This cheesy hash brown egg bake is a hearty, make-ahead breakfast casserole that’s perfect for holidays, brunches, overnight guests and feeding a crowd.
There was a time when Saturday mornings in our house often started before the sun came up. When my son was on his high school swim team, I was frequently the mom responsible for feeding a very hungry crowd.
And if you’ve ever watched a group of teenage swimmers eat after an early-morning practice, you know that breakfast needs to be hearty—and there needs to be plenty of it.
This hash brown egg bake became one of my go-to recipes for those mornings. I could put together a big pan ahead of time, pop it in the oven and have a hot breakfast ready when everyone was finished swimming.
The combination of crispy-edged hash browns, fluffy eggs and plenty of melted cheddar was always a hit.
These days, I’m no longer feeding a house full of hungry swimmers, but I still make this breakfast casserole for a crowd. I’ve simply found new occasions for it.
It’s perfect for Christmas morning when you want breakfast cooking while the family is opening presents, for Easter or Mother’s Day brunch, or whenever you have overnight guests and would rather be sitting at the table with them than standing at the stove.
That’s what I love most about this recipe. It’s easy to assemble, feeds a crowd and can be prepared ahead of time.
The frozen O’Brien-style hash browns make it especially simple because the potatoes already have peppers and onions mixed in, so there’s very little chopping or prep work.
Serve it with fresh fruit, bacon or sausage and a pot of coffee, and you’ve got a breakfast everyone can enjoy. And because most of the work can be done before your guests arrive, you can actually enjoy the morning, too.
Why You’ll Love This Hash Brown Egg Bake
It frees you from the kitchen. That’s the real reason this recipe has stayed in my rotation for years.
Make it ahead. Assemble it the night before and bake it in the morning.
It feeds a crowd. One 9×13-inch casserole makes 10 generous servings.
No complicated prep. Frozen O’Brien hash browns already include peppers and onions.
It’s wonderfully cheesy. Two cups of cheddar give the casserole plenty of savory flavor.
It’s flexible. Keep it meat-free or add cooked bacon or breakfast sausage.
How to make this easy breakfast casserole
Mix the eggs and cheese.
Whisk the eggs with half of the shredded cheddar, then season with salt and pepper.
Add the potatoes.
Stir in the frozen O’Brien-style hash browns. Because the peppers and onions are already mixed in, there’s no chopping or sautéing required.
Fill the baking dish.
Pour everything into a greased 9×13-inch baking dish and spread it evenly.
Top with more cheese.
Scatter the remaining cheddar over the top. If you’re adding bacon, sprinkle it over the casserole as well.
Bake until golden and set.
Bake at 350°F until the eggs are set, the potatoes are tender and the top is golden brown, about 1 hour.
Make It Ahead
This hash brown egg bake is ideal for making ahead, especially when you’re serving breakfast for a holiday or special occasion.
To assemble the night before: Prepare the casserole as directed, but do not bake it. Cover the baking dish tightly with foil or plastic wrap and refrigerate overnight.
In the morning, remove the casserole from the refrigerator while the oven preheats to 350°F. Bake, uncovered, for about 1 hour, or until the eggs are completely set in the center and the top is golden and bubbling. Because the casserole is going into the oven cold, it may need an additional 10–15 minutes of baking time. If the top begins to brown too quickly, loosely cover it with foil while it finishes baking.
To bake ahead: You can also bake the casserole completely, let it cool, cover and refrigerate it for up to 2 days. When you’re ready to serve it, cover loosely with foil and reheat at 325°F for about 20–30 minutes, or until heated through. Individual portions can also be reheated in the microwave.
For the best texture, I prefer assembling it the night before and baking it fresh in the morning. It’s one less thing to do when your guests arrive, and you get that wonderful combination of hot, cheesy eggs and crisp-edged potatoes straight from the oven.
What to Serve With Hash Brown Egg Bake
This hash brown egg bake is hearty enough to be the centerpiece of breakfast, so I like to keep the sides simple.
