Cheesy Potato Breakfast Casserole
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––a casserole of dreams that’s flexible, flavorful, and perfect for feeding a crowd (or you, all week long). Great for brunch, meal prep, and hearty mornings!
8
servings
Ingredients
Casserole
- 1 tbsp (15 ml) olive oil or avocado oil
- 1 lb (450 g) breakfast sausage pork or turkey; or swap with veggie sausage or chopped bacon
- 1 medium yellow onion diced
- 1 bell pepper diced (any color, red suggested)
- 1 32-oz bag (900 g) frozen shredded hash browns thawed (about 6 cups)
- 10 large eggs
- 1 1/4 cups (300 ml) whole milk or half-and-half for richer taste
- 1 cup (240 g) sour cream or cottage cheese full-fat preferred
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt plus more to taste
- 1/2 tsp (0.5 tsp) black pepper freshly ground, plus more to taste
- 1 1/2 cups (180 g) shredded sharp cheddar cheese divided (1 cup for filling, 1/2 cup for topping)
- 1 cup (120 g) shredded Monterey Jack cheese
Optional toppings
- chopped green onions for serving
- cooked bacon or ham
- sour cream or hot sauce for serving
Equipment
- 9x13 inch Baking Dish
- Large skillet
- Large mixing bowl
- Whisk
Instructions
- Preheat and prep: Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
- Brown the sausage and veggies: Heat olive oil in a large skillet over medium heat. Add breakfast sausage, onion, and bell pepper. Cook 5–8 minutes, breaking up sausage, until sausage is browned and vegetables are softened.
- Add hash browns and mix: Remove skillet from heat. Stir thawed hash browns into sausage mixture until well combined. Spread evenly in prepared baking dish and gently pat down.
- Whisk the egg mixture: In a large bowl, whisk eggs, milk, sour cream (or cottage cheese), Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper until smooth. Stir in 1 cup cheddar and all of the Monterey Jack cheese.
- Pour and bake: Pour egg mixture evenly over hash brown layer in the baking dish. Bake for 35–40 minutes, until mostly set in the center.
- Add cheese and finish: Sprinkle remaining 1/2 cup cheddar cheese over casserole. Continue baking 5–10 minutes, until cheese is melted and bubbly.
- Let rest and serve: Remove casserole from oven and let stand 5–10 minutes before slicing. Top with green onions, bacon, extra sour cream, or hot sauce as desired. Serve warm.
Notes
This casserole is super flexible—swap in mushrooms, spinach, or kale for the veggies; try bacon or ham instead of sausage; use Pepper Jack or Gouda for a twist. It's naturally gluten-free. Store leftovers in the fridge up to 4 days or freeze in portions up to 2 months. Reheats beautifully! See recipe post for detailed make-ahead and serving tips.
Nutrition
Calories: 415kcal | Carbohydrates: 22g | Protein: 22g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 255mg | Sodium: 840mg | Potassium: 650mg | Fiber: 2g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 35mg | Calcium: 320mg | Iron: 2.5mg