Why I Love This Recipe

Breakfast casseroles are one of my favorite things to make when I know I’ve got a busy week ahead or people staying over. Everything bakes together in one dish, it’s incredibly filling, and everyone always goes back for seconds. Whether you’re serving it for a holiday brunch or just want breakfast ready to go for the week, this recipe never disappoints.

Enjoying The Leftovers

This is one of those breakfasts that reheats beautifully, so don’t be afraid to make the whole pan even if you’re only feeding a few people.

Storing

Let the casserole cool completely before transferring it to an airtight container, or cover the baking dish tightly. Store in the refrigerator for up to 4 days. If you’d like to freeze it, wrap individual slices tightly and freeze for up to 2 months.

Reheating

Warm individual slices in the microwave until heated through, or reheat larger portions in a 350 degree oven until hot.

A breakfast casserole with egg, bacon and cheese topped with chopped chives served on a plate.
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Hashbrown Breakfast Casserole

Hosting brunch, meal prepping breakfast, or simply looking for an easy morning recipe? This Hash Brown Breakfast Casserole is packed with crispy hash browns, bacon, fluffy eggs, and plenty of melty cheese for a hearty breakfast everyone will love.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
US M
Servings 8

Ingredients

  • 8-10 pieces bacon
  • 8 precooked frozen hashbrown patties
  • 10 large eggs
  • 1 shallot, finely chopped
  • 3 oz sharp cheddar cheese, grated
  • 4 oz gruyere cheese, grated
  • 3/4 cup whole milk
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • pinch of nutmeg
  • Fresh chives, chopped for garnish
  • Hot sauce for garnish, optional
US – M

Instructions

  • Preheat the oven to 350℉.
  • Next, preheat a pan to medium heat. Cut the bacon into small pieces. Once the pan is hot, add the bacon and cook for about 7-10 minutes, stirring every few minutes, until fully cooked and crisp. Remove from the pan onto a paper towel and set aside.
  • In a large bowl combine the eggs, milk, and seasonings. Whisk well.
  • In a large baking dish add 8 hashbrown patties to the bottom in an even layer. They do not need to be defrosted before cooking.
  • Next add the cooked bacon, chopped shallots, and the shredded cheese. Saving some cheese to add to the top at the end.
  • Pour the egg mixture evenly into the baking dish and top with the rest of the cheese.
  • Cover with foil and cook for 20 minutes. Remove the foil and cook an additional 25 minutes, until the edges are crispy and the eggs are fully cooked through.
  • Top with some freshly chopped chives and hot sauce of choice. Enjoy!

Equipment

9×13 baking dish
saute pan
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 409kcal | Carbohydrates: 18g | Protein: 18g | Fat: 29g | Fiber: 0.1g