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Hash Browns and Eggs Breakfast Casserole

hash browns and eggs breakfast casserole with a crispy hash brown crust and a bubbly cheddar-topped egg custard, baked until golden. This easy breakfast casserole is an oven-baked hashbrown egg bake that slices cleanly for make-ahead mornings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hash browns base
  • 30 oz frozen hash browns Thawed.
  • 1 salt To taste.
  • 1 black pepper To taste.
Egg custard
  • 8 eggs Large.
  • 1.5 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cup sharp cheddar, shredded Divided: 1.5 cups in the custard and remaining on top.
Optional mix-ins
  • 0.5 cup diced bell pepper Optional.
  • 0.25 cup green onions Optional.
  • 0.5 cup diced ham Optional.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Press the thawed frozen hash browns evenly into the bottom of the dish, pressing firmly to form a crust.
Layer and add mix-ins
  1. Sprinkle the optional mix-ins (diced bell pepper, green onions, and diced ham) over the hash brown layer, if using.
Make the cheddar egg custard
  1. In a bowl, whisk the eggs and whole milk until smooth.
  2. Whisk in the garlic powder, onion powder, salt, and black pepper to season the custard.
  3. Stir in 1.5 cups of the shredded sharp cheddar until evenly combined.
  4. Pour the egg mixture over the hash brown base.
  5. Top with the remaining shredded sharp cheddar.
Bake until set
  1. Bake uncovered for 45–50 minutes at 375°F, until the eggs are completely set and the top is golden, with visible bubbling at the edges and center.

Notes

For the crispiest bottom, press the thawed hash browns firmly and spread them in a tight, even layer—any gaps won’t crisp as well. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in the microwave until steaming. Freeze yes (up to 2 months) for best texture after thawing overnight in the fridge, then bake or reheat until hot throughout. For a lighter option, swap whole milk for 2% milk and use reduced-fat cheddar (the bake will still set and brown).