Hashbrown Egg Bake

One morning when I wanted something hearty and filling but didn’t want to juggle a dozen pans I turned to my casserole dish and layered together some frozen hashbrowns, eggs, and cheese with a sprinkle of colorful veggies. It baked up golden and bubbly and when I pulled it out of the oven, it looked just as delicious as it smelled—and everyone at the table went back for seconds.

Now hashbrown egg bake is one of my go-to breakfast casseroles and it’s warm satisfying and easy to customize and I love making it for weekend brunches or when hosting overnight guests because it feels special but comes together with ease.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Frozen hashbrowns – The crispy and golden base of the dish
• Eggs – The protein-packed binder that creates the fluffy filling
• Milk – Helps create a creamy egg texture
• Cheddar cheese – Melts beautifully and adds savory richness
• Bell peppers – For color crunch and a little sweetness
• Onion – Adds flavor and a bit of savory depth
• Salt and pepper – Basic seasoning to balance the flavors
• Chopped chives or green onions – For a fresh garnish at the end

Tools You’ll Need

• Baking dish – For layering and baking everything together
• Mixing bowl – To whisk the eggs and milk with seasoning
• Whisk – For smooth and airy egg mixture
• Knife and cutting board – To prep the vegetables
• Spatula – To serve clean slices after baking
• Oven – To cook everything until golden and set

Instructions

Step 1:

I begin by preheating the oven to 375°F and greasing a 9×13-inch baking dish with butter or spray

Step 2:

I spread the hashbrowns evenly in the bottom of the dish and bake them for 15 to 20 minutes until lightly golden

Step 3:

While the hashbrowns bake I sauté chopped onions and peppers in a pan just until softened

Step 4:

In a mixing bowl I whisk together the eggs milk salt and pepper until smooth

Step 5:

I layer the cooked veggies over the hashbrowns then pour the egg mixture evenly over the top

Step 6:

I sprinkle shredded cheese generously across the surface and top with extra diced peppers or herbs if I want a colorful finish

Step 7:

I bake uncovered for 35 to 40 minutes or until the center is set and the top is golden

Step 8:

I let it cool for 5 to 10 minutes before slicing and serving warm

Tips

Use pre-shredded hashbrowns or grate your own for extra freshness

Add breakfast sausage or bacon for a meaty version

Make it the night before and reheat for an easy morning

Ways to Serve

Pair with fruit salad or toast for a full breakfast

Serve with hot sauce or salsa for extra flavor

Enjoy leftovers reheated for a quick weekday breakfast

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hashbrowns?

Yes just grate and squeeze out excess moisture before using

Can I make hashbrown egg bake ahead of time?

Absolutely assemble the night before and bake fresh in the morning

Can I freeze leftovers?

Yes slice into portions wrap well and freeze for a quick breakfast later

See You in the Kitchen

I hope you give this hashbrown egg bake a try and it’s one of those satisfying dishes that’s simple to make and full of flavor. Let me know what mix-ins or toppings you love to add!

Happy Cooking!

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