Baked Hash Brown Breakfast Casserole

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!

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 with the hash browns thawed or frozen. I've never tried this recipe with homemade hash browns. You can make this recipe with 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 Swiss cheese.

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 cook 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 it 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 slightly 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 whether the hash browns are frozen or not. This breakfast casserole can be made the night before but will cook faster because the hash browns will be thawed.

FAQs and Tips

More Breakfast Recipes

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

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Baked Hash Brown Breakfast Casserole

Mindee

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!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine American

Servings 12 servings

Calories 364 kcal

Ingredients

  

1x2x3x

• 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

 

• 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 cook 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 it 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.

Notes

• How quickly this casserole bakes depends on whether the hash browns are frozen or not. This breakfast casserole can be made 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

Nutrition

Calories: 364kcalCarbohydrates: 16gProtein: 18gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 130mgSodium: 468mgPotassium: 381mgFiber: 1gSugar: 2gVitamin A: 371IUVitamin C: 7mgCalcium: 234mgIron: 1mg

Keyword baked hash browns, hash brown bake, hash brown breakfast, hash brown casserole

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