Cheesy Breakfast Potato Casserole takes minutes to make and is a perfect make-ahead meal! It will become a breakfast favorite.
This Cheesy Breakfast Potato Casserole is hearty and delicious. It’s a filling breakfast and will surely be a crowd-pleaser! Try pairing this with a Strawberry Banana Smoothie or a glass of Orange Juice Smoothie.
Cheesy Potato Casserole
We LOVE breakfast at our house. I’m not joking when I say that we have breakfast for dinner at least ONCE a week.
We love Pancakes and Waffles, Cinnamon Rolls, Smoothies, and especially Breakfast Casseroles, like today’s Cheesy Potato Casserole.
Casseroles are so great, mostly because they’re quick, simple, and delicious. Plus, they are easy to change up based on the ingredients you love and crave most.
This particular Cheesy Breakfast Potato Casserole has potatoes, eggs, sausage, and cheese – some of our favorite breakfast or brunch ingredients. The best part of all was that it took just minutes to make!
How to Make It
The ingredients for this Egg and Potato Casserole are simple – eggs, milk, sausage, hash browns, cheese, salt, and pepper.
PREP. Preheat the oven to 350°F. Spray a 9-x-13-inch baking dish with cooking spray. Divide the cheese and set ½ cup aside.
COMBINE. In a large bowl, mix eggs, milk, hash browns, sausage, salt, pepper, and 1 cup of cheese until combined. Pour into the prepared baking dish.
BAKE. Bake for 32–35 minutes. Remove from the oven and add the remaining ½ cup cheese over the top. Place it back in the oven and bake for an additional 3–5 minutes.
There are so many easy ways to change up this recipe. Here are some try:
- Mexican: add chopped peppers and use Mexican blend cheese instead of cheddar.
- Meat lovers: add cooked bacon along with the sausage.
- Low-fat version: omit the meat and add a cup of chopped spinach and other vegetables such as zucchini, red bell pepper, or broccoli florets.
- Garnish: garnish with fresh herbs and spices like parsley and green onions. Serve with a dollop of sour cream.
Shredded hash browns. Cook times should be the same. Just like the cubed hash browns, thaw shredded hash browns for best results. If not thawed, it may need an additional few minutes to cook.
Use fresh potatoes. Peel and dice 20 oz of fresh potatoes, like russets, to use in this recipe. Don’t soak the potatoes because you want the starch from the potatoes to help thicken the Breakfast Potato Casserole as it bakes.
Sausage. Brown your own Italian Sausage in a large skillet over medium heat. Drain excess fat before using it in the recipe.
Cheese. Substitute the cheddar cheese, or combine it, with other favorites like Swiss cheese, pepper jack cheese, or Colby Cheese.
Making Ahead and Storing
STORE leftovers in an airtight container in the refrigerator for 3-4 days.
FREEZE leftovers in the freezer for later. Reheat in the microwave or oven if you have a large amount.
Make ahead of time. Make this Cheesy Potato Breakfast Casserole up to 24 hours in advance – perfect for Christmas morning!
- Cover and keep it in the fridge until ready to make. A few minutes may need to be added to the cooking time.
- Freeze it, uncooked, for up to 2 months. Wrap the pan tightly with plastic wrap and again with foil. Thaw in the fridge before baking.
You definitely can! Peel and dice 20 oz of fresh russet potatoes to use instead of the frozen kind. Don’t soak them, because the starch from the potatoes will thicken the casserole as it bakes.
You can use the precooked sausage crumbles you find in the freezer section of the grocery store, or you can use uncooked sausage. Simply brown the sausage in a skillet and drain excess fat before incorporating into the breakfast casserole.
Of course! One of the best features of this casserole is that it can be made up to 24 hours before baking. See the details above in the section titled, “Making Ahead and Storing”.
For more yummy Breakfast recipes:
- Biscuit Egg Casserole
- Cinnamon Roll Cake
- Dutch Baby Pancakes
- Snickerdoodle Waffles
- Cheesy Hash Brown Breakfast Casserole
- Homemade Pop Tarts
Cheesy Breakfast Potato Casserole Recipe
- 8 large eggs
- ½ cup milk
- 1 20 oz bag ,frozen diced hash browns thawed
- 9 – 10 ounces precooked Italian sausage
- salt and pepper, to taste
- 1 ½ cups shredded mild cheddar cheese, divided
- Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish.
- In a large bowl, mix eggs, milk, hash browns, sausage, salt, pepper, and 1 cup of cheese until combined. Pour into the prepared baking dish.
- Bake for 32–35 minutes. Remove from the oven and add the remaining ½ cup cheese over the top. Place back in the oven and bake for an additional 3–5 minutes.
- Mexican: Add chopped bell peppers and use Mexican blend cheese instead of cheddar.
- Meat Lovers’: Add cooked bacon along with the sausage.
- Low-Fat: Omit the meat and add a cup of chopped spinach and other vegetables.
I loved this recipe! It was so easy, and so delicious. It has to perfect ratio of sausage to egg to potato.
We loved this! So easy and so filling. Perfect for Christmas morning.
This is my families favorite breakfast dishes. FABULOUS!!!!!!
Delicious cheesy goodness! This will be a go to!
Delicious! I’ve tried a few variations of this recipe over the years and this is my favorite. I love it for its simplicity and deliciousness. We just ate it for Christmas breakfast and everyone loved it. The amount was perfect for a family of 4 and we even have some leftovers.
Printing the recipe right now so I won’t forget where I got from 🙂
This looks amazing!!! Is it gluten free by chance? My new daughter in law cannot eat gluten. 😊🤞
The recipe was not created as a gluten-free recipe, but you could certainly tweak anything in it that she couldn’t eat to make it work for her. 🙂
How can I use real potatoes instead of frozen?
Yes, absolutely! Just make sure they are pre-cooked. Leftover baked potatoes are a great option if not using the frozen hash browns.
Delicious! I made it the night before and added some diced red and green pepper pieces for color.
Thanks for sharing what you did. I bet it looked and tasted great with those additions!
Only 7oz of cheese? Is the recipe correct on that? It calls for starting with 1 cup (8oz), and reserving the rest for topping.
Thanks for catching that. We’ll get that post updated!
Cant do recipe for all the ads popping up
Is that enough milk
I made this for dinner last night and everyone ages 7 to 72 loved it. I will certainly be making this a lot!! I threw a cup of shredded cheese in the casserole and another on top to melt at the end.
Can you make this ahead and freeze it?
Yes, you could!
Guessing on amount of salt makes this either over salted or under unless somehow you get lucky.
The dish was very flat and lacked flavor.
The good – this recipe was a cinch to prepare and toss in oven. The bad – hardly any flavour and too dry, tripled the cheese and it still was just cheesy.
This recipe has a decent foundation but really requires a lot of doctoring before id consider making it again.
I have always added a smidgen of cream cheese to my scrambled eggs for extra flavor and fluff. I did so here and I loved it. It’s just me so I cut the recipe down a bit, but still had enough for leftovers.
I’m making this for Easter bruch!
This is actually one of my favourite casseroles, that I make for my family on the weekends…always a HUGE hit and rarely any leftovers. I usually have to fight someone for that last piece lol! Great flavour, filling and not difficult to make!
Haha..love to hear that!! You may have to start doubling the batch 🙂 It’s great leftovers!!
See More Comments