We run a hotel here when the world is normal. And by that I mean we have a lot of company that comes to visit us. That happens when you live somewhere warm when everywhere else is cold. When we have company, I like to act like we run a bed and breakfast and make fun brunch recipes, like this Mini Hash Brown Breakfast Casserole recipe.

It actually is a pretty good recipe if you are running an imaginary bed and breakfast because each hashbrown breakfast casserole is made in its own ramekin. That way, your guests can just grab it and sit down.

That’s a lot better than serving it family style, which leads to everyone digging in the same dish.

Which is fine for breakfast at home with your family, but maybe less fine for breakfast with visitors.

Even if those visitors are your family.

Mini Hash Brown Breakfast Casserole Recipe

Mini Hash Brown Breakfast Casserole Ingredients:

• 4 slices of bacon
• 4 eggs
• 1 cup frozen hash browns
• 4 oz. cheddar cheese
• 4 oz. mozzarella cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon onion powder

How To Make Mini Hash Brown Breakfast Casserole:

Preheat the oven to 425 F.

Defrost the hash browns. When they’re defrosted, squeeze them to remove any excess water.

Cook the bacon and set it aside to cool. When it’s cool, crumble it into small pieces.

Shred the cheese.

Mix together half the cheese, one egg, the hash browns, and half of the salt. Separate the hash brown mixture into four equal parts.

Put each quarter of the mixture into a 4oz. ramekin. Spread out the mixture until it’s even around the sides and the bottom of the ramekin.

Make sure you are patting down the middle to create a well. The remaining ingredients will go in this well, so you want to make sure it’s there.

Bake about 20 minutes, until the hash browns are a golden brown. Remove from the oven.

Mix together the remaining eggs and cheese, the crumbled bacon, the remaining salt, plus the pepper and onion powder.

Pour one-quarter of the egg mixture into each ramekin.

Bake for an additional 20 minutes, until the eggs are cooked completely through.

Can you make this as a full sized hash brown breakfast casserole?

I love serving these in ramekins. The presentation is adorable. But, if you need more than four servings, this won’t work for you. In that case, a full sized breakfast casserole would be better.

You can make this in a casserole pan for a group.

If you do decide to make this as a full sized hash brown breakfast casserole, just make sure you double all of the ingredients. This recipe is written to make four 4 oz. ramekins, and that won’t be enough to fill your casserole pan.

Mini Hash Brown Breakfast Casserole variants:

This recipe is the way that we make hash brown breakfast casserole, but you can change up some of the ingredients to make other varieties of this breakfast.

Vegetarian

Skip the bacon and add in some veggies instead. Onion and peppers would be perfect in this. Just be sure to cook them ahead of time, before adding them to the egg mixture. If you don’t cook them, they’ll be crunchy in your breakfast casserole and won’t taste great.

Meat lovers

Swap the bacon with breakfast sausage. You can either cut up cooked breakfast sauce links or you can cook some ground breakfast sausage instead.

Greek (Feta and spinach)

Make the hash brown crust as written. Instead of adding cheddar and mozzarella to the egg mixture, change it up to add Feta cheese. Be sure to add some chopped spinach into the egg mixture as well.

Garden tomato

Skip the bacon and instead, add chopped up garden tomato into the egg mixture. The tomato will cook down, so you’ll want to add more than you think. If you don’t have garden tomatoes growing, you can add sun dried tomatoes from the grocery store instead. Store-bought tomatoes will be too watery and kind of tasteless, so they won’t add anything to this recipe.

How can you store leftovers?

If you’re making this Mini Hash Brown Breakfast Casserole recipe as is, storing leftovers is so easy.

Most mini ramekins come with a snap on lid. We use these mini ramekins and they have a lid. So if you have leftovers, just snap on the lid and store the leftovers in the fridge for up to four days.

If your ramekins don’t have a lid, you can put the entire ramekin (after it has cooled) in a ziptop bag and store it in the fridge for two to three days.

If you made this recipe as a full sized breakfast casserole, you can put the glass top on the casserole pan and store it in the fridge for two to three days.

You can also spoon the full sized breakfast casserole into individual portions in air tight containers and store them in the fridge for about four days.

How do you reheat leftovers?

If your made this recipe as is, in mini ramekins, you can just reheat them in the oven as is. Just heat them at 350 for about 15 minutes until they’re heated through.

I wouldn’t suggest reheating them in the microwave. Ramekins are microwave safe, so it has nothing to do with that. It’s the hash browns. They’ll get mushy if they’re reheated in the microwave, and you won’t have the nice tasty crust that you will have if you reheat these in the oven.

What can you serve with hash brown breakfast casserole?

This has your eggs, carb, and bacon for breakfast, so you can just serve this on its own and it’s a complete breakfast.

If you wanted to, you could add toast or a bagel, and of course, a cup of coffee (we like this cold brew recipe).

If you’re serving this as brunch, you could also have some fruit, yogurt, and granola available too. These are a little heavy, so fruit and yogurt would definitely be a great, light accompaniment.

Want more breakfast ideas?

If you’re looking for other breakfast ideas, we have you covered. Check out a few of our favorites below:

• Sausage And Egg Breakfast Pinwheels
• Bacon, Egg, And Cheese Doughnut Breakfast Sandwich
• Oatmeal Pancakes
• Freezer Challah Bread French Toast Sticks