This hash brown breakfast casserole brings together shredded potatoes, eggs, bell pepper, and sharp cheddar in one bake-and-serve dish. It works for a weekend brunch or a holiday breakfast, and the vegetables can be cooked the night before to make the morning easier. The center should be set and reach 160°F for egg-dish food safety.
Why this casserole works
Thawing and drying the frozen hash browns helps limit extra moisture. Sautéing the onion and bell pepper first softens them and removes some of their water before they go into the dish. Sharp cheddar gives plenty of flavor, while the egg-and-milk mixture binds the layers as they bake.
Ingredient tips and easy swaps
- Hash browns: Use plain frozen shredded potatoes, thawed and patted dry. Avoid seasoned potatoes unless you adjust the salt.
- Cheese: Sharp cheddar melts well; Monterey Jack or a cheddar-Jack blend also works.
- Ham: The diced cooked ham is optional. Leave it out for a meat-free version, or use cooked breakfast sausage instead.
- Milk: Whole milk makes a tender custard. Two-percent milk can be used; lower-fat milk may make the bake slightly less rich.
Make-ahead, baking, and serving
For a less soggy make-ahead option, sauté the vegetables and thaw the potatoes the day before, then refrigerate them separately. In the morning, assemble the casserole and add the freshly whisked egg mixture. You can also assemble the full dish, cover, refrigerate, and bake it within 24 hours; a cold casserole may need several extra minutes. Keep raw egg mixtures refrigerated and use a thermometer to check the middle.
Let the casserole rest for 10 minutes before cutting so the portions hold together. Serve it with fruit, toast, or a green salad. For more breakfast ideas, see our Classic Eggs Benedict or prep-ahead Overnight Oats with Berries.
Storage and reheating
Refrigerate leftovers in a shallow, covered container within 2 hours and use within 3 to 4 days. Reheat portions until steaming hot. The USDA recommends cooking casseroles and other dishes containing eggs to at least 160°F; see its egg handling and storage guidance for more details.
Estimated nutrition
Approximate nutrition per 1 of 12 servings, including the optional ham. Brands, cheese, potato products, and portion sizes change the totals, so treat these figures as estimates rather than medical or dietary advice.
| Nutrient | Amount per serving |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 20 g |
| Protein | 14 g |
| Total fat | 13 g |
| Saturated fat | 6 g |
| Fiber | 2 g |
| Total sugars | 3 g |
| Sodium | 520 mg |
Nutrition values are estimates for one of twelve portions and will vary with the ingredients used.
Cheesy Hash Brown Breakfast Casserole
Ingredients
Method
- Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish. If the hash browns are still icy, thaw them and pat them dry so the casserole is not watery.
- Warm the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring, until softened. Let cool briefly.
- Spread the hash browns in the baking dish. Scatter the sautéed vegetables and optional ham over the potatoes, then sprinkle the cheddar evenly on top.
- Whisk the eggs, milk, salt, pepper, and garlic powder in a bowl until combined. Pour the egg mixture evenly over the casserole.
- Bake uncovered for 45 to 55 minutes, until the center is set and an instant-read thermometer inserted in the middle reads 160°F (71°C). If the top browns too quickly, loosely cover it with foil for the remaining bake time.
- Rest the casserole for 10 minutes before cutting. Add scallions if desired and serve warm.
