Whether you’re serving guests, meal prepping for the week, or just want something warm and filling to start the day, this casserole delivers on all fronts. It’s a one-dish wonder that bakes beautifully in the oven, making cleanup a breeze. Plus, it’s endlessly customizable to fit your preferences or whatever you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen shredded hashbrowns, thawed
Eggs
Milk or half-and-half
Shredded cheddar cheese
Diced onion
Salt
Pepper
Diced bell peppers or spinach (optional)
Directions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Spread the thawed hashbrowns evenly into the bottom of the dish.
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
Stir in the cheese, diced onions, and any cooked meats or vegetables you’re using.
Pour the egg mixture over the hashbrowns in the baking dish.
Bake uncovered for 40–45 minutes or until the center is set and the top is golden brown.
Let cool for 5–10 minutes before slicing and serving.
Servings and timing
This recipe makes approximately 8 servings. Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Variations
Use sweet potato hashbrowns for a slightly sweeter twist.
Swap out cheddar for mozzarella, pepper jack, or Swiss cheese.
Make it vegetarian by omitting meat and adding more veggies like mushrooms or zucchini.
Add a dash of hot sauce or red pepper flakes for a spicier casserole.
Make it dairy-free with almond milk and dairy-free cheese substitutes.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or reheat in a 350°F oven until warmed through (about 15–20 minutes). You can also freeze this casserole. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
How do I know when the casserole is done baking?
The casserole is done when the center is set and doesn’t jiggle when shaken. A knife inserted in the center should come out clean.
Can I make this casserole ahead of time?
Yes, you can assemble it the night before and store it in the fridge. Bake it fresh in the morning.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, but you’ll need to shred and squeeze out the moisture from the fresh potatoes to avoid a soggy casserole.
Is this recipe gluten-free?
Yes, as long as your hashbrowns and any added meats are certified gluten-free.
Can I double the recipe?
Yes, but use two baking dishes or a larger pan and increase baking time slightly.
Can I cook this in a slow cooker?
Yes, cook on low for 6–8 hours or on high for 3–4 hours, but the texture will be softer.
What vegetables go well in this casserole?
Bell peppers, spinach, mushrooms, onions, and zucchini are all great options.
Can I use egg substitutes?
Yes, liquid egg substitutes work well in this recipe. Follow package instructions for quantities.
Why is my casserole watery?
It could be due to excess moisture from the veggies or thawed hashbrowns. Make sure to drain or pat them dry before mixing.
Conclusion
This Easy Egg Hashbrown Casserole is a no-fuss, all-in-one meal that’s perfect for busy mornings, brunch gatherings, or make-ahead breakfasts. With its cozy flavors and simple preparation, it’s sure to become a staple in your recipe rotation.
This Easy Egg Hashbrown Casserole is a hearty and customizable breakfast or brunch dish combining crispy hashbrowns, fluffy eggs, and melted cheese. Perfect for meal prep or feeding a crowd with minimal effort.
Ingredients
4 cups frozen shredded hashbrowns, thawed
8 large eggs
1 cup milk or half-and-half
2 cups shredded cheddar cheese
1/2 cup diced onion
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup diced bell peppers or spinach (optional)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Spread thawed hashbrowns evenly into the bottom of the prepared dish.
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
Stir in shredded cheese, diced onion, and any optional vegetables or cooked meats.
Pour the egg mixture evenly over the hashbrowns in the baking dish.
Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.
Let cool for 5–10 minutes before slicing and serving.
Notes
Use sweet potato hashbrowns for a twist.Try different cheeses like mozzarella or pepper jack.Make it vegetarian by omitting meat and adding more veggies.For a spicy kick, add hot sauce or red pepper flakes.Make it dairy-free by using almond milk and dairy-free cheese.Store leftovers in the fridge for up to 4 days or freeze up to 2 months.Reheat in the microwave or oven until warmed through.
