I make my Hash Brown Egg Bake with frozen hash brown patties so it can be assembled the night before or the same morning, and one unexpected pantry staple changes everything.
I’ve got a soft spot for recipes that act like weekday magicians, and this Hash Brown Egg Casserole is that kind of trick. Using frozen hash brown patties and crumbled bacon makes it ridiculously simple, and I like that you can prep it the night before or throw it together the morning of.
It’s not fancy, sometimes the edges get crispier than I expect, but people still wipe the pan clean. If you’ve ever scrolled through Hash Brown Egg Casserole Recipes or argued that a Bacon Egg And Hash Brown Casserole is the breakfast boss, this one’s worth a try.
Ingredients
- Hash brown patties: starchy potatoes, high in carbs, some fiber, give crispy, savory base.
- Eggs: rich protein, vitamins D and B12, help bind and give fluffy texture.
- Cheddar cheese: adds protein and fat, sharp salty flavor, creamy melt and golden top.
- Bacon or ham: smoked pork, adds savory fatty flavor, lots of salt and crispness.
- Milk: supplies moisture, calcium and some protein, makes casserole custardy not dry.
- Sour cream: optional tang, adds fat and creaminess, slightly tart, makes it richer.
- Onions and chives: give mild sharpness, small fiber boost, fresh green garnish and brightness.
Ingredient Quantities
- 6 frozen hash brown patties (about 20 to 24 oz total)
- 8 large eggs
- 1 1/2 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese (about 8 oz)
- 1/2 cup sour cream (optional)
- 6 slices bacon, cooked and crumbled or 1 cup diced ham
- 1/2 cup finely diced yellow onion (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons melted butter or oil (for the pan)
- 2 tablespoons chopped green onions or chives for garnish
How to Make this
1. Preheat oven to 375 F (190 C) and grease a 9×13 inch baking dish with the 2 tablespoons melted butter or oil.
2. Cook the 6 slices bacon until crisp and crumble, or dice 1 cup ham; finely dice the 1/2 cup yellow onion if using. Break the 6 frozen hash brown patties into chunks with your hands or a fork (you can let them sit 10 minutes to loosen if theyre rock hard) and spread them in an even layer in the prepared pan, pressing lightly.
3. In a large bowl whisk together 8 large eggs, 1 1/2 cups milk, and the optional 1/2 cup sour cream until smooth.
4. Stir into the egg mix the 2 cups shredded sharp cheddar cheese, reserving about 1/2 cup for the top, then add the crumbled bacon or diced ham and the diced onion if using.
5. Season the egg-cheese mixture with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder; taste and adjust if needed.
6. Pour the egg-cheese-meat mixture evenly over the hash brown layer, pushing the potatoes down gently so theyre mostly submerged. Sprinkle the reserved cheese over the top.
7. Bake uncovered at 375 F for 35 to 45 minutes, until the edges are golden and the center is set (no big jiggle). If you assembled it cold from the fridge, add about 10 to 15 minutes to the bake time.
8. Let the casserole rest 8 to 10 minutes after baking so it firms up, then sprinkle with the 2 tablespoons chopped green onions or chives and slice to serve.
Equipment Needed
1. 9 by 13 inch baking dish
2. Oven set to 375 F
3. Large mixing bowl for the eggs and milk
4. Whisk
5. Skillet or frying pan to cook the bacon or heat the ham
6. Cutting board and chef’s knife for onion and ham
7. Measuring cups and spoons
8. Spatula or wooden spoon to spread and press the hash browns
9. Oven mitts and a kitchen timer
FAQ
Hash Brown Egg Casserole Recipe Substitutions and Variations
- Frozen hash brown patties:
- Frozen shredded hash browns, thawed and squeezed dry, easiest swap and same mouthfeel
- Frozen tater tots, spread them flat in the pan, they get crisp and fun
- 4 cups diced russet or Yukon Gold potatoes, parboiled 5 minutes so they finish tender
- For low carb: 4 cups cauliflower rice, squeeze out excess moisture first
- Eggs:
- 2 cups liquid egg substitute (like Egg Beaters), use equal volume for similar texture
- 1 1/2 to 2 cups silken tofu, pureed until smooth, for a vegan binder that sets well
- Commercial vegan egg replacer powder, mixed to equal 8 eggs per package directions
- Sharp cheddar cheese:
- Colby Jack or Monterey Jack, melts creamier and milder
- Gruyere or Swiss, gives a nuttier, more savory flavor
- Dairy free cheddar-style shreds, use a good melter if you need dairy free
- Bacon or ham:
- Cooked breakfast sausage crumbles, for a heartier, spiced bite
- Turkey bacon or diced rotisserie chicken, lighter but still meaty
- Smoked tempeh or store-bought vegetarian bacon, for a vegetarian smoky option
Pro Tips
– For a crispier bottom, dont rely on frozen-straight-to-pan. Let the patties soften a bit and either give the shredded chunks a quick pan fry or bake the potato layer alone for 8 to 12 minutes until edges start browning before you pour the egg mix. It makes a huge difference vs soggy spuds.
