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Easy and Cheesy Hashbrown Breakfast Bake

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x


This Easy and Cheesy Hashbrown Breakfast Bake is perfect for brunch this weekend! Make it the day you want it, or make it the night before.



  • 120 oz package of shredded potatoes
  • 1/4 cup melted butter
  • 8 eggs
  • 1 1/2 cups whole milk
  • 3 green onions, chopped (set aside about 1 tbsp for garnish)
  • 1 small onion, minced
  • 1/2 green pepper, minced
  • 1/2 red pepper, minced
  • 1/2 tsp salt
  • fresh ground pepper
  • 1 1/2 cups chopped ham or bacon
  • 3 1/2 cups shredded cheese (Havarti, marble, cheddar or your favourite)


  1. Preheat your oven to 375 degrees.
  2. To a 9 x 13 baking dish, add the 1/4 cup of melted butter, and spread it out over the bottom of the baking dish.
  3. Layer the shredded potatoes on the bottom of the dish.
  4. In a separate bowl, whisk together the eggs and milk until smooth.
  5. Stir in the onions, peppers, salt, pepper and ham or bacon.  Mix well.
  6. Pour the egg mixture over the shredded potatoes.
  7. Sprinkle on the cheese.
  8. Bake for 45 minutes to 1 hour.  The egg bake will be done when it no longer jiggles in the centre.
  9. Remove from the oven and let it rest for 10 minutes before serving.
  10. Garnish with fresh minced green onion.
  11. Cut into 12 squares and enjoy!

  • Category: Breakfast

Keywords: hashbrown casserole, hashbrown bake, egg bake