This post may contain affiliate links. Please read our disclosure policy.
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 and Potato Egg 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
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.
This recipe is very good .. had just the right amount of egg vs. cheese. Added chopped green bell pepper and onion. It was a hit!
Love the additions… I bet they were tasty! Song glad you enjoyed the dish.
Just wondering I have a group of about 20 normally if I make the hashbrowns casserole and the french toast casserole will that be enough for all of them,6 of them are kids?Hate to double recipe because then I feel it’s going to be too much.
That’s hard to say. It totally depends on how big of portions your family eats. The casserole recipe serves about 12 and the French Toast Bake serves about 8, so if you doubled I imagine you would have leftovers. Depending on how old the kids are/how much they eat, you might be fine with just the two casserole servings. I always tend to ere on the side of having more than less so everyone gets their fill. Both casseroles store well for a few days and can even be frozen if needed if you did decide to double anything. Hope the breakfast turns out well!!
I would just make the two casseroles and back fill with fruit salad, coffee cake or cinnamon rolls.
That’s a great idea!
This was delicious! It reminds me of a casserole that my mom made especially around the holidays and that is such a sweet memory
Making this now and it looks amazing, my kiddos can’t wait to try it out!
One of our family’s favorite breakfasts. We love to make this for Christmas morning. Love that you can put it together the night before and then throw it in the oven the next morning!
Do you think if i only have frozen cubed O’Brien potatoes i could sub them for the shredded? Maybe brown them first for better texture/flavor?
Yes – the cubes would work as well and I think that’s a great idea to brown them first. Let me know how it turned out. 🙂
We made this for our Christmas morning breakfast and I had to sneak a taste after baking it. So yummy!!
This is the best hash brown casserole!! We’ve made it every Christmas since I found it and everyone begs for it!! It’s so easy and delicious.
This is yummy
do you squeeze the extra water out of the thawed hash browns first? Thanks for great recipes. I have family coming this weekend and am planning the menu now. Your broccoli salad is on the list as it was a hit last time!
I don’t usually, but if they seem super wet, then I probably would. Hope that helps & I hope they liked it!!
If you thaw hash browns in the microwave, the microwave takes care of any moisture!