Hashbrown Breakfast Casserole is one of our favorite savory breakfast recipes, loaded with bacon, eggs, tender potatoes, and three kinds of cheese. It takes about 15 minutes to prep, feeds a crowd, and is especially easy for holidays and brunches.
What makes this version extra filling is the combination of cheddar, Swiss, and cottage cheese. The cottage cheese keeps the egg filling soft and creamy, while the bacon and hash browns make it hearty enough for breakfast, brunch, or even breakfast for dinner.
We especially love this breakfast casserole for holidays because it can be assembled the night before and baked in the morning. For more make-ahead favorites, try our Sausage Breakfast Casserole, Potato Egg Casserole, and Breakfast Enchilada Casserole..
Why You’ll Love It + Why It Works:
- 15-Minute Prep. Cook the bacon, stir everything together, and let the oven do the rest.
- Great for a Crowd. A 9×13-inch pan makes plenty for holidays, brunches, showers, or family breakfasts.
- Easy Make Ahead. Assemble it the night before so breakfast is ready to bake in the morning.
- Three Kinds of Cheese. Cheddar and Swiss add plenty of cheesy flavor while cottage cheese helps keep the eggs soft and creamy.
- Thawed Hash Browns Bake Better. Thawing the potatoes first helps prevent extra moisture from making the casserole watery.
Hashbrown Breakfast Casserole Ingredients
- Bacon (1 pound), diced: Adds smoky, savory flavor throughout the casserole. Cook until browned, then drain off excess grease before adding it to the egg mixture.
- Frozen shredded hash brown potatoes (4 cups), thawed: Make the casserole hearty and filling while keeping prep quick. Thaw them completely before using so excess moisture does not make the casserole watery.
- Large eggs (9), lightly beaten: Create the base of the casserole and hold the potatoes, bacon, and cheeses together as they bake.
- Cheddar cheese (2 cups), shredded: Adds plenty of cheesy flavor and helps create a rich, filling casserole. Mild or sharp cheddar both work.
- Cottage cheese (1½ cups): Adds moisture and creaminess to the egg mixture so the casserole stays soft instead of dry. Small-curd or regular cottage cheese both work.
- Swiss cheese (1¼ cups), shredded: Adds a slightly nutty flavor that pairs especially well with the bacon and eggs.
- Salt and black pepper, to taste: Season the eggs and potatoes. Go light on the salt at first since the bacon and cheeses already add plenty.
How to Make Hashbrown Breakfast Casserole
PREP. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
BACON. Cook the diced bacon in a large skillet until browned and crisp. Drain off the excess grease, then transfer the bacon to a large bowl.
ASSEMBLE. Add the thawed hash browns, lightly beaten eggs, cheddar cheese, cottage cheese, Swiss cheese, salt, and black pepper. Stir until evenly combined.
Spread the mixture evenly in the prepared baking dish.
BAKE. Bake for 40 to 45 minutes, or until the center is set and no longer looks wet. If the top begins browning before the center is finished, loosely tent the casserole with foil.
REST. Let the casserole rest for 10 minutes before slicing and serving.
Hashbrown Breakfast Casserole Variations
This casserole is easy to change depending on what your family likes or what you have on hand.
- Use Sausage. Replace the bacon with cooked breakfast sausage for a heartier version.
- Use Ham. Diced cooked ham is an easy option, especially when you have leftovers.
- Add Vegetables. Try sautéed mushrooms, red or green bell peppers, onions, spinach, or broccoli.
- Switch the Cheese. Use mozzarella, Monterey Jack, Pepper Jack, or Colby Jack in place of some of the cheddar or Swiss.
- Add a Little Heat. Mix in diced green chiles, Pepper Jack, or a small amount of hot sauce.
- Use Potatoes O’Brien. Thawed potatoes with peppers and onions are an easy shortcut if you want more vegetables without extra chopping.
