Cheesy Hash Brown Breakfast Casserole
Breakfast casseroles make mornings easy. You mix everything up, pop it in the oven, and suddenly you’ve got a warm, filling meal that can feed a whole family or keep you stocked with leftovers all week. Whether you’re hosting brunch, preparing for a holiday morning, or just wanting to simplify your routine, these casseroles are a lifesaver. They’re endlessly adaptable, letting you use up ingredients on hand, and they offer a comforting start to the day without much fuss.
This cheesy hash brown breakfast casserole delivers everything in one pan: crispy hash browns, fluffy eggs, cottage cheese for extra protein, melty cheddar, and savory ham or sausage. It feels cozy and indulgent, yet works well for busy weekdays. Prep it the night before and bake it fresh in the morning.
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why you’ll love this recipe:
- Cozy, cheesy, and filling with crispy potatoes and melty cheese.
- Packed with protein from cottage cheese, eggs, and ham or sausage.
- Easy to assemble ahead for busy mornings.
- Freezer-friendly, kid-friendly, and a total crowd-pleaser.
Recipe Tips
Assemble ahead: Put everything together the night before, cover, and refrigerate. Bake fresh in the morning for a hot breakfast with no morning prep.
For crispier edges: Brush the baking dish with butter or oil and bake uncovered the whole time.
Let it rest: Give the casserole 5–10 minutes to cool before slicing so it holds together better.
Make it a brunch centerpiece: Serve with fruit salad and coffee, and it works just as well for weekends or holidays.
Ingredient Swaps:
- No cottage cheese ? Use Greek yogurt for protein and creaminess.
- No cheddar cheese ? Swap in mozzarella, Monterey Jack, or pepper jack for a different flavor.
- No ham/sausage ? Keep it vegetarian with sautéed peppers, onions, or spinach.
- Dairy-free ? Use a non-dairy milk and dairy-free shredded cheese.
- Extra protein ? Add an extra 2 eggs or sprinkle more cheese on top.
Kid Friendly Option: Swap the ham or sausage for turkey or extra cheese, or keep it veggie-only with peppers or spinach. Serve with ketchup or a side of fruit for picky eaters.
Meal Prep Tips: This casserole is perfect for prepping ahead. Assemble the night before and refrigerate to bake fresh in the morning, or bake completely, slice into squares, and store for grab-and-go breakfasts.
Storage Tips: Store leftovers in the fridge for 4–5 days. Freeze individual slices tightly wrapped for up to 2 months. Reheat in the microwave or oven until warmed through.
Troubleshooting:
- Watery casserole? ? Make sure the hash browns are thawed and patted dry before baking, or use higher heat for the last 5 minutes to evaporate extra liquid.
- Center not setting? ? Add 5–10 minutes of bake time, covering with foil if the top starts browning too much.
- Too salty? ? Adjust based on whether your ham or sausage is pre-seasoned. Reduce the added salt if needed.
- Not enough flavor? ? Add a pinch more garlic or onion powder, or top with salsa, hot sauce, or green onions.
Frequently Asked Questions
Can I make this dairy-free?
Yes. Use a dairy-free milk and swap both the cottage cheese and shredded cheddar with non-dairy alternatives.
Can I freeze this casserole?
Absolutely. Bake, cool, slice into squares, and freeze individually wrapped. Reheat in the microwave or oven when ready to eat.
Can I add vegetables?
Yes! Sautéed peppers, onions, spinach, or mushrooms are great additions and add more flavor.
Can I double the recipe?
Yes. Use a larger casserole dish or two 9×13 pans and extend the bake time by 10–15 minutes, checking the center for doneness.
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Cheesy Hash Brown Breakfast Casserole
Ingredients
- 28 oz frozen shredded hash browns
- 1 cup cottage cheese blended smooth
- 1 cup shredded cheddar cheese
- 6 large eggs
- ½ cup milk of choice
- ½ cup diced ham or cooked sausage
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F and grease a 9×13 dish.
- Whisk eggs, milk, cottage cheese, and seasonings. Fold in potatoes and then pour mixture into the pan.
- Sprinkle cheese and ham or sausage over the top.
- Bake 40–45 minutes until puffed and golden.
I see you noted to thaw and pat dry the hashbrowns if watery. But in the directions you list the frozen hashbrowns. Can you advise if you used them from frozen in your version?
Hi Dev,
Yes, I used frozen hashbrowns. My dish was somewhat watery around the 37 minute mark so I just baked it for the full 45 minutes to ensure the water evaporated! It’s not necessary to thaw and pat dry, but some of my viewers prefer that option 🙂
SO delicious!!! So easy to meal prep and makes for such an easy breakfast for me to enjoy at home or take on way to work!!