Best 14 Hash Browns Breakfast Bake Recipes

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Kick-start your day with a flavorful and hearty breakfast bake featuring the classic hash browns as the star ingredient. This delectable dish combines crispy hash browns, creamy cheese, savory meats, and a blend of vibrant vegetables, all baked to perfection in a single dish. Whether you're feeding a crowd or simply looking for a convenient and delicious meal prep option, this hash browns breakfast bake is sure to be a hit.

Here are our top 14 tried and tested recipes!

HASH BROWNS BREAKFAST BAKE



Hash Browns Breakfast Bake image

Make and share this Hash Browns Breakfast Bake recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 (10 ounce) package sausage links
6 eggs
1 (12 ounce) package frozen hash brown potatoes, thawed
4 ounces shredded cheddar cheese (1 cup)
1/3 cup half-and-half
1/4 cup chopped bell pepper, mixed red and green
1/4 cup chopped onion
1/4 teaspoon salt (to taste)
1 dash black pepper (to taste)

Steps:

  • Preheat oven to 350 degrees F.
  • Brown sausage links in skillet over medium heat until cooked through; remove from heat and cut into bite sized pieces.
  • In a mixing bowl, lightly beat eggs; stir in all other ingredients.
  • Pour mixture into a greased 2-quart baking dish or casserole, and bake, uncovered, for 30 minutes, or until eggs are almost set.
  • Allow to stand 5 minutes before cutting into servings.
  • Serve hot.

BREAKFAST CASSEROLE WITH HASH BROWNS



Breakfast Casserole with Hash Browns image

This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!

Provided by Melika

Categories     Breakfast and Brunch     Potatoes

Time 9h10m

Yield 12

Number Of Ingredients 11

9 large eggs
½ cup sour cream
¼ cup milk
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
9 cups frozen hash brown potatoes, thawed
3 cups diced ham
3 cups shredded Cheddar cheese
6 green onions, chopped
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

  • Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
  • Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 24.3 g, Cholesterol 199.2 mg, Fat 30.8 g, Fiber 2.5 g, Protein 22.8 g, SaturatedFat 14.8 g, Sodium 1618.6 mg, Sugar 1.5 g

HASH BROWN BREAKFAST BUNDT



Hash Brown Breakfast Bundt image

This breakfast bake includes everything you love from a traditional diner breakfast--hash browns, cheese, eggs and sausage--baked up in a Bundt pan. Serve this impressive all-in-one dish to a crowd at your next brunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 8

1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing the pan
12 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Two 20-ounce bags frozen, shredded hash browns, thawed (and drained if needed)
18 thin slices Cheddar or American cheese
15 thin slices deli ham (about 3 ounces)
15 frozen, fully cooked sausage patties (about 12 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter.
  • Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes.
  • Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared Bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs and sausage. Spread the reserved cup of hash browns on top.
  • Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.

HASHBROWN BREAKFAST BAKE



Hashbrown Breakfast Bake image

Provided by Food Network

Time 1h5m

Yield 10 Servings

Number Of Ingredients 12

5 cups frozen shredded hashbrowns, thawed
3 cups chopped cooked ham
1 chopped green bell pepper
3 cups shredded Mexican cheese blend
5 eggs
1¼ cups Daisy Brand Sour Cream
1 cup milk
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon onion powder
¾ cup Pico de Gallo

Steps:

  • 1.Heat the oven to 350°F.
  • 2.Grease a 13x9-inch baking dish or spray with cooking spray.
  • 3.Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl.
  • 4.In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder.
  • 5.Combine the hashbrown mixture with the egg mixture; pour into the baking dish.
  • 6.Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese.
  • 7.Return the casserole to the oven and bake for 15 to 20 minutes or until the hashbrowns are tender and knife inserted in the center comes out clean.
  • 8.Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.

AMISH BREAKFAST CASSEROLE



Amish Breakfast Casserole image

We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. -Beth Notaro, Kokomo, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 273 calories, Fat 18g fat (10g saturated fat), Cholesterol 153mg cholesterol, Sodium 477mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

HASH BROWN EGG BAKE



Hash Brown Egg Bake image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES



Individual Hash Brown Breakfast Casseroles image

I love individual servings! These yummy hash brown breakfast casseroles can be kept in the refrigerator or freezer and heated in the microwave for a great breakfast or on-the-go snack!

Provided by Cheryl King

Time 1h5m

Yield 12

Number Of Ingredients 13

4 cups frozen shredded hash brown potatoes, thawed
4 tablespoons salted butter, melted
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste
½ pound mild Italian sausage (such as Johnsonville®)
½ (8 ounce) package fresh mushrooms, chopped
½ medium bell pepper, diced
8 large eggs
¼ cup milk
½ cup shredded Cheddar cheese
1 tablespoon chopped fresh spinach
1 pinch herbes de Provence, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix hash browns, butter, garlic powder, and onion powder together in a bowl until well combined. Divide mixture evenly and press into the bottom and up the sides of a 12-cup muffin tin.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until no longer pink, about 5 minutes. Add mushrooms and bell pepper; saute until softened, 5 to 7 minutes.
  • Whisk eggs and milk together in a large bowl. Mix in sausage mixture, Cheddar cheese, and spinach. Season with herbes de Provence, salt, and pepper. Pour evenly into the muffin cups.
  • Bake in the preheated oven until egg no longer jiggles when the tin is gently shaken, 25 to 30 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 193 calories, Carbohydrate 11 g, Cholesterol 146.9 mg, Fat 15.6 g, Fiber 1 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 279.6 mg, Sugar 0.9 g

HASH BROWN BREAKFAST CASSEROLE



Hash Brown Breakfast Casserole image

Looking for a tasty breakfast! Then try this casserole that's made with sausage, potatoes and Original Bisquick® mix!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 9h30m

Yield 8

Number Of Ingredients 11

1 lb bulk spicy pork sausage
1 small onion, chopped (1/4 cup)
2 1/2 cups frozen diced hash brown potatoes
5 eggs
1 3/4 cups milk
1 cup Original Bisquick™ mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded sharp Cheddar cheese (8 oz)
Picante sauce or green hot sauce, if desired
Sour cream, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally. Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into baking dish.
  • In medium bowl, stir eggs, milk, Bisquick mix, salt and pepper with fork or whisk until blended. Stir in cheese. Pour over sausage mixture and stir well. Cover with nonstick foil; refrigerate 8 to 12 hours.
  • Heat oven to 350°F. Bake casserole covered 45 minutes. Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with picante sauce and sour cream.

