Oh heck yes—this is cozy breakfast royalty 🧀🥔
Here’s a cheesy hash brown breakfast casserole that’s super easy and crowd-pleasing.
Cheesy Hash Brown Breakfast Casserole
Ingredients
- 1 (30–32 oz) bag frozen hash browns (shredded or diced, thawed)
- 8 large eggs
- 2 cups shredded cheese (cheddar is classic; Colby-Jack or a cheddar/mozz blend works great)
- 1½ cups milk (or half-and-half for extra richness)
- 1 lb breakfast sausage or bacon (cooked and crumbled)
(optional but highly recommended) - 1 small onion, diced (optional)
- 1 bell pepper, diced (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika (optional, but nice)
- Butter or cooking spray for the dish
Instructions
- Heat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Spread hash browns evenly in the dish.
- Add meat & veggies: sprinkle cooked sausage/bacon, onion, and peppers over the potatoes.
- Add cheese: scatter it generously over everything.
- Whisk eggs with milk, salt, pepper, garlic powder, and paprika.
- Pour egg mixture evenly over the casserole.
- Bake uncovered for 40–50 minutes, until set in the middle and lightly golden on top.
- Rest 5–10 minutes, then slice and serve.
Pro Tips (worth it)
- Want the top extra crispy? Broil for 2–3 minutes at the end 👀
- Make it overnight: assemble, cover, refrigerate, and bake in the morning (add ~5–10 min).
- Add a dollop of sour cream or a splash of hot sauce when serving = chef’s kiss.
Easy Variations
- Southwest: pepper jack cheese + green chiles
- Veggie: mushrooms, spinach, zucchini (sauté first)
- Extra cheesy: mix cream cheese into the egg mixture 😈
Want a smaller batch, slow-cooker version, or one with crescent rolls or tater tots instead?
