Hash Brown Breakfast Casserole is the perfect make-ahead breakfast for busy mornings, family brunches, or holiday gatherings. It’s hearty, flavorful, and filled with cheesy goodness, making it a dish everyone will love. With just a few simple ingredients like hash browns, pesto, mozzarella, and fresh cherry tomatoes, this casserole comes together quickly and bakes to golden perfection. Whether you’re hosting a weekend brunch or need a stress-free breakfast for the week, this recipe will be your go-to. Plus, it’s easily customizable with your favorite add-ins for endless variations.
Why You’ll Love This Hash Brown Breakfast Casserole
There’s so much to adore about this hash brown breakfast casserole. It’s an all-in-one meal that combines crispy potatoes, creamy cheese, and the bright flavors of pesto and cherry tomatoes. You can prepare it in advance, making it ideal for meal prepping or entertaining guests. The flavors are well-balanced, the texture is satisfying, and the overall dish feels indulgent while still being easy to make. It’s also a versatile recipe—add cooked sausage, swap cheeses, or toss in extra veggies for a personalized twist.
Ingredients
2 tablespoons salted butter (for greasing the baking dish)
1 (16-ounce) package frozen diced hash browns with onions
2 cups shredded mozzarella cheese (about 8 ounces)
¾ cup milk
½ cup half-and-half
¼ cup prepared pesto
4 large eggs
4 green onions, thinly sliced
Kosher salt and freshly ground black pepper (to taste)
2 cups cherry tomatoes, halved
1 cup mozzarella pearls
8 fresh basil leaves, torn if large (optional, for garnish)
Step-by-Step: How to Make Hash Brown Breakfast Casserole
Preheat and Prepare: Preheat your oven to 350°F. Grease a 13×9-inch baking dish with salted butter, ensuring it’s well-coated. Spread the frozen hash browns evenly in the dish.
Mix the Filling: In a large mixing bowl, whisk together the shredded mozzarella, milk, half-and-half, pesto, eggs, green onions, and a pinch of salt and pepper.
Assemble the Casserole: Pour the egg and cheese mixture evenly over the hash browns. Arrange the halved cherry tomatoes and mozzarella pearls on top.
Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 30–35 minutes, or until the center is set and the edges are bubbling.
Rest and Serve: Let the casserole cool for a few minutes before slicing into squares. Garnish with fresh basil, if desired, and serve warm.
Helpful Tips
Use thawed hash browns for a more even bake and less excess moisture.
Shred your own cheese for better melting and richer flavor.
Make ahead: Assemble the casserole the night before and refrigerate. Bake in the morning for a stress-free breakfast.
Check doneness: A knife inserted in the center should come out clean when the casserole is fully baked.
Substitutions And Variations
Protein boost: Add cooked bacon, sausage, or diced ham to make it heartier.
Cheese swap: Try cheddar, Monterey Jack, or feta for different flavor profiles.
Vegetarian twist: Add sautéed spinach, mushrooms, or bell peppers for extra veggies.
Spicy kick: Mix in a bit of red pepper flakes or diced jalapeños for heat.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 325°F until heated through or microwave individual portions. For longer storage, freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information
Estimated per serving (1 of 8 servings):
Calories: 270
Protein: 13g
Carbohydrates: 18g
Fat: 17g
Fiber: 2g
Sodium: 420mg
Serving Suggestions
This hash brown breakfast casserole pairs perfectly with a fresh fruit salad, buttery croissants, or a simple green side salad. Serve it with freshly brewed coffee or a refreshing glass of orange juice for a complete breakfast experience.
Frequently Asked Questions About Hash Brown Breakfast Casserole
Can I make this casserole ahead of time?
Absolutely! Assemble it the night before, cover with foil, and refrigerate. Bake it fresh in the morning for a quick and easy breakfast.
Can I use fresh potatoes instead of frozen hash browns?
Yes, but you’ll need to dice and par-cook them first for the best texture.
How do I prevent the casserole from being watery?
Thaw and drain the hash browns well, and don’t skip letting the casserole rest before slicing.
Can I make this recipe dairy-free?
Yes! Use plant-based milk, dairy-free cheese, and skip the half-and-half or replace it with a creamy non-dairy alternative.
Can I double the recipe?
Definitely. Use a larger baking dish or two separate dishes and adjust the baking time slightly.
Conclusion
Thank you for trying this Hash Brown Breakfast Casserole! It’s one of my favorite go-to dishes for busy mornings, family brunches, or when I want a comforting, crowd-pleasing meal without the stress. I love how easily it comes together and how customizable it is—you can truly make it your own. I hope this hearty, cheesy, flavor-packed casserole brings as much joy to your table as it does to mine. Happy cooking, and thank you for being part of this food-loving community!
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Hash Brown Breakfast Casserole
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This Hash Brown Breakfast Casserole is a hearty, cheesy dish made with hash browns, pesto, and fresh veggies. Perfect for brunch, meal prep, or holiday mornings.
Ingredients
2 tbsp salted butter (for greasing the dish)
1 (16-oz) bag frozen diced hash browns with onions
2 cups shredded mozzarella cheese (about 8 oz)
¾ cup milk
½ cup half-and-half
¼ cup prepared pesto
4 large eggs
4 green onions, thinly sliced
Kosher salt and freshly cracked black pepper, to taste
2 cups cherry tomatoes, halved
1 cup mozzarella pearls
8 fresh basil leaves, torn if large (optional, for garnish)
Instructions
Preheat the oven to 350°F. Grease a 13×9-inch baking dish with butter. Spread the hash browns evenly in the dish.
In a large bowl, whisk together mozzarella, milk, half-and-half, pesto, eggs, green onions, salt, and pepper.
Pour the mixture over the hash browns. Arrange cherry tomatoes and mozzarella pearls on top.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 30–35 minutes until the center is set and edges are bubbling.
Let rest for a few minutes before slicing. Garnish with fresh basil and serve warm.
Notes
Make ahead by assembling the casserole the night before. Refrigerate and bake in the morning.
Thaw and drain hash browns to prevent excess moisture.
Add cooked sausage, ham, or bacon for a protein boost.
Swap mozzarella with cheddar or Monterey Jack for a flavor change.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 3g
- Carbohydrates: 18g
- Protein: 13g