This Cheesy Potato Breakfast Casserole is the ultimate comfort food for breakfast! Creamy layers of potatoes, melted cheese, savory sausage (or bacon), and fluffy eggs come together to create a hearty dish perfect for feeding a crowd. Whether you’re hosting a weekend brunch, prepping breakfast for the week, or looking for a dish to take to a holiday gathering, this casserole is always a winner!
Why You’ll Love This Cheesy Potato Breakfast Casserole
- Perfect for Crowds: Great for brunch gatherings, potlucks, or family breakfasts.
- Make-Ahead Friendly: Prepare it the night before and bake fresh in the morning.
- Customizable: Add your favorite proteins, veggies, or spices.
- Freezer-Friendly: Make a batch, freeze it, and enjoy easy breakfasts all week.
- One-Pan Wonder: Easy to assemble with minimal cleanup!
Ingredients
- 1 lb (450g) breakfast sausage or bacon, cooked and crumbled
- 6 large eggs
- 1 ½ cups (360ml) milk (or half-and-half)
- 2 cups (225g / 0.5 lb) shredded cheese (cheddar, mozzarella, or a blend)
- 4 cups (600g / 1.3 lb) frozen hash browns (thawed)
- 1 small onion, diced
- 1 bell pepper, diced
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Optional: Green onions or parsley for garnish
Directions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. - Cook the Sausage or Bacon:
In a skillet over medium heat, cook the sausage or bacon until browned and fully cooked. Drain any excess grease and set aside. - Sauté the Veggies:
In the same skillet, sauté the diced onions and bell peppers for 3-4 minutes until softened. Set aside. - Assemble the Casserole:
Spread the thawed hash browns evenly across the bottom of the prepared baking dish. Top with the cooked sausage or bacon, sautéed veggies, and 1 ½ cups of shredded cheese. - Make the Egg Mixture:
In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined. Pour the egg mixture evenly over the casserole. - Add More Cheese:
Sprinkle the remaining ½ cup of cheese on top for a cheesy, golden finish. - Bake:
Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden and bubbly. - Garnish and Serve:
Let the casserole cool for 5 minutes before slicing. Garnish with green onions or parsley and serve warm.
Notes
- Make It Ahead: Assemble the casserole the night before, cover, and refrigerate. In the morning, pop it in the oven for an easy breakfast.
- Use Fresh Potatoes: If you prefer, use fresh shredded potatoes instead of frozen hash browns. Just be sure to squeeze out any excess moisture.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing Instructions: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.
Frequently Asked Questions
Can I make this casserole vegetarian?
Yes! Skip the meat and load it up with sautéed mushrooms, spinach, or other veggies.
How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions for 1-2 minutes.
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Swap the hash browns for shredded sweet potatoes for a different flavor.
What other cheeses can I use?
Try pepper jack, Swiss, or gouda for a unique twist on the classic.
Can I bake this in a smaller dish?
Yes! Just adjust the cooking time—check for doneness around the 25-minute mark if using a smaller dish.
Tips and Notes
- My Tip: For extra flavor, add a pinch of smoked paprika or cayenne to the egg mixture.
- Pro Trick: Cover the casserole with foil for the first 20 minutes of baking to prevent over-browning, then remove the foil for a golden, bubbly finish.
- Serving Suggestion: Pair with fresh fruit or a simple side salad for a complete brunch spread.
Variations
- Southwest Casserole: Add black beans, salsa, and pepper jack cheese for a Tex-Mex twist.
- Loaded Potato Casserole: Add crispy bacon, green onions, and a dollop of sour cream on top.
- Vegetarian Delight: Use roasted zucchini, mushrooms, and spinach for a veggie-packed version.
- Spicy Kick: Use spicy sausage and add a few jalapeño slices for heat.
- Mini Casseroles: Make individual portions by baking the mixture in muffin tins for easy grab-and-go breakfasts.
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Cheesy Potato Breakfast Casserole
This Cheesy Potato Breakfast Casserole is a hearty, crowd-pleasing dish loaded with hash browns, eggs, sausage, and plenty of melted cheese. Perfect for holidays, brunch gatherings, or meal prep, this casserole is easy to assemble and bakes to golden perfection. It’s a delicious way to start any day!
Ingredients
- 1 lb 0.45 kg breakfast sausage (or bacon), cooked and crumbled
- 1 30 oz / 1.9 lb bag frozen hash browns, thawed
- 8 large eggs
- 2 cups 0.5 lb shredded cheddar or Mexican blend cheese
- 1 cup 0.25 lb shredded mozzarella cheese
- 1 cup 0.24 L milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chopped parsley for garnish optional
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Step 2: Prepare the Hash Brown Layer
- Spread the thawed hash browns evenly in the prepared baking dish.
Step 3: Add Sausage and Cheese
- Sprinkle the crumbled breakfast sausage over the hash browns.
- Top with 1 ½ cups of shredded cheddar and ½ cup of mozzarella cheese, reserving the rest for later.
Step 4: Make the Egg Mixture
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.
Step 5: Assemble the Casserole
- Pour the egg mixture evenly over the sausage, hash browns, and cheese.
- Sprinkle the remaining cheese on top for an extra cheesy layer.
Step 6: Bake the Casserole
- Bake for 45–50 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for a few minutes before slicing.
Step 7: Serve and Enjoy
- Garnish with chopped parsley, if desired, and serve warm.
Notes
- Storage: Store leftovers in the fridge for up to 3 days. Reheat individual servings in the microwave or oven.
- Freezer Option: Assemble the casserole and freeze unbaked. When ready to cook, bake directly from frozen at 350°F (175°C) for 60–70 minutes.
- Vegetarian Option: Swap sausage with sautéed mushrooms, bell peppers, or spinach.
- Make-Ahead Tip: Assemble the night before and refrigerate. Bake in the morning for a stress-free breakfast.
Tried this recipe?Let us know how it was!
