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–+ servings
A slice of Hash Brown Egg Bake with melted cheese and crumbled bacon on a white plate.

Hash Brown Egg Bake (No Soggy Bottom)

A simple and delicious breakfast casserole that avoids a soggy bottom by pre-baking the hash browns.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 package frozen shredded hash browns thawed
  • 1/4 cup melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Egg Mixture
  • 8 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped cooked ham or bacon optional

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the thawed hash browns, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
  3. Press the hash brown mixture evenly into the bottom of a 9x13 inch baking dish.
  4. Bake the hash brown base for 20 minutes, or until lightly golden brown.
  5. While the hash browns are baking, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a separate bowl.
  6. Stir in the shredded cheese and your choice of optional ham or bacon.
  7. Pour the egg mixture evenly over the pre-baked hash brown base.
  8. Bake for another 20-25 minutes, or until the eggs are set and the top is lightly golden.
  9. Let it cool for a few minutes before slicing and serving.

Nutrition

Calories: 250kcalCarbohydrates: 15gProtein: 15gFat: 15g

Notes

You can add other vegetables like chopped onions, bell peppers, or spinach to the egg mixture. Ensure any added vegetables are pre-cooked if they release a lot of moisture.

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