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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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86 Comments

  1. Steve says:

    Cant do recipe for all the ads popping up

  2. Kathy says:

    Only 7oz of cheese? Is the recipe correct on that? It calls for starting with 1 cup (8oz), and reserving the rest for topping.

    1. Lil'Luna Team says:

      Thanks for catching that. We’ll get that post updated!

  3. Yvonne says:

    5 stars
    Delicious! I made it the night before and added some diced red and green pepper pieces for color.

    1. Lil'Luna Team says:

      Thanks for sharing what you did. I bet it looked and tasted great with those additions!

  4. Cindy says:

    How can I use real potatoes instead of frozen?

    1. Lil'Luna Team says:

      Yes, absolutely! Just make sure they are pre-cooked. Leftover baked potatoes are a great option if not using the frozen hash browns.

  5. Chris says:

    5 stars
    This looks amazing!!! Is it gluten free by chance? My new daughter in law cannot eat gluten. ๐Ÿ˜Š๐Ÿคž

    1. Lil'Luna Team says:

      The recipe was not created as a gluten-free recipe, but you could certainly tweak anything in it that she couldn’t eat to make it work for her. ๐Ÿ™‚

  6. Ingrid says:

    5 stars
    Delicious! I’ve tried a few variations of this recipe over the years and this is my favorite. I love it for its simplicity and deliciousness. We just ate it for Christmas breakfast and everyone loved it. The amount was perfect for a family of 4 and we even have some leftovers.
    Printing the recipe right now so I won’t forget where I got from ๐Ÿ™‚

  7. Ashley says:

    5 stars
    Delicious cheesy goodness! This will be a go to!

  8. Kalie Ross says:

    5 stars
    This is my families favorite breakfast dishes. FABULOUS!!!!!!

  9. Cori says:

    5 stars
    We loved this! So easy and so filling. Perfect for Christmas morning.

  10. Emily says:

    5 stars
    I loved this recipe! It was so easy, and so delicious. It has to perfect ratio of sausage to egg to potato.