Breakfast Potato Casserole

There’s something undeniably comforting about a warm, cheesy, golden-baked casserole first thing in the morning. This Breakfast Potato Casserole is my answer to the kind of morning when only something hearty, savory, and satisfying will do. It’s the sort of dish that brings people together—whether it’s a quiet Sunday brunch, a holiday morning surrounded by family, or meal prep for a busy week ahead.

The idea for this casserole came after a weekend gathering where I needed something simple, filling, and universally loved. I remembered my grandmother’s classic potato and egg bake and decided to take it up a notch—with extra cheese, crispy edges, fluffy eggs, and layers of flavor from sausage, onions, and spices.

This isn’t just any breakfast—it’s the kind that makes people ask for seconds. Keep reading to see why this will become your new go-to breakfast favorite.

Why I Love This Recipe

You know that feeling when you wake up hungry and just want something hearty, warm, and satisfying? That’s exactly what this casserole delivers.

What makes this dish so special is its flexibility. It combines crispy shredded potatoes (hello, hashbrowns!), creamy eggs, sausage, veggies, and melty cheese in a single dish that’s easy to make, store, and reheat. It’s a one-pan wonder that works just as well for weekday breakfasts as it does for hosting brunch.

I especially love that this recipe is a crowd-pleaser. Even picky eaters find something to enjoy—whether it’s the savory sausage, the soft potatoes, or the gooey cheese topping. It also makes enough to feed a group without needing to stand over the stove flipping eggs or frying bacon.

And let’s be honest—anything that can be made ahead and popped into the oven while you enjoy your coffee is a winner in my book.

Ingredients for Breakfast Potato Casserole

Let’s talk about what you need to bring this savory beauty to life. Each ingredient is carefully chosen to deliver flavor, texture, and that warm-you-up-from-the-inside-out kind of satisfaction.

The Base:

The foundation of this casserole is the potato, and I love using frozen shredded hashbrowns. They’re convenient, cook beautifully, and soak up flavor without getting mushy. If you have fresh potatoes on hand, you can shred and squeeze the moisture out—but frozen makes it week-morning easy.

The Flavor:

• Ground breakfast sausage is classic for a reason. It adds richness and depth, and you can choose mild or spicy depending on your preference.
• Onion and garlic are sautéed into the sausage to add a savory, aromatic base layer.
• Bell peppers (red or green) add color, sweetness, and a veggie boost.

The Binder:

• Large eggs hold everything together and fluff up in the oven, giving the casserole structure and lightness.
• Whole milk or half-and-half gives a rich, custardy finish that keeps the eggs tender.
• Shredded cheddar cheese (or a mix of cheddar and Monterey Jack) adds that melty, golden topping everyone loves.

Seasonings:

Simple is best here—salt, black pepper, paprika, and dried herbs like thyme or parsley do the job without overwhelming the dish.

Optional Add-ins:

• Chopped spinach, cooked bacon, diced ham, or mushrooms all work beautifully if you want to customize it.

Everything comes together in a single pan, layered and baked until golden and bubbling.

How Much Time Will You Need

This dish is perfect for both relaxed mornings and planning ahead.

• Prep time: 20 minutes
• Cook time: 50 minutes
• Total time: About 1 hour and 10 minutes

If you prep your ingredients ahead (especially chopping vegetables or cooking sausage), you can cut the active time to under 10 minutes in the morning. You can also assemble it the night before and bake it fresh in the morning.

How to Make This Breakfast Potato Casserole

Here’s a detailed breakdown of how to make this dish effortlessly. Whether you’re a seasoned cook or new to casseroles, follow along step-by-step:

Step – 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

If using frozen hashbrowns, make sure they’re thawed. Pat them dry with paper towels to remove excess moisture—this helps them crisp up during baking.

Step – 2: Cook the Sausage and Veggies

In a large skillet over medium heat, cook the ground sausage until browned and cooked through, breaking it up with a spoon as it cooks (about 7–8 minutes).

Add diced onion and chopped bell pepper. Sauté together for another 4–5 minutes until the vegetables are soft and fragrant. Add minced garlic in the final minute.

Drain excess fat and set aside.

Step – 3: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk (or half-and-half), salt, pepper, paprika, and herbs. Whisk until fully combined and slightly frothy—this helps create a fluffy texture when baked.

Step – 4: Layer the Casserole

In the prepared baking dish, spread out the thawed hashbrowns evenly.

Top with the sausage and vegetable mixture, spreading evenly across the potatoes.

Sprinkle about 1½ cups of shredded cheese over the top.

Pour the egg mixture slowly and evenly over the entire dish, making sure it settles into all the crevices.

Top with the remaining ½ cup of cheese.

Step – 5: Bake

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for another 15–20 minutes, or until the center is set and the top is golden and bubbly.

To check doneness, gently shake the pan—if the center jiggles slightly but isn’t runny, it’s ready. A toothpick inserted in the center should come out clean.

Step – 6: Cool and Serve

Let the casserole rest for 10 minutes before slicing. This helps it set up and makes serving much easier.

Slice into squares and serve warm.

