I’m sharing a clever Hash Brown Egg Bake that uses frozen patties and can be prepared the night before or the same morning to make breakfast effortless.

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I kept thinking casseroles were too fussy, then one rushed Sunday I grabbed frozen hash brown patties and some beaten eggs and threw them together, and it was way better than I expected. I’ve skimmed every Hash Brown Egg Casserole Recipes thread, even the Bacon Egg And Hash Brown Casserole and the simpler Hash Brown Egg Bake ideas, and this version was the quickest, least precious one.

It’s the kind of Best Breakfast Casserole you can prep the night before and still pretend you nailed brunch, but honestly it’s also perfect for when you just need something clever and stupidly simple.

Why I Like this Recipe

– I like that it’s super forgiving, you can mess up a little and it still comes out great.
– I love how it feeds a bunch of people without me doing a ton of work, perfect for lazy mornings or when friends show up.
– I like that leftovers reheat well so I can grab breakfast fast on busy schooldays.
– I love the cozy, comforting vibe it brings, feels like home and always makes the kitchen smell amazing.

Ingredients

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Potatoes (hash browns) give carbs and a little fiber, filling and great for crisp texture.
Eggs add protein, richness and structure, plus vitamin D and choline for your brain.
Sharp cheddar brings fat, savory punch and melty gooeyness with calcium and protein.
Milk or sour cream make it creamy, add calories and calcium, richer if sour cream.
Bacon or ham gives smoky salty flavor, extra protein but also more sodium and fat.
Onion adds sweet sharpness and fiber, fresh chives or parsley brighten and garnish.

Ingredient Quantities

10 frozen hash brown patties, thawed and roughly chopped (about 24 to 30 ounces)

8 large eggs, lightly beaten

1 1/2 cups whole milk (or swap 1/2 cup for sour cream if you want it richer)

1/2 to 1 cup sour cream or plain Greek yogurt, optional for extra creaminess

2 cups shredded sharp cheddar cheese, divided (about 8 ounces)

1 cup cooked bacon, crumbled or 1 cup diced cooked ham, optional

1 small yellow onion, finely chopped (about 1/2 cup)

2 tablespoons unsalted butter, melted (for greasing pan and a little mixed in)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon dried parsley or 2 tablespoons chopped fresh chives, optional for garnish

How to Make this

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1. Preheat oven to 350 F (175 C) and grease a 9 by 13 inch baking dish with about 1 tablespoon of the melted butter, save the rest to stir into the eggs.

2. Thaw the 10 frozen hash brown patties, roughly chop them into bite size chunks and squeeze any excess water out with paper towels if they seem soggy; put the chopped potatoes in a large bowl.

3. Cook 1 cup bacon until crisp, crumble it, or dice 1 cup cooked ham, then set aside. Finely chop the small yellow onion and add it to the hash browns.

4. In a medium bowl whisk together 8 lightly beaten eggs, 1 1/2 cups whole milk (or swap 1/2 cup milk for sour cream for a richer custard), 1/2 to 1 cup sour cream or plain Greek yogurt if using, the remaining melted butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon garlic powder until smooth.

5. Stir about 1 1/2 cups of the shredded sharp cheddar and the cooked bacon or ham into the egg mixture, then pour that over the chopped hash browns and onion. Fold gently so the potatoes are evenly coated, don’t overmix.

6. Let the mixture sit 5 to 10 minutes so the hash browns absorb some of the liquid, this helps the casserole set better and keeps it from being soggy.

7. Transfer everything to the prepared baking dish, press it down lightly and sprinkle the remaining 1/2 cup cheddar evenly on top.

8. Bake in the preheated oven for 45 to 55 minutes until the edges are golden and the center is set; a toothpick in the center should come out mostly clean with a few moist crumbs. If you assembled it cold from the fridge bake 10 to 15 minutes longer.

9. Remove from oven and let rest 10 to 15 minutes before slicing so it firms up. Sprinkle with dried parsley or chopped fresh chives just before serving.

10. Make ahead tip: you can assemble the casserole the night before, cover tightly and refrigerate. When ready to bake let it warm at room temp 20 minutes while the oven preheats, then bake as directed, adding extra time if it was very cold straight from the fridge.

