freezer for up to 3 months. Thaw in the fridge.
• To reheat: Transfer the leftover breakfast casserole to a baking dish (if applicable) and bake, covered, at 300°F for 20-30 minutes or until heated through. You can also microwave individual slices in 30-second intervals until warm.

More Breakfast Recipes

Every meal of the day is an opportunity to whip up something delicious, but breakfast might just be my favorite. I love that you can go in a sweet or savory direction (sometimes both).

If you’re looking for more breakfast casseroles, you could try my Biscuits and Gravy Casserole or this Pancake Casserole. Serving a crowd and need something shareable? These Peach Cobbler French Toast Bites are the best. So are my Orange Cinnamon Rolls. And, of course, you can’t go wrong with a Biscuit Breakfast Sandwich. Try ’em all and let me know which is your favorite.