Overnight Hashbrown Casserole

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Overnight breakfast casseroles are one of the best things ever for breakfast. You can wake up to an awesome hearty breakfast in the morning by just placing the casserole in the oven. Prep time is all done the day before making your morning easy breezy.

There are also a lot of versions out there, so you may be thinking do I really need more than one breakfast casserole recipe? I say absolutely yes! Just by changing up a few ingredients can change the whole flavor of the dish.

Overnight Hashbrown Casserole | realmomkitchen.com

The 3 key ingredients that establish the flavor this this overnight hashbrown casserole is o’brien hashbrowns, bacon, and sautéed onions. There is also a basic cheddar cheese used. Cheese is a must for any breakfast casserole!

If you haven’t learned my mess free way of making bacon yet, it’s in the oven! I have included that method for this recipe.

Overnight Hashbrown Casserole | realmomkitchen.com

Overnight Hashbrown Casserole

Real Mom Kitchen

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  • 1 lb . thick-cut bacon
  • 1 Tbsp butter
  • 1 onion diced
  • 1 30 oz package frozen o'brien hashbrowns, thawed
  • 1 tsp salt
  • pepper to taste
  • 12 eggs
  • 1 ½ cup milk
  • 2 cups shredded cheddar cheese divided


  • Preheat oven to 400 degrees.
  • Line a large rimmed baking sheet with heavy duty aluminum foil. Lay bacon on the prepared pan.
  • Bake at 400 degrees for about 10 minutes just until tender-crisp. You don't want it crisp, it will cook more when you bake the casserole.
  • Allow bacon cool on baking sheet and remove to a paper towel-lined plate to absorb any excess grease.
  • In a skillet, melt butter and add in onion. Cook until translucent and set aside.
  • Grease a 9x13 baking dish, place hashbrowns in the dish and then top with the cooked onion.
  • Sprinkle with salt and pepper.
  • Crumble bacon and spread over the casserole. Sprinkle with 1 cup of the cheese.
  • In a large bowl, whisk eggs and milk together. Pour over casserole and then top with remaining cup of cheddar cheese.
  • Cover pan with aluminum foil and refrigerate overnight.
  • In the morning, let the casserole sit on the counter 30 minutes before baking.
  • Preheat oven to 400 degrees.
  • Bake casserole, covered, for about 45 minutes. Uncover, and continue cooking for about 15 minutes longer or until casserole is set. Insert a knife in the center to check for doneness. Serves 12.
Tried this recipe?Let us know how it was!

Recipe adapted from I Heart Eating.

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