Egg and Hashbrown Casserole

Egg and Hashbrown Casserole is a delicious breakfast recipe made with hashbrowns, bacon, onions, parsley, eggs, cream, Italian herbs, and cheese. It can be made ahead of time and then baked in the morning. This savory dish is easy to make and will be your family’s next favorite meal.

Jump to:

• What is Egg and Hashbrown Casserole? 
• Ingredients: 
• Video Recipe
• How to make egg and hashbrown casserole: 
• Tips for success: 
• What other vegetables can I add to this casserole?  
• Can I make this dish in a crockpot? 
• What kinds of cheeses can I use?   
• How to store:
• FAQs:
• Egg and Hashbrown Casserole

What is Egg and Hashbrown Casserole? 

This egg and hash brown casserole recipe is perfect for a weekend breakfast or brunch. It’s easy to prepare and bake the same day or the night before. You can make it up to 24 hours in advance and keep it in the fridge overnight if that works better for you. This scrambled egg dish can be easily altered to fit your preferences so your whole family will enjoy it.  

Ingredients: 

• 1 pound hash browns, thawed: You can find hash browns in the frozen section of the grocery store. 
• 8 slices bacon, chopped: Freeze the bacon for 15 minutes before slicing. The bacon will stay in place while you’re cutting better. 
• 1 medium white onion, chopped: White onions are best for baking in casseroles. 
• 2 tablespoon parsley, chopped: Flat-leaf parsley is preferred when sprinkling it on top of dishes. 
• 7 eggs: Use large eggs for the best results.  
• 2⁄3 cup cream: Heavy cream makes this casserole rich and creamy. 
• 1 teaspoon dry Italian herbs: These herbs lend an Italian flavor to the dish. 
• 1 1⁄2 cup cheese, shredded: You can buy pre-shredded processed cheese or a block of fresh cheese and shred it yourself.

Video Recipe

How to make egg and hashbrown casserole: 

Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions. 

1. Preheat the oven. 

2. Cook bacon over medium heat for 5 minutes, add onion and saute for 3-4 minutes more.

3. Mix bacon and onions with hash browns and season with salt and pepper. Cook for 5 minutes.

4. Whisk eggs with cream, parsley, dried herbs, salt, and pepper.

5. Pour eggs on top of the potato mixture.

6. Sprinkle with cheese and bake for 60 minutes.

Tips for success: 

Here are a few tips for success and variations you can try to make this the best egg and hashbrown casserole you've ever had.

• Make this casserole vegetarian by removing the bacon. It’s delicious meatless as well!  
• If you’d like to swap out the bacon with a different meat try, sausage, diced ham, or ground beef.  

What other vegetables can I add to this casserole?  

If you want to add some extra veggies to this dish to make it healthier and even more delicious, you definitely can. Try broccoli, asparagus, mushrooms, red bell peppers, cauliflower, artichokes, olives, or garlic.  

Can I make this dish in a crockpot? 

Yes, you can make egg and hash brown casserole in a slow cooker. If you want to prepare it the night before and have it ready when you wake up the next morning, this is the perfect way to do it. Follow the instructions and pour the mixture into the bowl of a crockpot. Place the lid on, set it to low, and cook for eight hours. 

What kinds of cheeses can I use?   

There are many different types of cheeses that go great with this dish. You can try Monterey jack, pepper jack, mozzarella, or parmesan. 

How to store:

Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through. 

To freeze the entire casserole, wrap it in aluminum foil and plastic wrap. Label it with what it is, how to cook, and the date. Labeling will help you remember later. Remember that if you cook it from frozen, it will take longer to cook in the oven without thawing first. Keep the foil on until the last 30 minutes of cooking so the top can brown.

FAQs: