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We have breakfast for dinner at least ONCE a week because we love breakfast that much! Breakfast casseroles are one of our go-tos because they’re so simple, and this potato egg casserole is one of our FAVORITES!!
We first made this for a Christmas morning years ago and have had it on repeat ever since. It’s filled with cheesy potatoes, eggs, and sausage and is so delicious and simple (it’s prepped in 5 minutes!)
As with most casseroles, this is perfect for making ahead of time for an easy morning (think holidays or busy weekends). Even so, it’s simple to make on the morning of; just mix and bake, and it’s ready in 40 minutes!
Pair it with a sweet casserole like Coffee Cake or Cinnamon Bites for a complete meal.
Why we think you’ll love it:
- Filling. This particular casserole has potatoes, eggs, sausage, and cheese – some of our favorite hearty breakfast or brunch ingredients.
- For an easy morning. This egg bake is prepped in 5 minutes and on the table in 40 for a less-fuss way to start your day.
- Prep the night before. Store in the fridge or freezer until you’re ready to bake – perfect for holiday mornings!
Potato Egg Casserole Ingredients and Substitutions
- 8 large eggs
- ½ cup milk, room temperature
- 1 (20-ounce) bag of frozen diced hash browns, thawed – To use fresh potatoes, peel and dice 20 ounces of russet potatoes and par-boil them.
- 9-10 ounces precooked Italian sausage – You can brown raw Italian sausage in a skillet before adding it to the recipe.
- salt and pepper, to taste
- 1½ cups shredded mild cheddar cheese, divided – Substitute or combine it with Swiss cheese, pepper jack cheese, or Colby Cheese.
- optional garnish – fresh herbs and spices like parsley and green onions, or a dollop of sour cream
How to Make a Potato Egg Casserole
- PREP. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Set aside ½ cup of cheese.
- COMBINE. In a large bowl, whisk eggs, milk, and stir in thawed hashbrowns, cooked sausage, salt & pepper to taste, and 1 cup of shredded cheddar cheese until combined. Pour the egg mixture into the prepared baking pan.
- BAKE. Bake for 32–35 minutes. Remove from the oven and sprinkle the remaining ½ cup cheese over the top. Place it back in the oven and bake for 3–5 minutes.
Kristyn’s Recipe Tips
- We will either use precooked sausage from the refrigerator section or cook up raw sausage and drain the grease before adding it to the recipe.
- This recipe is easy to add jalapenos, spinach, mushrooms, zucchini, red bell pepper, or broccoli florets. Sauté veggies in a large skillet before adding.
- To use fresh potatoes, peel, dice, and boil for about 8 minutes. Drain well and mix into the recipe.
Potato Egg Casserole
Equipment
Ingredients
- 8 large eggs
- ½ cup milk, room temperature
- 1 (20-ounce) bag frozen diced hash browns, thawed
- 9-10 ounces precooked Italian sausage
- salt and pepper, to taste
- 1½ cups shredded mild cheddar cheese, divided
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- 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 on top. Place back in the oven and bake for an additional 3–5 minutes.
Video
Notes
- We will either use precooked sausage from the refrigerator section or cook up raw sausage and drain the grease before adding it to the recipe.
- This recipe is easy to add jalapenos, spinach, mushrooms, zucchini, red bell pepper, or broccoli florets. Sauté veggies in a large skillet before adding.
- To use fresh potatoes, peel, dice, and boil for about 8 minutes. Drain well and mix into the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover with plastic wrap and refrigerate for up to 24 hours, or wrap again with aluminum foil and freeze for up to 2 months. Thaw in the fridge before baking. Add a few extra minutes to the baking time.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freezer for 1-2 months.
Complete The Meal
Sides
Bacon in the Oven
23 mins
Yogurt Parfait Board
25 mins
Breakfast Sausage Recipe
15 mins
Cinnamon Bites
30 mins
Breakfast Casseroles
Cheesy Hashbrown Casserole
48 mins
Breakfast Enchilada Casserole
1 hr 5 mins
Cinnamon Roll French Toast Casserole
6 hrs 50 mins
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This recipe was originally published December 2013.
I can’t wait to make alot of these simple to make recipes. Thank you for sharing all your wonderful recipes. I keep most of these ingredients on hand.
Hi, do I cook the fresh potatoes before putting in the casserole? Thanks
Yes, if you are using fresh potatoes, you will want to make sure they are cooked before adding to the casserole.
Your recipes are great! I’ve made many! But the website is the worst. Jumps around all the time with ads. Can’t even get through the recipe without it jumping back to the top of the page.
I totally get having the ads but this is the worst experience I’ve ever seen on a recipe website.
Love your recipes though!
Thank you for your honest feedback about the website and the recipes!
your recipe notes say: Perfect Prep. The milk should be about room temperature before adding the melted butter. Otherwise, the butter will harden up into little flakes or droplets instead of mixing with the other two ingredients.
the recipe does not call for melted butter anywhere.
I am confused
This recipe is a run-of-the-mill potato egg casserole, nothing special but it’s delicious. It’s the almost exact way I make it except I whip the eggs a bit first so it’s a little fluffier and add herbs. The milk does not have to be room temperature. I noticed that too and no butter is in it unless you add something cooked in it like mushrooms, veggies etc. I used olive oil for mine. She may be referencing the milk being at room temp due to the beef because it will have fats that may harden. I don’t really think it matters 🙂
Thank you for another delicious & very easy to assemble recipe.
Just ordered your cookbook and cannot wait to get it.
Thanks again 🙂
Sandy
This recipe is a great way to use up leftovers from wholesale stores like Sam’s Club if you are in a small household (1-2 people) and you like their pre-seasoned, pre-cooked meats. My husband and I buy carnitas and barbacoa from Sam’s club and typically have 8-10 oz of leftovers after a taco night. I’ve tried both as substitutes for the sausage in this recipe and the end result is AMAZING.
Can I freeze this recipe? Wondering about making in advance, baking and then freezing. Or freezing before baking and talking out to bake later
Yes you definitely can!! You can 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 can also freeze it after it is baked.
It didn’t say cooked sausage in the directions but says so in the video…
On the instruction card, the ingredients listed say pre-cooked Italian sausage, so you’ll want to go with that for this recipe! Hope you enjoy!
Delicious! I did the overnight method. I used leftover ham. I was afraid the potatoes would get soggy overnight, so I browned them in a skillet before mixing it all together. This will be my go to breakfast casserole. Perfect for when the grands are spending the night!
So I am having a large brunch (70 people) and wondered about double batches in larger foil pans? Any advice on baking times?