QUICK BREAKFAST CASSEROLE

Breakfast Casserole with Hashbrowns

There’s nothing I love more than feeding a ravenous Saturday morning horde of people who’ve meandered into my kitchen, noses pointed towards the source of my cooking. And there’s nothing I love more than a recipe that takes about TEN MINUTES to prepare and uses only ONE pie plate.

Breakfast Casserole with hash browns fits both of those criteria. You’ll be shocked how easy this casserole is to assemble the night before, pop in the oven on Saturday morning while your coffee brews and walk away from it while it bakes.

It’s an absolute crowd pleaser and comes apart nicely into individual servings. No fussing over portions here, friends!

This recipe serves eight.

WHY THIS CASSEROLE ACTUALLY SETS UP AND SLICES CLEAN

I’ve been cooking this recipe for years and years now, and I’ve tinkered with it quite a bit. Here are FOUR THINGS THAT SEPARATE A GOOD CASSEROLE FROM A WET ONE:

THAW THE HASHBROWNS COMPLETELY, WHICH IS NOT OPTIONAL

Trust me on this one. When those little nubbins of ice melt during baking, it releases more moisture and prevents the casserole from setting up nicely.

You can thaw them in the microwave, overnight in the fridge, etc. Just thaw ’em out before baking.

If you use frozen taters, take out of freezer and microwave 2 minutes at a time, turning, until soft. If using them straight out of the bag, the casserole will be loose, wet, and won’t cook in the middle.

It will seem underdone after the full 45 minutes and won’t cut into squares. Alternatively, leave out overnight in fridge.

MIX THE HASHBROWNS INTO THE EGGS

You’ll notice that I don’t lay out a layer of hashbrowns before pouring on top of the egg mixture, as I add the hashbrowns directly into the eggs. This way, it’s more cohesive when you try to carve it into pieces.

Otherwise, you’re left with layers of potatoes and eggs that come apart.

Use FIVE eggs and 1/2 cup of milk

You CAN get away with four, but it will be on the softer side, not as set-up and not as likely to carve nicely.

BAKE UNCOVERED

Covering the dish prevents the casserole from getting a nice, browned top because the steam has nowhere to go. It stays moist and pale.

Baking it uncovered allows the sharp cheddar to crisp up a bit which is crucial when you’re carving it into squares.

And lastly, sharp cheddar all throughout and on top gives it some heft and cohesion. Resist the urge to carve it into squares right away, and give it a chance to settle before slicing or else it’ll come apart.

PS, I’ve found that assembling it ahead of time, like the night before, results in a better casserole than throwing it all together and popping it in the oven immediately. I think it’s because the hash browns have an opportunity to soak up some of the egg mixture which gives it more consistency.

COOK THE BACON UNTIL GENUINELY CRISPY

This is a small tweak to make sure the end result has the best possible texture and color. If you follow the recipe and bake it with the casserole for 40 minutes in a very hot oven alongside eggs and cheese, it’ll get soft again.

It will taste fine, but the texture and color of the piece won’t be as appealing. Crisp it up, drain on paper towels, crumble, and away you go.

SHRED YOUR OWN CHEESE IF YOU CAN

Pre-shredded cheese has an additive to keep it from clumping together, usually potato starch or cellulose, that interferes with its ability to melt and incorporate smoothly into foods. It’s worth spending those extra 2 minutes shredding your own for best results.

Also, opt for a sharp cheddar, as a strong flavor holds up best mixed into the casserole along with eggs and potatoes. A mild cheddar will disappear into the recipe.

GO BY DONENESS, NOT THE TIMER

All ovens are different, so bake according to doneness rather than time. The casserole is done when it’s golden brown on top, the middle is set and doesn’t jiggle when shaken, and a toothpick comes out clean.

It should take anywhere from 35 to 40 minutes to cook. If it’s still wet after 40, give it 5 more.

If you’re assembling the night before and baking straight out of the fridge, it will take about 10 to 15 minutes longer to bake.

WHAT GOES IN AND WHAT EACH PART IS DOING

THE EGGS AND DAIRY

This part of the recipe is pretty set in stone, having been tweaked and re-tweaked through trial and error. Five large eggs will help the casserole to slice cleanly, and you should try to avoid reducing them to four, as it will be a bit too crumbly.

The addition of the 1/2 cup of milk keeps them from being too rubbery. You can use 2%, which is what I always have and what’s pictured here, or whole for the richest result.

Skim will make it more flat and dense tasting.

THE FILLING

There’s more room for personalization here. Keep in mind that saltier ingredients, such as bacon, sausage, and deli meats, will require less salt added separately, and that vegetables with a lot of water, including peppers, spinach, and onions, may want to be cooked down a bit before being added, lest they release their juices into the casserole and make it too wet.

