Potato Egg Casserole

4.99 from 270 votes

Potato Egg Casserole

Easily feed a crowd with this 5-minute prep breakfast potato egg casserole - a family favorite and the perfect make-ahead meal!

Prep Time5

Cook Time35

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

9x13 baking dish

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 9x13-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

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.

Make ahead of time. 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