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Easy Cheesy Hash Brown Breakfast Casserole (Make-Ahead)

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This Easy Cheesy Hash Brown Breakfast Casserole is a make-ahead wonder that uses frozen hash browns straight from the bag for a crispy, tender, and incredibly cheesy breakfast. Perfect for holidays, lazy Sundays, or feeding a crowd with minimal effort.

Ingredients

Scale
  • 30 oz frozen shredded hash browns
  • 8 large eggs, room temperature
  • 1 cup whole milk
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 1 cup cooked breakfast sausage, crumbled (or diced ham or cooked bacon)
  • ½ cup diced onion
  • ½ cup diced bell pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook your meat and veggies: Brown the sausage in a skillet over medium heat, breaking it into small crumbles (about 5-7 minutes). Add the diced onion and bell pepper in the last 2 minutes, stirring until softened. Drain any excess fat and set aside to cool slightly.
  3. Whisk the eggs and dairy together in a large mixing bowl. Add the milk, sour cream, salt, pepper, garlic powder, and smoked paprika. Whisk until smooth and fully combined.
  4. Add the frozen hash browns straight from the freezer to the bowl with the egg mixture. Add the cooked meat and veggies, plus 1½ cups of the cheddar and ¾ cup of the Monterey Jack. Stir everything together with a spatula until the hash browns are evenly coated.
  5. Pour the mixture into the prepared dish and spread evenly. Sprinkle the remaining ½ cup cheddar and ¼ cup Monterey Jack over the top.
  6. Bake uncovered for 45-55 minutes, or until the top is golden brown and the center is set. A knife inserted in the middle should come out clean and the edges should be bubbling. If the top is browning too quickly, tent loosely with foil for the last 15 minutes.
  7. Let it rest for 10 minutes before cutting. This is crucial for the casserole to set properly.

Notes

For the make-ahead version, complete all steps through step 5, then cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, add about 10-15 minutes to the baking time since you’re starting from cold. The texture might be slightly softer, but the flavor deepens overnight. Don’t overmix the eggs; room temperature eggs matter; watch the edges; let it rest for 10 minutes before cutting. For a vegetarian version, skip the meat and add extra vegetables like sautéed mushrooms or spinach. For a dairy-free version, use unsweetened oat milk and dairy-free shredded cheese.

Nutrition

Keywords: breakfast casserole, hash brown casserole, make-ahead breakfast, cheesy hash brown casserole, easy breakfast recipe

Find it online: https://sunnysavory.com/easy-cheesy-hash-brown-breakfast-casserole-make-ahead/