Cheesy baked hash brown egg casserole is perfect for feeding a crowd. This delicious breakfast casserole dish is made with cubed frozen hash browns, sharp cheddar cheese, and bell peppers and onions.

a spatula holding a square of casserole over the dish

Hashbrown breakfast casserole is perfect for feeding a crowd.

This casserole is perfect for breakfast or brunch, and would make a great recipe for Christmas morning!

While I love a good hash brown casserole with breakfast, this recipe is more of a complete meal with the addition of eggs and veggies.

ingredients in separate glass bowls (potatoes, garlic, onion, bell pepper, cheese, green onions)

How to make hash brown egg casserole

Step 1: Melt butter in a skillet and add the yellow onion and minced garlic.

Cook until onion is soft, around 10 minutes.

While the onions are cooking, go ahead and prep the bell peppers, cheese, and green onions.

Be sure not to skip grating the cheese fresh, it really makes a big difference in flavor!

cheese, red bell pepper, and green bell pepper in separate glass bowls

I love the flavor of sharp cheddar in this casserole recipe.

Step 2: Add the thawed frozen hash browns, half of the fresh grated cheddar cheese, cooked garlic and onion, and red and green bell peppers to a large bowl.

Stir well until combined.

potatoes, bell pepper, onion, and cheese together in a glass mixing bowl

Step 3: Grease a large 9 by 13 baking dish and add the hash brown mixture to it. Spread out evenly.

Step 4: In a bowl, whisk together the eggs, milk, salt and pepper, and Italian seasoning.

potato mixture spread out into a 9 by 13 baking dish

Step 5: Pour the egg mixture evenly over the potato casserole.

Try to get it evenly to cover the whole dish.

beaten eggs being poured over the potatoes

Step 6: Top with the remaining sharp cheddar cheese and the chopped green onions.

casserole topped with sharp cheddar cheese and green onions

Step 7: Bake the hash brown egg casserole at 375 degrees for one hour, until the edges are browned and the cheese is bubbly.

Serve and enjoy!

finished baked hash brown egg casserole in a white dish

What to serve with hash brown breakfast casserole

Fruit Salad
Sausage, Bacon (Vegetarian versions for us!)
with ketchup or salsa
No Rise Cinnamon Rolls

This recipe is delicious as is, but we personally like to serve ours with ketchup.

Breakfast casserole is great for special occasions, or meal prep to have breakfast for several days in a row.

The bell peppers add a great texture to the dish, but you could definitely switch it up and use what you have on hand!

Cooked mushrooms or spinach would be great additions as well.

a piece of casserole on a white plate with a black fork on the side

You can’t go wrong with a cheesy hashbrown casserole!

squares of egg casserole cut in the baking dish

More Breakfast Recipes

a single piece of hash brown egg casserole

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

Yield: 12 servings

Hash Brown Egg Casserole

Name: Hash Brown Egg Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 32 oz bag frozen cubed hash browns, thawed; 8 eggs; 1 cup milk; 16 oz sharp cheddar cheese, freshly grated; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 yellow onion, diced; 10 cloves of garlic, minced; 1/2 cup chopped green onions; 3 tablespoons butter; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1 teaspoon italian seasoning

This cheesy hash brown egg casserole is a great recipe to feed a crowd! Use frozen hashbrowns, eggs, and veggies to make this delicious recipe for breakfast or brunch.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

32 oz bag frozen cubed hash browns, thawed
8 eggs
1 cup milk
16 oz sharp cheddar cheese, freshly grated
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
10 cloves of garlic, minced
½ cup chopped green onions
3 tablespoons butter
1 ½ teaspoons salt
½ teaspoon pepper
1 teaspoon italian seasoning

Instructions

Allow hash browns to thaw overnight in the fridge
Preheat oven to 375 degrees
Melt 3 tablespoons of butter in a skillet and add the diced yellow onion and minced garlic
Cook over medium heat, stirring often, until soft (around 7-10 minutes)
In a large bowl, mix together the hash brown potatoes, 3 cups of shredded sharp cheddar cheese, cooked garlic and onion, and the diced bell peppers
Grease a 9 by 13 baking dish and spread the hash brown mixture out evenly
In a bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning
Pour the egg mixture evenly over the potato casserole
Top with remaining cheese and the green onions
Bake at 375 degrees for one hour, until edges are browned and cheese is bubbly

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 434Total Fat: 30gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 163mgSodium: 1000mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 17g

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Julie

Friday 2nd of September 2022

Can you make this the night before?

Karen

Wednesday 24th of August 2022

Can you make this recipe with shredded hash browns?

Joy Shull

Monday 29th of August 2022

I have not tried it but I don't see why not!

Thursday 10th of March 2022

Can you make this casserole the night before?