Cheesy Potato Breakfast Casserole Recipe

Warm, gooey, and ridiculously cozy, this cheesy potato breakfast casserole is loaded with golden hash browns, fluffy eggs, sausage, bell peppers, and two kinds of melty cheese. It smells like comfort in a baking dish.

Meet the breakfast move that makes your morning taste like Sunday, even if it’s Tuesday. This is a bake-it-and-bring-it-to-the-table kind of situation, where everything’s already tucked inside—eggs, potatoes, cheese, sausage (and maybe a coffee on the side if we’re being civilized). It’s hearty, a little indulgent, and perfect when you want something low-effort but deeply satisfying. Also, it reheats like a champ, so leftovers become an on-the-go gift from your past self. The recipe keyword, cheesy potato breakfast casserole, doesn’t lie. It’s exactly what it sounds like, and it’s exactly what you’re craving.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Cheesy Potato Breakfast Casserole

No need to overthink this. It’s cheesy. It’s potato-y. It’s breakfast. But also… it’s kind of the casserole of dreams.

Ridiculously simple to make: You brown some stuff, whisk some other stuff, pour it all into a dish, and let the oven do the rest.
Feeds a crowd, or just you all week: It’s meal prep in disguise. Quietly smug meal prep. Honestly, who wouldn’t want cheesy sausage breakfast magic for days?
Flexible with add-ins and swaps: More on this below, but it plays well with mushrooms, spinach, bacon, jalapeños, you name it.
Flavorful without being fussy: That Dijon mustard? It sneaks in like a background singer and makes the whole thing sing.
Melty, golden cheese crust: That final sprinkle of cheddar at the end creates pure, bubbly glory on top.
Satisfies both chaos and calm: Whether you’re feeding a brunch mob or just want to eat breakfast in peace, it holds up.

Ingredient Notes

Let’s peek inside the fridge and pantry together, yeah? Here’s what’s going into the magic mix and why it matters.

Olive oil: Just a slick to get everything moving in the pan. Avocado oil works too if you’re feeling alternative.
Breakfast sausage: Brings salt, spice, and meaty flavor. Swap it with veggie sausage or chopped bacon if you like to wander.
Onion and bell pepper: Cozy sweetness and crunch. Use whatever pepper color makes you happy; I went with red because drama.
Frozen hash browns: The backbone of the casserole! Thaw them first so they don’t water down the party.
Eggs (10!): These hold everything together in a tender, savory custard. Don’t skimp.
Whole milk: Adds richness and lends the eggs a silky texture. Half-and-half makes it even more luxe.
Sour cream or cottage cheese: Adds tang, moisture, and secretly keeps things fluffy. I love cottage cheese here—like, irrationally.
Dijon mustard: Don’t skip it. It whispers flavor without being loud, and your taste buds will notice.
Garlic powder, onion powder, smoked paprika: These little guys quietly build layers of flavor. Paprika adds a smoky, mysterious flourish.
Salt and pepper: Goes without saying, but don’t forget to actually taste and adjust before it hits the oven.
Cheddar cheese: Tangy and melty and golden when baked. Classic.
Monterey Jack cheese: Melts like a dream and plays well with cheddar. Like, the alto to cheddar’s soprano.
Optional toppings: Green onions for zip, bacon for crunch, sour cream or hot sauce if you’re me.

How To Make This Cheesy Potato Breakfast Casserole

Let’s get crackin’ (literally). Clear a little counter space and maybe sip your coffee while things sizzle.

Preheat and prep: Set your oven to 375°F and grease a 9×13 dish like you mean it. Butter or spray—dealer’s choice.
Brown the sausage and veggies: In a large skillet, heat the olive oil and cook the sausage, onion, and bell pepper for about 5–8 minutes. Break up the sausage as it goes. You want nice browns bits, not sad gray ones.
Add hash browns and mix: Off heat, stir in the thawed hash browns. Make sure everything’s coated and cozy together. Then spread it in your baking dish. Pat it down a bit if it’s feeling wild.
Whisk the egg mixture: In a big bowl (seriously, go big), whisk the eggs, milk, sour cream (or cottage cheese), mustard, garlic and onion powders, paprika, salt, and pepper. Then stir in 1 cup cheddar and all the Monterey Jack. It should look like breakfast soup.
Pour and bake: Carefully pour the egg mixture over the hash brown layer. Don’t flood aggressively—ease it in. Once it’s all in there, bake for 35–40 minutes. You want it mostly set before the cheese topping finale.
Add cheese and finish: Sprinkle the rest of the cheddar on top and return it to the oven for another 5–10 minutes. Cheese should be melted and bubbling like a happy lava field.
Let it rest, then serve: Give it 5–10 minutes to collect itself before slicing. Top with bacon, green onion, hot sauce, whatever makes you excited for fork #2.

