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A perfect slice of cheesy Hash Brown Egg Casserole on a white plate, showing the crispy potato and fluffy egg layers.

The #1 Secret to a Flawless Hash Brown Egg Casserole

Chef Andrew
Crispy hash brown crust, fluffy egg custard, and melty cheddar cheese—this make-ahead breakfast casserole is perfect for crowds or meal prep!
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 320 kcal

Equipment

  • 9x13-inch casserole dish

Ingredients
  

Base Layer

  • 20 oz shredded hash browns thawed and squeezed dry

Cheese Layer

  • 2 cups sharp cheddar cheese shredded

Egg Custard

  • 8 large eggs
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
  • Whisk eggs, milk, garlic powder, onion powder, and salt until frothy.
  • Press thawed, squeezed-dry hash browns into the dish to form an even layer.
  • Sprinkle cheese over hash browns. Pour egg mixture evenly over top.
  • Bake 40-45 minutes until golden and set. Let rest 10 minutes before slicing.

Notes

Make-Ahead Tip: Assemble unbaked casserole up to 24 hours in advance. Freezing: Wrap tightly and freeze unbaked for 3 months.
Keyword Crowd-Pleaser, Make-Ahead, Meal Prep