Easy Breakfast Casserole with Hash Browns
An easy breakfast casserole recipe with hash browns and bacon. You can make this egg breakfast casserole the night before or morning of. It feeds a crowd and is a favorite for both entertaining and meal prep breakfasts.
This easy breakfast casserole is hearty, flavorful and easy to make. I like to make this breakfast bake on a Sunday morning and eat it for breakfast for the next couple of days. It reheats well and is perfect for make ahead breakfasts!
If you are looking for the best breakfast casserole recipe to make for Christmas or Easter brunch, this is a great one. You can prepare the casserole the night before, refrigerate, and then bake in the morning. I love quick breakfasts that I can just pop in my oven on holiday mornings!
You might also want to try my baked french toast, vegetarian potato, spinach and cheese egg casserole recipe or my slow cooker ham, cheese and veggie frittata.
One of the best things about breakfast casserole recipes is that you can easily adapt them. Here are some suggestions for ways to customize this easy breakfast casserole to your tastes:
Make your best breakfast casserole
- If you prefer, you can make this breakfast casserole with cooked sausage or ham instead of bacon.
- Or, leave out the meat and add bell peppers, onions and mushrooms for a vegetarian breakfast casserole.
- Use cheddar cheese, or try mozzarella or pepper jack.
How to make this easy breakfast casserole with hash browns
- Cook the bacon. See my easy instructions and tips for how to cook bacon in the oven. Let the bacon cool and then chop it into small pieces.
- Put the hash browns in the bottom of the baking dish. If they are frozen together, let them thaw for a few minutes until you can arrange them in an even layer.
- Make the egg custard. In a large bowl, whisk together the eggs, milk and seasonings.
- Stir 2/3 of the bacon, cheese and green onions into the eggs.
- Pour the egg custard over the hash browns in the baking dish.
- Sprinkle the rest of the mix-ins on top.
- Cover and bake for 50 minutes. Uncover and bake for 5-10 minutes more, until eggs are set.
How to make an overnight breakfast casserole
This egg casserole is great for making ahead. You can assemble the casserole, cover it, and refrigerate it overnight, before baking. In the morning, bake the casserole as directed. This is a convenient option for holiday mornings or when you have guests, and you don’t want to spend extra time in the kitchen.
You can also bake the casserole up to one day ahead, refrigerate, and reheat it when you are ready to serve it. Reheat the baked casserole in a 350 degree oven, covered with foil, for about 15 minutes, until warm.
What kind of hash browns to use in a breakfast hashbrown casserole
You can make this casserole with frozen hash browns, which you can find in the freezer section of your grocery store. You can use either shredded hash brown potatoes or diced hash brown potatoes. This recipe calls for 1 pound of potatoes, which is usually about half of a package of frozen hash browns.
Look for potatoes without salt or seasonings added. If you do use salted or seasoned potatoes, just omit the salt, garlic powder and onion powder in this recipe.
Or, if you prefer, you can shred or chop your own fresh potatoes and use them in this hash brown breakfast casserole.
Tips for making this Easy Breakfast Casserole
- For faster prep, cook the bacon ahead of time and refrigerate until you’re ready to make the casserole.
- Bake the casserole covered with foil to prevent over-browning. Uncover for the last few minutes of the bake time.
- You can make this breakfast casserole gluten-free by making sure that the hash browns you use are gluten-free. Also be sure that any other mix-ins you add are also gluten-free.
- I like to reserve about 1/3 of the bacon, cheese and green onions for sprinkling on top of the casserole before I put it in the oven.
Easy Breakfast Casserole with Hash Browns
- 6 ounces bacon* (6-8 slices)
- 1 pound frozen hash brown or diced potatoes*
- 12 large eggs
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 green onions (chopped)
- 1 ½ cups shredded cheddar cheese (6 ounces, divided)
- Cook the bacon: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil (for easy clean up). Lay bacon slices in a single layer on the baking sheet. Bake for 12-18 minutes, or until done. See my post about how to cook bacon in the oven for more tips.
- Place bacon between paper towels to absorb grease and let cool. Then, chop into small pieces.
- Reduce oven temperature to 350 degrees F.
- Grease a 9x13-inch baking dish.
- Place hash brown potatoes in the bottom of the baking dish. Arrange in an even layer.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt and pepper.
- Stir 2/3 of the green onions, bacon, cheese into the egg mixture.
- Pour the egg mixture over the potatoes in the baking dish.
- Sprinkle the remaining 1/3 of the green onions, bacon and cheese over the top of the casserole.
- Cover with foil and bake for 50 minutes. Uncover and bake 5-10 minutes more, until eggs are set.
- Assemble the casserole, cover it and refrigerate overnight, before baking. In the morning, bake the casserole as directed.
- You can also bake the casserole up to one day ahead, refrigerate, and reheat it when you are ready to serve it. Reheat the baked casserole in a 350 degree oven, covered with foil, for about 15 minutes, until warm.
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