Cheesy Hash Brown Egg Bake is the ultimate dish for breakfast lovers and a staple for Easter brunch gatherings. This hearty casserole melds the satisfying texture of crispy hash browns with the creamy richness of eggs, cottage cheese, and two kinds of melty cheese. When you cut into it, the golden edges, fluffy center, and gooey melted cheese provide a balanced experience that’s both comforting and indulgent. Whether it’s for a special occasion or a busy weekend breakfast, this dish hits all the right notes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cheesy Hash Brown Egg Bake (Crowd-Pleasing Easter Brunch Casserole)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cheesy Hash Brown Egg Bake (Crowd-Pleasing Easter Brunch Casserole)

Cheesy Hash Brown Egg Bake (Crowd-Pleasing Easter Brunch Casserole)

I remember the first time I introduced this Cheesy Hash Brown Egg Bake to my family on Easter morning. The aroma wafting from the oven was so inviting, making everyone’s mouths water in anticipation. My kids, usually fiercely protective of their breakfast choices, couldn’t resist it. They dove in, and I knew I had found a winner. With its simple ingredients and satisfying flavors, this casserole not only pleases a crowd but is also a breeze to prepare. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Prepping this dish takes only about 20 minutes, and it bakes for an hour—perfect for a hassle-free brunch.
Irresistible Flavor: The combination of crispy bacon or sausage, creamy cheeses, and hash browns creates a deliciously comforting flavor profile that makes it hard to stop at just one serving.
Eye-Catching Appeal: With its rich colors and fluffy texture, this casserole looks beautiful on any table setting.
Flexible Serving: Suitable for breakfast, brunch, or even a hearty snack. It’s great any time of day!
Diet-Friendly Options: Easily adaptable for vegetarian diets by substituting meat with veggies or plant-based proteins.

Ingredients You’ll Need

8 to 16 ounces bacon, chopped (or sausage): This adds savory flavor and crispiness. Feel free to substitute with turkey bacon or plant-based sausage for lighter options.
½ cup small diced onion or shallots: These aromatics enhance the overall flavor. If you’d prefer, shallots offer a slightly milder taste.
8 large eggs, lightly beaten: Eggs are the heart of this dish, contributing to its fluffy texture and richness. Make sure they’re at room temperature for better mixing.
4-5 cups shredded hash browns (frozen or thawed): The foundation of this casserole, offering crunch and texture. Frozen hash browns are a convenient choice!
1 teaspoon hot sauce (optional): This adds a kick to the dish; you can easily tailor the heat level to your preference.
1 teaspoon salt (coarse kosher): Essential for bringing out flavors. Adjust according to taste, especially if using salted meats.
¼ teaspoon pepper: Freshly ground black pepper adds a warm undertone.
¾ cup cottage cheese: Adds creaminess without being too heavy. You can use low-fat versions if you prefer.
¾ cup sour cream: This lends a tangy flavor and creamy texture. Greek yogurt is a good substitute if you want a healthier twist.
1 cup shredded cheddar cheese (preferably sharp): A flavor powerhouse, sharp cheddar adds depth. Feel free to mix in your favorite cheese varieties!
1 cup shredded swiss cheese: Its nutty flavor complements the cheddar beautifully. Gruyère or mozzarella could be used as alternatives.
Chopped green onions or chives, for garnish: For a fresh and colorful finish, these are optional but highly recommended.

How to Make Cheesy Hash Brown Egg Bake (Crowd-Pleasing Easter Brunch Casserole)

Preheat oven: Set your oven to 350 degrees F and lightly grease a 9X13-inch baking pan. This ensures your casserole won’t stick, making for easier slicing later on.

Cook meat and onions: In a large skillet over medium heat, add the chopped bacon (or sausage) and diced onion. Cook them until the meat is crispy and the onions are tender, draining any excess grease afterward to avoid a greasy dish.

Combine ingredients: In a large bowl, mix together the 8 beaten eggs, 4-5 cups of hash browns, 1 teaspoon of hot sauce (if using), 1 teaspoon of salt, ¼ teaspoon of pepper, ¾ cup of cottage cheese, ¾ cup of sour cream, and both cheeses. Once smooth, gently fold in the cooked meat and onions. This combination is what makes the casserole so hearty and flavorful.

Spread in pan: Pour the egg mixture evenly into the prepared baking pan. If you have time, you can cover it and refrigerate overnight. This allows the flavors to meld beautifully!

Bake: Place the casserole in your preheated oven and bake for 40-45 minutes. It should be lightly golden on the edges, puffy in the center, and a knife inserted in the center should come out clean. If you refrigerated it first, you might need to add an additional 10-15 minutes to the baking time.

