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This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.

Hashbrown breakfast casserole
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Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole!

Elements in this hashbrown breakfast casserole

Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need:

  • Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them in right from frozen!
  • Eggs: 1 dozen makes it a super filling recipe for a crowd
  • Sour cream adds just the right richness
  • Milk
  • Shredded cheddar cheese
  • Green onions
  • Red bell pepper
  • Spices: Chili powder, garlic powder, cumin, salt

You don’t even need to saute the veggies! Just throw everything in a 9 x 13″ pan and bake it up. (Of course, whisk the eggs first.) It’s seriously simple. Jump down to the recipe for all the info!

Breakfast casserole recipe

Frozen hashbrowns are easy, or use potatoes

This hashbrown breakfast casserole uses the magic of frozen hashbrowns to make a quick casserole in no time. There’s actually nothing processed about frozen hash browns: they’re simply potatoes! However, some hash brown brands can include extra flours or fillers. Check the package ingredients to make sure!

If you’d like, you can also use potatoes! Use 1 pound of russet potatoes, which is the perfect type for hashbrowns. In the recipe below, we’ve included instructions on how to quick soak them so they’re the consistency of frozen hashbrowns, like in our Homemade Hash Brown recipe. See below for more!

How long does hashbrown breakfast casserole last

This breakfast casserole is super unfussy. To put it together, all you have to do is dump and stir: then bake for 50 to 55 minutes. The best part? Leftovers last for days. The pan makes enough for 8 servings, so we always make it for our family then refrigerate the leftovers.

  • Leftovers are good for 5 days, refrigerated.
  • To serve, you can eat cold, room temperature, or warmed in a 350 degree oven.
Hashbrown breakfast casserole

Make ahead info

Want to make this breakfast casserole ahead? You can assemble it, then cover with aluminum foil and refrigerate overnight. In the morning, bake as instructed in the recipe. You may need a few extra minutes in the oven. (We had a reader test this method and she said it worked great!)

It’s a vegetarian breakfast casserole, too!

Many breakfast casserole recipes have sausage. This one skips the meat, so it’s a vegetarian breakfast that works for various eaters! The flavor is so savory and delicious, you don’t need the meat. It’s also free of gluten, so it’s a nice gluten free breakfast option, too.

What to serve with hashbrown breakfast casserole

Whether you’re serving it as a vegetarian breakfast, brunch, or dinner, there are lots of great ways to accessorize this into a meal! Here’s what we’d pair with it:

Breakfast casserole

This hashbrown breakfast casserole is…

Vegetarian and gluten-free.

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Hashbrown breakfast casserole

Hearty Hashbrown Breakfast Casserole


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x

Description

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.


Ingredients

Scale
  • 2 green onions
  • 1 small red bell pepper
  • 16 ounces frozen hash browns*
  • 8 ounces (2 cups) shredded cheddar cheese
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 ¾ teaspoons kosher salt, divided
  • 12 eggs
  • 1 cup milk
  • ½ cup sour cream, plus more to serve
  • Salsa, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish.
  2. Finely dice the bell pepper. Thinly slice the green onions.
  3. Add the frozen hash browns, chopped pepper and green onion, and shredded cheese to the casserole pan and mix to combine. Sprinkle with the chili powder, garlic powder, cumin and 1 ¼ teaspoons kosher salt over the veggie mix and stir to combine.
  4. In large bowl, whisk the eggs. Then whisk in the milk, sour cream and the remaining ½ teaspoon kosher salt until fully combined (small dots of sour cream are ok). Pour the egg mixture over vegetables, then gently tap it down with a whisk to get everything evenly distributed.
  5. Bake 50 to 55 minutes until eggs are set (insert a knife and check to make sure it is cooked through). Rest 5 minutes before slicing into pieces and serving. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed. (Make ahead info: Assemble the casserole, then cover with aluminum foil and refrigerate overnight. In the morning, bake as instructed in the recipe. You may need a few extra minutes in the oven.)

Notes

*Or, use 2 medium russet potatoes (1 pound). Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Breakfast
  • Diet: Vegetarian

More vegetarian breakfast ideas

This vegetarian breakfast casserole is a fantastic option for a meatless brunch! Here are a few other great meatless ideas:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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15 Comments

  1. Charlene Meyers says:

    Recipe says – a tablespoon each of chili powder, garlic powder and cumin. That sounds like huge amounts. I that correct or is it teaspoons not tablespoons?

    1. Alex Overhiser says:

      That’s correct! It’s a lot but you need it for the flavors to come through.

  2. Fan says:

    Alex, does it freeze well?

    1. Sonja Overhiser says:

      This should freeze well! Place in a sealed container and freeze up to 3 months.

  3. Noel Lindes says:

    Delicious






  4. Elia H says:

    potatoes are mushy. poor texture.






  5. Ruth Mettner says:

    Could this be made the day before? Refrigerated, & served the next morning?

    1. Alex Overhiser says:

      Hi! Yes — you can serve cold or reheat in the oven.

  6. LaReesa says:

    This was so good!! It will definitely be my go-to egg bake. I also made a gazillion substitutions and it was still 🔥🔥 (I only used 8 eggs, 1/2 c. Water instead of milk, only 1 Tbsp. of sour cream, used Simply Potatoes hash browns and used 3 bell peppers). I can see this being a great blueprint where you could easily mix up the veggies, cheese, and seasonings and always end up with something delicious.

  7. Amy says:

    I have a bag of refrigerated hashbrowns. I’m wondering if this would also work?

    1. Alex Overhiser says:

      Yes, they will work the same.

  8. N. Waldeck says:

    This looks so good. I have a question. The recipe says 8 servings but I notice on the picture it is cut into 12 servings. Is the nutrition information for 8 servings? Thanks.

    1. Alex Overhiser says:

      Hi! The nutrition is for 8 hearty portions — we just liked the way 12 looked in the picture :)

      1. Nona Waldeck says:

        Yay!! Thank you!!

    2. Dolores Arendall says:

      I am going to make this week , looks tasty & fast .