Overnight Hash Brown Casserole recipe is a bacon, egg, hash brown breakfast casserole that you can prep ahead!
Can I just tell you what a fan of overnight breakfast casseroles I am? This one takes a little prep, but the results are totally worth it.
Plus, I’m so much more okay taking the time to cook veggies the night before when I have extra time than having to wake up super-duper early to put something yummy together.
And this Overnight Hash Brown Casserole is truly yummy. It’s loaded with all kinds of good stuff like veggies, hash browns, eggs, cheese, and bacon.
Do yourself a favor and use a quality thick-cut bacon.
I suggest using thick-cut bacon because it doesn’t shrivel up into a sad piece of bacon nothingness as it cooks.
I picked up applewood smoked bacon to use in this casserole. I like that you can taste all of that yummy smoky flavor in the bacon. No matter which type of bacon you choose, though, you can’t go wrong!
We like this Overnight Hash Brown Casserole so much that I also throw it together in the morning, and we have it along with muffins for “breakfast-for-dinner”, too.
And don’t toss the bacon grease! If you’re up for trying something new, one of my favorite cookie recipes – Bacon Molasses Cookies – uses bacon grease in the recipe.
Or, if you want to try a sausage breakfast casserole, I have you covered there, too!
More overnight casserole recipes!
- Overnight Apple Fritter Casserole
- Overnight Cinnamon Roll French Toast Casserole
- Overnight Mexican Breakfast Casserole
If you’ve tried this overnight hash brown casserole recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Overnight Hash Brown Casserole
Ingredients
- 1 lb . thick-cut bacon
- 1 T. butter
- 1 white onion diced
- 1 green pepper chopped
- 1 red pepper chopped
- 30 oz . package frozen hash browns thawed
- 1 tsp . salt
- 1 tsp . pepper
- 12 large eggs
- 1 1/2 c . milk
- 1 T. chipotle hot sauce
- 2 c . shredded cheddar cheese
Instructions
- Preheat oven to 400 Line a large rimmed sheet pan with parchment paper.
- Lay bacon on lined pan so that it's close but isn't touching.
- Bake for about 10 minutes or until tender-crisp. You don't want it to be crisp because it's going to bake longer when the casserole cooks.
- Let bacon cool on baking sheet.
- Remove to a paper towel-lined plate to absorb any extra grease.
- To make the casserole, heat butter in a large skillet.
- Add diced onion and peppers.
- Cook until onion is translucent and peppers have softened.
- Grease a deep 9x13-inch baking dish.
- Layer hashbrowns and cooked veggies.
- Season with salt and pepper.
- Crumble cooked bacon over the top of the veggies.
- Top with 1 cup cheese.
- In a large bowl, whisk together eggs, milk, and hot sauce.
- Pour over hash brown mixture.
- Top with remaining cup of cheddar cheese.
- Cover pan with aluminum foil, and place in the fridge overnight.
- In the morning, get casserole out of the fridge about 30 minutes before you want to bake it.
- Preheat oven to 400 F.
- Bake casserole, covered, for about 45 minutes.
- Uncover, and continue cooking for about 15 minutes longer, or until casserole is set and has baked through.
- I like to serve this with additional chipotle hot sauce or salsa.
Video
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Nutrition
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Comments & Reviews
Grainne says
This looks absolutely amazing! We travel around the country full-time in an RV and I love the idea of waking up, putting this casserole in the oven while I’m outside enjoying a cup of tea. This is definitely going on my list of recipes to try.
Kate says
Thank you! What a fun way to travel! I hope you enjoy the casserole. =)
Leah says
Hello. What kind of hash browns? Shredded or whole? Please and thank you.
Kate says
Hi! I use shredded hash browns in this recipe.
Shandra Reynard says
Made this for our friend brunch this morning and it was a hit! Easy to make and delicious. Thanks for sharing!
Kate says
Thank you! I’m glad that it was a hit! =) Thanks for taking the time to comment!
Shar says
Could you use freshly grated potatoes instead of frozen hashbrowns??
Kate says
I haven’t tried using freshly grated potatoes to say for certain.
Maggie says
Though not a big fan of breakfast casseroles in general, this was tasty and easy to make. I liked that I could make it ahead of time and just pop it in the oven in the morning.
Kate says
Thank you! I’m glad that you liked it. =) Thank you for coming back to comment!
Andrea says
Can it be made 2 nights in advance or will it not turn out
Kate says
I haven’t tried to make it that far in advance. I’ve made some of my other breakfast casseroles 48 hours ahead, and they were fine, but I haven’t tried it with this one to say for sure.
Liza says
LOVED THIS combination … and YES … cube potatoes season and bake for 25 to 30 min a little brown but still soft because it will cook for another 40 mins to one hour per directions … hope this helps!!!
xoxo,L.
Sam says
This looks amazing! Can it be made the morning that it’s planned to be eaten or is it critical that it sit overnight?
Kate says
Thank you! You can make it and let it sit for 30 or so minutes just to let everything absorb in before you bake it. You may find that you need to reduce the baking time, so I would start checking it around 30 or so minutes. Hope that helps! =)
Debbie says
Have you ever tried freezing this? If so, how do you recommend reheathing (thawing necessary or just add extra cook time)?
Thanks!
Kate says
I haven’t tried to freeze this, so I’m afraid that I’m not much help on this.
Adrienne says
Would you suggest cubed or shredded hashbrowns?
Kate says
I use shredded hash browns. Hope that helps!
DeVonna says
This recipe was a huge hit with my Ladies’ Bible study group. It was great that I could make it the night before and then just pop it in the oven about an hour before they arrived. i was not able to find the Chipotle sauce, so I used about a teaspoon of Tobasco sauce instead and added about a 1/2 tsp. of garlic powder.
Kate says
I’m so glad that it was a hit! Yes! Use what you have; use what you like. Thank you for coming back to comment! =)
Sarah says
Great recipe! Easy and very tasty!
Jarrod says
I’m sticking to the recipe. I have the wet ingredients separate. Can’t wait to get this all in the oven tomorrow morning for a group breakfast at work!
Kate says
Hope you enjoy it! =)