This hash brown breakfast casserole is frozen shredded hash browns, crispy bacon, sharp cheddar, and cottage cheese stirred into eight beaten eggs, then baked in a 9×13-inch dish at 350°F until the center is set and the top is golden. The hash browns go in straight from the freezer, and the hands-on work is about 20 minutes. I use 4% cottage cheese, which melts into the eggs and keeps every slice soft. Assemble it the night before for a holiday morning or weekend brunch.
You’ll love this breakfast casserole if you enjoy recipes like Sausage Breakfast Casserole and 3-Ingredient Bacon and Egg Breakfast Muffins.
The hash browns are stirred right into the eggs, so every slice has potato, bacon, and melted cheddar all the way through. It is easy to change up: swap the bacon for ham or sausage, use a different cheese, or stir in diced onions and bell peppers.
You can make it ahead for Christmas morning breakfast or weekly meal planning. Assemble it the night before, cover it, and refrigerate it, then bake it in the morning.
Leftovers reheat well in the oven or microwave, so one pan covers several busy mornings.
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💛 Why you’ll love this recipe
- Easy to customize with a different meat, cheese, or vegetables.
- Simple ingredients: eggs, frozen hash browns, bacon, cheddar, and cottage cheese.
- Can be prepped in advance and baked the next day.
- Great for meal planning. Leftovers keep in the fridge for 3 to 4 days.
- Ready in about 1 hour and 20 minutes, and most of that is oven time.
➡️ Ingredients
⏲ How to make this hash brown breakfast casserole
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Oven: Preheat oven to 350°F (177°C). Coat a 9×13-inch baking dish with nonstick cooking spray.
- Cook Bacon: In a large skillet over medium heat, cook chopped bacon until crispy, about 8 to 10 minutes. Use a slotted spoon to lift the bacon out and transfer it to a paper towel-lined plate.
- Whisk Eggs: To a large mixing bowl, add eggs, salt, and pepper. Whisk together until eggs are beaten.
- Prepare Egg Mixture: Add bacon, frozen hash browns, shredded cheddar, cottage cheese, and any optional ingredients like onions and bell peppers to the bowl of beaten eggs. Stir together until well combined.
- Transfer Egg Mixture To Baking Dish: Pour mixture into the prepared baking dish, spreading it out evenly using a rubber spatula.
- Add Cheese: Optionally, sprinkle a little more shredded cheddar on top.
- Bake: Transfer the baking dish to the oven and bake for 55 to 60 minutes, until the center is set and no longer jiggles and the top is lightly golden brown. Optionally, move the baking dish to the top rack under the broiler and broil for 30 to 60 seconds, watching carefully so the top does not burn.
- Cool Then Serve: Remove the casserole from the oven and allow it to cool for a few minutes before garnishing it with green onions or chives, then serving.
👉 Ingredient substitution suggestions
- Bacon: Substitute with turkey sausage, pork sausage, turkey bacon, or diced ham. For a vegetarian option, use tofu. You can also leave the bacon out.
- Shredded Cheddar Cheese: Shredded cheese like mozzarella, Swiss, or pepper jack will all work.
- Cottage Cheese: Use Greek yogurt, sour cream, or ricotta cheese.
✨ Variations
- Include more veggies in the egg mixture like spinach, mushrooms, and/or tomatoes.
- Mix fresh herbs into the egg mixture, like parsley, thyme, or chives, for a fresh flavor.
- Add diced jalapeños or a pinch of red pepper flakes to the egg mixture for added heat.
- Garnish with sour cream, salsa, and/or avocado slices for added flavor and texture.
〰️ How to serve
- Brunch: Serve as part of brunch with bacon egg and cheese breakfast sliders, cinnamon dolce latte, and keto coffee cake.
💬 FAQs
How can I make this hash brown breakfast casserole ahead of time to serve later?
Assemble the casserole as instructed up until the baking step, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, remove the casserole from the fridge, let it sit at room temperature while the oven preheats, and then bake as directed, possibly adding a few extra minutes to the cooking time.
How should hash brown breakfast casserole be stored and reheated?
Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, transfer it to a baking dish and bake at 350°F (177°C), covered with foil, for about 20 minutes. Alternatively, microwave individual portions in 30-second increments until heated through.
Can the breakfast casserole be frozen?
Yes. First, let the casserole cool completely after baking, then cut it into portions and transfer them to an airtight container. Store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
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Hash Brown Breakfast Casserole
Ingredients
- 6-8 bacon slices, chopped into small pieces
- 8 large eggs
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 pound frozen shredded hash browns
- 1 cup shredded sharp cheddar cheese, plus more for topping (optional)
- 1 cup cottage cheese (I use 4% milkfat)
- ½ cup diced onions (optional)
- ½ cup diced red bell peppers (optional)
Optional Garnishes:
- Finely chopped green onions or chives
Instructions
- Preheat Oven: Preheat oven to 350°F (177°C). Coat a 9×13-inch baking dish with nonstick cooking spray.
- Cook Bacon: In a large skillet over medium heat, cook chopped bacon until crispy, about 8 to 10 minutes. Use a slotted spoon to lift the bacon out and transfer it to a paper towel-lined plate.
- Whisk Eggs: To a large mixing bowl, add eggs, salt, and pepper. Whisk together until eggs are beaten.
- Prepare Egg Mixture: Add bacon, frozen hash browns, shredded cheddar, cottage cheese, and any optional ingredients like onions and bell peppers to the bowl of beaten eggs. Stir together until well combined.
- Transfer Egg Mixture To Baking Dish: Pour mixture into prepared baking dish, spreading it out evenly using a rubber spatula. Optionally, sprinkle a little more shredded cheddar on top.
- Bake: Transfer baking dish to oven and bake for 55 to 60 minutes, until the center is set and no longer jiggles and the top is lightly golden brown. Optionally, move the baking dish to the top rack under the broiler and broil for 30 to 60 seconds, watching carefully so the top does not burn.
- Cool Then Serve: Remove casserole from the oven and allow to cool for a few minutes before garnishing with green onions or chives, then serving.
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