This easy Hashbrown Breakfast Casserole is a hearty, make-ahead breakfast bake filled with shredded hashbrowns, eggs, bacon, and cheese. It's simple to assemble, delicious for weekend brunch, and perfect for holiday mornings, Father's Day breakfast, or feeding a crowd.

Bake it right away or assemble it the night before and pop it in the oven in the morning. It's one of those dependable breakfast casseroles everyone loves-savory, cheesy, and wonderfully easy.

A square slice of hashbrown breakfast casserole with cheese and herbs on a stacked plate, accompanied by a fork and casserole dish in the background.

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What I Love About This Hashbrown Breakfast Casserole

Make-ahead friendly: Assemble the casserole the night before, cover, and refrigerate. In the morning, let it sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.

Easy to customize: Bacon is always a favorite, but this casserole is also delicious with cooked sausage, diced ham, or vegetables. For a meatless option, you might also like my Make Ahead Vegetable Breakfast Casserole.

Simple ingredients: Frozen hashbrowns, eggs, cheese, and bacon make this quick to pull together with very little prep.

Feeds a crowd: This recipe makes about 12 servings, making it perfect for brunch, holidays, and family breakfasts. Leftovers reheat beautifully, too.

Ingredients You'll Need

Bowls of shredded cheese, chopped cooked bacon, eggs, chopped chives, and red pepper flakes arranged on a wooden surface-perfect ingredients for a delicious hashbrown breakfast casserole.

Hashbrowns: Frozen shredded hashbrowns work best and keep the prep simple. Cubed country-style potatoes or O'Brien potatoes with peppers and onions can also be used.
Bacon: Cooked, crumbled bacon adds smoky flavor. You can also use cooked sausage, diced ham, or another favorite breakfast meat.
Cheese: A blend of cheddar and Swiss gives the casserole great flavor, but feel free to use your favorite melting cheese.
Eggs and milk: These create the savory custard that holds the casserole together.
Seasoning: Simple salt, pepper, and optional red pepper flakes or chives are all you need.

How to Make Hashbrown Breakfast Casserole

A close-up of a hashbrown breakfast casserole in a dish, filled with a baked mixture topped with melted shredded cheese and chopped bacon.

Grease a 9x13-inch baking dish and preheat the oven.
Add the hashbrowns, cooked bacon, and cheese to the dish.
Whisk together the eggs, milk, and seasonings.
Pour the egg mixture over the casserole.
Bake until the center is set, and the top is golden.

Make-Ahead Tips

To make this casserole ahead, assemble it the night before, cover tightly, and refrigerate. In the morning, remove it from the refrigerator while the oven preheats. Bake as directed, adding about 5 minutes if the casserole is still cold.

Storage and Reheating

Store covered leftovers in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through.

For longer storage, cut cooled casserole into squares, wrap individually, and freeze. Thaw overnight in the refrigerator before reheating.

Variations

Try cooked sausage or diced ham instead of bacon.
Add sautéed peppers, onions, spinach, or mushrooms.
Use pepper jack cheese for a little heat.
Swap shredded hashbrowns for cubed potatoes or O'Brien potatoes.

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