• 3 cups of shredded hashbrowns, thawed
• 5 eggs
• 1/3 cup sliced green onion (see below)
• 1 1/2 cups shredded cheese (see below)
• 1 cup diced ham OR 8 slices of bacon (see below)

THE PROTEIN

Choose between ham or bacon. I like bacon because it adds a smokier flavor and makes the casserole heartier.

It also makes a stronger impact in each bite. Ham is mellow and subtle.

If using bacon, lay them in a frying pan over medium heat. Cook them until crispy and brown.

Remove from pan and lay on top of some paper towels and drain. Set aside until they have cooled down a bit then crumble them up.

Reserve one slice to sprinkle over the casserole in the end. Use the other seven in the casserole.

THE CHEESE

You can use whatever cheese you’d like but I would STRONGLY suggest sharp cheddar. I don’t even like mild cheddar anymore, sharp is MUCH better especially with egg and potato.

Use one cup in the recipe and reserve 1/2 a cup to sprinkle on top. Also, try to shred the cheese yourself if possible.

It tastes a lot better when it’s been baked.

HOW TO MAKE QUICK BREAKFAST CASSEROLE

Preheat oven to 350 degrees and grease a 9 inch pie plate (I used a regular size, not a deep dish but deep dish will definitely work).

Step 1: Prepare and crumble the bacon.

Step 2: Whisk the eggs and milk.

Add in the milk and whisk together until mixed and color is slightly lighter. Add in the salt and pepper.

Eggs are notorious for coming out bland and under-seasoned so please don’t leave out the salt.

Step 3: Include the ingredients for the filling.

Add in the potatoes, green onions, salt, pepper, and seven slices of crumbled bacon (saving one slice to sprinkle on top in the end) to the egg and milk mixture and stir well. I like to stir until all of it is well-mixed so each bite will have a little of everything.

Note on Potatoes: You can buy the shredded, refrigerated hash browns which will save you the step of having to thaw them out. Shredded potatoes will also incorporate more evenly in the casserole than cubed.

Note on Green Onion: I prefer green onions here since their flavor is more mild and subtle. You can use yellow or white onion if you’d like but use about two tablespoons diced up instead of 1/3 of a cup because they have a much stronger flavor.

Step 4: Now add the cheese.

Stir 1 cup shredded cheddar cheese into the eggs. The mixture will be very thick and lumpy.

That’s OK.

Step 5: Fill the pie plate and top it.

Fill a greased pie plate with the hash-brown and egg mixture, filling it all the way to the rim. Try to distribute the hash-brown mixture as evenly as you can.

Top with the remaining 1/2 cup shredded cheddar cheese and the last crumbled bacon slice.

Step 6: Bake uncovered for 35 to 40 minutes.

Bake for 35 to 40 minutes. You’ll know it’s done when it’s truly golden on top with some browned areas around the edges and set in the middle (no jiggly areas).

It should pass the toothpick test: A toothpick inserted into the middle should come out dry.

Step 7: Allow the casserole to rest before cutting,

Let the casserole stand for 5 minutes before cutting into wedges and serving like a pie.

WHAT ACTUALLY IMPROVES IT WITHOUT CHANGING WHAT IT IS

USE A DEEP-DISH PIE PLATE

I know that’s kind of a cop-out, but honestly? This recipe calls for a 9-inch pie plate, but you’re going to want something bigger, like a deep-dish pie plate.

If you have one that’s 9.5 or even 10 inches, use it. The ingredients may overflow from a smaller dish and cook up a smoking (literally) mess on the floor of your oven.

A bigger dish means thicker slices of casserole. Bonus: Ceramic pie dishes heat more evenly, ensuring that all parts of the casserole will be equally tasty.

SEASON MORE THAN YOU THINK YOU NEED TO

Potatoes and eggs are pretty neutral ingredients, so don’t be afraid to add a little garlic powder or smoked paprika to the egg mixture, and of course salt and pepper. In general, we tend to under-season eggs, so before pouring into a dish, be sure to give the mixture a taste and add more of whatever you think it needs.

DON’T SKIP THE GREASED PAN

The recipe calls for a well-greased dish. Believe us when we say you need this, whether you use cooking spray or melted butter.

Otherwise, that yummy egg-and-cheese mixture will cling to the sides of your pie plate and you’ll be fighting to get it out, especially around the curvy bottom. Bonus: Using butter gives your casserole extra flavor where it meets the pan.

LET THE BACON DRAIN PROPERLY

Let the cooked bacon sit on paper towels for a minute before crumbling and mixing into the egg mixture, which will help keep the casserole from being overly-greasy.

ADD A LAYER OF HOT SAUCE AT THE TABLE

We like to eat it with some hot sauce. Add some to the table.

Now that you’re a hashbrown breakfast casserole evangelist, it’s time to start tweaking it to make it your own.

