Make a broccoli cheese breakfast casserole to feed a crowd. It's filled with broccoli, cheddar cheese, eggs, and shredded hash browns and baked in the oven until golden brown.
Why you'll love this recipe
Flavor: Cheddar, potatoes, eggs, and broccoli are lightly seasoned with paprika and onion.
Can be made ahead. Casserole can be assembled and refrigerated overnight, so it's easy to pop in the oven in the morning!
Freezes well. Freeze leftovers or a whole casserole for up to 3 months.
Great for holidays. This casserole feeds 12, so it's perfect for holidays or a big family breakfast.
Similar to: Hash Brown Breakfast Casserole and Ham Breakfast Strata
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Ingredients and substitutions
- Hash browns - Frozen or refrigerated shredded or cubed hash browns can be used in this casserole. I used frozen shredded hash browns that I thawed overnight in the refrigerator. You could also shred potatoes on the large side of a box grater or in a food processor if desired. Pat fresh shredded potatoes with paper towels to prevent adding excess moisture to the casserole.
- Cheese - Sharp cheddar cheese can be substituted with pepper jack cheese, monterey jack cheese, gouda, or gruyere. I recommend freshly grating cheese from a block for best flavor and texture. Pre-shredded cheeses are often coated in anti-clumping powders that can add a grainy texture when melted.
- Eggs - You'll need 8 large eggs for this recipe. Eggs help bind the casserole together and can't be omitted.
- Broccoli - One large crown of broccoli could be substituted with frozen broccoli, but it must be thawed and chopped before adding to the casserole. Large or frozen bits of broccoli won't cook through in the time listed in the recipe card.
- Heavy cream - Adds a rich, creamy texture to the casserole. Heavy cream can be substituted with half & half or whole milk if desired.
- Seasoning - Salt, onion powder, paprika, and pepper add mild, savory flavor to the casserole.
How to make a breakfast casserole
- Add thawed hash browns, broccoli, and cheese to your lightly greased casserole dish while the oven preheats.
- In a large bowl, whisk eggs, seasoning, and heavy cream together.
- Pour over the hash browns and gently toss to coat, spreading into an even layer.
- Bake until golden brown around the edges and eggs are set in the center (like a quiche).
Tips and tricks
Use thawed hash browns: If you're using frozen hash browns, allow them to thaw before assembling your casserole. Frozen hash browns release liquid into the casserole and can make it soggy.
Thaw hash browns overnight: Transfer frozen hash browns to the refrigerator to thaw overnight.
Forgot to thaw your hash browns?: If you forgot to thaw them beforehand, spread hash browns onto a lined baking sheet and set on the countertop while your oven preheats.
Checking for doneness - The casserole should be sizzling and golden brown around the edges with some color across the top. Gently press into the center of your casserole. It should feel "set" and firm, like cooked eggs in a quiche. If your casserole looks wet or mushy, return it to the oven and bake until it feels set.
Storage
Leftover casserole will keep for 3-4 days in the refrigerator.
Leftovers reheat well in the microwave or in the oven for about 15-20 minutes at 350 degrees Fahrenheit.
Frequently asked questions
Yes. Prepare your casserole per the instructions below but before baking, cover and refrigerate overnight. While your oven preheats in the morning, place the casserole on the counter top to warm up. Bake as directed in the recipe card.
Yes. Prepare your casserole in a freezer-safe container and before baking, wrap tightly and freeze for up to 3 months. Thaw your casserole in the refrigerator overnight, then set on the counter top to warm up while your oven preheats. Bake as directed in the recipe card.
Yes, you're welcome to shred fresh potatoes instead of using packaged hash browns if you'd prefer. Pat your freshly shredded potatoes dry with paper towels to prevent adding excess moisture to the casserole.
Yes, cubed ham, cooked bacon, or cooked and crumbled sausage are great options. Raw meat won't cook through in the oven, so be sure to only add cooked meats to your casserole. Try my Hash Brown Breakfast Casserole which includes crumbled sausage.
Recommended
📖 Recipe
Broccoli Cheese Breakfast Casserole
Ingredients
- 30 ounces frozen shredded hash browns, thawed
- 1 large crown of broccoli, chopped into small florets
- 8 ounces shredded sharp cheddar cheese
- 8 large eggs
- 8 ounces heavy cream
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon pepper
- chopped fresh chives, optional, as a garnish
Instructions
- Preheat oven to 350℉. Lightly grease a 9x13 casserole dish.
- Add thawed hash browns, broccoli florets, and cheese to the casserole dish and toss to combine. Set aside.
- Crack eggs into a large bowl. Add heavy cream, salt, onion powder, pepper, and paprika. Whisk to combine.
- Pour egg mixture over hash browns and toss to incorporate. Then use a spatula to spread ingredients into an even layer.
- Bake, uncovered, for about 50-60 minutes, or until eggs are set in the center and edges are golden brown.
- Optionally, garnish with chives before serving.
Equipment Recommendations
Notes
- Casserole not set in the center?: Your casserole needs more time in the oven if it looks wet or mushy in the center. Bake until casserole feels set when gently pressed in the center, like cooked eggs in a quiche.
- To make ahead: Prepare your casserole per the instructions but before baking, cover and refrigerate overnight. While your oven preheats in the morning, place the casserole on the counter top to warm up. Bake as directed above.
- To freeze leftovers: Allow leftovers to cool completely to room temperature. Slice into individual squares, wrap tightly, and store in a freezer-safe container for up to 3 months. Thaw squares overnight in the refrigerator, then reheat in the microwave or in the oven for about 15-20 minutes at 350 degrees Fahrenheit.
- To freeze casserole whole: Prepare in a freezer-safe container and wrap tightly. Freeze for up to 3 months. Thaw casserole in the refrigerator overnight, then set on the counter top to warm up while your oven preheats. Bake as directed in the recipe card above.
- Optional additions: Add cooked and crumbled sausage, diced onion, bell pepper, or sliced mushrooms for extra flavor and heft.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!