Go Back
Cheesy Potato Breakfast Casserole

Cheesy Potato Breakfast Casserole

This Cheesy Potato Breakfast Casserole is the ultimate baked breakfast delight, perfect for feeding a crowd or enjoying leftovers throughout the week. Its make-ahead convenience makes it a lifesaver for busy mornings, delivering a hearty and satisfying meal with minimal effort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage (pork or turkey)
  • 1 large onion finely chopped
  • 1 green bell pepper finely chopped
  • 1 tablespoon butter or olive oil
  • 2 pounds frozen cubed hash browns thawed
  • 1 cup shredded cheddar cheese plus more for topping
  • 1 cup shredded Monterey Jack cheese plus more for topping
  • 6 large eggs
  • 2 cups milk whole or 2%
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup chopped fresh parsley for garnish (optional)

Equipment

  • Large skillet
  • Large mixing bowl
  • Medium Mixing Bowl
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. If using a fattier sausage, you may want to drain off some of the excess grease. Remove the sausage with a slotted spoon and set aside.
    1 pound breakfast sausage (pork or turkey)
  2. In the same skillet (with a little of the sausage grease for extra flavor, or add the butter/olive oil if preferred), add the chopped onion and bell pepper. Sauté over medium heat until softened and translucent, about 5-7 minutes.
    1 tablespoon butter or olive oil, 1 large onion, 1 green bell pepper
  3. In a large mixing bowl, combine the thawed hash browns, cooked sausage, sautéed onions and peppers, 1 cup of cheddar cheese, and 1 cup of Monterey Jack cheese. Toss gently to distribute the ingredients evenly.
    2 pounds frozen cubed hash browns, 1 pound breakfast sausage (pork or turkey), 1 large onion, 1 green bell pepper, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
  4. In a separate medium bowl, whisk together the 6 large eggs, 2 cups of milk, salt, pepper, and garlic powder until well combined and slightly frothy.
    6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder
  5. Pour the egg mixture evenly over the hash brown and sausage mixture in the large bowl. Gently stir to ensure all ingredients are coated with the egg mixture.
  6. Grease a 9x13 inch baking dish with butter or cooking spray. Pour the entire mixture into the prepared baking dish, spreading it evenly.
  7. Sprinkle the remaining ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese (or more, if you desire!) evenly over the top of the casserole.
    1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
  8. Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes.
  9. Remove the aluminum foil and continue baking for another 20-25 minutes, or until the casserole is set in the center and the cheese on top is golden brown and bubbly. A knife inserted into the center should come out clean.
  10. Let the Cheesy Potato Breakfast Casserole rest for about 5-10 minutes before serving. This allows it to set up properly and makes it easier to slice. Garnish with fresh parsley, if desired.
    1/4 cup chopped fresh parsley

Notes

This casserole is make-ahead friendly. You can assemble it the night before and bake it in the morning.