Description
Make-ahead Hash Brown Egg Casserole with crispy frozen hash browns, fluffy seasoned eggs, and melted cheddar cheese. Perfect for holiday brunches, feeds 8-10. Assemble the night before, bake fresh in the morning.
Ingredients
30 oz frozen shredded hash browns
12 large eggs
1 cup whole milk
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 small onion, diced
1 bell pepper, diced (optional)
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne (optional)
Fresh herbs for garnish
Instructions
1. Grease 9×13-inch baking dish thoroughly with butter or cooking spray.
2. Sauté diced onion and bell pepper in skillet with 1 tablespoon olive oil until softened, 5-7 minutes. Add garlic, cook 1 minute. Cool slightly.
3. Spread frozen hash browns evenly in prepared dish. Press down firmly with spatula to create compact base layer.
4. In large bowl, whisk together eggs, milk, sour cream, salt, pepper, paprika, and cayenne until completely smooth.
5. Stir 1½ cups shredded cheese and sautéed vegetables into egg mixture.
6. Pour egg mixture evenly over hash brown layer. Use spatula to ensure even distribution.
7. Cover tightly with plastic wrap or foil. Refrigerate 8-12 hours or overnight.
8. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F.
9. Remove plastic wrap. Sprinkle remaining ½ cup cheese on top.
10. Bake 45-55 minutes until eggs are set, top is golden, and internal temp reaches 160°F.
11. Optional: Broil 2-3 minutes for extra-golden cheese top. Watch carefully!
12. Let rest 10 minutes before serving. Garnish with fresh herbs. Serve with sour cream and hot sauce.
Notes
Use frozen hash browns directly – don’t thaw! Prevents excess moisture.
If hash browns accidentally thaw, squeeze very dry in clean towel before using.
Room temperature eggs and dairy blend more smoothly.
Check doneness with thermometer – center should reach 160°F.
For extra-crispy bottom, pre-bake hash brown layer alone 15 minutes at 400°F.
Store refrigerated up to 4 days. Perfect for meal prep.
Freeze baked or unbaked up to 2 months.
Individual portions: Divide into muffin tins, bake 25-30 minutes.
Add cooked breakfast sausage (turkey or beef) for protein boost.
- Prep Time: 20
- Cook Time: 50
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 245mg
Keywords: hash brown casserole, breakfast casserole, egg casserole, make ahead breakfast, brunch recipe