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Hash Browns and Eggs Breakfast Casserole

Hash browns and eggs breakfast casserole baked until the hash brown base forms a crisp layer and the cheddar egg custard sets into a golden, bubbly top. This easy breakfast casserole is an effortless make-ahead breakfast bake with simple seasonings and plenty of melted cheese.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole base and filling
  • 30 oz frozen hash browns Thawed before assembling.
  • 8 eggs Large.
  • 1.5 cup whole milk
  • 2 cup sharp cheddar Divided; reserve some for the top.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 diced bell pepper Optional mix-in.
  • 1 green onions Optional mix-in.
  • 1 diced ham Optional mix-in.

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the crispiest hash brown base, press the thawed hash browns firmly into an even layer so they bake together. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven or toaster oven at 325°F until warmed through. Freezing is not recommended because the egg custard texture can loosen after thawing. For a lower-fat option, use reduced-fat cheddar and whole milk substitutes while keeping the bake time the same.