Cheesy Potato Breakfast Casserole
Cheesy Potato Breakfast Casserole.
Let’s say that again.
Cheesy Potato Breakfast Casserole.
Eggs. Potatoes. Cheese. Sausage. So easy to prepare, and it’s a crowd favorite. No time in the morning? Whip it up at night, place it into the refrigerator overnight, and the next morning, slide it in the oven. You’ll have a dish of deliciousness in no time flat.
This incredible Breakfast Casserole is a hit at my family Christmas Breakfast, and with good reason. It is cheesy, full of potatoes and tasty sausage, just enough egg, and buttery, peppery goodness.
It would be ideal for New Year’s Day, when you are looking for something easy yet comforting after that night of celebration. There’s a reason the Waffle House is packed at 2am, folks, and it’s not the stellar wait staff.
This casserole is like the epitome of hashbrowns that are smothered and covered and everything in between. Cut up a few ripe tomatoes and toss them on top? Oh my heavens.
You’ll never go back to Waffle House.
Today, anyway.
Cheesy Potato Breakfast Casserole
Perfectly cheesy, full of flavorful meats and potatoes, this breakfast casserole is a true crowd pleaser and our go-to holiday (or any day) breakfast recipe. Reheats wonderfully for any leftovers!
Ingredients
- 1 pound Italian Sausage, cooked
- 1 yellow onion, chopped, sauteed in sausage grease
- 7 eggs
- 1/2 cup milk
- 20 ounce bag frozen Diced Hash Browns
- 8 ounce brick of Mild Cheddar Cheese, grated
- Salt & Pepper, to taste
Instructions
- Preheat oven to 350. Spray medium casserole dish (we used 9 x 13) with non-stick spray. Set aside.
- Prepare sausage and onions.
- In a large mixing bowl, combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for topping.
- Bake for 35 minutes. Remove from oven and top with reserved cheese. Return to oven for 8 minutes.
- Allow casserole to rest for 15-20 minutes. Serve and enjoy!
So, maybe you don’t love sausage. That’s okay! Neither do I if we are being honest. Feel free to use hamburger instead, or even chunks of ham. If it’s a meat you love with eggs and cheese, it will fit in beautifully!
Need more breakfast ideas? Here are some of my favorites!
Cinnamon Roll Fluffy Pancake Cups
Blackberry Cream Cheese French Toast Bake
Blueberry Cream Cheese Muffins
February 12, 2014 @ 8:09 pm
I have the same question, do you need to thaw the potatoes first??
February 17, 2014 @ 11:56 pm
Nope, they will cook!
July 7, 2022 @ 7:10 pm
Can you cook this and freeze it and reheat a couple of days later?
December 22, 2022 @ 11:38 pm
Can I use the hash browns instead of the potatoes? Or will it be too soggy?
February 20, 2014 @ 11:02 pm
Do u need to cook eggs before ??
February 23, 2014 @ 10:42 am
Nope!
February 22, 2014 @ 9:03 am
Hi,
I would assume you could just sub the italian sausage for crumbled breakfast sausage, right?
Thanks,
Lisa
February 23, 2014 @ 10:43 am
Sure you can!
February 22, 2014 @ 9:03 am
Hi,
I would assume you could just sub the italian sausage for crumbled breakfast sausage, right?
Thanks,
Lisa
February 28, 2014 @ 5:03 pm
You have to do the old-fashioned cut and paste thing. I did that & it worked great.
a) Open your word processor (Word?)
b) Select the text on the recipe page by holding the mouse button and moving the mouse down until what you want is highlighted.
c) Press ctrl + C, or right-click and select “copy”
d) Move to your empty document, press ctrl + V, or right click and select “paste”.
e) clean it up, format it however you choose, and print it.
When I do this, I also save the document to a recipes folder I have created.
February 28, 2014 @ 5:03 pm
You have to do the old-fashioned cut and paste thing. I did that & it worked great.
a) Open your word processor (Word?)
b) Select the text on the recipe page by holding the mouse button and moving the mouse down until what you want is highlighted.
c) Press ctrl + C, or right-click and select “copy”
d) Move to your empty document, press ctrl + V, or right click and select “paste”.
e) clean it up, format it however you choose, and print it.
When I do this, I also save the document to a recipes folder I have created.
March 15, 2014 @ 11:13 pm
I am excited to try this! Do you need to cook the eggs before? If not can you scramble them and add to the mixture of everything? Can it be proud the night before?
March 15, 2014 @ 11:16 pm
No, don’t cook the eggs, just scramble them and add to the mixture. Yes, you can prep the night before – it’s a simple and easy dish. 🙂
March 15, 2014 @ 11:13 pm
I am excited to try this! Do you need to cook the eggs before? If not can you scramble them and add to the mixture of everything? Can it be proud the night before?
March 23, 2014 @ 1:20 pm
This a great dish to take tom potlucks
March 23, 2014 @ 1:20 pm
This a great dish to take tom potlucks
April 3, 2014 @ 3:52 pm
How can you combine the cheese with it and still reserve 8 oz of it when the recipe only asks for 8 oz ??
