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Crispy Cheesy Hash Brown Breakfast Casserole: Easy 5-Ingredient Meal

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A comforting breakfast casserole featuring crispy frozen hash browns, sharp cheddar cheese, and eggs. This easy 5-ingredient meal solves the sogginess problem common in breakfast bakes, offering a golden crunch and custardy center.

Ingredients

Scale
  • 2 lbs frozen shredded hash browns (thawed and squeezed dry)
  • 6–8 large eggs
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup whole milk or half-and-half
  • 2 tbsp unsalted butter (for greasing)
  • Salt and freshly cracked pepper to taste
  • Optional: Cooked bacon, diced ham, or sautéed onions

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
  2. Thaw hash browns slightly and squeeze out excess liquid using a clean kitchen towel or paper towels.
  3. In a large bowl, combine dried hash browns, half of the shredded cheddar cheese, salt, and pepper.
  4. In a separate bowl, whisk eggs, milk, and a pinch of salt until smooth.
  5. Pour the egg mixture over the hash brown mixture and stir gently until coated.
  6. Transfer the mixture to the prepared baking dish, spreading it evenly and pressing down lightly.
  7. Sprinkle the remaining cheese on top.
  8. Bake for 45-50 minutes until the top is golden brown and the center is set.
  9. Let cool for 10 minutes before cutting and serving.

Notes

Squeezing water from the hash browns is crucial for crispiness. Let the casserole rest for 10 minutes before cutting to allow eggs to set. Can be made ahead by mixing dry ingredients the night before. Leftovers can be frozen for up to 3 months.

Nutrition

Keywords: breakfast casserole, hash brown casserole, cheesy breakfast, easy brunch, comfort food, meal prep, gluten-free breakfast

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