Cheesy Hash Brown Egg Breakfast Casserole Recipe

This cheesy hash brown egg breakfast casserole is so easy to throw together and can be made the night before! It makes a perfect easy and hearty breakfast for company…or just because!

I love a good breakfast casserole!

As long as there is no soggy, egg-soaked bread in sight, of course (this make-ahead breakfast casserole being a notable, non-soggy exception).

I’ve tried a lot of breakfast bakes in my day, and have decided one of the ultimate criteria has to be the make-aheadability of the casserole.

You’ll be pleased to know this hash brown + eggs + cheese number does very, very well being made the night before.

Which basically makes the next morning a total breeze – a really awesome thing when you happen to be entertaining company or prepping a holiday breakfast.

Eggs and potatoes have lived together in happy breakfast bliss for pretty much forever, and the combo definitely works in this breakfast casserole.

With just enough cheese to keep things exciting, it is equal parts simple, hearty, and delicious.

And a quick shout out (plea) to all the cottage cheese haters out there: please just take a deep breath, and go with it!

I promise the cottage cheese (and sour cream) adds a fantastic creaminess without weird texture issues.

Plus, it gives a great boost in protein without being an in-your-face-cottage-cheese-moment.

I’ve added some notes below the recipe, but I have a very strong feeling this breakfast casserole is open to a myriad of different flavor variations.

Swap out the bacon for sausage…or ham. Or, leave it meatless!

Go for a Denver Omelet flair and add sauteed bell peppers and onions!

This just came to me, but what about a roasted red pepper and feta version? Oh my. Please invite me over; I promise to mind my manners.

I, for one, would also totally embrace a mushroom/onion/ultimate Swiss version.

But I’ll have to try that sometime when my gag-prone children are otherwise occupied so I can enjoy it in peace and serenity.

Versatility is the sign of a great breakfast casserole!

I can’t wait to see what you guys come up with. Report back!

Reading your comments makes my life complete.

With the upcoming holidays and entertaining potential at an all-time high (company staying overnight?), this cheesy hash brown egg breakfast casserole should give you some peace of mind on those busy  mornings.

Here are a few of my other overnight breakfast faves in case you need just a bit more inspiration!

Overnight Creme Brulee French Toast Bake

Overnight Cinnamon and Sugar Sweet Rolls

Make-Ahead Sausage and Egg Breakfast Bake

Overnight Raised Waffles

Overnight Steel Cut Oats

Make-Ahead Refrigerator Bran Muffins

Overnight Maple and Brown Sugar Oatmeal

Overnight Oatmeal Cinnamon Pancakes

One Year Ago: Super Soft Chocolate Frosted Sugar Cookies {Swig Style}
Two Years Ago: Soft Eggnog Sugar Cookies with Whipped Eggnog Frosting
Three Years Ago: Bacon Wrapped Chicken Bites {Main Dish or Appetizer!}
Four Years Ago: Homemade Thin Mint Cookies
Five Years Ago: Chocolate Shortbread Fingers

Yield: 8-9 servings

Cheesy Hash Brown + Egg Breakfast Casserole

Prep Time:20 mins

Cook Time:40 mins

Ingredients:

• 8 to 16 ounces bacon, chopped, or sausage (see note for other options, too)
• 1/2 cup small diced onion or shallots
• 8 large eggs, lightly beaten
• 4-5 cups (20-24 ounces) shredded hash browns, frozen or thawed
• 1 teaspoon hot sauce, optional (but delicious)
• 1 teaspoon salt (I use coarse kosher salt)
• 1/4 teaspoon pepper
• 3/4 cup cottage cheese
• 3/4 cup sour cream
• 1 cup (4 ounces) shredded cheddar cheese (preferably sharp)
• 1 cup (4 ounces) shredded Swiss cheese
• Chopped green onions or chives, for garnish

Directions:

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
2. In a large skillet over medium heat, cook the bacon or sausage and onion until cooked through and crisp (for the bacon). Drain excess grease.
3. In a large bowl, combine the eggs, hash browns, hot sauce (if using), cottage cheese, sour cream, and cheese. Add the bacon (or sausage) and onions. Mix to combine.
4. Spread the mixture evenly in the prepared pan (at this point the casserole can be covered and refrigerated overnight).
5. Bake for 40-45 minutes until lightly golden on the edges, puffy in the center, and a thin knife comes out clean from the center (add 10-15 minutes to the baking time if the casserole has been refrigerated).
6. Garnish with chopped green onions or chives. Let the casserole rest for 5-10 minutes before cutting into squares and serving.

Notes:

You can nix the bacon or sausage and use chopped ham, if you’d like. If doing so, saute the onion in a skillet with a little oil and then add the cooked onion and chopped ham (no need to cook) to the other ingredients. The eggs can be increased if you want it a little more egg-heavy. I’d suggest not adding more than 11-12 eggs.

I also think chopped green pepper would be delicious in here (but I have kids that would revolt); I’d add it to the skillet with the onion if it were me. Add more cheese if you like (no judging here!). 

I’m super lazy when it comes to thawing the hash browns for this recipe, which is a roundabout way to say I never do. The recipe will work with either thawed or frozen hash browns; if using thawed, you can probably cut the baking time down by 10 minutes or so. 

One other quick note – if your hash browns have added salt, you may want to reduce the salt.

All images and text ©Mel’s Kitchen Cafe.

Recipe Source: adapted from this Taste of Home recipe