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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
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.
Video
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.
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