Name: Easy Hash Brown Breakfast Casserole Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 16 ounces bacon, diced; 1 medium onion, diced; 8 large eggs; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon hot sauce (optional); 4 cups frozen hash browns, thawed; 8 ounces sharp cheddar cheese, shredded; 6 ounces Swiss or Gruyere cheese, shredded; 16 ounces small curd cottage cheese (4% or 1%)

A creamy, cheesy, and satisfying breakfast bake that’s perfect for weekends, holidays, or meal prep. This meatless version keeps things simple and comforting while packing in all the flavor I crave in a hearty morning dish.

Easy Hash Brown Breakfast Casserole Recipe

Why You’ll Love This Recipe

I love how easy and flexible this casserole is. With no meat involved, it’s lighter but still filling, and it comes together with just a few everyday ingredients. I can prep it the night before, leave it in the fridge, and simply pop it in the oven the next morning. It’s a no-stress, no-mess kind of breakfast that everyone enjoys—and I like that I can customize it depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Frozen shredded hash browns
Sour cream
Extra-sharp cheddar cheese, freshly shredded
Green onions, sliced
Kosher salt
Ground black pepper
Smoked paprika
Cooking spray or butter for greasing the dish

Directions

In a large mixing bowl, I combine the thawed hash browns, sour cream, shredded cheddar, green onions, salt, and pepper.
I grease a 9×13 inch baking dish with cooking spray or butter.
I spread the hash brown mixture evenly into the dish and sprinkle smoked paprika over the top.
I cover the dish with foil and refrigerate it for at least 5 hours, or overnight if I’m prepping ahead.
When I’m ready to bake, I preheat the oven to 350°F.
I bake the casserole covered for 25 minutes, then uncover and bake for another 10 to 20 minutes until it’s hot, bubbly, and golden brown on top.
I let it sit for a few minutes before slicing and serving. Sometimes I add a few more sliced green onions on top for freshness.

Servings and timing

This casserole serves 8 to 10 people.
Prep time takes about 15 minutes.
Chill time is at least 5 hours, or overnight.
Bake time ranges from 35 to 45 minutes.
Total time (excluding chilling) is around 1 hour.

Variations

I like adding chopped bell peppers, mushrooms, or spinach for extra color and flavor.
Swapping out the cheddar for smoked Gouda or Monterey Jack gives it a new twist.
For a crunchy topping, I sometimes add crushed buttery crackers or panko mixed with a bit of melted butter.
Mixing in a little cream cheese gives it a richer, tangier taste.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm individual portions in the microwave or bake them in a 350°F oven for 15 to 20 minutes until hot.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, I can use cooked and shredded Russet potatoes—about 8 cups—for a fresh alternative.

Do I need to chill the casserole before baking?

Chilling helps everything set and develop flavor, but if I’m short on time, I can bake it right after assembling.

Can I freeze the casserole?

Yes, once it’s fully baked and cooled, I slice it into portions and freeze them. I reheat straight from the freezer in the microwave or oven.

What can I serve with this casserole?

I usually serve it with a fresh fruit salad, toast, or a light green salad for a balanced breakfast.

Can I make this dairy-free?

Yes, I can use dairy-free alternatives for the sour cream and cheese. The flavor will be a little different, but still delicious.

Conclusion

This easy hash brown breakfast casserole is one of my favorite ways to start the day. It’s cozy, satisfying, and totally customizable. Whether I’m feeding a crowd or just looking for something warm and filling to enjoy through the week, this recipe always comes through. I love how simple it is to make—and how much everyone enjoys it.