Equipment Needed

Youll need:

1. 9 by 13 inch baking dish, greased with about 1 tbsp butter
2. Large mixing bowl for the chopped hash browns
3. Medium mixing bowl for the egg and milk mixture
4. Whisk or fork to beat the eggs and blend the custard
5. Measuring cups and spoons
6. Chef’s knife and cutting board for chopping the onion and potatoes
7. Skillet or frying pan to cook the bacon or warm the ham
8. Rubber spatula or wooden spoon to fold and transfer the mixture
9. Paper towels for squeezing out excess moisture and for the bacon crumbs

FAQ

Q: How long do I bake this and how do I know it’s done? A: Bake at 350°F for about 40 to 55 minutes depending on how deep your dish is. The top should be golden and the center should be set, not runny. A knife in the middle should come out mostly clean. For food safety aim for an internal temp around 160°F.

Q: Can I make it ahead or freeze it? A: Yes. You can assemble the casserole, cover and refrigerate up to 24 hours before baking. To freeze, assemble in a freezer-safe pan, wrap tightly and freeze up to 2 months. Thaw overnight in the fridge then bake, or bake from frozen covered with foil and add 15 to 30 minutes to the bake time.

Q: I only have shredded hash browns, can I use those instead of patties? A: Totally. Use about the same weight (24 to 30 oz). If thawed they can be watery, so squeeze out excess moisture before mixing. Toss with a little melted butter so they brown better.

Q: How do I make this vegetarian or gluten free? A: For vegetarian leave out the bacon or ham and add sautéed mushrooms, spinach or bell peppers. The recipe is naturally gluten free if your hash browns and seasonings are labeled gluten free, just double check labels.

Q: How long will leftovers keep and how do I reheat them? A: Store covered in the fridge for 3 to 4 days. Reheat slices in a 350°F oven for 15 to 20 minutes or microwave single servings for 1 to 2 minutes until hot. Freeze portions up to 2 months.

Q: Can I swap the milk or add more creaminess? A: Yes. Whole milk works great, half-and-half or swapping 1/2 cup milk for sour cream makes it richer. Plain Greek yogurt also works. Non-dairy milks will change texture a bit so use a thicker plant milk if you can.

Hash Brown Egg Casserole Recipe Substitutions and Variations

Hash brown patties: swap with about 24 to 30 oz frozen shredded hash browns or 3 to 4 cups diced, roasted potatoes. If you use shredded, squeeze out extra water and press them into the pan so the casserole isn’t soggy.
Whole milk (or sour cream): use 1 1/2 cups half and half for similar richness, or 1 1/2 cups evaporated milk if you want creamy but lower fat. Got only 2% milk? Stir in an extra egg yolk or 1/4 cup Greek yogurt to keep it rich.
Sharp cheddar: replace with Monterey Jack, Colby, or Gruyere for great melt and mild flavor. If you pick a stronger cheese like Parmesan, use less and cut back on the added salt.
Bacon or ham: swap for 1 cup cooked, crumbled breakfast sausage, or for a vegetarian choice use 1 cup diced smoked tofu or 1 1/2 cups sautéed mushrooms. Remember to reduce added salt if the substitute is already salty.

Pro Tips

1. Squeeze and dry those patties extra good then flash-toast the chopped pieces in a hot skillet with a little of the bacon fat or butter until the edges start to brown. It adds crisp texture and stops the whole casserole from turning soggy, and yes its worth the 3 to 5 extra minutes.

2. Layer your flavors. Fold some cheese and seasoning into the potatoes, but save a little cheese plus a thin sprinkle of grated Parmesan or panko on top for a crunchy, golden finish. The contrast in textures makes it feel way more restaurant-y.

3. Let dairy and eggs warm up a bit before mixing, especially if your casserole was in the fridge. Cold eggs and milk mean longer bake time and a rubbery center. Use an instant read thermometer to pull it at about 160 to 165 degrees F so it’s set but still moist.

4. Make ahead smartly and reheat so it stays great. You can assemble and chill overnight, but if freezing portions, wrap slices tightly and reheat in a toaster oven or regular oven to revive the crust. Microwaving will reheat fast but it makes it limp, so only use that for the microwave a quick fixer when you’re in a real hurry.