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Breakfast & Brunch | December 5, 2017

Hashbrown Breakfast Casserole

I love a good breakfast casserole! Most breakfast casseroles involve sitting overnight in the fridge, but this recipe for Hashbrown Breakfast Casserole can be baked right away.  You’ll love the simplicity of this gluten free  recipe and the way you can easily adapt it to your liking.

I’ve always been a breakfast lover. Maybe because my mother always insisted on making me breakfast before I headed off to school as a young girl?  We were only allowed to eat cereal once a week, also peanut butter and jam sandwiches were few and far between! My mom loved cooking, and hot breakfast was always on the menu at our home growing up! The world has become such a busy place that sitting down to breakfast is something we seldom do anymore. Weekends, especially Sunday are a cooked breakfast day in our home. I love to make biscuits, pancakes and waffles for our family!

Hashbrown Breakfast Casserole is a dish  I’ve made many times, but never written out the recipe, because it changes  almost every time I make it. If I have leftover ham, or bacon or sausage,  it goes in the Hashbrown Breakfast Casserole. Sometimes, there’s no meat in the house, but it doesn’t stop me from making this dish, I’ll often add a bit more cheese, or change it up and add two or three different types of cheese to make this dish a little more interesting.

Cooking gluten free? This dish is perfect for people who have Celiac disease or are sensitive to gluten. I love this dish and everyone I’ve served it to, including teens to elderly people give it two thumbs up! No need to prepare one gluten free dish and one with gluten, the gluten eaters will love this recipe!

Hashbrown Breakfast Casserole can be made with either fresh grated potatoes or a bag of frozen potatoes, cooked and then placed in the 9×13 pan. I highly recommend cooking the hash browns before adding to the pan. I had to make this once when I was in a hurry and didn’t brown the hash browns first, and the base turned out a bit soggy. I know you’re going to love this recipe for holidays, gatherings or weekends at home when you have a little extra time to make breakfast for your family!

5 from 8 votes

Hashbrown Breakfast Casserole

Course Breakfast, brunch
Cuisine American
Keyword breakfast, breakfast casserole, hashbrown
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Si Foster, A Bountiful Kitchen


  • 1- 16 oz package grated hash browns cooked in pan until golden on each side*, or 6 cups cooked, peeled and grated potatoes
  • 2 tablespoons canola or vegetable oil
  • 1 teaspoon dried parsley
  • pepper about 1/2 teaspoon
  • 1 1/2 cups cooked meat such as sausage bacon, ham, optional (drained of all fat)
  • 8 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried mustard
  • 1 cup cottage cheese
  • 1 bunch green onions chopped and divided in half
  • 1 lb cheese I use any of the following: Monterey Jack, Cheddar, Swiss, Mozzarella (not fresh), Pepper Jack
  • Salsa sour cream for topping


  1. Preheat oven to 350 degrees and set rack in center of oven.
  2. Turn griddle or stove to medium high heat. Add oil to pan, Cook hash browns until they are golden, seasoning with 1 teaspoon of dried parsley and pepper.
  3. Place the cooked hash browns in a lightly greased 9x13 pan.
  4. Sprinkle meat on top of hash browns in pan.
  5. Blend together eggs, salt, dried mustard and cottage cheese until smooth, about 1 minute. Add half of the green onions to this mixture (do not blend in) just add to the blended mixture.

  6. Pour egg mixture over top of meat and hash browns in pan. Sprinkle with grated cheese.
  7. Cover with a sheet of foil.
  8. Bake covered for 45 minutes covered, remove for and bake for an additional 5-8 minutes uncovered.
  9. Remove from oven when eggs are set and cheese is golden. Let sit for 10 minutes before cutting and sprinkle with additional chopped green onions.

Recipe Notes

-When using fresh or frozen potatoes, place a couple tablespoons of oil on a hot griddle and cook grated potatoes until they are browned, flip once and let cook on opposite side. I usually cook on medium high heat.
-Make sure, if you are cooking gluten free that the package of frozen potatoes does not contain gluten! Most do not, but better safe than sorry.

25 thoughts on “Hashbrown Breakfast Casserole

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Recipe Rating

  1. 5 stars
    I had this casserole at a crafting party recently and fell in love with it. This is the perfect thing I can make ahead for my grandson to eat on his way to school in the car. The only thing was they did them in individual 4 oz containers and I’m not sure how long to cook them like that. Any suggestions would be helpful.

    1. Karen,
      I suggest cooking it all in one pan, then individually wrapping each square and heating one up each day. If you decide to cook them in individual containers, take them out of the oven when the eggs set. Similar to the consistency of a quiche.
      I hope that helps!

    1. Danielle,
      Yes you can, but you don’t have to! That’s the beauty of this recipe- you can make and bake it it you’re in a time crunch, or have it waiting in the fridge to just heat and serve in the morning. Let me know how you like this casserole!
      Thanks for reading ABK!

    1. Brie,
      If you are not a cottage cheese fan, I don’t think this recipe will bother you. The cottage cheese is blended in with the eggs for a more creamy consistency. The casserole also has cheddar cheese (or another favorite cheese) on top. I hope you enjoy this quick recipe that feeds a crowd!
      Thanks for reading ABK!

    1. Nobuko,
      Yes, you can substitute ricotta for the cottage cheese. this recipe is so easy and a hit with the whole family. Sometimes I make two at a time. One to pop in the oven, and one to cover and freeze for an easy breakfast on a busy day.

    1. Kristin,
      Yes, half the green onions in with the egg mixture and the rest on top as a garnish. Thanks for catching that – I just clarified the post. How did you like the recipe?
      Thanks for reading ABK!

  2. 5 stars
    I made this for my family and they loved it! I would like to make this for a family gathering of 50 people. Could I cook it the night before and reheat in the oven the next morning? If so, what temp. and for how long?

    1. Hi Jennifer, yes you can cook it the night before and follow the recipe for baking. To reheat, I would set it in the oven at 350 and bake until the cheese is melted on top. Thanks for asking!

    1. Hi Courteney, I haven’t made this in a crockpot but I think it would turn out great. Thanks for asking!

  3. This looks great! Could I make this a couple days ahead of time? If so, will it get soggy?
    I’m thinking this may be a great morning of Thanksgiving day breakfast. It would be great to make ahead then pop in the oven for those who will be staying with us.

    1. Hi Stephanie, if you want to make this a couple days ahead of time, I would just assemble it and wait to bake it until the day of. Let me know how it turns out for you! Thanks for asking,

  4. This looks so delicious! I can’t wait to try it! If I want this to last 3 or 4 days for breakfast for my kids, would you suggest baking it & then freezing & then just reheating each morning or will it last that long in the refrigerator? Thank you for sharing your recipes! I’m so glad I found your website!

    1. Hi Tereasa, you’re so welcome and I would bake it, freeze it, then reheat it every morning. Thanks for asking and for reading ABK!

  5. 5 stars
    I have made this for Christmas morning over the past 3 years. I love it because it can be made ahead of time and then placed in the oven while everyone is enjoying opening gifts. When it starts to die down, we have a hearty delicious breakfast that fills up my kids bellies instead of all their stocking candy.

    The funnest year was when my husband surprised me with a new double oven. He kept asking me if I had preheated the oven and to my surprise, there was a new oven to make Christmas breakfast in.

  6. 5 stars
    I made this as an overnight dish for Easter brunch and everyone raved about how good it tasted! My cottage cheese was a little chunky so I think next time I would try to blend it a bit better into the eggs, personally. I can’t wait to make this one again!