There’s something magical about waking up to the smell of a hearty, cheesy breakfast baking in the oven. This Hash Brown Egg Casserole is the perfect embodiment of cozy mornings, where warmth meets flavor in one simple dish. It’s the kind of meal that brings families together on Sunday mornings — golden, bubbling, and filled with all your breakfast favorites. With just a few pantry staples, this easy breakfast bake is both comforting and fuss-free.

The combination of crispy hash browns, fluffy eggs, melted cheese, and smoky bits of ham or bacon creates a perfectly balanced bite. Every forkful delivers that satisfying blend of creamy and crispy textures — the hash browns soak up the eggs while still offering a little crunch along the edges. Whether it’s for brunch, meal prep, or a holiday morning, this casserole makes breakfast feel a little extra special.

Ingredients:

6 large eggs
1 cup milk (whole or 2%)
3 cups frozen shredded hash browns, thawed
1 cup diced ham (or cooked bacon/sausage)
1 ½ cups shredded cheddar cheese
½ cup chopped green onions (plus extra for garnish)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Nonstick spray or butter for greasing the dish

Instructions:

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until fully combined.
Layer the Hash Browns: Spread the thawed hash browns evenly into the prepared baking dish, pressing them down lightly to form the base.
Add the Filling: Scatter diced ham (or cooked sausage/bacon) and green onions evenly over the hash browns.
Pour the Egg Mixture: Slowly pour the egg mixture over the hash browns and meat, ensuring it covers the entire surface.
Top with Cheese: Sprinkle shredded cheddar cheese generously across the top.
Bake: Bake uncovered for 35–40 minutes, or until the eggs are set in the center and the top is golden and bubbly.
Cool and Serve: Allow it to rest for 5 minutes before slicing. Garnish with extra green onions or a touch of parsley. Serve warm and enjoy!

Tips & Tricks:

For extra flavor, sauté onions and peppers before adding them to the mix.
You can make this casserole the night before — simply assemble it, cover tightly, and refrigerate overnight. Bake fresh in the morning!
Swap cheddar with a mix of cheeses like mozzarella, Monterey Jack, or pepper jack for a melty twist.
Add veggies like spinach, bell peppers, or mushrooms for a colorful, nutrient-packed variation.

Variations:

Southwest Style: Mix in diced green chiles, jalapeños, and a sprinkle of cumin for a Tex-Mex touch.
Vegetarian: Skip the meat and add extra veggies like roasted red peppers, zucchini, or kale.
Meat Lovers: Combine ham, sausage, and crispy bacon for a protein-packed version.
Mini Muffin Bakes: Pour the mixture into greased muffin tins for individual breakfast bites — great for meal prep!

Hash Brown Egg Casserole (Easy Breakfast Bake)

A cozy, cheesy breakfast casserole made with hash browns, eggs, ham, and cheddar. Perfect for brunch, holidays, or meal prep mornings.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 8 squares

Course: Breakfast, Brunch

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

Main Mixture

6 large eggs
1 cup milk whole or 2%
3 cups frozen shredded hash browns thawed
1 cup diced ham or cooked bacon/sausage
1.5 cups shredded cheddar cheese
0.5 cup chopped green onions
0.5 tsp garlic powder
0.5 tsp onion powder
Salt and pepper to taste

Equipment

Mixing bowls
Whisk
9×13 inch baking dish
Oven

Method

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
Spread hash browns evenly into the dish, pressing down lightly.
Add diced ham and green onions evenly over the hash browns.
Pour the egg mixture evenly over the layers.
Top with shredded cheddar cheese.
Bake uncovered for 35–40 minutes or until eggs are set and top is golden.
Cool slightly, garnish with green onions, and serve warm.

Notes

Perfect for make-ahead breakfasts or holiday mornings. Refrigerate leftovers and reheat easily.

Serving Suggestions:
Serve this warm breakfast casserole with a side of fresh fruit salad, buttered toast, or a drizzle of hot sauce. It pairs beautifully with coffee, orange juice, or even a mimosa for brunch. For holiday mornings, add cinnamon rolls or pancakes to make the meal extra festive.

Storage Information:
Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 4 days. To reheat, warm individual portions in the microwave or oven at 350°F (175°C) until heated through. This casserole also freezes beautifully — simply bake, cool, and freeze slices for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ:

Can I use fresh potatoes instead of frozen hash browns?
Yes! Just shred them, rinse off excess starch, and pat dry before using.
Can I make it dairy-free?
Substitute plant-based milk and dairy-free cheese; the texture will still be creamy and delicious.
Can I add raw bacon?
It’s best to cook the bacon first to ensure crispiness and even flavor throughout.

History / Fun Facts:
Breakfast casseroles gained popularity in the 1950s as a way for families to make hearty, crowd-pleasing meals using simple, affordable ingredients. The concept of layering potatoes, eggs, and cheese traces back to Midwestern kitchens where leftovers were transformed into warm, filling dishes. The use of hash browns — originally popularized in diners — made this dish a nostalgic favorite that never goes out of style.

Today, the Hash Brown Egg Casserole has become a staple for holiday breakfasts and lazy weekends alike. It’s comforting, customizable, and impossible to mess up — exactly the kind of recipe that feels like home.

Hash Brown Egg Casserole (Easy Breakfast Bake) – The Cozy Morning Classic You’ll Crave