Name: Hashbrown Casserole with Eggs & Cheese Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 large eggs; 1 cup milk (whole or 2%); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 4 cups frozen hashbrowns (thawed); 1 1/2 cups shredded cheddar cheese (divided); 1/2 cup mozzarella cheese; 1/2 cup cooked bacon or sausage, crumbled (optional); 1/4 cup chopped green onions (or diced onion); 2 tablespoons butter, melted

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If there’s one recipe that absolutely steals the show at any breakfast table, it’s this Hashbrown Casserole with Eggs & Cheese. Imagine a golden, crispy layer of shredded potatoes hugging a cheesy, savory filling, kissed with melty cheddar and hearty eggs — honestly, what could be more comforting? Whether you’re hosting the weekend brunch of your dreams or just need a make-ahead breakfast for busy weekdays, this casserole checks every box. It’s the definition of crowd-pleaser, hearty and versatile, and you’ll find yourself craving “just one more slice”—promise.

Hashbrown Casserole with Eggs & Cheese Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of classic ingredients, you can create the coziest Hashbrown Casserole with Eggs & Cheese imaginable. Each item brings something special to the party, so don’t skip a thing — the result is creamy, cheesy, crispy perfection!

Eggs: The binding star that creates the fluffy, custardy base for every delicious bite.
Milk (whole or 2%): Adds creaminess and helps whisk the eggs into a rich, smooth custard.
Salt: Essential for bringing out the flavors in every layer.
Black pepper: Just a touch adds a subtle warmth and depth without overpowering.
Garlic powder: Lends an aromatic, savory note that wakes up the entire casserole.
Onion powder: A quick route to classic breakfast flavor, even if you skip fresh onion.
Frozen hashbrowns (thawed): The backbone of the dish—crispy, golden, and easy to use.
Shredded cheddar cheese: Melts into gooey, cheesy magic; reserve some for the golden topping!
Mozzarella cheese: Adds an extra creamy, stretchy, irresistible cheese pull.
Cooked bacon or sausage (optional): For smoky, savory notes — use your favorite, or skip for vegetarian.
Chopped green onions (or diced onion): Bright, fresh flavor that breaks through the richness.
Butter (melted): Gives the top that luscious, golden finish and deep flavor.

How to Make Hashbrown Casserole with Eggs & Cheese

Step 1: Prep Your Baking Dish

Preheat your oven to 375°F (190°C), and grab a 9×13-inch baking dish. Give it a good coat of butter or cooking spray so every cheesy edge lifts out perfectly. If you want really golden edges, don’t be shy with the grease!

Step 2: Whisk the Eggs and Flavor Base

In a big bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. This step is where all the savory magic begins — don’t rush, you want the eggs and spices fully combined for the fluffiest, most flavorful base.

Step 3: Mix In the Heartiness

Now, add your thawed hashbrowns, 1 cup of cheddar, the mozzarella, your cooked meat (if you’re using it), and the green onions right into the egg mixture. Give everything a thorough stir so every strand and cube is coated in deliciousness — this way, each bite of casserole is loaded with flavor.

Step 4: Layer and Top with More Cheese

Pour the mixture into your prepared baking dish and spread it out evenly. Drizzle the melted butter all over the top — it’s the secret to that luscious golden crown! Finally, sprinkle the remaining half cup of cheddar evenly across the surface for extra melty, bubbly goodness.

Step 5: Bake to Perfection

Slide the dish into your preheated oven, uncovered. Bake for 40 to 45 minutes. You’re looking for a puffed, golden top and no jiggly bits in the center — that means your Hashbrown Casserole with Eggs & Cheese is fully set! Pull it out, let it cool for a few minutes (if you can wait), and then slice it up while it’s still warm and melty.

How to Serve Hashbrown Casserole with Eggs & Cheese

Garnishes

A few finishing touches take this dish from delicious to brunch hero. Scatter fresh chopped chives or extra green onions over the baked casserole for color and a hint of freshness. Fancy things up with a dollop of sour cream or a sprinkle of smoked paprika. Even a dash of hot sauce brings on a fun kick for spice lovers!

Side Dishes

This Hashbrown Casserole with Eggs & Cheese truly shines alongside a fruit salad, a crisp green salad, or buttery toast. If you’re feeling extra indulgent, add a crunchy bacon strip or some roasted tomatoes. With a mug of hot coffee or fresh orange juice, your breakfast spread will feel like a five-star celebration.

Creative Ways to Present

For family-style brunches, bring the casserole right to the table in the baking dish for a rustic, cozy look. Hosting a special occasion? Cut into squares and stack onto a platter, or bake in individual ramekins for adorable, fancy servings. You can also use leftovers to fill a breakfast burrito or layer onto a toasted English muffin for a hearty breakfast sandwich twist!

Make Ahead and Storage

Storing Leftovers

Leftover Hashbrown Casserole with Eggs & Cheese keeps like a dream. Once completely cooled, cover tightly or transfer to airtight containers. It’ll stay fresh in the fridge for up to four days — perfect for busy mornings or sneaky snack attacks!

Freezing

This casserole is a lifesaver for make-ahead meal planners. After baking and cooling, cut into portions, wrap them snugly in plastic wrap or foil, and freeze in airtight bags or containers. They’ll keep beautifully for up to two months. Just label and date—future you will thank you!

Reheating

To reheat, microwave individual slices, or warm up larger portions in a 350°F oven until heated through. If reheating from frozen, thaw overnight in the fridge first for best results. If you like the top extra golden, pop under the broiler for a minute to crisp it right up.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely! Just peel and shred your potatoes, then squeeze out as much moisture as possible with a clean towel. Dry potatoes help guarantee that crispy, satisfying texture in your Hashbrown Casserole with Eggs & Cheese.

Is this recipe vegetarian?

Yes, it’s totally vegetarian as long as you skip the bacon or sausage. The casserole is still packed with hearty, cheesy flavor and you won’t miss the meat at all.

Can I make this casserole the night before?

Definitely—this Hashbrown Casserole with Eggs & Cheese is a brunch lifesaver! Assemble everything, cover, and refrigerate overnight. Just pop in the oven the next morning, adding a few extra minutes if needed since it’ll be cold.

How can I add more veggies?

Feel free to stir in chopped bell peppers, mushrooms, spinach, or broccoli when mixing the hashbrowns and eggs. Make sure to sauté any watery veggies first to prevent extra moisture in your casserole.

What’s the best way to keep the casserole warm for a potluck?

Bake and transport in an insulated casserole carrier, or keep the pan covered with foil in a warm oven (about 200°F) until serving. This keeps your Hashbrown Casserole with Eggs & Cheese moist and perfectly melty for guests.

Final Thoughts

I can’t recommend this Hashbrown Casserole with Eggs & Cheese enough — it’s the kind of comforting, flavorful dish that makes mornings brighter or brunch tables so much more inviting. Try it for your next get-together or make-ahead breakfast and watch it become a new family favorite. I promise, everyone will be asking for seconds!