April 13, 2014 @ 10:27 am
I made this this morning for breakfast. I used Bob Evans roll sausage and cooked onions with sausage. I cooked it about 45 minutes to insure potatoes were cooked and softened then added cheese on top and cooked 10 more minutes. OMG it was great! Tyvm for sharing this recipe!
April 13, 2014 @ 10:27 am
I made this this morning for breakfast. I used Bob Evans roll sausage and cooked onions with sausage. I cooked it about 45 minutes to insure potatoes were cooked and softened then added cheese on top and cooked 10 more minutes. OMG it was great! Tyvm for sharing this recipe!
April 23, 2014 @ 12:07 pm
I have made this twice using our local butcher Gaffs home made breakfast sausage. It was so easy and delicious.
April 23, 2014 @ 12:07 pm
I have made this twice using our local butcher Gaffs home made breakfast sausage. It was so easy and delicious.
April 28, 2014 @ 12:43 pm
I’m excited about making this for Mother’s Day for my family… especially that ALL the ingredients get mixed together, then baked, DONE. No layering, no waiting overnight. I might use Muenster instead of the Cheddar (even thought about Swiss), not such a big fan of orange food (Cheetos, etc.). I will, however, PARTIALLY defrost the potatoes as a happy compromise. Also serving Paula Deen’s recipe for baked French Toast Casserole (heaven help us because of the butter; cream; and brown sugar!)… THEN, your Cheesy Potato Breakfast Casserole will be a perfect savory complement to the other. Thanks so much.
April 28, 2014 @ 12:43 pm
I’m excited about making this for Mother’s Day for my family… especially that ALL the ingredients get mixed together, then baked, DONE. No layering, no waiting overnight. I might use Muenster instead of the Cheddar (even thought about Swiss), not such a big fan of orange food (Cheetos, etc.). I will, however, PARTIALLY defrost the potatoes as a happy compromise. Also serving Paula Deen’s recipe for baked French Toast Casserole (heaven help us because of the butter; cream; and brown sugar!)… THEN, your Cheesy Potato Breakfast Casserole will be a perfect savory complement to the other. Thanks so much.
April 28, 2014 @ 12:46 pm
I’m excited about making this for Mother’s Day for my family… No layering and no waiting overnight. Could I use Muenster or Swiss cheese instead of Cheddar? I’m not such a big fan Cheddar. I will PARTIALLY defrost the potatoes first though. Also serving Paula Deen’s baked French Toast Casserole (heaven help us because of the butter; cream; and brown sugar!)… THEN, your Cheesy Potato Breakfast Casserole will be a PERFECT savory complement to the other. Thanks so much.
April 28, 2014 @ 12:46 pm
I’m excited about making this for Mother’s Day for my family… No layering and no waiting overnight. Could I use Muenster or Swiss cheese instead of Cheddar? I’m not such a big fan Cheddar. I will PARTIALLY defrost the potatoes first though. Also serving Paula Deen’s baked French Toast Casserole (heaven help us because of the butter; cream; and brown sugar!)… THEN, your Cheesy Potato Breakfast Casserole will be a PERFECT savory complement to the other. Thanks so much.
April 28, 2014 @ 12:48 pm
I’m excited about making this for Mother’s Day for my family… No layering and no waiting overnight. Could I use Muenster or Swiss cheese instead of Cheddar? I’m not such a big fan Cheddar. I will partially defrost the potatoes first though. Also serving Paula Deen’s baked French Toast Casserole (heaven help us because of the butter; cream; and brown sugar!)… Then, your Cheesy Potato Breakfast Casserole will be a perfect savory complement to the other. Thanks so much.
May 12, 2014 @ 12:42 am
I made this for our mother’s day brunch and our came out very soupy and watery… not sure what I did wrong. Any advice?
May 12, 2014 @ 12:42 am
I made this for our mother’s day brunch and our came out very soupy and watery… not sure what I did wrong. Any advice?
July 23, 2022 @ 9:28 am
Mine came out the same way. I’m assuming it was a release of grease from the sausage and water from the frozen potatoes. Next time I’m thawing the potatoes
May 13, 2014 @ 2:03 pm
This was good, although I had a problem with the eggs cooking all the way. I had to stick it back in the oven for an extra 20 minutes! Any ideas that could prevent that? Otherwise was delicious!
May 13, 2014 @ 2:03 pm
This was good, although I had a problem with the eggs cooking all the way. I had to stick it back in the oven for an extra 20 minutes! Any ideas that could prevent that? Otherwise was delicious!
June 27, 2014 @ 9:31 am
need a print button
July 13, 2014 @ 3:46 pm
How many did this serve? We are taking a family vacation to the lake next weekend and there will be 12 of us total. Would one pan be enough or should we make 2? Thanks!
July 13, 2014 @ 3:46 pm
How many did this serve? We are taking a family vacation to the lake next weekend and there will be 12 of us total. Would one pan be enough or should we make 2? Thanks!
