Cheesy Hash Brown Breakfast Casserole
This cheesy hashbrown breakfast casserole makes mornings easy! One of my favorite meal prep recipes, it’s endlessly adaptable, perfect for using up leftovers or any ingredients on hand, and comes together without much fuss. Just mix everything up, pop it in the oven, and suddenly, you’ve got a warm, filling meal that can feed the whole family. Whether you’re hosting brunch, preparing for a holiday morning, or just wanting to simplify your routine, this hashbrown breakfast casserole recipe is a lifesaver.
Why You’ll Love This Cheesy Hashbrown Breakfast Casserole Recipe
- Comforting: Crispy potatoes and lots of cheese make every bite cozy and satisfying.
- High-Protein: Packed with 15 grams of protein from cottage cheese, eggs, and ham or sausage, this is one delicious breakfast that’s actually filling.
- Make-Ahead: Prep all the ingredients ahead of time and pop the casserole in the oven just before serving. Or, store leftovers in the fridge or freezer to quickly reheat on busy mornings.
- Crowd-Pleaser: Kid-friendly and loved by adults, this casserole is perfect for every occasion.
With a five-star rating, this breakfast hashbrown casserole is guaranteed to be a favorite in your morning lineup, alongside everything bagel croissant bake and McGriddle sheet pan pancakes.
Take a look at what readers are saying!
“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!!” – Kirstin
“I found this recipe in the weekly email and made it this morning. It was absolutely delicious!! Will definitely be making again. Very easy to bring together and I can see it being a staple in our meals!” – Vicky
Ingredients You’ll Need
- Shredded Hashbrowns: The star of the show! I keep things super easy with frozen hashbrowns. Just make sure they’re fully thawed, and pat them dry before baking to prevent your casserole from becoming watery.
- Cottage Cheese: This is my secret for sneaking in extra protein and creating a fluffier, creamier base. I promise you don’t notice it! However, if you really aren’t a fan, Greek yogurt works well, too.
- Cheese: I prefer the sharp flavor of shredded sharp Cheddar cheese, but use whatever you have on hand. Mozzarella, Monterey Jack, or pepper jack cheese taste great, too. Substitute dairy-free cheese if you need to keep your hashbrown casserole dairy-free.
- Eggs: These act as a binder, holding all the ingredients together while adding rich flavor and protein.
- Milk: I prefer whole milk for the best flavor and creamiest consistency, but any cow’s milk or non-dairy milk is totally fine.
- Protein: I love to use leftover cooked ham or breakfast sausage. Turkey sausage, pork sausage, and chicken sausage all work well. Or, substitute crispy bacon! For a vegetarian option, omit the meat completely, adding sautéed veggies instead.
- Spices: A simple blend of garlic powder, onion powder, salt, and pepper adds the perfect savory touch.
Recipe Variations
- Variation 1:
- Variation 2:
How to Make Cheesy Hashbrown Breakfast Casserole
This breakfast casserole with hashbrowns truly couldn’t be any easier to make! I use a 9×13 baking dish, not a square pan, for even cooking. Here’s an overview of the process:
Step 1: Combine ingredients. Whisk the wet ingredients and spices in a large bowl until smooth. Then, fold in the shredded hashbrowns, and pour the mixture into a greased pan, spreading it out in an even layer.
Step 2: Layer. Sprinkle the shredded cheese and ham or sausage on top.
Step 3: Bake. Transfer the baking dish to the oven, and bake until the eggs are set and the top is puffed and golden brown.
Step 4: Allow to cool. Let the casserole cool slightly at room temperature before serving. This helps it hold together once sliced! I like to run a knife around the edges of the pan for easy removal.
Pro-Tip: For crispier edges, brush the baking dish with butter or oil and bake uncovered the whole time.
Troubleshooting:
- Want more protein? Include an extra 2 eggs or sprinkle more cheese on top before baking.
- Watery casserole? Make sure the hash brown potatoes are thawed and patted dry before baking, or use a higher heat for the last 5 minutes of the cook time 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.
- Need to make it kid-friendly? Swap the ham or sausage for turkey or extra cheese, or keep it veggie-only with bell peppers or spinach. Serve with ketchup or a side of fruit for picky eaters.
Serving Suggestions
This cheesy hash brown breakfast casserole is more than filling enough to serve on its own. I like to add a dollop of sour cream, salsa, or hot sauce for the perfect meal, and my kids prefer it with ketchup on top.
You can also slice the casserole and serve it between cottage cheese biscuits for a breakfast sandwich! Then, you can never go wrong with fruit salad and warm coffee as sides.
Or, if you want to go all out, add apple pie protein donuts, chocolate chip sheet pan waffles, or bakery-style brown butter banana bread muffins for an impressive spread. It’s the perfect brunch centerpiece for holidays and weekends.
Make Ahead and Storage
This easy hashbrown breakfast casserole is a meal prep dream! Assemble the ingredients ahead of time or prep the casserole completely to make your mornings easy.
- Reheating: Warm the thawed or frozen leftover breakfast casserole servings in the microwave. Or, reheat the entire casserole in the oven at 350°F just until warmed through. If the top begins to brown in the oven, cover the casserole with foil, and continue to bake until warm.
- Make ahead: Combine all the ingredients the night before, transfer them to a greased baking dish, cover, and store the casserole in the fridge. Bake fresh the next day, adding a few minutes as needed for the casserole to cook through for a hot breakfast with no morning prep.
- Fridge: Once cool, cover the dish with foil. Or, transfer leftovers to an airtight container. They will keep fresh in the fridge for up to 4-5 days.
- Freezer: Tightly wrap individual casserole slices with plastic wrap followed by aluminum foil. Or, transfer them to a freezer-safe container, placing a sheet of parchment paper between each piece. The casserole will keep fresh in the freezer for up to 2 months.
frequently asked questions
Yes! Peppers, onions, spinach, mushrooms, broccoli, or asparagus are great additions and add more flavor. I recommend sautéing them in a large skillet over medium heat before adding them to the egg mixture along with the meat.
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.
Yes! For a smaller batch, halve all the ingredients and use an 8×8 pan. The bake time stays close to the same, so just start checking at the 5-10 minute mark before your usual finish time.
Yes, follow my hash brown egg muffins recipe! Grease a muffin tin well, and divide the egg and hash brown mixture evenly between the cups, filling them about ¾ of the way full. Bake at 375°F for 20-25 minutes, or until the eggs are set.
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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
Enable step-by-step mode- 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!!
I found this recipe in the weekly email and made it this morning. It was absolutely delicious!! Will definitely be making again. Very easy to bring together and I can see it being a staple in our meals!