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
Video
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.
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 love this casserole. This is what I make Christmas morning. Today I added sauteed onions and red peppers. Absolutely delicious.
Ooh that sounds delicious to add the onions and peppers. What a fun Christmas morning tradition. So glad you enjoy the casserole!
How long does it last after cooking?
I will reheat it for a few days after.
love this type of casserole thank for posting it.
I am glad you do!! You are so welcome & thank you!
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!
Nothing wrong with extra cheese 🙂 Thank you for sharing that!
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.
There’s a difference between ‘fluid’ ounces and ‘dry’ 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.
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 cup… Can you help me out and explain? Thank you so much.
There are 8 ounce bags, that’s what I use. A little more cheese doesn’t hurt 🙂
can you use almond milk instead of skim milk or regular milk?
You sure could 😉
Can you make this in a muffin Pan?
I personally haven’t tried, but I don’t see why not 🙂 The baking time wouldn’t be as much, but I am not sure how long they would take.
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.
You are so welcome!! Love hearing that! Thank you!
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.
Love that your family likes it that much! I like them crispy, too!
Could I use sage Jimmy Dean sausage and cook before adding it to the casserole?
Yes, that works too!
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.
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!