Cheesy Potato Breakfast Casserole

What makes this SO good

I’ve been making this breakfast casserole for years, and it’s always the first thing to disappear at brunches. Picture this: layers of crispy hash browns, gooey melted cheese, savory breakfast sausage, and fluffy eggs all baked into one incredible dish. It’s basically everything you love about breakfast in each bite. The best part? You can prep it the night before and just pop it in the oven in the morning. Perfect for holidays, weekend guests, or just treating yourself on a lazy Sunday!

Why You’ll Love This Recipe

• It feeds a crowd without you having to stand at the stove flipping pancakes all morning
• The prep-ahead option means you can actually enjoy coffee with your guests
• Customizable with whatever breakfast meats, veggies, or cheeses you have on hand
• The crispy potato crust is LIFE-CHANGING (seriously, it’s the secret weapon)
• It’s practically impossible to mess up – even if you’re cooking half-asleep
• Leftovers reheat beautifully (if there are any, which is rare in my house)
• It’s hearty enough to keep everyone satisfied until dinner

The Good Stuff You’ll Need

For the Potato Layer:

• 1 bag (30 oz) frozen shredded hash browns, thawed (or 4-5 cups freshly grated potatoes if you’re feeling ambitious)
• 1/3 cup melted butter (salted is fine, we’re not being precious here)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional but recommended: 1/4 teaspoon smoked paprika (trust me on this one)

For the Filling:

• 1 pound breakfast sausage (I like the sage kind, but use whatever you prefer)
• 1 medium onion, diced
• 1 red bell pepper, diced (for color and because veggies make us feel less guilty)
• 2 cloves garlic, minced (or more if you’re not planning on kissing anyone)
• Optional: 8 oz mushrooms, sliced (for the mushroom lovers)

For the Egg Mixture:

• 8 large eggs
• 1 cup milk (whole milk makes it creamier, but any kind works)
• 1/4 cup sour cream (the secret to fluffy eggs!)
• 1 teaspoon dried herbs (thyme, oregano, or Italian seasoning all work)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Dash of hot sauce (optional but adds a nice background kick)

For the Cheese Layer (because more cheese is always better):

• 2 cups shredded cheddar cheese (sharp is best, but medium works too)
• 1 cup shredded monterey jack (for that melty goodness)
• Optional: 1/4 cup grated parmesan for extra flavor

For Serving:

• Sliced green onions
• Fresh parsley or cilantro, chopped
• Sour cream
• Hot sauce
• Sliced avocado

PIN IT

Let’s Do This

Prep the Potato Base (10 minutes):

1. Preheat your oven to 375°F and grab a 9×13 baking dish. Give it a good spray with cooking spray.
2. In a large bowl, mix your thawed hash browns with the melted butter and all those potato layer seasonings. Really get in there with your hands and make sure everything’s coated.
3. Press this mixture firmly into the bottom of your baking dish to create a solid crust. If you want the crispiest base (and who doesn’t?), bake this layer for about 15-20 minutes before adding anything else. If you’re short on time, skip this pre-bake and your crust will still be good, just not as crispy.

Cook the Filling (15 minutes):

1. While your potato layer gets a head start (if you’re doing that), grab a large skillet and cook the breakfast sausage over medium-high heat, breaking it up as it cooks.
2. When the sausage is about halfway done, toss in your diced onions and bell peppers. Let everything cook together until the sausage is no longer pink and the veggies have softened a bit.
3. Add the garlic and mushrooms (if using) and cook for another 2-3 minutes. Don’t overcook – nobody wants mushy vegetables!
4. Drain off any excess grease (but leave a little for flavor), and set aside to cool slightly.

Make the Egg Mixture (5 minutes):

1. In a large bowl, whisk together the eggs, milk, sour cream, herbs, salt, pepper, and hot sauce if using. Get some air into those eggs – whisk like you mean it!

Layer it All Together (5 minutes):

1. If you pre-baked your potato layer, take it out of the oven. If not, your prepared potato base should be waiting in the baking dish.
2. Sprinkle HALF of your cheese mixture over the potato layer.
3. Spread the sausage and veggie mixture evenly over the cheese.
4. Pour the egg mixture over everything, trying to get it evenly distributed. Give the pan a gentle shake to help it settle in.
5. Top with the remaining cheese. Get that cheese all the way to the edges – the crispy cheese corners are the best part!

