When I think of a cozy Sunday morning, I think of the smell of golden potatoes and rich eggs baking in the oven. This Hash Brown Egg Casserole recipe is a classic that I first learned from my Nonna. Even though she was the queen of homemade pasta, she loved making this American favorite for our family brunches. Easy, hearty, and endlessly customizable — it became one of our all-time favorites, no matter the season.

This Hash Brown Egg Casserole is the perfect dish for feeding a crowd, prepping breakfasts for the week, or serving a warm, comforting meal that everyone will rave about. Today, I’m bringing you my family-approved version, with a few chef tips to make it extra delicious!

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Hash Brown Egg Casserole Recipe

Ingredients

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 8 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese (plus extra for topping)
• ½ cup chopped green onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon butter (for greasing the baking dish)
• Optional add-ins: cooked bacon, crumbled sausage, diced bell peppers, spinach

Instructions

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Lightly butter or grease a 9×13-inch baking dish.

Step 2: Build the Base

• Spread the thawed hash browns evenly in the bottom of the baking dish.
• Sprinkle with a little salt, pepper, and paprika.

Step 3: Make the Egg Mixture

• In a large bowl, whisk together eggs, milk, and heavy cream until well combined.
• Stir in the cheddar cheese, green onions, garlic powder, and onion powder.
• If using, fold in cooked meats or veggies.

Step 4: Assemble the Casserole

• Pour the egg mixture evenly over the hash browns.
• Top with an extra sprinkle of cheddar cheese.

Step 5: Bake

• Bake uncovered for 40–45 minutes, or until the center is set and the top is golden.
• If needed, cover loosely with foil during the last 10 minutes to prevent over-browning.

Step 6: Cool and Serve

• Let the casserole rest for 5–10 minutes before slicing.
• Garnish with extra green onions, if desired.

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Tips for the Perfect Hash Brown Egg Casserole

• Prep Ahead: Assemble the night before, refrigerate, and bake fresh the next morning.
• Vegetarian Version: Load it up with mushrooms, spinach, and tomatoes.
• Make It Spicy: Add diced jalapeños or pepper jack cheese.

Serving Suggestions

Pair your Hash Brown Egg Casserole with:

• Fresh Berry Salad 🍓
• Homemade Biscuits 🥐
• Maple-Glazed Bacon 🥓
• Refreshing Iced Coffee ☕

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freeze: Slice into portions and freeze individually. Wrap tightly.
• Reheat: Microwave slices or rewarm in the oven at 300°F until heated through.

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FAQ

Can I use fresh potatoes instead of frozen hash browns?

Yes! Grate fresh potatoes and squeeze out all the moisture before using them.

How do I prevent a soggy casserole?

Make sure your hash browns are fully thawed and patted dry.

Can I customize the cheese?

Definitely! Try mozzarella, Monterey Jack, or pepper jack for a new flavor twist.

Conclusion

There’s something magical about a simple, cheesy Hash Brown Egg Casserole. It’s humble yet hearty, comforting yet versatile — exactly the kind of dish that turns a regular morning into a special memory. Make it once, and you’ll find yourself reaching for this recipe again and again!

Whether it’s a cozy winter brunch or a light springtime breakfast, this casserole will never go out of season.
Happy cooking, and don’t forget — food tastes better when shared. ❤️🍳

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