SIX WAYS TO CHANGE IT WITHOUT WRECKING THE RATIOS

SAUSAGE INSTEAD OF BACON

Substitute cooked, crumbled breakfast sausage in place of the bacon. It adds another savory, herby dimension to this casserole that I love.

You could also use Italian sausage to change up the flavor.

HAM VERSION

Dice 1 cup of ham to replace the bacon. This is especially easy to do with leftover holiday ham, as you can just dice it into really small cubes.

There are fewer things to cook on top of the hashbrowns in the morning, which is a win-win.

PEPPER JACK FOR HEAT

If your group prefers things with more of a kick, use pepper jack cheese in place of all or some of the regular cheddar, or simply sprinkled on top. Pepper jack has enough heat to be noticeable but won’t overpower the casserole and it’s delicious with bacon and eggs.

You can also sprinkle it on the top layer only to make it beautiful when it’s served. The heat mellows out quite a bit when baked.

ADDING VEGETABLES

You can bulk up the casserole with 1/2 cup of diced bell pepper, mushrooms, and/or a large handful of baby spinach. The spinach will disappear into the casserole as it wilts down to next to nothing when baked.

However, if you use mushrooms, cook them down a bit first (see below).

VEGETARIAN VERSION

To make it meatless, leave out the meat and add 1/2 cup diced bell pepper, a handful of baby spinach, and some cooked and sliced mushrooms*. Eggs and hashbrowns will be the bulk of your casserole in this version and will help it stay together.

You could also add some extra smoked paprika for a little of that smoky bacon flavor.

If you’re going to use mushrooms in your hashbrown breakfast casserole, I’d recommend browning them beforehand, otherwise they’ll release moisture into the casserole in the oven and may prevent it from setting up properly. Simply cook them in a hot, DRY skillet (no added fat), stirring often, until browned.

Allow to cool and crumble into the casserole as directed. If you’d like to assemble the casserole in advance, brown mushrooms before assembling the casserole and store them separately .

LIGHTER VERSION

For a lighter version, I would use 3 whole eggs + 4 egg whites instead of the five whole eggs, either diced ham or turkey bacon in place of regular bacon, and I’d opt for a reduced-fat cheddar and use only 1 cup of cheese. It will still hold together and taste great.

MAKE IT THE NIGHT BEFORE

Combine the ingredients the night before. When you’re done, cover tightly with plastic wrap and refrigerate.

When ready to bake, remove plastic wrap and sprinkle with remaining 1/2 cup cheese and crumbled bacon. Bake as directed.

You can withhold the last 1/2 cup cheese if you are making this ahead of time and refrigerating overnight, adding it right before baking. It will help to keep the cheese from getting soggy, although I’ve made it ahead of time with cheese on top and I really don’t think it makes a difference in the end.

If baking from refrigerator, allow an extra 10-15 minutes in the oven. Preheat your oven before baking to compensate for starting out cold.

STORING LEFTOVERS

Cover well and refrigerate leftovers in pie plate, or you can divide into individual servings and store in an airtight container. Will keep for up to 4 days in refrigerator.

Unlike other egg bakes, the casserole is unlikely to get too dry because of all of the hashbrowns and cheese.

REHEATING

To reheat in microwave: Cut off a piece and place on plate. Cover with a paper towel and microwave on HIGH for 1-2 minutes.

Watch carefully so you don’t overheat and dry out. To reheat in oven: Heat oven to 325F.

Cut off a piece and bake until warmed through (about 10-12 minutes). If possible, I would heat in oven instead of microwave; the texture and flavor are better.

Sometimes if you heat too long in the microwave, edges get rubbery, top gets chewy.

WHAT TO DO WITH LEFTOVER SLICES

This is the perfect dish to make ahead of time and take out of refrigerator and bake for guests coming in for brunch. There’s a lot of eggs, carbs, protein, cheese.

It’s an entire breakfast all on its own, but you may want to serve it alongside fruit and toast. You can eat this casserole straight out of the oven and call it quits.

Or you can get creative and take a square of it and add it into some freshly scrambled eggs. Cut into little pieces and dump on top of eggs and cook until warmed through and cheese is melty again.

The hashbrowns get extra crispy and it’s a whole new dish. That way, when you have leftovers, you’re not eating the exact same thing for 4 days.

If you have leftovers and don’t know what to do with them, grab some tortillas, some of this casserole and maybe a little hot sauce and eat on-the-go for a unique and delicious breakfast.

WHAT GOES WELL ON THE SIDE

Serve with fruit, toast, coffee, OJ… anything. Sour cream and pico de gallo or salsa are fantastic as well.

Here are more side dishes: Fruit Salad, Toast, English Muffins or Biscuits.

I guarantee you, most of the brunchers are going to want a slice of each. So this casserole is a perfect savory option paired with a tray of muffins or a coffee cake.

