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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. Joy says:

    5 stars
    I love this casserole. This is what I make Christmas morning. Today I added sauteed onions and red peppers. Absolutely delicious.

    1. Lil'Luna Team says:

      Ooh that sounds delicious to add the onions and peppers. What a fun Christmas morning tradition. So glad you enjoy the casserole!

  2. Karin says:

    How long does it last after cooking?

    1. Kristyn Merkley says:

      I will reheat it for a few days after.

  3. jeanne says:

    5 stars
    love this type of casserole thank for posting it.

    1. Kristyn Merkley says:

      I am glad you do!! You are so welcome & thank you!

  4. Baby says:

    Making it again because it was a hit! They ate it for breakfast and came back for snacking later! Extra cheese made it really cheesy! For peoples who loves cheese!

    1. Kristyn Merkley says:

      Nothing wrong with extra cheese ๐Ÿ™‚ Thank you for sharing that!

  5. Frank Pedroza says:

    There is an error in your cheese quantity. If you get aside 1 cup of cheese (8oz), you are short 1 oz., then you are suppose to add the rest of the left over cheese when you take it out, there’s no cheese left over. Need to adjust the amount of cheese in the ingredients to 1-1/2 cups of cheese.

    1. Mary C says:

      Thereโ€™s a difference between โ€˜fluidโ€™ ounces and โ€˜dryโ€™ ounces when you are measuring ingredients. An 8 ounce bag of shredded cheese is 2 cups in dry ounces. It says this on the bag. It has to do with ounces actually being the weight of something, which really varies depending on what you are weighing.

  6. Sharon Rhodes says:

    I am not quite understanding how much cheese to use? It says 7 ounces but that is not even one cup but it says to reserve one cupโ€ฆ Can you help me out and explain? Thank you so much.

    1. Kristyn Merkley says:

      There are 8 ounce bags, that’s what I use. A little more cheese doesn’t hurt ๐Ÿ™‚

      1. melinda Eisenhauer says:

        can you use almond milk instead of skim milk or regular milk?

      2. Kristyn Merkley says:

        You sure could ๐Ÿ˜‰

  7. Carly says:

    Can you make this in a muffin Pan?

    1. Kristyn Merkley says:

      I personally haven’t tried, but I don’t see why not ๐Ÿ™‚ The baking time wouldn’t be as much, but I am not sure how long they would take.

  8. Lynn says:

    5 stars
    Omg!!! I made this today for breakfast!! My partner & i loved it. He had 3 helpings, i had 2 lol.. Yum yum yummy!! Will definitely be making this delicious dish a lot. So easy too. Thank you so much for this recipe.

    1. Kristyn Merkley says:

      You are so welcome!! Love hearing that! Thank you!

  9. Leslie says:

    5 stars
    Ive made it twice in a weeks time. I do cook my hashbrowns fIrst sInce my family likes them crispy. I heat the leftovers in a skillet so it DOESN’T get mushy.

    1. Kristyn Merkley says:

      Love that your family likes it that much! I like them crispy, too!

      1. Paula Bernier says:

        Could I use sage Jimmy Dean sausage and cook before adding it to the casserole?

      2. Kristyn Merkley says:

        Yes, that works too!

  10. Kellie says:

    3 stars
    Not really sure what went wrong as my my eggs never cooked. I followed the directions to a t but I did find them to be a little vague.

    1. Kristyn Merkley says:

      Hmm..I am not sure what went wrong either?? They should have gotten baked. Everything just gets mixed in a bowl, minus one cup cheese, then gets poured in the pan to get baked, with the cup of cheese on top. I’m sorry!