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A 9x13 inch baking dish filled with a golden-brown baked potato breakfast casserole, ready to be served. The cheesy top is perfectly melted and bubbly.
FL Recipes

Potato Breakfast Casserole (Easy & Cheesy Make-Ahead)

This Potato Breakfast Casserole is a savory, cheesy, and hearty dish packed with fluffy eggs, seasoned potatoes, and sausage. Perfect for a holiday brunch, weekend gathering, or a make-ahead breakfast for busy weekdays.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Russet potatoes peeled and diced into ½-inch cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 lb breakfast sausage
  • 12 large eggs
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese divided
  • 1/2 cup sliced green onions divided
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Baking Sheet

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread into a single layer and roast for 20-25 minutes, until tender and lightly golden.
  3. While potatoes roast, cook the breakfast sausage in a large skillet over medium-high heat until browned. Drain any excess grease.
  4. Reduce oven temperature to 375°F (190°C). Grease a 9x13-inch baking dish.
  5. Layer the roasted potatoes on the bottom of the dish. Top with the cooked sausage, 1 cup of cheddar cheese, and most of the green onions.
  6. In a large bowl, whisk together the eggs, milk, and heavy cream until smooth. Season with salt and pepper. Pour the egg mixture evenly over the layers in the dish.
  7. Sprinkle the remaining 1 cup of cheese on top.
  8. Bake for 35-45 minutes, or until the eggs are set and the top is golden and bubbly. A knife inserted into the center should come out clean.
  9. Let the casserole rest for 10 minutes before slicing. Garnish with remaining green onions and serve warm.

Nutrition

Calories: 385kcalProtein: 18gFat: 28gFiber: 2g

Notes

Make-Ahead Tip: Assemble the casserole fully (without baking), cover tightly, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking as directed. You may need to add 5-10 minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keyword cheesy egg casserole,make ahead breakfast casserole,potato breakfast bake

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