Nutrition Facts : Calories 451, Carbohydrate 22 g, Fat 2, Fiber 1 g, Protein 22 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 895 mg

HASH BROWN CASSEROLE



Hash Brown Casserole image

Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature
One 16-ounce bag frozen shredded hash brown potatoes, thawed
8 ounces sharp yellow Cheddar, shredded (about 4 cups)
1/2 cup sour cream, plus more for garnish
1 medium yellow onion, coarsely grated
1 large egg
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne
1/4 cup plus 2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
  • Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
  • Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

CHEESY HASH BROWN EGG CASSEROLE WITH BACON



Cheesy Hash Brown Egg Casserole with Bacon image

"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1/2 pound sliced bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
12 large eggs, lightly beaten
1 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.

SAUSAGE HASHBROWN BREAKFAST CASSEROLE



Sausage Hashbrown Breakfast Casserole image

Hash browns, sausage, eggs, and cheese. What's not to love? It can be made ahead of time and refrigerated until ready. Great to share at work, for an overnight guest, and Christmas morning!

Provided by cathyalf

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h14m

Yield 10

Number Of Ingredients 11

cooking spray
2 pounds hot breakfast sausage
1 (2 pound) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (7 ounce) can green chile peppers
8 large eggs
2 cups milk
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
  • Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
  • Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
  • Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
  • Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 20.7 g, Cholesterol 228.3 mg, Fat 37.5 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 15.5 g, Sodium 1516.1 mg, Sugar 3.4 g

HASH BROWN EGG BREAKFAST



Hash Brown Egg Breakfast image

I love this hearty slow cooker breakfast dish. It's great for potlucks because it's easy to carry and always popular.-Nancy Marion, Frostproof, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h45m

Yield 12 servings (1-1/3 cups each).

Number Of Ingredients 9

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed fully cooked ham
1-1/2 cups shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
12 large eggs, lightly beaten
1 cup 2% milk
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Layer a third of the potatoes, ham, cheese, green pepper and onion in a greased 6-qt. slow cooker. Repeat layers twice. , In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on high for 30 minutes. Reduce heat to low; cook for 2-1/2 to 3-1/2 hours or until a thermometer reads 160°.

Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 240mg cholesterol, Sodium 671mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

HASH BROWN BREAKFAST CASSEROLE



Hash Brown Breakfast Casserole image

Make and share this Hash Brown Breakfast Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb bacon
2 tablespoons butter
2 onions, chopped
2 cups sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon pepper
6 large eggs
1 1/2 cups milk
2 tablespoons chopped fresh parsley
1 cup shredded cheddar cheese (mild or sharp)

Steps:

  • Preheat oven to 400°.
  • Separate bacon slices and arrange on a large rimmed baking sheet.
  • Place in the oven as it preheats and bake until the bacon is crisp, 10-12 minutes; drain off the fat.
  • Using 1 tablespoon butter, coat a shallow 3-quart casserole.
  • Melt the remaining tablespoon of butter in a nonstick skillet.
  • Add the onions and mushrooms and saute over medium heat, stirring, for 5-10 minutes, until the onions are tender.
  • Arrange the potatoes in the bottom of the dish, and sprinkle with salt and pepper.
  • Top with the cooked bacon slices, then the onions and mushrooms.
  • In a bowl, beat the eggs with the milk and parsley.
  • Pour over the casserole and top wih the cheese.
  • Bake the casserole, uncovered, for 45 minutes, or until set and the cheese is melted.
  • Serve immediately.

Nutrition Facts : Calories 702.2, Fat 52.1, SaturatedFat 20.9, Cholesterol 275.9, Sodium 1303.1, Carbohydrate 33.1, Fiber 2.9, Sugar 2.3, Protein 25.9

HASH BROWN AND EGG CASSEROLE



Hash Brown and Egg Casserole image

This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Provided by MELISSAKOVACS07

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ teaspoon onion powder
⅛ teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
  • Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 30.4 g, Cholesterol 259.5 mg, Fat 48.9 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 22.8 g, Sodium 1141.7 mg, Sugar 2.2 g

Tips:

  • Shred your potatoes by hand. This will give you a more even and consistent texture than using a food processor.
  • Use a cast iron skillet. This will help to evenly distribute the heat and prevent the potatoes from sticking.
  • Press the potatoes down firmly into the skillet. This will help them to cook evenly and prevent them from falling apart.
  • Don't overcrowd the skillet. If the skillet is too crowded, the potatoes will not cook evenly.
  • Cook the potatoes over medium heat. This will help them to cook through without burning.
  • Flip the potatoes halfway through cooking. This will help them to brown evenly.
  • Season the potatoes with salt and pepper to taste.
  • Serve the potatoes hot with your favorite toppings.

Conclusion:

Hash browns are a delicious and versatile breakfast dish that can be served with a variety of toppings. They are also relatively easy to make, especially if you use pre-shredded potatoes. By following these tips, you can make sure that your hash browns turn out perfectly every time.

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