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Home » Breakfast Recipes

Baked Hash Brown Breakfast Casserole

Published: Sep 12, 2022 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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Hearty breakfasts are perfect for the fall and winter months when you're looking for something to warm you up and get you going! Golden hash browns, melty cheese and crispy bacon make for a dish the whole family will love!

Baked hash brown casserole full of bacon and cheese!
Baked hash brown casserole full of bacon and cheese!
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • How to Make
  • FAQs and Tips
  • More Breakfast Recipes
  • Baked Hash Brown Breakfast Casserole

Why You'll Love This Recipe

  • Can be made ahead for a quick and easy breakfast!
  • Simple ingredients to make this family favorite!
  • Leftovers reheat just as tasty!

Ingredient Notes

  • Hash Browns - This easy recipe calls for a 24 oz bag of frozen hash browns aka shredded potatoes. You can make this recipe the hash browns thawed or frozen. I've never tried this recipe with homemade hash browns. You can make this recipe the hash browns thawed or frozen.
  • Sour Cream - I used full fat sour cream for this recipe.
  • Bacon - A bag of real bacon bits may be used in place of fresh bacon. 1 lb of browned sausage may be substituted for the bacon.
  • Swiss Cheese - Provolone cheese makes a good substitute for the swiss cheese.
Ingredients needed to make this hash brown recipe!
Ingredients needed to make this hash browns recipe!

How to Make

  • Preheat the oven to 375 degrees.
  • Spray a 9x13 baking dish with non-stick cooking spray.
  • Heat up a frying pan over medium heat and cooking the bacon and onions until the bacon is crisp. Drain and discard the bacon grease.
  • While the bacon and onions are cooking, grate the cheese, dump the thawed hash browns into a large bowl and whisk the eggs, sour cream, and milk together.
  • Dump the hash browns into a large mixing bowl.
  • Mix the crispy bacon, onions, shredded cheddar cheese and shredded swiss cheese into the hash browns.
  • Stir the sour cream egg mixture into the hash brown mixture.
  • Dump the hash brown mixture into the prepared baking dish and spread into an even layer.
  • Feel free to season the top with black pepper.
  • Bake at 375 for 30 minutes covered with aluminum foil.  Then remove the foil and bake for another 30 minutes.
  • The top should be a little browned and the eggs should be cooked and set.
  • Store the leftovers in the fridge in an airtight container.
  • NOTE - How quickly this casserole bakes depends on if the hash browns are frozen or not. This breakfast casserole can be make the night before but will cook faster because the hash browns will be thawed.
Just a few simple steps to make these hash browns!
Just a few simple steps to make these hash browns!

FAQs and Tips

How far ahead can I prepare these breakfast potatoes?

You can get these amazing hash browns ready 24 hours ahead of time.

Pro TIP

How quickly this casserole bakes depends on if the hash browns are frozen or not. This breakfast casserole can be make the night before but will cook faster because the hash browns will be thawed.

More Breakfast Recipes

  • Instant Pot Breakfast Casserole
  • Brown Sugar Crumb Topped Coffee Cake
  • Snickerdoodle Coffee Cake
  • BEST Cinnamon Rolls
  • Mini German Pancakes

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

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Baked Hash Brown Breakfast Casserole

★★★★★ 5 from 4 reviews
  • Author: Mindee
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
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Description

Hearty breakfasts are perfect for the fall and winter months when you're looking for something to warm you up and get you going! Golden hash browns, melty cheese and crispy bacon make for a dish the whole family will love!


Ingredients

Units Scale
  • 1 lb . Bacon. chopped in pieces (or 1 lb. ground sausage)
  • 1 small Onion (chopped)
  • 4 cups Frozen Shredded Hash Browns (thawed (roughly a 24 oz package))
  • 2 ½ cups shredded Cheddar Cheese
  • 1 cup Shredded Swiss Cheese
  • ¾ cup Milk
  • ¾ cup Sour Cream
  • 6 Large Eggs

Instructions

  1. Preheat the oven to 375 degrees.
  2. Spray a 9x13 baking dish with non-stick cooking spray.
  3. Heat up a frying pan over medium heat and cooking the bacon and onions until the bacon is crisp. Drain and discard the bacon grease.
  4. While the bacon and onions are cooking, grate the cheese, dump the thawed hash browns into a large bowl and whisk the eggs, sour cream, and milk together.
  5. Dump the hash browns into a large mixing bowl.
  6. Mix the crispy bacon, onions, shredded cheddar cheese and shredded swiss cheese into the hash browns.
  7. Stir the sour cream egg mixture into the hash brown mixture.
  8. Dump the hash brown mixture into the prepared baking dish and spread into an even layer.
  9. Feel free to season the top with black pepper.
  10. Bake at 375 for 30 minutes covered with aluminum foil.  Then remove the foil and bake for another 30 minutes.
  11. The top should be a little browned and the eggs should be cooked and set.
  12. Store the leftovers in the fridge in an airtight container.

Notes

  • How quickly this casserole bakes depends on if the hash browns are frozen or not. This breakfast casserole can be make the night before but will cook faster because the hash browns will be thawed.

Adapted from: www.tasteofhome.com/recipes/amish-breakfast-casserole

  • Nutritional Disclaimer

Keywords: baked hash browns, hash brown casserole, hash brown breakfast, hash brown bake

Did you make this recipe?

Tag me on Instagram @mindeescooking and hashtag it #mindeescookingobsession

Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.

Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!

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