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.
My wife relies on me to cook Sunday brunch – I though this recipe looked good, so I tried it. It was really easy to put together, and it the result was absolutely great. I actually prepared it the night before, which made things really simple on Sunday. The appearance out of the oven was impressive and it tasted incredible. I used sausage instead of bacon (just easier to deal with) and cut back both the Swiss and Cheddar cheese by 1/4 cup. My wife wants to make it when our son and daughter-in-law visit in a few weeks. I want to try other recipes of Lil Luna – they all look great!
This is a longtime family favorite. Nothing beats a tasty breakfast casserole, which we’re happy to eat any time of day. Five stars!
This is amazing and so easy to make.
This looks delicious and easy! What was the green garnish at the end of the video?
I make this often. I swap out the bacon for ham. It’s delicious.
Great option!! Glad you like it! Thank you!
This is a family favorite, Every time I serve it to company, they ask for the recipe.
Yay!! Glad it’s a favorite!! Thanks for sharing that!
How to make this for 2 people or 4.
Thanks, making it now, but know. It’s way too much.
You can adjust the serving size on the recipe card. It says what the serving size is and then there is a slider bar that you can adjust to the desired serving size. That will adjust the measurements of the ingredients so you can make for 2-4 people instead.
How much salt do you generally put in the casserole?
This looks really good, but my mom absolutely hates cottage cheese.. can you recommend a good substitute for the cottage cheese? Like, would sour cream work just as well maybe? Or maybe a different soft cheese? She doesn’t like ricotta cheese either, lol.. I don’t mind them, but she won’t try this if I can’t find a good substitute.. I take care of my mom, and I’m always on the lookout for new recipes to make for her.. thanks in advance! 🙂
Yes, I’d say Ricotta cheese is a great substitute, but if she’s not a fan of that, you could certainly try using greek yogurt or sour cream. I haven’t tried this casserole with either of them, so you’ll have to let us know how it turns out if you do use them. 🙂
Thank you, love your recipe’s instructions. Very well explained. I am really excited to make this one with my sister.
Hope you enjoy the recipe!!