I love a good breakfast, especially when it involves easy hash brown recipes and eggs. There’s just something about crispy potatoes and fluffy eggs that makes mornings better. Today, I’m sharing two fantastic cheesy egg dishes that are perfect for any day of the week.
Whether you like a quick skillet meal or a baked casserole for a crowd, these cheesy hash brown and egg recipes are super simple to make. You’re going to love them!
Jump to Recipe:
Quick Cheesy Egg Hash Browns
This dish brings together crispy hash browns and runny eggs with plenty of cheese. It’s a fast and satisfying meal that’s great for breakfast, brunch, or even a simple dinner.
Key Ingredients & Tips for Cheesy Egg Hash Browns
- Use Frozen Hash Browns: You can save time by using frozen shredded hash browns. Make sure to thaw and pat them very dry before cooking for the best crispy texture.
- Cheese Choice Matters: Sharp cheddar cheese adds a lot of flavor. You can also mix in some Monterey Jack for extra creaminess.
What You Need for Cheesy Egg Hash Browns
- 2 cups shredded hash browns (frozen or fresh)
- 2 tablespoons butter or oil
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
- Optional: Chives or green onions for garnish
⏱️ Time: 20 minutes🍽️ Yields: 2 servings
How to Make Cheesy Egg Hash Browns
Step 1: Cook the Hash Browns
Heat butter or oil in a large non-stick skillet over medium-high heat. Add the hash browns in an even layer. Cook for 5-7 minutes without moving them, until golden brown and crispy on the bottom. Flip and cook for another 5 minutes.
Step 2: Add Eggs and Cheese
Make four small wells in the hash browns with the back of a spoon. Crack an egg into each well. Season the eggs and hash browns with salt and pepper. Sprinkle the shredded cheese evenly over everything.
Step 3: Finish Cooking
Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your liking. The cheese should be melted and bubbly. Serve immediately.
📝 Final Note
For extra flavor, you can add diced onions or bell peppers to the hash browns while they cook.
Hearty Cheesy Hashbrown Egg Casserole
This casserole is a wonderful way to feed a group. It combines fluffy eggs, crispy hash browns, and lots of cheese into a baked dish that’s easy to prepare ahead of time. You’ll love this easy breakfast casserole.
Key Ingredients & Tips for Hashbrown Egg Casserole
- Overnight Prep: You can assemble this casserole the night before and keep it in the fridge. Just add 10-15 minutes to the baking time if baking from cold.
- Protein Boost: Add cooked sausage, ham, or bacon to the egg mixture for a more filling meal. Make sure any meat is fully cooked before adding.
What You Need for Hashbrown Egg Casserole
- 24 oz bag frozen shredded hash browns, thawed
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup milk
- 6 large eggs
- 1/4 cup chopped green onions (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: 50 minutes🍽️ Yields: 6-8 servings
How to Make Cheesy Hashbrown Egg Casserole
Step 1: Prepare Hash Browns and Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread the thawed hash browns evenly across the bottom of the prepared dish. You can press them down lightly.
Step 2: Mix Egg Mixture
In a large bowl, beat the eggs with the milk, salt, and pepper until well combined. Stir in 1 cup of shredded cheddar cheese and the chopped green onions, if you are using them.
Step 3: Assemble and Bake the Casserole
Pour the egg mixture evenly over the hash browns in the baking dish. Top with a little more cheese if you like. Bake for 35-45 minutes, or until the eggs are set in the center and the top is golden brown. Let it cool for a few minutes before serving.
📝 Final Note
Leftovers of this hashbrown casserole keep well in the fridge for up to 3 days and can be reheated in the microwave or oven.