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Image illustrates how to make hash brown casserole breakfast.

Hash Brown Casserole Breakfast

A hearty and comforting hash brown casserole breakfast made with tender shredded potatoes, fluffy whisked eggs, and plenty of melty cheese. Baked in a cast iron skillet, it develops perfectly crispy golden edges while staying soft and creamy in the center. This easy, customizable breakfast bake is perfect for feeding a crowd, meal prepping for the week, or serving at weekend brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • 1 cast iron skillet.

Ingredients
  

  • 1 20 oz bag frozen shredded hash browns, thawed and drained
  • 8 large eggs
  • 1 cup milk
  • 2 cups shredded cheese, divided
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 2 tbsp butter or oil
  • Optional vegetables or cooked meat (up to 1½ cups total)

Instructions
 

  • Preheat oven to 375°F.
  • Heat cast iron skillet in oven for a few minutes.
  • In a bowl, whisk eggs, milk, salt, pepper, and garlic powder. Stir in 1½ cups cheese and optional add-ins.
  • Remove skillet carefully, add butter or oil.
  • Spread hash browns evenly in skillet.
  • Pour egg mixture over hash browns.
  • Sprinkle remaining cheese on top.
  • Bake 35–45 minutes until set and golden.
  • Let rest 5–10 minutes before serving.

Notes

Tips for the Best Hash Brown Casserole

  • Drain hash browns well to avoid sogginess.
  • Use freshly shredded cheese for better melting.
  • Don’t overbake — check at 35 minutes.
  • Let it rest before slicing so it holds together nicely.