One of the best things about this breakfast potatoes casserole is how easily it adapts to what you have in the fridge or what your family loves. Don’t be afraid to make it your own! For a veggie-packed version, stir in a couple handfuls of fresh spinach or some sautéed bell peppers and onions. If you’re craving a bit of smoky flavor without pork, diced smoked turkey sausage is a fantastic alternative that gives you that same hearty feel. And honestly, if your crew loves a little kick, a diced jalapeño or a sprinkle of crushed red pepper flakes will wake up everyone’s taste buds. For a different cheesy profile, try swapping the cheddar for pepper jack or even a bit of tangy feta. It’s a wonderfully forgiving recipe, so have fun with it!
Perfect Pairings for Your Casserole
This cheesy potato breakfast casserole is a star all on its own, but it also plays well with others. It’s the anchor of a fantastic brunch spread or a simple weekend breakfast. For a classic combo, serve it alongside a platter of crispy bacon or turkey sausage links. A fresh fruit salad with a bright squeeze of lime juice provides a sweet, juicy contrast that cuts through the richness beautifully. If you’re serving a crowd, a basket of warm, flaky biscuits or buttery croissants is never a bad idea. And for a lighter touch, a simple arugula salad with a lemony vinaigrette works wonders. It’s the kind of meal that makes everyone feel right at home.
Make Ahead Tips for Busy Mornings
We all know how chaotic mornings can be, right? The beauty of this easy breakfast potato casserole is that it’s a brilliant make-ahead dish. You can assemble the entire thing the night before, cover it tightly with plastic wrap, and just pop it in the fridge. In the morning, let it sit on the counter for about 20-30 minutes while your oven preheats. You might need to add just a few extra minutes to the baking time since it’s going in cold. Another great tip is to pre-cook your potatoes the day before. Give them a quick boil until just tender, then drain and store them in an airtight container. That cuts your prep time down to almost nothing in the morning. So good.
Storage & Reheating for Leftovers
Got leftovers? Lucky you! This breakfast casserole with potatoes and eggs stores like a dream. Let any leftovers cool completely before covering the baking dish with foil or transferring portions to airtight containers. It’ll keep in the fridge for 3 to 4 days. To reheat, the microwave is quick and easy for a single serving—just cover it with a damp paper towel to keep it from drying out. For a larger portion, warm it in a 350°F oven for about 15-20 minutes, until it’s heated through. I don’t recommend freezing the fully assembled and baked casserole, as the potatoes can become a bit grainy. But if you do, thaw it overnight in the fridge before reheating.
Frequently Asked Questions
- Can I use frozen hash browns instead of fresh potatoes? Absolutely! Using frozen shredded hash browns (the kind found in the bag) is a huge time-saver. There’s no need to thaw them first; just toss them right in with the other ingredients.
- My family doesn’t eat eggs. Can I make this without them? The eggs act as the main binder here, so it’s tricky to leave them out entirely. For a similar vibe, you could try a breakfast cheese potatoes dish that’s more of a cheesy potato bake without the egg base.
- How do I know when the casserole is fully cooked? The edges should be golden brown and bubbly, and the center should feel set and not jiggly when you gently shake the pan. A knife inserted near the center should come out clean.
- What’s the best cheese for a cheesy potato breakfast casserole? I’m a big fan of sharp cheddar for its classic flavor and great melt, but a Monterey Jack or a Gruyère would also be delicious. A pre-shredded bag works in a pinch, but a block you shred yourself often melts more smoothly.
Honestly, this breakfast potatoes casserole is the kind of reliable, so, so comforting dish that you’ll find yourself making again and again. It’s perfect for a lazy weekend, a holiday morning, or whenever you need a hug on a plate.
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Breakfast Potatoes Casserole: Your New Morning Best Friend
- Total Time: 50 minutes
- Yield: 6 servings
Description
This hearty Breakfast Potatoes Casserole is packed with crispy potatoes, eggs, cheese, and savory sausage – a perfect make-ahead brunch dish for holidays, weekends, or meal prep. Easy to throw together and always a hit!
Ingredients
▢ 1 lb frozen diced hash brown potatoes (or fresh, cooked and cooled)
▢ 1 lb breakfast sausage, cooked and crumbled
▢ 1 cup shredded cheddar cheese
▢ 8 large eggs
▢ ½ cup milk or heavy cream
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ Salt and black pepper, to taste
▢ 2 tablespoons chopped fresh chives or green onions (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
3. Spread the diced potatoes evenly in the prepared baking dish.
4. Sprinkle the cooked sausage over the potatoes, followed by the shredded cheese.
5. Pour the egg mixture evenly over the top. Use a spatula to gently press everything down so it’s mostly submerged.
6. Bake uncovered for 35–40 minutes, or until the center is set and the top is golden brown.
7. Let the casserole rest for 5–10 minutes before slicing. Garnish with chives or green onions if desired.
Notes
• Want to make it spicy? Use hot breakfast sausage or add red pepper flakes.
• Make it vegetarian by skipping the sausage or using plant-based alternatives.
• Perfect for holiday mornings or meal prep – reheats well!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 195mg
