This hash brown breakfast casserole is perfect for feeding a crowd, and it’s very versatile for what you want to put into it. This recipe has hash browns, eggs, bacon, cheese, green peppers, and onions.
What I love about this breakfast casserole
- Prep time: It takes 5-10 minutes to mix everything together and place it into a casserole dish, and then you’re done.
- Make Ahead This can be made the night before, and then all you need to do is put it in the oven when you want breakfast or brunch.
- Versatility I’m sharing the bacon and cheese version. Still, this recipe can go in many different directions for add-ins like sausage, ham, turkey bacon, and veggies (like broccoli or spinach). I use whatever I have on hand and throw it together.
Ingredients in Breakfast Casserole
- Hashbrowns I like to use dehydrated hashbrowns because that is what I have in my pantry, but frozen hashbrowns will work here too.
- Bacon I prefer to use bacon, but you can swap it for sausage (pork, beef, or turkey), ham, or left-over ground beef from tacos.
- Green peppers and onions I add peppers and onions (yellow or green onions) to this recipe, but whatever veggies you would like, if they are watery vegetables, cook them before, like mushrooms, asparagus, broccoli, or spinach.
- Cheese In this recipe, you can use any cheese that will shred really well, like sharp cheddar, marble, or pepper jack.
- Egg Using whole eggs work best for this recipe
- Milk or Cream Regular milk, any alternative milk, or heavy cream will work.
- Spices Italian seasoning, salt, pepper, and paprika if there are spices you would like to add you can add them here too I like to play around with spices and this works well here.
How to make Hashbrown Breakfast Casseroles
- Hashbrowns Spread rehydrated or thawed hash browns in the bottom of a 9-by-13-inch baking dish.
- Mix In Bacon, cheese, peppers, and onions, or any add-ins you want here
- Whisk eggs, milk (or heavy cream), and seasonings in a large bowl.
- Pour the egg mixture over the hashbrowns and mix slightly.
- Bake Now or Bake Later If you intend to cook it later, cover and refrigerate it first, then remove it from the fridge 30 minutes before baking and bake it when ready.
Tips and Suggestions
- Rehydrating dehydrated hashbrowns takes about 10 minutes; frozen hashbrowns take about an hour to thaw, so plan accordingly.
- You can use shredded or diced hashbrowns, but I like to use shredded because I find the egg melts in between the layers better, but diced will work well too.
- Any color of pepper will work in this recipe. I usually have red or green, and that’s what I use, but you can use any color you would like. I like to use pepper because I find it brightens up the dish, gives it a little burst of color, and adds a nice sweet flavor.
- Use chicken, turkey, or pork sausage because it crumbles better when cooked and browns up nicely.
- Try adding diced ham, spinach, or mushrooms.
- Let the casserole cool slightly before serving.
Frequently Asked Questions
Do I have to thaw frozen hash browns for casserole?
When using frozen hashbrowns, I like to thaw them out first so that they cook more evenly. Otherwise, you might end up with frozen portions or an area of the casserole not cooking properly.
Why is my hash brown casserole soggy?
If you did not thaw, drain, or dry them completely before preparing the casserole, they can make it very soggy.
The Best Hashbrown Breakfast Casserole
- 9×13 baking dish
- 1 package bacon cut into pieces and cooked
- 1 onion diced
- 8 whole eggs
- 1 tsp salt
- 1 tsp pepper
- ½ tsp italian seasoning
- 1 tsp hotsauce optional
- 4 cups shredded hashbrown rehydrated or thawed
- 2 cups Cheedar Cheese or mixture of cheese
- 1 cup peppers diced one color or m 1/2 cup of one 1/2 cup of another
- Preheat oven to 350F. Grease a 9 x 13 baking dish and set aside
- Add bacon to a large skillet and cook over medium heat until nice and crispy.
- Add onions and cook until translucent. Remove and drain.
- Place the hashbrowns, cooked bacon, onions, bell peppers, and 1 ½ cups of cheese in the prepared dish. Gently mix the ingredients together and spread evenly in the pan.
- Add eggs, evaporated milk, hot sauce, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.
- Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese on top. Cover with foil and refrigerate overnight if desired (or bake immediately).
- Bake uncovered for 55-65 minutes or until cooked through.
- Allow to cool for 5-10 minutes before cutting and serving.