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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!
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
PREP TIME: 5 minutes
COOK TIME: 35 minutes
- 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 – 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
- 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
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. Sauté veggies in a large skillet before adding.
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 ½ cup cheese aside.
- COMBINE. In a large bowl, add 8 eggs, ½ 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.
- 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.
Complete The Meal
Side Dishes
More Breakfast Casseroles
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Breakfast Potato Casserole
Equipment
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-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 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.
Video
Notes
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.
Made this for Easter brunch. It was definitely a hit!
Added cooked bacon as recommended and loved how it turned out.
I love casserole dishes for any meal. This dish is pretty good and covers all your breakfast items. Yummy!
This is actually one of my favourite casseroles, that I make for my family on the weekends…always a HUGE hit and rarely any leftovers. I usually have to fight someone for that last piece lol! Great flavour, filling and not difficult to make!
Haha..love to hear that!! You may have to start doubling the batch 🙂 It’s great leftovers!!
I’m making this for Easter bruch!
The good – this recipe was a cinch to prepare and toss in oven. The bad – hardly any flavour and too dry, tripled the cheese and it still was just cheesy.
This recipe has a decent foundation but really requires a lot of doctoring before id consider making it again.
I have always added a smidgen of cream cheese to my scrambled eggs for extra flavor and fluff. I did so here and I loved it. It’s just me so I cut the recipe down a bit, but still had enough for leftovers.
Guessing on amount of salt makes this either over salted or under unless somehow you get lucky.
The dish was very flat and lacked flavor.
Can you make this ahead and freeze it?
Yes, you could!
I made this for dinner last night and everyone ages 7 to 72 loved it. I will certainly be making this a lot!! I threw a cup of shredded cheese in the casserole and another on top to melt at the end.
Is that enough milk