Garnish and serve: Once it’s done, remove it from the oven and let it rest for 5-10 minutes. Top with chopped green onions or chives before cutting into squares to serve. The wait is worth it for that first glorious slice!

Storing & Reheating

Leftovers can be stored at room temperature for up to two hours. For longer storage, cover with foil and keep in the refrigerator for up to 3 days, ensuring it’s in an airtight container to maintain freshness. You can also freeze the casserole for up to 3 months—just remember to wrap it tightly to prevent freezer burn. For reheating, place it in a preheated oven at 350 degrees F for about 20-25 minutes or until heated through. The texture may vary slightly upon reheating, but a quick sprinkle of fresh cheese can bring it back to life!

Chef’s Helpful Tips

Avoid soggy hash browns by ensuring they’re as dry as possible before adding them to the mix. If using thawed hash browns, consider patting them down with a paper towel.
For the best flavor, make sure all your ingredients are at room temperature, particularly the eggs and dairy. This helps them blend thoroughly.
Timing is key—if you’re short on time, you can prepare everything the night before, bake in the morning, and enjoy the lovely aroma of breakfast filling your home.
For an interesting twist, try incorporating diced bell peppers or spinach into the egg mixture for extra color and nutrition.
If you want to cut down on cooking time, pre-cook the meat in advance and store it in the fridge until you’re ready to assemble.

This Cheesy Hash Brown Egg Bake is not just a recipe; it’s an invitation to gather around the table, share stories, and enjoy hearty, uplifting food with the ones you love. Whether for a holiday brunch or a casual family breakfast, its comfort and flavor never fail to impress. So, roll up your sleeves and dive into preparing this delightful dish; I’m sure it will find a beloved place in your recipe repertoire.

Recipe FAQs

Can I make this casserole vegetarian?

Absolutely! You can omit the bacon or sausage and add in your favorite veggies. Sautéed spinach, bell peppers, or mushrooms make great alternatives, bringing not only flavor but also nutrition to the mix.

How long can I store the leftovers?

You can store your Cheesy Hash Brown Egg Bake in the refrigerator for up to 3 days. Make sure to keep it in an airtight container. For longer storage, freeze it for up to 3 months—just remember to wrap it tightly!

Can I use fresh hash browns instead of frozen?

Yes! Fresh hash browns can be used, but ensure you squeeze out as much moisture as possible to prevent the casserole from getting soggy. This will help maintain that delightful texture throughout.

What can I serve with the casserole?

This dish pairs wonderfully with fresh fruit, a light salad, or even a side of yogurt for a complete brunch spread. Add some coffee or fresh-squeezed juice to complement the meal perfectly.

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Cheesy Hash Brown Egg Bake (Crowd-Pleasing Easter Brunch Casserole)

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Author: Peter
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

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Description

The Cheesy Hash Brown Egg Bake is a delightful breakfast casserole loaded with flavor and texture. Its creamy cheese and hearty bacon make it a perfect dish for any brunch or gathering.

Ingredients

Scale

8 to 16 ounces (227 to 454 g) bacon, chopped, or sausage
½ cup small diced onion or shallots
8 large eggs, lightly beaten
4–5 cups (567 to 680 g) shredded hash browns, frozen or thawed
1 teaspoon hot sauce, optional
1 teaspoon salt
¼ teaspoon pepper
¾ cup (170 g) cottage cheese
¾ cup (170 g) sour cream
1 cup (114 g) shredded cheddar cheese
1 cup (114 g) shredded swiss cheese
chopped green onions or chives, for garnish

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Instructions

Preheat the oven to 350 degrees F and lightly grease a 9×13-inch baking pan. Set aside.
In a large skillet over medium heat, cook the bacon or sausage with the onion until fully cooked and crispy. Drain any excess grease.
In a large mixing bowl, combine the eggs, hash browns, optional hot sauce, salt, pepper, cottage cheese, sour cream, and both cheeses. Add the cooked bacon or sausage and onions, mixing well.
Spread the egg mixture evenly into the prepared baking pan. You can cover it and refrigerate overnight if desired.
Bake for 40-45 minutes until the edges are golden, the center is puffy, and a thin knife inserted into the center comes out clean. If the casserole was refrigerated, add 10-15 minutes to the baking time.
Garnish with chopped green onions or chives and let the casserole rest for 5-10 minutes before cutting into squares to serve.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To make it a vegetarian option, you can omit bacon or sausage and add vegetables like bell peppers or spinach instead.
For a spicier version, increase the amount of hot sauce or add jalapeños.