Description

Wake up to the ultimate comfort breakfast with this hearty, cheesy, golden Breakfast Potato Casserole. Made with hashbrowns, sausage, eggs, and melty cheddar cheese, it’s a crowd-pleaser you can prep ahead and bake fresh in the morning. Whether you’re hosting brunch, feeding a hungry family, or just meal-prepping for the week, this casserole delivers every time. With layers of flavor and the perfect balance of protein, carbs, and comfort, this recipe is destined to be a repeat favorite.

Ingredients

Scale

1 (30 oz) bag frozen shredded hashbrowns, thawed
1 lb breakfast sausage (mild or spicy)
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
8 large eggs
1 ½ cups whole milk or half-and-half
2 cups shredded cheddar cheese, divided
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 tsp dried parsley or thyme
Cooking spray or butter (for greasing)

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Instructions

Preheat oven to 375°F and grease a 9×13-inch baking dish.
Cook sausage in a skillet until browned. Add onion and pepper, sauté until softened. Stir in garlic, then remove from heat.
In a large bowl, whisk eggs, milk, salt, pepper, paprika, and herbs.
Layer hashbrowns in baking dish. Top with sausage mixture, then sprinkle 1½ cups cheese.
Pour egg mixture evenly over everything. Top with remaining ½ cup cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until center is set.
Let rest 10 minutes before slicing and serving.

Notes

For extra flavor, mix in cooked mushrooms, spinach, or chopped green onions.
Add a dash of hot sauce or chili flakes for heat.
Can be prepped the night before and baked fresh in the morning.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 8
Calories: 375
Sugar: 3g
Sodium: 690mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 18g
Cholesterol: 215mg