Bake It:

1. Cover with foil and bake at 375°F for 30 minutes.
2. Remove the foil and bake for another 15-20 minutes until the center is set and the top is golden and bubbly. The eggs should be completely set and a knife inserted in the center should come out clean.
3. Let it rest for at least 10 minutes before cutting. I know it’s hard to wait, but this helps everything set up so you don’t have a sloppy mess when you cut it.

For Make-Ahead Option:

Complete all steps up through layering, but don’t bake it. Cover tightly with foil and refrigerate overnight. In the morning, let it sit on the counter for about 30 minutes while the oven preheats, then bake as directed, adding about 10-15 minutes to the covered baking time.

Serving Suggestions

• Set out little bowls of toppings so everyone can customize their slice: sour cream, hot sauce, salsa, chopped herbs, sliced avocado.
• For a complete brunch spread, serve with fresh fruit, some quick muffins, and mimosas (or “mockmosas” for the non-drinkers).
• If you’re feeding a REALLY hungry crowd, some simple bacon or sausage links on the side never hurt anyone.
• This is sturdy enough to eat with your hands once it’s cooled a bit, which makes it perfect for brunch buffets.

Switch It Up

Keep it interesting with these easy swaps:

• Meat Lover’s Version: Use a combo of bacon, ham, AND sausage. Because why choose?
• Southwest Style: Add a can of diced green chiles, swap the cheese for pepper jack, and serve with salsa and guacamole.
• Veggie Overload: Skip the meat and double up on veggies – spinach, zucchini, broccoli, and sun-dried tomatoes all work great.
• Greek-Inspired: Use crumbled feta instead of cheddar, add spinach and diced tomatoes, and sprinkle with oregano.
• Tater Tot Twist: Replace the hash browns with a layer of tater tots. Don’t judge until you’ve tried it!
• Low-Carb Option: Replace the potatoes with riced cauliflower mixed with a bit of cheese to help it bind together.

Storage and Reheating

• This casserole keeps beautifully in the fridge for up to 4 days. Cut it into portions and store in airtight containers for grab-and-go breakfasts.
• To reheat individual pieces, microwave for 60-90 seconds. For best results, start with 45 seconds, then do additional 15-second bursts until it’s hot in the center.
• For crispier reheated casserole, use a toaster oven or air fryer for a few minutes.
• Yes, you can freeze it! Cut into individual portions, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Questions People Actually Ask

Q: Can I use fresh potatoes instead of frozen hash browns?
A: Absolutely! Grate about 4-5 medium russet potatoes. The important step is to squeeze out ALL the moisture using a clean kitchen towel. Otherwise, you’ll end up with soggy potatoes, and nobody wants that tragedy.

Q: My family doesn’t eat pork. Can I substitute something else?
A: Sure thing! Ground turkey or chicken works great – just add a little extra oil when cooking since they’re leaner. You can also use plant-based breakfast “sausage” or skip the meat entirely for a vegetarian version.

Q: How do I know when it’s completely cooked in the center?
A: Insert a knife in the center – it should come out clean without any runny egg mixture. Another test: gently press the center with your finger. It should feel set and spring back slightly, not squishy or wet.

Q: Can I make this in advance and freeze it unbaked?
A: I wouldn’t recommend freezing the unbaked casserole because raw potatoes can get weird textures when frozen. However, you can absolutely bake it completely, cool it, freeze it, and then reheat it when needed!

Q: I don’t have a 9×13 pan. What else can I use?
A: Two 8×8 square pans work perfectly (and then you can try two different variations!). You could also use a large cast iron skillet for a rustic presentation. Just check it early since cooking times might vary.

Q: My kids hate seeing “bits of stuff” in their food. Can I make this more kid-friendly?
A: Story of my life! Chop the veggies super fine or even pulse them in a food processor. They’ll practically disappear but still add flavor. Or go minimalist and just do the potatoes, eggs, cheese, and maybe some ham. You know your tiny food critics best!

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