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Cheesy Breakfast Potato Casserole takes minutes to make and is a perfect make-ahead meal! It will become a breakfast favorite.
This Cheesy Breakfast Potato Casserole is hearty and delicious. It’s a filling breakfast and will surely be a crowd-pleaser! Try pairing this with a Strawberry Banana Smoothie or a glass of Orange Juice Smoothie.
Cheesy Potato Casserole
We LOVE breakfast at our house. I’m not joking when I say that we have breakfast for dinner at least ONCE a week.
We love Pancakes and Waffles, Cinnamon Rolls, Smoothies, and especially Breakfast Casseroles, like today’s Cheesy Potato Casserole.
Casseroles are so great, mostly because they’re quick, simple, and delicious. Plus, they are easy to change up based on the ingredients you love and crave most.
This particular Cheesy Breakfast Potato Casserole has potatoes, eggs, sausage, and cheese – some of our favorite breakfast or brunch ingredients. The best part of all was that it took just minutes to make!
How to Make It
The ingredients for this Egg and Potato Casserole are simple – eggs, milk, sausage, hash browns, cheese, salt, and pepper.
PREP. Preheat the oven to 350°F. Spray a 9-x-13-inch baking dish with cooking spray. Divide the cheese and set ½ cup aside.
COMBINE. 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. Bake for 32–35 minutes. Remove from the oven and add the remaining ½ cup cheese over the top. Place it back in the oven and bake for an additional 3–5 minutes.
Recipe Variations
There are so many easy ways to change up this recipe. Here are some try:
- Mexican: add chopped peppers and use Mexican blend cheese instead of cheddar.
- Meat lovers: add cooked bacon along with the sausage.
- Low-fat version: omit the meat and add a cup of chopped spinach and other vegetables such as zucchini, red bell pepper, or broccoli florets.
- Garnish: garnish with fresh herbs and spices like parsley and green onions. Serve with a dollop of sour cream.
Recipe Tips
Shredded hash browns. Cook times should be the same. Just like the cubed hash browns, thaw shredded hash browns for best results. If not thawed, it may need an additional few minutes to cook.
Use fresh potatoes. Peel and dice 20 oz of fresh potatoes, like russets, to use in this recipe. Don’t soak the potatoes because you want the starch from the potatoes to help thicken the Breakfast Potato Casserole as it bakes.
Sausage. Brown your own Italian Sausage in a large skillet over medium heat. Drain excess fat before using it in the recipe.
Cheese. Substitute the cheddar cheese, or combine it, with other favorites like Swiss cheese, pepper jack cheese, or Colby Cheese.
Making Ahead and Storing
STORE leftovers in an airtight container in the refrigerator for 3-4 days.
FREEZE leftovers in the freezer for later. Reheat in the microwave or oven if you have a large amount.
Make ahead of time. Make this Cheesy Potato Breakfast Casserole up to 24 hours in advance – perfect for Christmas morning!
- Cover and keep it in the fridge until ready to make. A few minutes may need to be added to the cooking time.
- Freeze it, uncooked, for up to 2 months. Wrap the pan tightly with plastic wrap and again with foil. Thaw in the fridge before baking.
Recipe FAQ
You definitely can! Peel and dice 20 oz of fresh russet potatoes to use instead of the frozen kind. Don’t soak them, because the starch from the potatoes will thicken the casserole as it bakes.
You can use the precooked sausage crumbles you find in the freezer section of the grocery store, or you can use uncooked sausage. Simply brown the sausage in a skillet and drain excess fat before incorporating into the breakfast casserole.
Of course! One of the best features of this casserole is that it can be made up to 24 hours before baking. See the details above in the section titled, “Making Ahead and Storing”.
For more yummy Breakfast recipes:
- Biscuit Egg Casserole
- Cinnamon Roll Cake
- Dutch Baby Pancakes
- Snickerdoodle Waffles
- Cheesy Hash Brown Breakfast Casserole
- Homemade Pop Tarts
Cheesy Breakfast Potato Casserole Recipe
Ingredients
- 8 large eggs
- ½ cup milk
- 1 20 oz bag ,frozen diced hash browns thawed
- 9 – 10 ounces precooked Italian sausage
- salt and pepper, to taste
- 1 ½ cups shredded mild cheddar cheese, divided
Instructions
- Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish.
- 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 over the top. Place back in the oven and bake for an additional 3–5 minutes.
Video
Notes
- Mexican: Add chopped bell peppers and use Mexican blend cheese instead of cheddar.
- Meat Lovers’: Add cooked bacon along with the sausage.
- Low-Fat: Omit the meat and add a cup of chopped spinach and other vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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