Egg Bake with Hash Browns, Butternut Squash, and Cheese

Egg bake recipe loaded with hash browns, butternut squash, and cheese. Most of the recipe can be made the night befor and simply baked off for breakfast.

This breakfast or brunch dish is also hearty enough for breakfast-for-dinner and needs only a salad to make it a complete meal.   

Jump to Recipe

Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

Jump to:

• 🧅 Main Ingredients + Notes
• 🔪 Recommended Equipment
• 📝 Instructions Overview
• ⏰ Tips to Simplify and Save Time
• 🧊 Can I make this dish ahead?
• 💡Ideas for Possible Variations
• More Egg Dishes
• Egg Bake with Butternut Squash, Hash Browns, and Cheese

It's good to have a dish like this in your hip pocket for weekend houseguests. It's a perfect breakfast, brunch, lunch or even vegetarian dinner dish all through the fall and into winter.

Egg bakes are so versatile. In spring, I switch this recipe up a bit and make an Asparagus Egg Bake. In summer, it's time for this Chile Rellenos Casserole with Eggs.

Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

📝 Instructions Overview

Detailed instructions for making this cheesy hash browns egg bake are in the recipe card below, but here's an overview!

Step 1

Hash browns. Melt the butter in the skillet and spread the frozen hash browns as evenly as possible across the pan. Cook according to the package directions until the edges are crispy. Add to the baking dish.

Step 2

Sauté the veggies. While the hash browns cook, prep and sauté the veggies. Purchase cubed butternut squash to make this step go faster. This saves you from having to peel the squash. Add to the baking dish on top of the hash browns.

Step 3

Whisk. Whisk together the eggs, milk, cheese, and seasonings. Pour over the veggies and hash browns in the baking dish.

Step 4

Bake. Place on a baking sheet and bake for 30 minutes, or until slightly brown on the top. Cover with foil and baking another 10 minutes or until a knife inserted into the center comes out clean.

Cool for 5 minutes before serving. This allows the eggs to finish setting up.

⏰ Tips to Simplify and Save Time

• Purchase butternut squash already peeled and cut into cubes. If they are large cubes, you may need to quarter them using a sharp chef's knife.
• Many markets have onion and red bell pepper already diced in packages in the refrigerator cases.
• Cook the hash browns and veggies ahead of time.

🧊 Can I make this dish ahead?

You can make the hash brown and sautéed veggies ahead of time. Layer them in the baking dish, cover, and refrigerate overnight. Whisk the egg mixture together, cover, and refrigerate overnight. This can be done up to 2 days ahead.

The next morning, pour the eggs over the hash browns and veggies and bake. The baking time will be longer since everything is very cold when it goes into the oven.

💡Ideas for Possible Variations

• Swap out butternut squash for zucchini in the summer, asparagus in the spring, and broccoli in winter. Diced delicata squash also works well.
• Add a couple of handfuls of baby spinach to the sautéed veggies when they're almost done.

More Egg Dishes

If you like frittatas, check out this easy broccoli tomato frittata with cheddar cheese. I make mine in a frittata pan, but you can use a skillet and finish it in the oven too.

Asparagus and eggs are natural partners in dishes, and I combine them in quiche and frittatas. And every spring, I make this asparagus egg bake made with orzo, spinach and feta for brunches and dinners.

Or check out my Breakfast and Brunch page for more vegetarian breakfast ideas!