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Easily feed a crowd with this 5-minute prep breakfast potato egg casserole – a family favorite and the perfect make-ahead meal!

Egg and potato Casserole baked in a dish and topped with green onions.
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Prepped in 5!

We have breakfast for dinner at least ONCE a week because we love breakfast that much! Breakfast casseroles are one of our go-to’s because they’re so simple and today’s recipe for potato egg casserole is one of our favorites.

We first made this for a holiday breakfast years ago and have had it on repeat 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 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 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!
Ingredients for breakfast potato casserole on counter.

Ingredients

  • 8 large eggs
  • ยฝ 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 – do not soak (the starch will thicken the casserole).
  • 9-10 ounces precooked Italian sausage – You can brown raw Italian sausage in a skillet before adding the recipe.
  • salt and pepper, to taste
  • 1ยฝ 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

Flavor Variations

  • MEXICAN. Add chopped peppers and use Mexican blend cheese.
  • MEAT LOVERS. Add cooked bacon along with the sausage.
  • VEGGIE. Replace meat with a cup of chopped spinach, mushrooms, zucchini, red bell pepper, or broccoli florets. Sautรฉ veggies in a large skillet before adding.

How to Make a Potato Egg Casserole

  1. PREP. Preheat the oven to 350ยฐF. Spray a 9×13-inch baking dish with cooking spray. Set ยฝ cup cheese aside.
  2. COMBINE. In a large bowl, add 8 eggs, ยฝ cup milk, 20 ounces thawed hashbrowns, 9-10 ounces cooked sausage, salt & pepper to taste, and 1 cup of shredded cheddar cheese. Stir until combined and pour the egg mixture into the prepared baking pan.
  3. BAKE. Bake for 32โ€“35 minutes. Remove from the oven and sprinkle the remaining ยฝ cup cheese over the top. Place it back in the oven and bake for 3โ€“5 minutes.
Slice of breakfast potato casserole on white plate.

Complete The Meal

Side Dishes

More Breakfast Casseroles

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4.99 from 270 votes

Breakfast Potato Casserole

By: Lil’ Luna
Easily feed a crowd with this 5-minute prep breakfast potato casserole – a family favorite and the perfect make-ahead meal!
Servings: 12
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes

Ingredients 

  • 8 large eggs
  • ยฝ cup milk, room temperature
  • 1 (20-ounce) bag frozen diced hash browns, thawed
  • 9-10 ounces precooked Italian sausage
  • salt and pepper, to taste
  • 1ยฝ cups shredded mild cheddar cheese, divided

Instructions 

  • Preheat the oven to 350ยฐF. Grease a 9-x-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 32โ€“35 minutes. Remove from the oven and add the remaining ยฝ cup cheese on top. Place back in the oven and bake for an additional 3โ€“5 minutes.

Video

Notes

Make ahead. Cover with plastic wrap and store in the fridge for up to 24 hours, or wrap again with foil and freeze for up to 2 months. Thaw in the refrigerator 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.

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.

Recipe FAQ

Make ahead of time?

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.

How to store?

Store leftovers in an airtight container in the refrigerator for 3-4 days or freezer for 1-2 months.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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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4.99 from 270 votes (240 ratings without comment)

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Recipe Rating




86 Comments

  1. mARTHA says:

    5 stars
    tHIS WAS AN EASY AND DELICIOUS CASSEROLE. tHE ONLY THING i CHANGED WAS i ADDED SOME CHOPPED GREEN ONIONS. iT WAS AMAZING. tHANK YOU FOR THE RECIPE.

    1. Kristyn Merkley says:

      Perfect!! You are so welcome! Thank you for trying it & for letting me know!

      1. Melissa says:

        Can you dice up whole Potatoes and USe THose? Should YOu cook the whole potaties FIRSTif YOu go That route to SOften THEM or will they COOk in the Casserole ANd SOften THat way…

      2. Jill says:

        I am wondering the same thing. I’m bummed this is the only comment without a reply from her.

      3. Kristyn Merkley says:

        I have not tried using cubed potatoes, so I couldn’t say for sure if you would add them raw or cooked. I am thinking if they are small, they would cook in the casserole.

      4. Audrey says:

        5 stars
        Made this tonight, and I used diced raw potato. It turned out great. Make sure your dices are small and cook 5 to 10 extra minutes.

      5. Kristyn Merkley says:

        Perfect!! Thank you for sharing that ๐Ÿ™‚

  2. Melissa says:

    5 stars
    I made it this morning for my son & hubby. I made some changes, only to be more appealing to my son. I used tater tots, instead of hashbrowns & diced ham instead of sausage. It turned out incredible & they loved it. This is a great recipe that can totally be altered to fit your tastes. Hubby asked me to make one with bacon, sausage, peppers & onions, in the future. We also added a dollop of sour cream on top for some extra yum!

    1. Kristyn Merkley says:

      Yes, it’s great for adding what you like or taking out what you don’t. Thank you for sharing what you did!!

  3. Rey says:

    For the precooked Italian sausage, is it sold precooked in the freezer section or do I buy the Italian sausage in the meat section and cook before using?

    1. Kristyn Merkley says:

      It is sold precooked or you can cook some up. Whichever is easier for you ๐Ÿ™‚ Enjoy!!

  4. Julie Hansen says:

    5 stars
    I’m not a great cook, but this one turned out great when I took it to Bible study!

    1. Kristyn Merkley says:

      I love hearing that! I hope it was a hit! Thank you!

  5. Hanale says:

    Question, can prepare this recipe the niGht Before i bake it?

    1. Kristyn Merkley says:

      You sure could ๐Ÿ™‚ Just cover well. Enjoy!!

  6. Jade says:

    I was just wondering what you mean by hash browns cubed and thawed? do you have a certain brand you use for that? sorry, just barely trying to learn how to cook. Thank you!

    1. Kristyn Merkley says:

      Any brand would work. I use Ore-Ida a lot, the southern style cubed potatoes. And, they are in the frozen section ๐Ÿ™‚

  7. Sharon says:

    5 stars
    Easy and the ENTIRE famil loved it!

    1. Kristyn Merkley says:

      Yay!! Happy they did ๐Ÿ™‚ Thank you for trying it!

    2. Kim Massie says:

      I will be making this for a homeless shelter to serve 75 people. Im going to ร—6 the recipe and cook it in 2 separate large baking dishes, so recipe ร—3 in each fish. How much time do you think it will take to cook each pan? Any other tips?

      1. Kristyn Merkley says:

        I would probably double it & put in an 11×17, so have 3 pans. It might need close to 40-45 min. I would start checking at 35 min, then add a couple min at a time.

  8. Kara Cook says:

    5 stars
    This is a favorite at our house. It’s so easy and so tasty! We actually enjoy it so much that we sometimes have it for dinner!

    1. Cory Blane says:

      Need to fix your cheese measurements. Only 7oz in the whole recipe? Confused.

      1. Lil'Luna Team says:

        Yes, you’ll use about 1 cup of cheese in the casserole and the rest (about 1 cup) will go on the top. If you like more or less, you can certainly adjust the amount of cheese used.