Getting together for a big breakfast is a family tradition. Breakfast Casserole with Hash Browns, Eggs and Cheese is the star when we do. I love it because I can make it the night before, then pop it into the oven the morning of the breakfast to warm it up. The fact that it feeds a whole lot of people, is another great asset.
Breakfast Casserole with Hash Browns, Eggs and Cheese is so easy and comes together quickly for a big crowd pleaser. But then again, who can resist hash browns, cheese and eggs, not me!
We often invite other people to breakfast, roommates, friends, cousins, aunts and uncles. Feeding a lot of people breakfast can be a short order cook’s nightmare, but having this Breakfast Casserole with Hash Browns, Eggs and Cheese ready to serve, takes a lot of the pressure off.
How To Make Breakfast Casserole with Hash Browns, Eggs and Cheese
1. Starting with frozen hash browns is the easiest way to make Breakfast Casserole with Hash Browns, Eggs and Cheese. You can always boil russet potatoes and grate them yourself. The taste is better, but sometimes, I just do not have time.
How to Boil Potatoes
If you want to boil and grate your own potatoes, here are a few tricks. Cut the russet potatoes into thirds and place them in a pan of boiling water. You can peel all the potatoes or boil them with the skins on and peel them more easily when they are cooled.
Once all the potatoes are in the pan, bring the water back to a boil. At this point, turn the heat down, but keep the water boiling. Placing the lid halfway on the pan keeps the heat in the pan and the water will boil faster.
Set a timer for 30 minutes. When the timer goes off, poke a fork into several potatoes. If it goes in easily, the potatoes are done. If it doesn’t, cook another 5 minutes and try again. This process is called fork tender.
Preheat the oven to 350°.
2. Using hot pads, hold the lid askew on the pan, and then drain the water into the sink. Let the potatoes cool until you can handle them, about 30 minutes. Then use a small knife to pull the skins off the potatoes. This method of peeling potatoes is my favorite. To me, it takes a lot less time.
3. Grate the potatoes and place them into a large bowl.
4. Grate the cheeses. The recipe calls for white and cheddar cheese. You can use Monterey Jack of white cheddar cheese.
You can use grated cheese you have purchased at the grocery store, but I suggest not to use it. The cheese is coated with a substance that keeps the cheese from sticking to each other in the bag. It also preserves the life of the cheese. It adds another flavor to dishes that I do not enjoy. Freshly grated cheese is my preference.
5. Add the grated cheese to the bowl with the potatoes.
6. Chop the onion into small pieces. Cut the tops and bottoms off of the onion. Peel the brown, outer skin off the onion and throw it away. Sometimes, onions have a little brown paper inside the onion, make sure you take all those pieces out before chopping it.
Using a food processor is the way I like to chop onions. I cut the onion in half and then cut it into fourths. I place these large chunks in the processor and pulse it about 10 times. Scrape down the sides and pulse again another 5 times.
7. Sautéing the onions in 2 Tbsp. of butter is my favorite. If you like the raw onion taste, add the chopped onions to the potatoes. Then add the melted butter.
8. Crack all the eggs into another bowl and mix until well incorporated. Add the half and half and salt. Continue to mix until everything is all one color.
If you have heavy cream and milk in your refrigerator, you can make your own half and half. Add half milk and half heavy cream.
9. Mix the potatoes, cheese and onions until well mixed. Stack everything in a greased 13 x 9 casserole dish.
10. Pour the egg and half and half mixture over the potatoes and cook for 40 minutes at 350°. The casserole should have a brown crust on top and not be jiggly when you take it out of the oven. If the casserole is still not set in the middle, cook for 5 minute intervals until it is done.
11. You can make Breakfast Casserole with Hash Browns, Eggs and Cheese the night before. Mix everything together and place it in the refrigerator with plastic wrap over the top. Preheat the oven and bake it in the morning. Be prepared to bake it longer since it will go into the oven cold.
*You can also add sautéed bell peppers and/or mushrooms, sliced or diced ham or cooked sausage or bacon. You will need to cook longer when adding any of these.
Here are a few products I like to use when making
Breakfast Casserole with Hash Browns, Eggs and Cheese
When you purchase items from the Amazon links below, I receive a small commission.
Breakfast Casserole with Hash Browns, Eggs and Cheese.
- 6 Cups Frozen Hash Browns or 5-6 Cooked, Grated Potatoes
- 1/2 Cup Butter
- 1 Med. Onion
- 2 Cups Monterey Jack Cheese
- 2 Cups Cheddar Cheese
- 8 Eggs
- 1 1/2 Cups Half and Half
- 1 tsp. Salt
- Preheat oven to 350°.
- Chop onion into small pieces. Sauté in butter.
- Place onions, butter and hash browns in a large bowl.
- Grate cheese and place on top of the potatoes.
- Mix everything well and place in a greased 13 x 9 pan.
- Mix eggs, salt and half and half.
- Pour over the potatoes and cheese.
- Bake at 350° for 40 minutes.