Hashbrown Breakfast Casserole Recipe
There’s nothing quite like a warm, golden, and hearty Hashbrown Breakfast Casserole to bring family and friends together around the breakfast table. Packed with comforting potatoes, savory ham, fluffy eggs, and layers of melty cheese, this one-dish wonder is the ultimate crowd-pleaser—whether you’re hosting a brunch, prepping meals for the week, or just craving something special on a lazy morning. It’s filling, customizable, and comes together with simple ingredients you probably already have on hand. You’ll love how easy it is to make ahead, and how every bite delivers crispy hash browns, creamy eggs, and a burst of cheesy goodness.
Ingredients You’ll Need
This Hashbrown Breakfast Casserole is pure comfort food made simple, using staple ingredients that work together to create layers of flavor and texture that everyone will crave. Each element, from the potatoes to the protein and spices, plays an important role in transforming this casserole into the ultimate breakfast treat.
- Frozen shredded hash browns (30 ounces): These form the base of the casserole, giving it a crispy, golden texture that holds up beautifully to the creamy filling.
- Unsalted butter (1/2 cup, melted): Buttery richness soaks into the potatoes to add flavor and ensure a tender bite.
- Salt (1 teaspoon): Essential for enhancing every component’s flavor and making the casserole sing.
- Black pepper (1/2 teaspoon): Adds a subtle kick and balances the dish’s richness.
- Shredded cheddar cheese (2 cups, divided): Melty, sharp, and gooey throughout—cheese lovers rejoice!
- Diced cooked ham (1 cup): Classic, salty protein that makes each bite more filling (swap in bacon or sausage if desired).
- Chopped onion (1/2 cup): Delivers sweetness and a savory background note as it bakes.
- Large eggs (8): The heart of the casserole, binding everything together and creating a fluffy, custardy filling.
- Whole milk (2 cups): Lends creaminess and helps the eggs set perfectly.
- Garlic powder (1/2 teaspoon): A gentle savory boost that blends beautifully with the other flavors.
- Paprika (1/2 teaspoon): For a hint of smokiness and appealing color on top.
- Chopped fresh parsley (optional): Sprinkled on at the end for fresh color and a herby aroma.
How to Make Hashbrown Breakfast Casserole
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 350°F (175°C). This gives your casserole a consistent baking temperature right from the start. Don’t forget to grease a 9×13-inch baking dish—this helps prevent sticking and ensures every slice lifts out easily.
Step 2: Build the Potato Base
Spread the thawed hash browns in an even layer across the bottom of your prepared dish. Drizzle the melted butter over the potatoes, then season generously with salt and black pepper. The butter not only adds flavor but also ensures those hashbrowns get golden and delicious as they bake.
Step 3: Layer on the Good Stuff
Now comes the fun part! Sprinkle 1 1/2 cups of the shredded cheddar cheese over the hashbrowns. Add your diced cooked ham (or whichever breakfast meat you’re using) and the chopped onion. Distributing these ingredients evenly ensures that every bite of your Hashbrown Breakfast Casserole has the perfect balance of meat, cheese, and onion.
Step 4: Mix the Egg Mixture
In a large mixing bowl, whisk together your eggs, whole milk, garlic powder, and paprika until well blended and frothy. This flavorful custard is what gives the casserole its signature rich and fluffy interior. Make sure everything is fully combined for the best texture.
Step 5: Assemble and Bake
Slowly pour the egg mixture over the layered potatoes and toppings in the casserole dish. Gently tilt or shake the dish to make sure the liquid seeps into every nook and cranny. Sprinkle the remaining 1/2 cup of cheddar cheese across the top for that beautiful golden bubbly finish. Bake the casserole uncovered for 45 to 50 minutes, or until the eggs are set and the top is deeply golden. Let it rest for 5 minutes out of the oven, which makes slicing much easier.
How to Serve Hashbrown Breakfast Casserole
Garnishes
A simple sprinkle of fresh chopped parsley at serving time adds a wonderful pop of color and freshness, bringing your hearty Hashbrown Breakfast Casserole to life. You can also dust it with a pinch of extra paprika or sliced green onions for even more visual appeal and a subtle crunch.
