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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 Breakfast Potato Casserole baked in a dish and topped with green onions.

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.

Recipe Variations

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.
Cheesy breakfast potato casserole ready for baking.

Recipe Tips

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. 

Fresh baked cheesy breakfast potato casserole topped with green onions.

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.
Close up of cheesy breakfast potato casserole topped with green onions.

Recipe FAQ

Can I use fresh potatoes instead of frozen hashbrowns?

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. 

Do I have to use precooked sausage?

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.

Can I make this breakfast potato casserole ahead of time?

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:

4.99 from 267 votes

Cheesy Breakfast Potato Casserole Recipe

By: Lil’ Luna
Cheesy Breakfast Potato Casserole takes minutes to make and is a perfect make-ahead meal! It will become a breakfast favorite.
Servings: 12
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes

Ingredients 

  • 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

Instructions 

  • 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.

Video

Notes

Make Ahead. Make this breakfast potato casserole through Step 2 up to 24 hours in advance. Just cover and keep in the refrigerator until ready to bake. Uncover and bake; you may need to add a few additional minutes to the baking time.
Variations:
  • 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.

Nutrition

Calories: 227kcal, Carbohydrates: 9g, Protein: 12g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 143mg, Sodium: 314mg, Potassium: 258mg, Vitamin A: 340IU, Vitamin C: 4.3mg, Calcium: 156mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




81 Comments

    1. 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!

  1. 5 stars
    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!

  2. So I am having a large brunch (70 people) and wondered about double batches in larger foil pans? Any advice on baking times?