Go Back

Cheesy Potato Breakfast Casserole

Cheesy potato breakfast casserole with a golden, bubbly cheddar top and layers of hash browns, crumbled sausage, and set eggs. This breakfast potato casserole bakes until the center is firm and sliceable for easy brunch casserole-style servings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 30 oz frozen hash browns Thawed
Breakfast sausage
  • 1 lb breakfast sausage Cooked and crumbled
Eggs
  • 8 eggs Large
Whole milk
  • 1 cup whole milk
Cheddar cheese
  • 2 cup sharp cheddar cheese Shredded, divided (use 1.5 cups in egg mixture and reserve remaining for topping)
Sour cream
  • 1 cup sour cream
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Salt and black pepper
  • 0.25 salt and black pepper To taste
Fresh chives
  • 1 fresh chives For garnish

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Press thawed hash browns in an even layer across the bottom and up the sides of the dish.
  3. Scatter cooked sausage crumbles evenly over the hash browns.
  4. Whisk eggs, whole milk, sour cream, garlic powder, onion powder, salt, and black pepper together, then stir in 1.5 cups sharp cheddar cheese.
  5. Pour the egg mixture over the sausage layer and top with the remaining sharp cheddar cheese.
Bake and serve
  1. Bake uncovered for 45–50 minutes at 375°F until the eggs are set in the center and the top is golden.
  2. Garnish with fresh chives before slicing and serving.

Notes

For cleaner slices, let the casserole rest for 5–10 minutes after baking so the center firms up. Refrigerate covered up to 3 days; reheat individual portions in the microwave until hot. Freezing is yes—freeze tightly wrapped portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cheddar and reduced-fat sour cream while keeping the bake time the same.