Hash Brown Cheesy Egg Bake {High Protein Make-Ahead Breakfast}

When the morning is busy and everyone is hungry at the same time, I love having a breakfast like this waiting in the refrigerator. This baked eggs is hearty, cheesy, packed with veggies, and based on a crispy hash brown crust, so even if you eat it in between emails, it actually feels like a real “sit down” breakfast.

Cheese is the secret weapon here. Mixing it directly into the eggs makes the entire casserole extra creamy and adds tons of protein without feeling heavy. You still get the classic breakfast flavors of turkey bacon, peppers, onions and melted mozzarella cheese, just in a lighter, more filling package.

It also makes a large pan, so it’s perfect for meal prep, holiday mornings, or feeding guests without having to juggle multiple pans on the stove. Bake once, cut into cubes and you’re ready for a week’s worth of on-the-go breakfasts.

before starting

Before you start cooking, here are some things you need to know so your eggs bake perfectly every time.

• Use your favorite bacon: I like the turkey bacon here, which makes it lighter, but center-cut pork bacon works well if your family prefers that. Just cook it until it starts to brown and render some of the fat before adding the vegetables.
• Thaw and season hash browns: Make sure the frozen hash browns are fully thawed before pressing them into the pan and season them with salt, pepper, and garlic powder so the crust has plenty of flavor.
• Stir in egg mixture: Mix together the eggs, egg whites and cheese to make the filling smooth and fluffy. A blender is easiest, but a hand blender will work if you have one.
• Choose the right pan: Use a 9×13 baking pan sprayed with cooking spray so the hash brown crust and eggs can release easily after baking.

How to Make Hash Brown Cheesy Egg Bake

Here’s a quick overview of egg baking.

1. Cook bacon and vegetables

Heat olive oil in a large skillet over medium-high heat. Add the chopped turkey bacon and let it begin to brown. Add the onions and bell peppers and cook until soft, then add the spinach and allow to wilt. Season the mixture generously with salt and pepper and set aside.

2. Stir in egg mixture

Place eggs, egg whites, cheese, garlic powder, red pepper flakes, salt and pepper into a blender. Stir until the mixture is completely smooth and creamy so it bakes lightly and evenly.

3. Build a hash brown base

Spray a 9×13 baking pan with cooking spray. Press the hash browns firmly into the bottom of the pan to form an even crust. Season with a pinch of salt, pepper, and garlic powder, then sprinkle half of the shredded cheese over the potatoes.

4. Add vegetables and pour in eggs

Spread bacon and vegetable mixture evenly over hash brown base. Carefully pour the egg mixture over the top, making sure it sinks into all the nooks and crannies. Sprinkle remaining cheese evenly over top of casserole.

5. Bake until solid

Transfer casserole to a 350 degree oven and bake until casserole is set in center and top is lightly golden. The eggs should no longer be wobbly in the center and a knife inserted into the center should come out clean. Let it sit for a few minutes, then cut into cubes.

Recipe Tips and Tricks

Here are the best tips and tricks for making this recipe come out perfect every time.

• For a crispier crust: Make sure your hash browns are thawed and pressed firmly into the pan. For extra crispy edges, you can lightly spray or drizzle the tops with a little oil before adding the cheese.
• Season for layering: Taste the bacon and vegetable mixture before adding it to the pan and make sure it’s well seasoned. The better the flavor in that layer, the better the entire casserole is.
• Add more vegetables: You can easily add mushrooms, extra spinach, shredded zucchini (squeezed dry), or even broccoli florets. Just sauté them with the peppers and onions to cook off the excess moisture.
• Change cheese: Mozzarella makes it mild and melty, but a mixture of cheddar, pepper jack, or whatever you have in the refrigerator will work. Use something your family loves!
• To further increase protein content: If you want an extra protein punch, swap out some whole eggs for extra egg whites, or add more cheese and slightly reduce the amount of shredded cheese.
• Vegan Casserole Options: LOmit the turkey bacon or use a vegetarian bacon or sausage substitute. You can also add extra veggies like mushrooms or more peppers to bulk it up so you still get a hearty, satisfying casserole!

Service concept

Here are some easy serving ideas to round out your breakfast or brunch.

Store and reheat

Here are the best ways to store and reheat egg bakes so you can enjoy them all week long.

• Store in the refrigerator: Let the casserole cool completely, then cut into cubes and store in an airtight container in the refrigerator for 3-4 days.
• Freeze for later use: Wrap individual pieces tightly or place into freezable containers and freeze for up to 2-3 months. For the best texture, thaw in the refrigerator overnight before reheating.
• Reheat gently: Warm slices briefly in the microwave or reheat in a 325-degree oven or toaster until warmed through. If reheating in the oven, cover with foil to prevent drying.
• Remaining thoughts: Place the warmed cubes into whole-wheat tortillas for a quick breakfast wrap, serve with a salad for a quick lunch, or chop and toss in a skillet with extra veggies and potatoes for a “next day” chowder.