Dinner

Hashbrown Egg Casserole Recipe

ByOlivia Monroe October 28, 2025October 28, 2025

Introduction

This hearty Hashbrown Egg Casserole is a perfect dish for breakfast or brunch gatherings. Combining crispy hashbrowns, savory bacon, melted cheese, and fluffy eggs, it’s both comforting and easy to prepare ahead. You’ll love its golden crust and rich, satisfying flavors.

The image shows a square white baking dish filled with a baked casserole that is cut into pieces. The casserole has three visible layers: a thick bottom layer of light yellow cooked pasta or noodles, a middle layer with bits of diced red peppers and green herbs mixed throughout, and a top layer covered with melted golden-yellow cheese and scattered bacon pieces. One square piece is slightly lifted out from the dish on a silver spatula, showing the layers clearly. The dish sits on a white marbled surface, with some white bowls stacked in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 large eggs
1 cup whole milk
1 cup heavy cream
4 cups frozen shredded hashbrowns, thawed
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
1 small onion, finely chopped
1 red bell pepper, diced
6 slices cooked bacon, crumbled
2 tablespoons unsalted butter, melted
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and add flavor.
Step 2: Spread the thawed hashbrowns evenly in the baking dish. Pour melted butter over them, sprinkle with a pinch of salt and pepper, and press gently to form an even layer. This helps the bottom crisp up during baking.
Step 3: In a skillet over medium heat, sauté the chopped onion and red bell pepper for about 4 minutes until softened. Add the crumbled bacon and stir to combine. Remove from heat and let cool slightly.
Step 4: In a large bowl, whisk together eggs, milk, and cream until smooth. Add salt, pepper, garlic powder, and onion powder, then whisk again until frothy. Stir in the cheddar and mozzarella cheeses, reserving a small amount of cheddar for topping.
Step 5: Spread the sautéed vegetable and bacon mixture over the hashbrowns. Pour the egg and cheese mixture evenly over everything. Sprinkle the remaining cheddar cheese on top.
Step 6: Bake in the preheated oven for about 45 minutes, or until the top is golden and the center is set. The casserole is done when it no longer jiggles and a knife inserted in the middle comes out clean.
Step 7: Let the casserole rest for 10 minutes before slicing to allow it to set and make cutting easier. Serve warm for best taste and texture.

Tips & Variations

For a vegetarian version, skip the bacon and add sautéed mushrooms or spinach instead.
Use pepper jack cheese for a spicy twist.
Make it ahead by assembling the casserole and refrigerating overnight; bake it fresh in the morning.
To ensure fluffy eggs, avoid overmixing once cheese is added.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or until warmed through. The casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white rectangular baking dish with a cut square piece of a baked egg casserole lifted slightly and resting on the edge of the dish. The casserole has three visible layers: a light yellow egg base with a fluffy, fine texture at the bottom, a middle layer with bits of red bell pepper and green herbs scattered throughout, and a golden-brown melted cheese crust on top dotted with green chives and small pieces of browned bacon. The dish sits on a white marbled surface, and a fork rests inside the dish near the lifted piece, suggesting it has just been served. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can shred fresh potatoes and pat them dry before using. However, frozen hashbrowns save time and provide consistent texture.

How can I make this casserole dairy-free?

Substitute milk and cream with your preferred dairy-free alternatives like almond or oat milk, and use dairy-free cheese substitutes. Keep in mind texture and flavor may vary slightly.