Kristyn’s Recipe Tips
- Thaw the Hash Browns. Frozen potatoes can release extra water while baking, so thaw them completely before mixing the casserole.
- Drain the Bacon. Removing excess grease keeps the egg mixture from becoming overly oily.
- Cook Vegetables First. Sauté mushrooms, peppers, or onions before adding them so they do not release extra moisture into the casserole.
- Do Not Overbake. Pull the casserole when the center is set. Overbaking can make the eggs dry.
- Let It Rest. Ten minutes gives the egg mixture time to finish setting and makes the casserole easier to slice.
- Plan for Extra Time When Chilled. An overnight casserole may need about 10 to 15 additional minutes in the oven.
Hashbrown Breakfast Casserole Recipe
Equipment
Ingredients
- 1 pound bacon, diced
- 4 cups frozen shredded hash brown potatoes, thawed
- 9 eggs, lightly beaten
- 2 cups shredded cheddar cheese
- 1½ cups cottage cheese
- 1¼ cups shredded swiss cheese
- salt and pepper, to taste
Instructions
- Preheat oven to 350°F, and grease a 9×13-inch baking dish.
- Cook diced bacon in a large skillet until browned and put into a large bowl.
- Stir in potatoes, eggs, cheddar cheese, cottage cheese, swiss cheese, and salt & pepper. Pour mixture into greased baking dish.
- Bake for 40-45 minutes. If the top is browning more quickly than the middle is baking, tent a piece of aluminum foil over the top to keep it from getting too crispy and dry.
- Let stand for 10 minutes before serving. ENJOY!
Notes
Nutrition
Recipe FAQ
Yes. Thaw the hash browns completely before assembling the casserole. Frozen potatoes can release extra moisture and may make the casserole watery or increase the bake time.
Yes. Assemble the casserole, cover tightly, and refrigerate overnight. Remove it from the refrigerator while the oven preheats, then bake as directed. A cold casserole may need about 10 to 15 extra minutes.
Yes. Peel and shred 4 to 5 medium potatoes, soak them in cold water for 10 to 15 minutes, then drain and dry them very well before using.
The center should look set and no longer wet, and the edges should be lightly golden. Let it rest for 10 minutes before slicing.
Frozen or poorly drained potatoes and uncooked vegetables can release extra moisture. Thaw the hash browns completely and sauté watery vegetables before adding them.
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or larger portions in the oven.
Yes. For the best texture, bake the casserole first, cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator before reheating.
Complete The Meal
Side Dishes
Easy Fruit Salad Recipe
1 hr 20 mins
Yogurt Parfait
5 mins
Bacon in the Oven
23 mins
Breakfast Sausage Recipe
15 mins
More Potato Breakfast Casseroles
Collections
This recipe was originally published November 2017.
Do you know if this recipe would be gluten-free? I see a lot of this type of recipe that is made with bread so I’m wondering if using potatoes solves the problem for someone who can’t have gluten.
The ingredients include bacon, frozen shredded hash brown potatoes, eggs, cheddar cheese, cottage cheese, Swiss cheese, salt and pepper. All of these are generally gluten free. I would make sure to double check the ingredients of of the frozen hash browns as well as any pre-shredded cheese.
Can I double the recipe and still bake in 9×13 pan…would I need to adjust the baking time?
One recipe fills a 9×13, so I’m afraid a double batch would not fit. I’d recommend using two 9×13 pans, one for each batch.
When do you add the bacon? With the eggs and cheeses or just before serving?
Yes, I like to mix it in with the eggs and cheeses.
Can you use pre-cooked bacon or real bacon bits/pieces? Someone bought a huge bags so hoping this would work without changing the taste.
Yes, absolutey!
Do you recommend cooking the added vegetables (onion, pepper, etc) before assembling? I assume yes
Yes, sauté any added veggies in a little olive oil first, then mix them into the casserole.
Hi! I love all your stuff!!
Can I use the diced hash brown potatoes?