Storage Options

You’ve made it, you’ve eaten some, and now you’re eyeing what’s left.

Cool the casserole completely before you refrigerate it. A covered container or tightly wrapped dish will keep it in the fridge for up to 4 days. When you’re ready to reheat, individual slices warm up nicely in the microwave in 1-minute bursts. A low oven (like 325°F) works too for a more even, crisped-up edge.

But can you freeze it? Oh yes. Once cooled, slice it into portions and wrap each in foil or parchment, then stash them in a freezer bag or airtight container. They’ll keep for a good 2 months. Reheat straight from frozen (microwave or covered oven bake at 350°F) or thaw overnight in the fridge if you’re planning ahead like a champ.

Variations and Substitutions

This cheesy potato breakfast casserole is basically a blank canvas with a crispy edge. Here’s how to riff on it.

Use bacon or ham: Not feeling sausage? Crumbled cooked bacon or diced ham makes an excellent swap. Use what you’ve got.
Add veggies: Mushrooms, spinach, kale, chopped tomatoes—just sauté them first so they don’t water everything down.
Switch the cheese combo: Try Pepper Jack if you like a little kick or Gouda for a smoky twist.
Make it vegetarian: Ditch the meat and increase the veggies. Add a handful of black beans if you’ve got ‘em.
Go gluten-free (it already is!): Yep, no bread or flour here, so it’s naturally gluten-free. Just double-check your sausage ingredients.
Add a spice hit: Toss in a pinch of cayenne, hot sauce, or some diced jalapeños to wake things up.

What to Serve with Cheesy Potato Breakfast Casserole

The casserole itself is hearty enough to stand alone, but if you’re going full brunch spread (my favorite kind of chaos), here’s what goes great alongside.

A simple green salad: Something peppery like arugula with lemon vinaigrette balances all that richness with a fresh crunch. Trust me, your palate will thank you.
Fresh fruit or berries: Bright, tangy fruit like pineapple or strawberries is a nice contrast to the cheesy, savory warmth of the bake. It’s also how we pretend we’re being “healthy.”
Light muffins or scones: Cornbread muffins in particular would be dreamy. These Bacon Basil Cornbread Muffins are not shy—they’d absolutely work with the flavor vibe here.
A sweet option for balance: Something like a soft cake or sweet bread. If you want a little decadence, I’d vote for this Vanilla Buttermilk Cake as a sweet finish to brunch. I mean… cake for breakfast is timeless, right?

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make this cheesy potato breakfast casserole ahead of time?

Absolutely, and I totally recommend it. You can prep everything the night before—just assemble the casserole, cover it tightly, and store it in the fridge overnight. In the morning, let it sit on the counter while the oven preheats, then bake as directed. It might need a couple extra minutes since it’ll be cold straight from the fridge, so check for doneness in the center with a knife or toothpick before taking it out.

What kind of hash browns should I use?

Frozen shredded hash browns work beautifully here, as long as you’ve thawed them fully before mixing them in (trust me, soggy casserole is not the endgame). You could also grate your own fresh potatoes—just be sure to squeeze out the excess water in a clean kitchen towel so things stay nice and fluffy inside, not wet and sad.

Can I leave out the sour cream (or cottage cheese)?

Yes, but I encourage using one or the other if you can. They bring moisture and tender texture to the eggs, plus a bit of tangy depth that makes everything taste more “brunchy.” If you’re out, you could try Greek yogurt or a splash more milk, but consistency may vary just a tad.

How do I know when it’s fully cooked?

Look for signs of set eggs and bubbling cheese around the edges. The center should no longer jiggle, and a knife inserted in the middle should come out clean. If it looks pale or still wet in the center, give it another 5–10 minutes. Better to go slightly longer than risk soft, raw egg in the core—we love custard here, but not that kind.

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