Go Back
–+ servings
breakfast casserole with hashbrowns
Print Recipe
5 from 3 votes

Breakfast Casserole with Hashbrowns

This easy hashbrown casserole is perfect for Christmas morning and Easter brunch. Loaded with buttery hashbrowns, lots of cheese, smoky crisp bacon and creamy eggs. Your guests will adore this delicious and hearty breakfast.
Easily make this ahead with my overnight instructions!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 12 servings
Author: Mallory Austin

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:
  1. Dump frozen shredded hashbrowns into a greased 9x13 baking dish. Pour over melted butter
  2. Bake buttered hashbrowns at 400 degrees until they start to crisp up.
  3. Layer cheeses and bacon on top of the par-cooked hashbrowns and mix well to incorporate.
  4. Cover tightly and refrigerate overnight.
  5. Whisk eggs in a large bowl and add cream, all the seasonings and hot sauce. 
  6. Cover the egg mixture tightly and refrigerate overnight.
  7. The next day - preheat oven to 350 degrees.
  8. Whisk egg mixture once more in case they settled overnight. Pour evenly over the potatoes.
  9. Pop it in the oven! Bake for 25-30 minutes or until the center is cooked through and no longer giggly.