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Cheesy hashbrown breakfast casserole is one of our ALL-TIME favorite savory breakfast dishes! It feeds a crowd and preps in 15 minutes.
A Top 10 Breakfast Favorite!
If we’ve said it once, we’ve said it a million times, we LOVE breakfast – especially savory dishes like our favorite hashbrown breakfast casserole!
This casserole is one of our top 10 breakfast recipes! It has bacon, potatoes, and THREE kinds of cheese. It’s a favorite because it not only tastes amazing, but it feeds a crowd, is ultra simple to throw together, and uses simple ingredients.
We also love it for holidays because it can be prepped the night before for an even easier morning (although it only takes 15 minutes of work). For more make ahead breakfast casseroles, try our: Sausage Breakfast Casserole, Potato Egg Casserole, and Breakfast Enchilada Casserole.
WHY WE LOVE IT:
- 15 minutes of prep. Just mix and bake – it’s on the table in under an hour!
- Overnight casserole. Make this the night before or freeze it for a last-minute breakfast – or dinner!
- We love hashbrowns. Who doesn’t love potatoes and cheese? Add eggs and Bacon crumbles and you have one filling, savory breakfast!
Ingredients
PREP TIME: 15 minutes
COOK TIME: 45 minutes
- 1 pound bacon diced – and/or cubed ham or cooked breakfast sausage
- 4 cups frozen shredded hash brown potatoes, thawed – Peel and shred 4-5 medium white potatoes, soak in cold water for 10-15 minutes. Drain and pat dry before using.
- 9 eggs lightly beaten
- 2 cups shredded cheddar cheese – use mild or sharp cheddar cheese
- 1½ cups cottage cheese – or ricotta cheese (a little drier and higher in fat content), greek or unsweetened yogurt, sour cream (more tart), or mayonnaise
- 1¼ cups shredded Swiss cheese – or mozzarella cheese
- salt and black pepper – to taste
- optional garnish – chopped green onions or chopped fresh parsley
- optional veggies – add sauteed mushroom, red bell pepper, green bell peppers, or onion
How to Make Hashbrown Breakfast Casserole
- PREP. Preheat oven to 350°F, and grease a 9×13-inch baking dish.
- BACON. Cook 1 pound diced bacon in a large skillet until browned and put into a large bowl.
- ASSEMBLE. Stir in 4 cups frozen shredded hashbrown potatoes, 9 lightly beaten eggs, 2 cups cheddar cheese, 1½ cups cottage cheese, 1¼ cups shredded Swiss cheese, and salt & pepper to taste. Pour the potato and egg mixture into a greased casserole dish.
- BAKE. 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!
Complete The Meal
Side Dishes
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
Hashbrown Breakfast Casserole
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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover with plastic and store overnight in the fridge before baking, or wrap again with aluminum foil and freeze for 2-3 months. Thaw in the refrigerator, if needed, and add a few extra minutes to the bake time.
Store in individual serving containers in the fridge for 3-4 days or in the freezer for 2-3 months. Reheat in the microwave.
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!
Hi! I love all your stuff!!
Can I use the diced hash brown potatoes?