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Breakfast Casserole With Hash Browns and Cheddar – Easy, Cozy, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Frozen shredded hash browns (about 1 pound), thawed
  • Cheddar cheese, shredded (2 to 2 1/2 cups)
  • Large eggs (8)
  • Whole milk or half-and-half (1 cup)
  • Butter (3 tablespoons), melted
  • Yellow onion, finely chopped (1 small)
  • Bell pepper, diced (1, any color)
  • Cooked breakfast sausage or bacon (optional, 1 to 1 1/2 cups)
  • Garlic, minced (2 cloves) or garlic powder (1/2 teaspoon)
  • Salt and black pepper
  • Smoked paprika (1/2 teaspoon) for depth
  • Green onions or chives for garnish (optional)
  • Cooking spray or extra butter for greasing the pan

Method
 

  1. Prep the oven and pan: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. Dry the hash browns: If using frozen, make sure they’re thawed and pat them dry with paper towels. This helps the casserole set and keeps the edges crisp.
  3. Sauté the aromatics: In a skillet over medium heat, cook the onion and bell pepper in a bit of butter or oil until soft, 5–6 minutes. Add garlic for the last minute. If using sausage or bacon, cook it now and drain excess fat.
  4. Build the base: In a large bowl, toss the hash browns with the melted butter, 1/2 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika. Spread evenly in the baking dish and press lightly to form a flat layer.
  5. Add the fillings: Scatter the sautéed vegetables and cooked meat (if using) over the hash browns. Sprinkle about half of the cheddar on top.
  6. Make the egg mixture: Whisk the eggs, milk or half-and-half, 1/2 teaspoon salt, and a few grinds of pepper until smooth. Pour evenly over the casserole, nudging the fillings so the egg mixture seeps through.
  7. Top with cheese: Add the remaining cheddar across the surface for a golden, bubbly finish.
  8. Bake: Place on the center rack and bake for 35–45 minutes, until the top is browned and the center is set. A knife inserted in the middle should come out mostly clean with no runny egg.
  9. Rest and garnish: Let it rest for 10 minutes to firm up for clean slices. Top with chopped green onions or chives for a fresh bite.
  10. Serve: Cut into squares and serve warm with hot sauce, salsa, or a dollop of sour cream if you like.