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Breakfast Casserole (Hash Browns & Eggs)

This Breakfast Casserole with Hash Browns and Eggs is a cheesy, hearty, and make-ahead dish that’s perfect for family breakfasts, brunches, and holidays.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 20–24 oz bag frozen shredded hash browns, thawed
  • 1 tablespoon olive oil or butter
  • 1 small onion diced
  • 1 bell pepper diced
  • 1 cup cooked breakfast sausage or bacon crumbles
  • 8 large eggs
  • 1 cup milk whole or 2%
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 cups shredded cheddar cheese divided
  • Fresh parsley or chives for garnish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Grease a 9x13-inch casserole dish.
  3. Heat oil in a skillet and cook onion and bell pepper until soft.
  4. Stir in sausage or bacon and remove from heat.
  5. Spread hash browns evenly in the baking dish.
  6. Add the cooked veggies and meat on top.
  7. Sprinkle 1 cup of cheese over the mixture.
  8. Whisk eggs, milk, salt, pepper, and garlic powder in a bowl.
  9. Pour the egg mixture evenly into the dish.
  10. Bake for 35–40 minutes, until eggs are set.
  11. Sprinkle the remaining cheese on top and bake 5 more minutes.
  12. Garnish with parsley or chives, slice, and serve.

Notes

  • For a lighter option, swap whole milk with half-and-half or use low-fat milk.
  • Make it vegetarian by skipping meat and adding mushrooms, spinach, or zucchini.
  • Assemble the night before, refrigerate, and bake in the morning for a stress-free breakfast.