Breakfast Casserole with Hashbrowns is a simple, cheesy dump-and-bake dish loaded with bacon and plenty of comfort. This hearty hashbrown casserole is ideal for Christmas morning, Easter brunch, or any time you want an easy crowd-pleasing breakfast.
We start by baking frozen shredded hashbrowns until they begin to crisp, then we mix and pour a creamy egg mixture over the potatoes and fold in cheeses and bacon. With straightforward overnight make-ahead instructions, you can prepare this the day before and pop it in the oven in the morning—minimal effort, maximum reward.
Why You’ll Love Breakfast Casserole with Hashbrowns
- Perfect for holidays – rich, comforting, and festive for Christmas morning or Easter brunch.
- A complete meal – potatoes, eggs, cheese and bacon combine for a filling, protein-packed breakfast.
- Brunch-ready – pairs well with French toast, fruit, or a simple green salad for a full brunch spread.
- Feeds a crowd – a 9×13 pan yields generous portions for family gatherings or guests.
- Very versatile – swap bacon for diced ham, leave out the meat, or add vegetables like mushrooms, spinach, or kale; change cheeses to suit your taste.
Key Ingredients
Gather these basic ingredients to make the breakfast casserole with hashbrowns (see recipe card below for exact amounts):
Shredded hashbrowns – use frozen shredded potatoes; no need to thaw.
Eggs – provide structure, protein, and a creamy texture when mixed with cream.
Heavy cream – gives the custard a rich, silky finish (evaporated milk can be substituted).
Cheese – a mix of pepper jack and cheddar offers creaminess and a touch of spice; use your favorite cheeses if preferred.
Bacon or ham – cooked and diced, for savory flavor and texture.
Butter – melted over the potatoes before baking to add richness and help the edges crisp.
Seasonings – seasoned salt, dry mustard (optional), onion powder, freshly ground black pepper, and a splash of hot sauce for brightness.
How to Make Breakfast Casserole with Hashbrowns
Step 1: Preheat the oven to 400°F (200°C). Spread a 30-ounce bag of frozen shredded hashbrowns in a greased 9×13-inch baking dish in an even layer. Drizzle or pour melted butter over the potatoes and bake for 30 minutes to start crisping the top.
Step 2: While the hashbrowns bake, whisk the egg mixture in a large bowl: eggs, heavy cream, seasoned salt, black pepper, dry mustard (optional), onion powder, and hot sauce. Whisk until smooth and well combined.
Step 3: Remove the partially baked hashbrowns from the oven and lower the temperature to 350°F (175°C). Stir in shredded pepper jack and cheddar cheese and diced cooked bacon until evenly distributed. Pour the egg mixture over the potato-and-cheese mixture, making sure everything is covered.
Step 4: Bake at 350°F for 35–40 minutes, or until the casserole is set and the center is no longer jiggly. Allow to rest a few minutes before slicing and serving.
Make-Ahead Instructions for Hashbrown Casserole
This casserole is ideal for prepping ahead—assemble up to two days before serving. Follow these steps to save time on the morning you plan to bake it.
Make-ahead method:
- Layer frozen hashbrowns in a greased 9×13 dish and pour melted butter on top.
- Bake briefly at 400°F until the potatoes begin to crisp.
- Add cheeses and bacon to the warm potatoes and stir to combine.
- Cover and refrigerate overnight (or up to two days).
- Whisk eggs and cream with seasonings and hot sauce; cover and chill overnight.
- The next day, preheat the oven to 350°F, whisk the chilled egg mixture again, pour it over the potatoes, and bake for 25–30 minutes until set.
Looking for More Comforting Brunch Recipes?
If you enjoyed this casserole, try other cozy breakfast and brunch ideas to round out your menu. Experiment with sweet and savory options for a balanced brunch spread.
I hope you enjoy this Breakfast Casserole with Hashbrowns. Leave a comment with questions or feedback, and tag @BadBatchBaking on Instagram if you make it—I’d love to see your recreations!
Breakfast Casserole with Hashbrowns
Easily make this ahead with the overnight instructions.
Ingredients
- 1 30-ounce bag frozen shredded hashbrowns (keep frozen, do not defrost)
- 1 stick (8 tablespoons) melted butter
- 1.5 cups shredded pepper jack cheese
- 1.5 cups shredded cheddar cheese
- 1.5 cups cooked crispy bacon, diced (or use diced ham)
- 10 large eggs
- 1 1/2 cups heavy cream (or evaporated milk)
- 1 tablespoon hot sauce (optional)
- 1 teaspoon seasoned salt
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon dry mustard powder (optional)
Instructions
- Preheat oven to 400°F. Spread frozen hashbrowns in a greased 9×13 casserole dish, pour melted butter over the top, and bake for 30 minutes.
- While the hashbrowns bake, whisk together eggs, heavy cream, seasoned salt, black pepper, dry mustard (if using), onion powder, and hot sauce until smooth.
- Remove the dish, lower oven temperature to 350°F, stir in both cheeses and diced bacon, and mix with the hashbrowns. Pour the egg mixture evenly over the top.
- Bake at 350°F for 35–40 minutes, or until the center is set and no longer jiggly. Let rest briefly before serving.
Notes
Overnight Make-Ahead Instructions:
- Layer frozen hashbrowns in a greased 9×13 dish and pour melted butter on top.
- Bake at 400°F until the potatoes begin to crisp.
- Stir in cheeses and diced bacon, then cover tightly and refrigerate overnight.
- Whisk eggs, cream, seasonings, and hot sauce, cover, and refrigerate overnight as well.
- The next day preheat oven to 350°F, whisk the egg mixture again, pour over the potatoes, and bake 25–30 minutes until set.
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