July 13, 2014 @ 7:00 pm
Cheesy Potato Breakfast Casserole – Hi! How would I prepare this if I didn’t want to actually bake it till the next morning? Sounds and looks delicious!!! Thanks, Cris
July 13, 2014 @ 7:00 pm
Cheesy Potato Breakfast Casserole – Hi! How would I prepare this if I didn’t want to actually bake it till the next morning? Sounds and looks delicious!!! Thanks, Cris
July 28, 2014 @ 4:20 pm
It was an Easy recipe, which I love, and not many ingredients, again a good thing. But I will say my only complaint was the potatoes didn’t cook all the way. I followed instructions on cooking times. And I bought a bag of diced potatoes (fridge section). I guess next time I will try and put them in the microwave for a few min. first.
July 28, 2014 @ 4:20 pm
It was an Easy recipe, which I love, and not many ingredients, again a good thing. But I will say my only complaint was the potatoes didn’t cook all the way. I followed instructions on cooking times. And I bought a bag of diced potatoes (fridge section). I guess next time I will try and put them in the microwave for a few min. first.
June 28, 2022 @ 6:33 am
Baking this as I speak! Just hit the 35min mark and the inside of the casserole is still very watery and not cooked throughall the way. Hoping another 10mins before throwing the cheese on top for an additional 8min will cook it through 😕
July 21, 2022 @ 8:35 pm
I do not have milk just heavy whip cream. Can I replace it with that?
August 8, 2022 @ 3:15 pm
Do I have to use frozen potatoes or can I cube fresh ones?
October 6, 2022 @ 11:29 am
Do you need to cook the sausage and onions first, before mixing together?
December 21, 2022 @ 9:46 am
I was wondering the same thing!!
October 22, 2022 @ 1:19 pm
This was so good! I didn’t have sausage so I subbed Turkey bacon and just chopped it up and fried it in the pan. I also used fresh baby potatoes instead of frozen and cut them up small cubes. I cooked it using the exact times and temperatures and it was perfect! A new staple in our house
November 13, 2022 @ 12:25 pm
Can I use fresh diced potatoes? Yes, I’m a cheapskate.
December 11, 2022 @ 11:50 am
I used fresh potatoes I pulled and cut. cooked the potatoes….I baked closer to 45 minutes….35 minutes is not long enough. I added almost 2 cups of cheese ( we like cheese) then when I was sure the eggs were done…added more cheese to top and let melt in oven. Was very good.
December 17, 2022 @ 1:16 pm
Can I prep this and freeze? Would I cook it first or can I freeze it uncooked then cook once defrosted?
December 19, 2022 @ 3:48 pm
I am so excited to make this! I have been looking at a bunch of recipes that I am looking forward to making after our cabinet painters finally finish our kitchen cabinets this week! This is definitely one that I’ll have to make for my family. Thanks for sharing!
December 24, 2022 @ 4:00 pm
hi do i need to cook the sausage first
January 30, 2023 @ 1:34 pm
This looks delicious! I have been wanting to spend more and more time in my kitchen ever since we had our cabinets painted. This is definitely a recipe that will help me get in the kitchen! Thanks for sharing!
March 28, 2023 @ 7:09 pm
Curious – calorie breakdown , carbs plZ potato dish
April 8, 2023 @ 5:29 pm
hey y’all so I am making this cheesy potato breakfast casserole tomorrow morning for Easter morning. happy Easter everyone also I have it already prepared covered with foil and everything and in the fridge but just going to put it in the oven tomorrow and bake it. that being said the recipe calls for diced hash browns however I am not using diced hash browns I am just using the regular normal hash browns and I did the recipe does call for 7/8 however after I was mixing it and eyeballing it I did decide to add like two more eggs so anyways it’s all put together ready to go just have to bake it in the morning but I think everything will be totally fine and thanks so much for this recipe.
May 21, 2023 @ 10:44 am
Hi just wondering if I’m using fresh and dicing my own potatoes would I need to cook them first?
Thank you
June 25, 2023 @ 4:47 pm
I followed the instructions to the T but my eggs didn’t bake😅
June 25, 2023 @ 9:47 pm
That’s very odd, as eggs take so very little time to cook!
August 27, 2023 @ 11:04 am
Can it be frozen ?
September 20, 2023 @ 12:52 pm
I’ve made this several times using fresh potatoes. I use about a pound and a half for the 20oz called for in the recipe. I’ve used several types. I peel, dice and par boil till just fork tender. Be sure to not overcook or they will be mush. I follow the rest of the recipe as written. Made the night before and used for a wedding shower brunch and was a big hit. Thanks for posting.
November 21, 2023 @ 6:49 pm
Mine has been in 45 min and it’s still very watery. I’m going to cover it with foil and crank the heat up a bit. Hopefully it won’t take too much longer 🙁
November 22, 2023 @ 10:42 pm
Question has anyone tried chorizo or would it be too greasy?
January 19, 2024 @ 1:26 am
Can it be regular potatoes or does it need to be frozen?
August 5, 2024 @ 11:41 am
Has this been tried in a crock pot for overnight cooking?