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Cheesy Potato Breakfast Casserole

This cheesy potato breakfast casserole is the ultimate crowd-pleaser—loaded with shredded hash browns, eggs, and melty cheddar cheese. Perfect for weekend brunches, potlucks, or holiday mornings!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 30 oz bag frozen shredded hash browns, thawed
  • 8 large eggs
  • 1 ½ cups milk whole or 2%
  • 2 cups shredded cheddar cheese plus extra for topping
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • Salt & black pepper to taste
  • Optional: ½ cup chopped cooked bacon or sausage
  • Optional: ½ cup chopped bell peppers or green onions

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
  2. In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.
  3. Spread the thawed hash browns evenly into the prepared baking dish.
  4. Sprinkle the shredded cheese and any optional fillings (bacon, veggies, etc.) over the top.
  5. Pour the egg mixture evenly over the casserole, making sure everything is covered.
  6. Bake uncovered for 40–45 minutes, until golden on top and set in the center.
  7. Optionally, add extra cheese during the last 5 minutes for a melty finish.
  8. Let cool for 5–10 minutes, slice, and serve warm.

Notes

Use dairy-free cheese and milk alternatives for a dairy-free version.
Great for meal prep—reheats beautifully all week.
Customize with your favorite proteins or vegetables!