Hash Brown Egg Casserole

4.39 from 57 votes

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
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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

finished baked hash brown egg casserole in a white dish

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.

a spatula holding a square of casserole over the dish

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

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finished baked hash brown egg casserole in a white dish
4.39 from 57 votes

Hash Brown Egg Casserole

By: Joy Shull
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: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 12

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 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

Calories: 310kcal, Carbohydrates: 19g, Protein: 15g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 157mg, Sodium: 629mg, Potassium: 401mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1167IU, Vitamin C: 34mg, Calcium: 332mg, Iron: 2mg
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8 Comments

  1. I used seasoned shredded hash browns and added a half cup of sour cream to the hash brown mixture before spreading in pan. Delicious!

  2. I’m making this but used the recipe as a base. It is currently in the oven!
    I used stuff in the fridge that needed to be used. To start, I doubled it using shredded hash browns. My bags were only 30oz each, not 32oz. I added 12oz fresh bacon (fried); 2 diced yellow onions because I had no green onions; and fresh chopped grape tomatoes. I only had Colby jack/cheddar shredded cheese and some hatch chili shredded cheese so I used enough to get to the 6 cups needed. To the egg mixture I added fresh spinach & fresh sweet basil, pinched into small chunks. Before adding eggs to the hash browns, I added a single layer of thin zucchini slices then cooked the hash brown mixture for 15 mins as it was was very thick since I doubled it and I thought it might be a good idea to give the potatoes a head start. Once I added the eggs and extra cheese, I returned to the oven for an hour. I’ll let you know how it turned out!!

    1. @Karen, I just made it with shredded hash browns. Looks fine. I am going to take it to an office party tomorrow, but I’m sure it will taste just like the version with cubed potatoes.