– Cook the bacon until very crisp and blot it well, and if you use onion sweat or lightly sauté it first. Raw onion and greasy, soft bacon both dump moisture into the casserole and make the center weep.
– If you want a firmer, less watery custard add 1 to 2 tablespoons flour or 1 tablespoon cornstarch to the egg-milk mix, or bump the cheese a little. Whisk the eggs thoroughly but dont overmix, and avoid overbaking or the eggs get rubbery.
– For make-ahead: you can assemble the night before, but pull the pan out of the fridge 20 minutes before baking and expect to add 10 to 15 minutes to the bake time. Let it rest after baking so it firms up, and reheat covered at a low temp so it doesnt dry out.
Hash Brown Egg Casserole Recipe
I make my Hash Brown Egg Bake with frozen hash brown patties so it can be assembled the night before or the same morning, and one unexpected pantry staple changes everything.
6
servings
657
kcal
Equipment: 1. 9 by 13 inch baking dish
2. Oven set to 375 F
3. Large mixing bowl for the eggs and milk
4. Whisk
5. Skillet or frying pan to cook the bacon or heat the ham
6. Cutting board and chef’s knife for onion and ham
7. Measuring cups and spoons
8. Spatula or wooden spoon to spread and press the hash browns
9. Oven mitts and a kitchen timer
Ingredients
6 frozen hash brown patties (about 20 to 24 oz total)
8 large eggs
1 1/2 cups milk (whole or 2%)
2 cups shredded sharp cheddar cheese (about 8 oz)
1/2 cup sour cream (optional)
6 slices bacon, cooked and crumbled or 1 cup diced ham
1/2 cup finely diced yellow onion (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons melted butter or oil (for the pan)
2 tablespoons chopped green onions or chives for garnish
Directions
- Preheat oven to 375 F (190 C) and grease a 9×13 inch baking dish with the 2 tablespoons melted butter or oil.
- Cook the 6 slices bacon until crisp and crumble, or dice 1 cup ham; finely dice the 1/2 cup yellow onion if using. Break the 6 frozen hash brown patties into chunks with your hands or a fork (you can let them sit 10 minutes to loosen if theyre rock hard) and spread them in an even layer in the prepared pan, pressing lightly.
- In a large bowl whisk together 8 large eggs, 1 1/2 cups milk, and the optional 1/2 cup sour cream until smooth.
- Stir into the egg mix the 2 cups shredded sharp cheddar cheese, reserving about 1/2 cup for the top, then add the crumbled bacon or diced ham and the diced onion if using.
- Season the egg-cheese mixture with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder; taste and adjust if needed.
- Pour the egg-cheese-meat mixture evenly over the hash brown layer, pushing the potatoes down gently so theyre mostly submerged. Sprinkle the reserved cheese over the top.
- Bake uncovered at 375 F for 35 to 45 minutes, until the edges are golden and the center is set (no big jiggle). If you assembled it cold from the fridge, add about 10 to 15 minutes to the bake time.
- Let the casserole rest 8 to 10 minutes after baking so it firms up, then sprinkle with the 2 tablespoons chopped green onions or chives and slice to serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 332g
- Total number of serves: 6
- Calories: 657kcal
- Fat: 46.8g
- Saturated Fat: 21.5g
- Trans Fat: 0.33g
- Polyunsaturated: 3.3g
- Monounsaturated: 13.3g
- Cholesterol: 331mg
- Sodium: 1229mg
- Potassium: 826mg
- Carbohydrates: 24.1g
- Fiber: 2.4g
- Sugar: 5.4g
- Protein: 31.9g
- Vitamin A: 1002IU
- Vitamin C: 9.3mg
- Calcium: 427mg
- Iron: 3.1mg
