Craving something comforting and full of flavor? Let me introduce you to this cheesy potato breakfast casserole.
It’s my go-to breakfast casserole on lazy days when the weather is glum.
Hearty, cheesy, and packed with all your favorite breakfast flavors, it'll put a smile on any sleepy face.
Nobody can resist the mix of seasoned hash browns, savory sausage, and colorful veggies bound by fluffy eggs and a glorious blanket of melted cheese. Trust me, it never disappoints!
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Why You’ll Love This Cheesy Potato Breakfast Casserole
Make-Ahead Friendly: This is the perfect make-ahead dish. It travels well and reheats beautifully. You can even assemble a day ahead of time and bake later!
Savory Taste Sensation: This breakfast casserole offers a delightful blend of savory sausage, creamy potatoes, and gooey cheese. It’s a mouthwatering combination that will satisfy even the most discerning palates.
Customizable: The recipe’s versatility allows for easy substitutions and additions. Try using different types of cheese or incorporating various veggies. You can also swap or leave out the meat for a vegetarian option.
Ingredients
- Frozen Hash Browns: Pre-shredded potatoes form the hearty base of the casserole. They become crispy on the outside but stay tender inside.
- Breakfast Sausage: Adds savory flavor and protein to the dish. Use pork, turkey, or plant-based sausage alternatives to suit your dietary needs. If using links, remove the casings before cooking.
- Onions & Bell Peppers: Provide fresh crunch, natural sweetness, and color to the casserole.
- Eggs: Act as a binding agent. They also add protein and create a fluffy, custard-like texture.
- Whole Milk: Creates richness and helps achieve a creamy texture.
- Sour Cream Or Cottage Cheese: For added richness and moisture. Use cottage cheese if you want the protein!
- Seasonings: A blend of Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper enhance the overall flavor profile with savory depth and subtle smokiness.
- Shredded Cheese: Sharp cheddar and Monterey Jack melt beautifully and bring plenty of great flavor.
- Optional Toppings: Keep things simple, or go crazy! Pick from fresh green onions, crispy bacon, hot sauce, and more.
How to Make Cheesy Potato Breakfast Casserole
This hearty dish combines crispy hash browns, savory sausage, and two types of melted cheese into one spectacular meal that'll make you excited to get out of bed.
Make it ahead and reheat throughout the week, or serve it straight from the oven with a dollop of sour cream and a splash of hot sauce.
Either way, this savory breakfast casserole recipe couldn't be easier to make.
1. PREHEAT the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. COOK the sausage, onion, and bell peppers for 5-8 minutes, breaking the meat into crumbles, until browned.
3. REMOVE from the heat, add the hash browns, and mix well. Spread the mixture evenly in the prepared baking dish.
4. WHISK the eggs, milk, sour cream, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Stir in 1 cup of cheddar and all of the Monterey Jack cheese.
5. POUR the egg mixture over the hash browns and sausage in the baking dish.
6. BAKE uncovered for 35-40 minutes. Sprinkle the remaining cheese over the top and bake for 5-10 minutes, until melted and bubbly.
7. REST the casserole for 5-10 minutes before serving hot with optional toppings. Enjoy!
Tips for the Best Cheesy Potato Breakfast Casserole
Whether you’re feeding a hungry family, hosting brunch, or just meal-prepping for the week, this casserole has you covered.
I love how the smoked paprika adds a subtle smokiness, while the bell peppers bring pops of color and freshness to each bite. And it's versatile too!
Check out these tips and easy swaps:
- Thaw the hash browns thoroughly. They should be completely thawed and patted dry before you add them to the mixture. If they’re partially frozen or still wet, you’ll end up with a soggy casserole.
- Use room-temperature eggs. They will help ensure even mixing and a smooth custard texture.
- Fresh cheese is best. Use freshly grated cheese instead of pre-shredded for better melting.
- Don’t skip the spices. Garlic powder, onion powder, and smoked paprika elevate the dish with a balanced, savory flavor. Smoked paprika also adds a subtle depth.
