Potato Breakfast Casserole Recipe

This Potato Breakfast Casserole is the ultimate morning comfort food. Packed with crispy potatoes, fluffy eggs, melted cheese, and your choice of breakfast meats or veggies, it’s a dish that works for weekends, holidays, brunch parties, or even breakfast-for-dinner. 🥄

You can customize it endlessly to suit your family’s preferences, and the best part? It can be prepped the night before, so all you have to do in the morning is bake and serve.

What You’ll Need

Ingredients (Serves 6–8):

4 cups frozen hash browns (shredded or diced), thawed
1 tablespoon olive oil or butter
1 small onion, diced
1 bell pepper, diced
1 cup cooked breakfast sausage, crumbled (or diced ham/bacon)
8 large eggs
¾ cup milk
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
Optional: chopped green onions or parsley for garnish

Pro Tips for Casserole Success

🥔 Use thawed hash browns to avoid excess water in the casserole.
🧀 Shred your own cheese for better melt and flavor.
⏰ Make it the night before and bake in the morning—hello, easy brunch!
🍳 Add veggies or swap meats to suit your family’s taste.
👧 Let kids whisk the eggs and sprinkle cheese—they love helping!

Tools You’ll Need

9×13 inch baking dish
Large mixing bowl
Whisk
Spatula or spoon
Skillet (for sautéing veggies or browning meat)

Substitutions & Variations

🌱 Vegetarian? Omit sausage and add mushrooms, spinach, or zucchini
🧈 No hash browns? Use cooked, diced potatoes or roasted sweet potatoes
🧀 Cheese options: Try pepper jack for spice or Swiss for a mild flavor
🌾 Gluten-free? This recipe is naturally GF—just double-check packaged ingredients

Make-Ahead Tips

Assemble entire casserole and refrigerate overnight
Let sit at room temp 20 minutes before baking
Freeze fully baked and cooled casserole in portions for up to 2 months

How to Make Potato Breakfast Casserole

Step 1: Prep the Filling

Heat oil in a skillet over medium heat.
Sauté onions and bell peppers for 3–4 minutes until softened.
Add cooked sausage or meat of choice and stir together. Set aside.

Step 2: Mix the Eggs

In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.

Step 3: Assemble the Casserole

In a greased 9×13 dish, spread thawed hash browns evenly across the bottom.
Top with sautéed veggie-meat mixture and sprinkle with cheese.
Pour egg mixture evenly over everything.

Step 4: Bake

Bake at 375°F (190°C) for 40–45 minutes, or until center is set and top is golden.
Let rest for 5–10 minutes before slicing.

Leftovers & Storage

Store in the fridge for up to 4 days
Reheat slices in microwave or oven
Freeze individual portions and reheat for easy breakfasts!

Final Thoughts

This Potato Breakfast Casserole is a warm, filling, and flexible dish that’s perfect for feeding a crowd or keeping your mornings stress-free. Whether you’re serving it at a family brunch or meal prepping for the week, it’s a reliable favorite that never disappoints.

💬 Did you go veggie-loaded or all-out with sausage and cheese? Tell me your favorite mix-ins or how you made it your own—I’d love to hear your casserole creations! 🥔🍳🧀