Side Dishes
Round out your breakfast table by pairing your Hashbrown Breakfast Casserole with fresh fruit salad, a side of sliced avocado, or a crisp green salad to add balance and brightness. Warm buttermilk biscuits or toasted English muffins also make a perfect companion for soaking up every cheesy, eggy bite.
Creative Ways to Present
For brunch parties or special occasions, try baking the mixture in individual ramekins for personalized servings. You can also serve each portion stacked with a dollop of sour cream and a drizzle of hot sauce for extra flair. A build-your-own toppings bar—think spicy salsa, guacamole, or crumbled cooked bacon—lets everyone customize their slice and makes your Hashbrown Breakfast Casserole the star of the spread.
Make Ahead and Storage
Storing Leftovers
Store leftover casserole in an airtight container in the refrigerator. It will stay fresh and tasty for up to four days. The flavors meld and deepen over time, making leftovers almost as good—if not better—than when it’s freshly baked.
Freezing
Hashbrown Breakfast Casserole freezes beautifully, making it a lifesaver for busy mornings. Simply wrap individual slices (or the whole casserole dish) tightly in both plastic wrap and aluminum foil, then freeze for up to two months. Thaw overnight in the fridge before reheating for the best results.
Reheating
To reheat, place slices in the oven at 350°F until warmed through, about 15-20 minutes. If you’re short on time, a microwave will do the trick in a pinch—but for that just-baked texture, the oven method is especially nice. Add a fresh sprinkle of cheese or parsley if you want to revive the flavor.
FAQs
Can I assemble Hashbrown Breakfast Casserole the night before?
Absolutely! This recipe was made for prepping ahead. Simply assemble everything in your baking dish, cover tightly, and refrigerate overnight. In the morning, pop it straight into the oven (you may need to add a few extra minutes to the bake time).
What meat substitutes work well in this casserole?
Feel free to swap the ham for cooked sausage, crispy bacon, or even vegetarian sausage. You can also go meatless—add sautéed mushrooms, spinach, or roasted bell peppers for a vegetarian Hashbrown Breakfast Casserole with tons of flavor.
Is this recipe gluten-free?
Yes, it can be! Just make sure to use certified gluten-free hash browns and ham. Always double-check any packaged ingredients to be certain they’re free from hidden sources of gluten.
Can I use fresh potatoes instead of frozen hash browns?
You sure can! Grate russet potatoes and squeeze out as much moisture as possible before using. Fresh potatoes give a more rustic texture but may require a few extra minutes of baking time.
How can I make this Hashbrown Breakfast Casserole spicier?
Try swapping in pepper jack cheese and tossing in some finely diced jalapeños or green chilies with the meat and onions. Serve with hot sauce or a zesty salsa on the side—spice lovers can customize every piece!
Final Thoughts
If you’re looking to add a little comfort and a lot of flavor to your morning routine, you can’t go wrong with Hashbrown Breakfast Casserole. It’s just the sort of dish that turns any breakfast into a special occasion. Give it a try, share it with loved ones, and don’t be surprised if it becomes a new favorite in your home!
Print
Hashbrown Breakfast Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Hashbrown Breakfast Casserole is a delicious and satisfying morning meal that’s perfect for feeding a crowd or meal prepping. Layers of crispy hash browns, savory ham, cheese, and a creamy egg mixture come together for a flavorful breakfast bake.
Ingredients
Hashbrown Layer:
- 1 bag (30 ounces) frozen shredded hash browns, thawed
- 1/2 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Filling:
- 2 cups shredded cheddar cheese, divided
- 1 cup diced cooked ham (or cooked bacon or sausage)
- 1/2 cup chopped onion
Egg Mixture:
- 8 large eggs
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer ingredients: Spread thawed hash browns in the dish. Drizzle with butter, season with salt and pepper. Add 1 1/2 cups cheddar, ham, and onion.
- Prepare egg mixture: Whisk eggs, milk, garlic powder, and paprika. Pour over hash brown mixture.
- Bake: Sprinkle remaining cheddar on top. Bake for 45–50 minutes until set and golden. Rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can assemble this casserole the night before, cover, and refrigerate, then bake in the morning.
- For a spicier version, use pepper jack cheese and add diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 210 mg