For a holiday breakfast or brunch, serve it with fresh fruit or a colorful fruit salad, crispy bacon or breakfast sausage, and plenty of hot coffee. A glass of orange juice or mimosas makes it feel a little more special for a holiday or weekend brunch.
If you’re serving a larger breakfast spread, add something sweet alongside the savory casserole. Cinnamon rolls, blueberry muffins or a simple coffee cake make a nice complement without requiring much last-minute preparation.
Easy Ways to Change It Up
Add bacon or sausage.
The casserole is delicious as written, but cooked and crumbled bacon or breakfast sausage makes it even heartier. You can stir it into the egg mixture or sprinkle it over the top before baking.
Change the cheese.
Sharp cheddar is my favorite because it adds plenty of flavor, but you can substitute Monterey Jack, Colby Jack or a Mexican cheese blend.
Add more vegetables.
The O’Brien-style hash browns already include peppers and onions, but you can add sautéed mushrooms, spinach, broccoli or additional bell peppers.
Make it spicy.
Add diced jalapeño, a pinch of crushed red pepper or a few dashes of hot sauce to the egg mixture.
Use shredded hash browns.
Don’t have O’Brien-style potatoes? Shredded frozen hash browns work just as well. The casserole will have a slightly different texture, but it will still be delicious.
Keep it meat-free.
Simply leave out the optional bacon or sausage. With the potatoes, eggs and cheese, this casserole is still hearty and satisfying on its own.
Cheesy Hash Brown Egg Bake
Ingredients
- 10 large eggs
- 1 30-ounce bag frozen O’Brien-style hash browns, thawed
- 2 cups shredded sharp cheddar cheese divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 slices bacon cooked and crumbled, optional
Instructions
- Prepare the oven and baking dish. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Whisk the eggs. In a large bowl, whisk the eggs with the salt and pepper.
- Add the potatoes and cheese. Stir in the thawed hash browns and 1 cup of the shredded cheddar cheese. If using bacon, stir in half of the cooked, crumbled bacon.
- Fill the baking dish. Pour the mixture into the prepared baking dish and spread it evenly.
- Add the toppings. Sprinkle the remaining 1 cup of cheddar over the top. Add the remaining bacon, if using.
- Bake. Bake for about 1 hour, or until the eggs are completely set in the center and the top is golden and bubbling.
- Rest and serve. Let the casserole rest for 5–10 minutes before slicing and serving.
Make Ahead
- Assemble the casserole, cover and refrigerate overnight. Remove it from the refrigerator while the oven preheats, then bake at 350°F until the center is completely set and the casserole is hot throughout. A cold, refrigerated casserole may need additional baking time.
Notes
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This looks amazing and would be a great holiday breakfast! Actually I could eat that right about now 🙂
It’s an ideal breakfast for the holidays. Thanks so much Stephanie.
Yum!!! It looks and sounds SO comforting! Plus it photographs beautifully ? Can’t wait to try it!
Thanks Noor. It’s easy and comforting and perfect for a lazy weekend.
What a simple and easy recipe! I love anything for breakfast you can throw together and bake, and have for more than one day. Perfect holiday morning meal!
Thanks Sophia. Anything that’s easy to throw together is my kind of breakfast.
This looks delicious! And I love that the ingredients list is small and it is easy to put together!
Thanks Emily. Most the time these ingredients are already in my pantry and freezer. Easy to put together at any time.
This is a very nice recipe for this coming holiday weekend, or a time. Thanks.
I agree. A great holiday breakfast indeed.
That is a great looking egg and potato bake. Real food.
Can you make this ahead of time?
Yes…you can make this the night before and pop it in the oven in the am and bake until everything is hot and bubbly.
Do you have to use frozen hash browns?
They can be thawed when using. The dish will cook a bit quicker. I would check the casserole after about 45 minutes baking time.