If there’s one breakfast dish that’s captured the hearts (and appetites) of home cooks this year, it’s our Hash Brown Breakfast Casserole. This crowd-pleasing favorite combines crispy shredded potatoes, fluffy eggs, and melty cheese into what readers are calling “the perfect brunch centerpiece.”
Why This Recipe Works
The genius of this casserole lies in its layers. The hash browns, when properly browned, create a wonderfully crispy foundation that holds up beautifully under the egg mixture. Unlike similar recipes that can turn soggy, our method ensures the potatoes maintain their texture while soaking up all the savory flavors of the eggs, cheese, and breakfast meats above.
The Secret to Crispy Success
The game-changing step in this recipe? Taking the extra few minutes to squeeze excess moisture from the hash browns before creating the base. As one reviewer noted, “This simple step made all the difference – finally, a breakfast casserole where the bottom isn’t mushy!” Many readers have shared that this technique has revolutionized their breakfast game.
Customize It Your Way
What makes this recipe a true standout is its adaptability. While the classic version calls for cheddar cheese and ham, our readers have created countless delicious variations:
“I swap in pepper jack cheese and add a can of diced green chiles – it’s become our family’s favorite Sunday breakfast.”
“Made a vegetarian version with sautéed mushrooms and spinach. Even the meat-lovers at our brunch couldn’t stop raving about it.”
Make-Ahead Magic
Perhaps the biggest draw of this casserole is its make-ahead potential. Assemble it the night before, and while you sleep, the flavors meld together beautifully. As one reader shared, “This is my secret weapon for holiday mornings. I prep it after the kids go to bed on Christmas Eve, and the next morning, I just pop it in the oven. It’s become such a special tradition for us.”
The Recipe That Keeps on Giving
Beyond its initial serving, readers love how well this casserole holds up as leftovers. “I make it on Sunday, and my husband and I enjoy leftovers all week. A quick zap in the microwave, and it tastes just as good as day one,” writes one enthusiastic reviewer.
Whether you’re hosting a holiday gathering, planning a weekend brunch, or simply looking to streamline your morning routine, this Hash Brown Breakfast Casserole delivers consistently delicious results that’ll have everyone coming back for seconds.
Hash Brown Breakfast Casserole
For the Hash Brown Base:
- 30 oz Frozen Shredded Hash Browns thawed
- 4 tbsp butter melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
For the Egg Mixture:
- 12 large eggs
- 1 cup whole milk
- 1 cup half and half
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp paprika
Filling:
- 1 lb breakfast sausage or diced ham cooked and crumbled
- 1 medium onion diced and sauteed
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- Optional: diced bell peppers mushrooms, or spinach
Prepare the Hash Browns:
- Place thawed hash browns in a clean kitchen towel and squeeze out as much moisture as possible
- In a large bowl, combine dried hash browns with melted butter and seasonings
- Press mixture firmly into the bottom of a greased 9×13 baking dish
- Bake at 425°F for 25-30 minutes until golden brown and crispy
Prepare the Egg Mixture:
- In a large bowl, whisk together eggs, milk, half-and-half, and seasonings until well combined
- Set aside
Layer the Casserole:
- Remove hash brown base from oven and reduce temperature to 350°F
- Sprinkle cooked sausage and sautéed onions over the hash brown base
- Add any additional vegetables if using
- Spread half of the cheese over the meat and vegetables
- Pour the egg mixture evenly over the layers
- Top with remaining cheese
Bake:
- Cover with foil and bake at 350°F for 30 minutes
- Remove foil and bake an additional 15-20 minutes until eggs are set and cheese is golden brown
- Let rest for 10 minutes before serving
Make-Ahead Instructions
To Refrigerate:- Assemble casserole completely but do not bake
- Cover tightly with plastic wrap and foil
- Refrigerate for up to 24 hours
- When ready to bake, remove from refrigerator 30 minutes before baking
- Add 10-15 minutes to covered baking time
- Bake casserole completely and cool
- Cover tightly with plastic wrap and foil
- Freeze for up to 3 months
- Thaw overnight in refrigerator
- Reheat, covered, at 325°F until heated through (about 30 minutes)
Recipe Notes
- For extra-crispy hash browns, press out as much moisture as possible and don’t skip the pre-baking step
- Feel free to customize with your favorite breakfast meats, cheeses, and vegetables
- For best results, grate your own cheese rather than using pre-shredded
- Let casserole rest for 10 minutes before serving to ensure clean slices