Serve them together for a well rounded meal or add them to your next brunch for a fantastic and larger spread that will allow everyone at the table to have a sweet and a savory option.

A FEW THINGS WORTH HAVING

• Pie plate. You can make this recipe in a lot of different pans, but I like to use a deep-dish pie plate for this recipe. Any standard 9-inch pie plate will do, but I’ve found that using a deep-dish pie plate makes it easier to pour the egg and hashbrown mixture into the pan because there’s less chance it’ll overflow. Plus, you end up with thicker slices.
• Ceramic pie plate. Using a ceramic pie plate helps ensure even baking. Ceramic pans are known to distribute heat evenly, meaning the casserole bakes through in the center but doesn’t over-bake on the sides and bottom. If you don’t own a ceramic pan, your casserole will still turn out great, though you may just find it browns a bit quicker on the edges.
• A large (preferably ceramic) mixing bowl with a spout. You can mix this recipe in any bowl, but I like to mix it in a bowl that’s large enough to hold a lot of volume and has a spout for easy pouring into a pie plate. Ceramic distributes heat evenly, too, which comes in handy if you’re making this recipe ahead of time. Bonus points for bowls with lids, as they are handy for meal-prepping.
• A large-hole box grater. A box grater makes short work of grating the cheddar for this recipe. It only takes about 2 minutes, trust me. Using freshly-shredded cheddar helps it melt more evenly, though pre-shredded will work in a pinch.

QUICK BREAKFAST CASSEROLE FAQ

Can I make it ahead?

Yes. Assemble the casserole, including the bacon and cheese, in the pie plate, cover, and refrigerate overnight.

It will take an additional 10-15 minutes in the oven. Making this recipe ahead of time will give the hashbrowns time to absorb more of the egg mixture, resulting in a great texture.

Can I use frozen hashbrowns?

No. Frozen hashbrowns release a lot of water while they’re cooking, which will interfere with the eggs’ ability to set.

The end result is a casserole with a raw and/or soggy middle. Thaw the hashbrowns overnight in the fridge or use a microwave to expedite the process.

Hash browns that have been shredded and refrigerated do NOT need to be thawed.

Can I use ham instead of bacon?

Absolutely. One cup of diced, uncooked ham makes a tasty alternative to the 8 slices of bacon.

The overall flavor will be a lot milder, which some folks prefer.

How can I tell when it’s done?

The top of the casserole should be golden browned, the middle shouldn’t shake when you give it a little nudge, and a toothpick inserted into the middle should come out clean.

Once it reaches the 40 minute mark, check to see if it’s done. The center should be fully cooked.

It shouldn’t wiggle when shaken, but it may have a slight bounce. If it looks wet, pop it back into the oven for 5 more minutes.

Keep checking every 5 minutes.

How do I reheat leftovers?

Cover a slice in a glass or ceramic dish with a damp paper towel and microwave until heated through. The damp towel prevents the casserole slice from drying out.

How long will the casserole keep?

Leftovers will keep in the fridge in an airtight container.

CAN I FREEZE IT?

Freezing this casserole will alter the texture slightly. The hashbrowns may be a little softer.

To freeze, allow to completely cool, slice, wrap slices individually in plastic wrap, place in a large zip-top freezer bag and freeze for up to 2 months. When ready to eat, bake from frozen at 350°F for 20-25 minutes or heat slices 1-2 minutes in the microwave after thawing in the refrigerator overnight.

WHAT IF I DON’T HAVE A PIE PLATE?

This recipe can be made in a square or round pan. It may cook a tad differently in a square baking dish, like an 8 x 8 or 9 x 9, than it does in a round pan, so start checking around the 35 minute mark.

If using a round or square dish, just know that it will be a little taller than the casserole baked in the pie plate.

CAN I DOUBLE THE RECIPE?

Yes. When doubled, this recipe fits well in a 9×13 dish.

Double all of the ingredients and bake for 45-55 minutes. The casserole will be a tad thinner since the dish is a tad too big.

Use the jiggle test to determine if it’s set.

CAN I ADD VEGETABLES?

This recipe is super easy to customize. Add some diced bell pepper or even some baby spinach.

Just mix veggies into the casserole ingredients before baking. Some readers have added mushrooms.

If adding mushrooms, saute them on medium to high heat in a dry skillet. Cook, stirring frequently, until they release their liquid and the pan is dry.

Allow them to cool slightly before stirring into casserole mixture. Adding veggies straight from the fridge or adding them when still raw will add more moisture that will affect whether or not casserole sets.

OTHER BREAKFAST RECIPES WORTH KEEPING IN YOUR BACK POCKET

• Biscuits and Gravy Casserole
• Breakfast Sausage Casserole Recipe
• Easy Breakfast Pizza