Substitutions

What if you’re missing something—or want to make it your own? Good news: this casserole is endlessly adaptable.

No sausage? Use cooked bacon or diced ham instead. You can also go meatless with mushrooms or plant-based sausage.

No hashbrowns? Try diced, cooked potatoes or even sweet potatoes for a nutritious twist.

Dairy-free? Use unsweetened almond milk and a dairy-free shredded cheese blend.

Add-ins: Chopped spinach, kale, or roasted vegetables bring color and extra nutrients. Just sauté first to avoid excess moisture.

These swaps won’t just work—they might become your new favorite version.

Best Side Dish of Breakfast Potato Casserole

Want to turn your casserole into a full brunch spread? These sides pair beautifully:

Fresh Fruit Salad: A mix of berries, melon, and citrus balances the richness of the casserole.

Buttery Biscuits: Soft, flaky, and perfect for sopping up extra egg and cheese.

Simple Green Salad: A lightly dressed arugula or spring mix salad adds a refreshing crunch.

Let me know when you’re ready and I’ll continue with Part 2 of this guide.

Serving and Presentation Tips

There’s something undeniably satisfying about pulling a golden, bubbling casserole straight from the oven—but the way you serve it can take it from good to unforgettable.

I always let my Breakfast Potato Casserole rest for at least 10 minutes before slicing. This helps it hold its shape and makes for neater, more attractive squares.

For presentation, I recommend cutting the casserole into equal-sized squares and placing them on a platter lined with fresh herbs like parsley or thyme for color. A sprinkle of freshly chopped chives or green onions on top adds a beautiful pop of green and a subtle bite.

Serving with a small side bowl of sour cream or salsa on the table is a nice touch—especially if you’re feeding a crowd. It gives your guests options to build their own perfect bite.

If you’re hosting brunch, set the table with rustic plates, a fruit centerpiece, and colorful napkins—it turns your casserole into the star of a memorable morning spread.

Tips and Tricks to Make This Recipe Even Better

Want to level-up your Breakfast Potato Casserole? These tips will help ensure it comes out perfect every single time.

• Use thawed, dry hashbrowns. Moisture is the enemy of crisp. Make sure they’re completely thawed and patted dry with paper towels before layering. This helps the potatoes crisp and prevents a soggy bottom.
• Let it rest before serving. That 10-minute cool-down is key to letting everything set up. It makes slicing easier and keeps the layers intact.
• Grate your own cheese. Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly. For that gooey, cheesy finish, grate it fresh.
• Make it ahead. This casserole is perfect for prepping the night before. Assemble everything (except the final cheese layer), cover tightly, and refrigerate overnight. In the morning, sprinkle the cheese on and bake.
• Customize the flavors. Add smoked paprika, jalapeños, or swap cheddar for pepper jack if you want a bit of heat. Want something herby and fresh? Stir in some chopped dill or scallions.

Common Mistakes to Avoid

Even the best recipes can go sideways if you’re not careful. Avoid these common pitfalls to ensure a perfect casserole every time.

• Not draining the sausage. Leaving excess grease in your sausage mixture can make the casserole oily. Always drain off extra fat after browning.
• Overbaking. Dry eggs are a no-go. Keep an eye on the bake time—check around the 45-minute mark, and remove when the center is just set.
• Skipping seasoning. Potatoes and eggs need salt! Taste your sausage mixture before layering, and season the egg mixture well.
• Too many add-ins. It’s tempting to toss in everything, but too many veggies or extras can weigh down the casserole and add moisture. Stick to 1–2 extras max.
• Serving too soon. As mentioned, let it sit after baking. Cutting into it while hot will result in messy portions and a runnier texture.

How to Store It

Breakfast Potato Casserole stores beautifully, making it ideal for meal prep or leftovers.

In the fridge: Let it cool completely. Cover the dish tightly with foil or transfer to an airtight container. It will keep well in the fridge for up to 4 days.

In the freezer: You can freeze it fully baked or unbaked. For baked, cool completely, wrap tightly with plastic wrap and foil, and freeze up to 3 months. For unbaked, assemble as instructed, cover tightly, and freeze.

To reheat:

• From the fridge: Microwave individual portions for 1–2 minutes or reheat in a 350°F oven for 15–20 minutes.
• From the freezer: Thaw overnight in the fridge, then bake at 350°F until heated through (about 30 minutes).

This makes it a dream for holiday mornings or busy weeks—just pull it out and enjoy.

FAQ

Can I make this vegetarian?
Yes! Swap the sausage for sautéed mushrooms, spinach, or a plant-based sausage alternative. Just make sure to cook off any extra moisture.

Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely. Grate russet potatoes and squeeze out as much liquid as possible using a clean kitchen towel before layering.

How do I know when it’s done baking?
The top will be golden and slightly puffed, and a toothpick inserted in the center should come out clean. The casserole should not jiggle when gently shaken.

Can I add more cheese?
Of course! If you’re a cheese lover, feel free to add more. A blend of mozzarella and cheddar melts beautifully and adds extra richness.

Is this good for meal prep?
Yes, this is one of the best make-ahead breakfasts. Bake it once and portion it out for quick microwavable breakfasts all week.

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