- Check & rest. Use a toothpick or skewer to check if the center is set. If it comes out clean (or with melted cheese but no wet egg), it’s ready! Remove it from the oven and let it sit for 5 to 10 minutes before slicing. That will give it time to firm up.
- Prep ahead for convenience. Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed, adding 10 extra minutes if starting from cold.
- Recipe Swaps. Feel free to use diced potatoes instead of shredded or swap out the peppers for another veggie. You could even shred sweet potatoes if you prefer!
- Recipe variations. Add sautéed mushrooms, wilted spinach, diced jalapeños, or try different cheeses. You can also add hot sauce or other herbs to the egg mix.
What to Serve with Cheesy Potato Breakfast Casserole
Like most casserole recipes, this one can be a stand-alone meal. You can also pair it with normal breakfast staples, such as:
- Crispy bacon
- Biscuits and gravy
- Pork tenderloin
- Fruit salad
Honestly, though, the casserole is hearty enough on its own. You may just want to add some extra toppings!
How to Store
You can refrigerate or freeze this casserole, so it’s great for meal-prepping.
To Store: Tightly wrap cooled leftovers in plastic or transfer to an airtight container. Refrigerate for 3-4 days.
To Freeze: Wrap the completely cooled casserole tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Place individual portions in the microwave. Heat in 30-second intervals until hot. Or reheat the whole casserole covered with foil in a 350-degree oven. It shouldn't take longer than 20-30 minutes.
More Hearty Casseroles You Have to Try
Cheeseburger Tater Tot Casserole
Sausage Cream Cheese Casserole
Hamburger Potato Casserole
Chile Relleno Casserole
Cheesy Potato Breakfast Casserole
8
servings15
minutes1
hour646
kcalWake up to this cheesy potato breakfast casserole! Packed with savory sausage, hash browns, and melty cheese, it's a hearty start to your day.
Ingredients
1 tablespoon olive oil
1 pound breakfast sausage
1 medium onion, diced
1 medium bell pepper, diced (any color or a mix)
2 pounds (32 ounces) frozen hash browns, thawed
10 large eggs
1 cup whole milk
1 cup sour cream or cottage cheese
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
salt and pepper, to taste
2 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese
- Optional Toppings
chopped green onions
crumbled cooked bacon
sour cream or hot sauce
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Warm the oil in a large skillet over medium heat. Cook the breakfast sausage, onion, and bell peppers for 5-8 minutes or until the meat is browned and fully cooked. Break it into crumbles with a wooden spoon as it cooks.
- Remove from the heat, add the hash browns, and mix until well combined. Transfer to the baking dish and spread into an even layer.
- In a large mixing bowl, whisk the eggs, milk, sour cream, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Add 1 cup of cheddar and all of the Monterey Jack cheese. Stir everything until the ingredients are evenly distributed.
- Pour the mixture into the prepared baking dish over the meat and hash browns.
- Bake uncovered for 35-40 minutes. Sprinkle the remaining cheese over the top and bake for another 5-10 minutes or until the cheese is melted and bubbly.
- Let the casserole rest for 5-10 minutes before serving hot with optional toppings. Enjoy!
Notes
- Thaw the hash browns thoroughly. They should be completely thawed and patted dry before you add them to the mixture. If they’re partially frozen or still wet, you’ll end up with a soggy casserole.
- Prep ahead for convenience. Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed, adding 10 extra minutes if starting from cold.
Nutrition (Not Including Optional Toppings)
- Total number of serves: 8
- Calories: 646kcal
- Fat: 44g
- Saturated Fat: 19g
- Cholesterol: 334mg
- Sodium: 1004mg
- Carbohydrates: 31g
- Fiber: 3g
- Sugar: 7g
- Protein: 31g
- Calcium: 436mg
- Iron: 3mg
5 Comments
I used a minimum of the main ingredients but was successful for 2 people, I used 2 8*8 foil pans but he loved it so much we are it all. Quite a testament for a recipe I must say!
what happened to the save this recipe to your email link? I used this very often
Hi Lois!
We were having an issue with that feature, but it’s fixed now 🙂
Why is the option to save a recipe gone from your system?
Hi Connie!
We’re have an issue with that feature but we’re hoping to get it fixed asap!