How to Make a Simple and Tasty Breakfast Casserole

Sunday mornings need this make-ahead breakfast casserole!

When it comes to breakfast, there are so many delicious options that it can be hard to choose one thing to serve. Thankfully, with the help of a breakfast casserole like this, you can have all the breakfast! It’s loaded with hash browns, cheese, bacon and eggs. Best of all, this easy casserole is Test Kitchen-approved.

And while that’s in the oven, whip up something sweet (monkey bread, anyone?) to round out the meal.

How to Make Breakfast Casserole

This cheesy casserole recipe is from Taste of Home contributor Patricia Throlson of Willmar, Minnesota.


  • 1/2 pound sliced bacon, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 12 large eggs, lightly beaten
  • 1 cup 2% milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon chopped dill
  • 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
  • 1 cup shredded cheddar cheese
  • Minced fresh parsley, optional


Step 1: Cook bacon and veggies

Toh Video; Rms 8441; Cheesy Hashbrown Egg Casserole;TMB Studio

Preheat the oven to 350°F. In a large skillet, slowly cook bacon over medium-low heat until crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of bacon drippings. (You can use the leftover bacon grease for something else.)

In the same skillet, saute onion and green pepper in drippings until tender, then remove with a slotted spoon.

Step 2: Mix everything together

Cheesy HashBrown Egg CasseroleTMB Studio

In a large bowl, whisk together the eggs, milk, salt and pepper. For the fluffiest casserole you can imagine, blend your eggs, milk, salt and pepper in a blender for up to 5 seconds on high.

Stir in the hash browns, cheese, onion mixture, crispy bacon and dill.

Step 3: Bake casserole

Transfer the mixture to a greased 13×9-in. baking dish. (If you plan to freeze the whole casserole, line the greased baking dish with parchment paper overhanging the edges for easier removal. Grease the parchment, then add the egg mixture.)

Bake uncovered, until a knife inserted in the center comes out clean, 35-45 minutes. Remove from the oven, then allow the casserole to set for 10-15 minutes. This allows all the liquids to get reabsorbed and makes it easier to cut neatly.

If desired, garnish with parsley.

Breakfast Casserole Tips

breakfast casseroleTMB Studio

Can you freeze breakfast casserole?

Yes! It’s an incredibly handy dish to make when you want to plan ahead. You can also cut the casserole into individual servings to freeze so you have a quick breakfast to grab and go.

To freeze, follow the instructions from Step 3 all the way through, making sure to use the parchment paper mentioned. Let the casserole cool completely, then remove it from the pan. You can freeze it either whole or in individual portions. Wrap the casserole tightly in foil, then in plastic wrap. Freeze for up to 3 months.

To reheat, remove the plastic wrap but keep the foil, and reheat at 375° for 30 minutes or until warmed through.

What can you serve with breakfast casserole?

You can truly serve any of your breakfast favorites with this casserole. It would certainly go great with homemade biscuits or a thick slice of toast. Or if you’re like me and like to pair your savory with something sweet, try buttermilk pancakes or any of these breakfasty sweets.

Can you make breakfast casserole ahead of time?

Yes, this is a make-ahead breakfast casserole. Whether you’re making it an hour ahead or the night before, it’s a delicious choice. You store this casserole in the fridge for up to 5 days—just be aware that it might start to “sweat” a little, or get some condensation on top. Otherwise just make it, freeze it, and when you’re ready to enjoy, pop it in the oven.

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Risa Lichtman
Risa Lichtman is a chef and writer living in Portland, Oregon. She is the owner/chef of Lepage Food & Drinks, a small food company featuring Jewish seasonal foods, providing takeaway all around Portland. She has previously published poems in Poetica Magazine, the anthology The Art of Bicycling, Maggid: A Journal of Jewish Literature, and The Dos Passos Review. She lives with her wife Jamie, their dog Isaac, and their cat Sylvia. Follow her at @risaexpizza, or find her delicious food offerings on @lepagefoodanddrinks.