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Cheesy Potato Breakfast Casserole

Cheesy potato breakfast casserole with a golden, bubbly cheddar top and layers of hash browns, sausage, and set eggs. This easy breakfast bake makes a hearty hash brown egg casserole for brunch and reheats well.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Potato Breakfast Casserole
  • 30 oz frozen hash browns Thawed.
  • 1 lb breakfast sausage Cooked and crumbled.
  • 8 eggs Large.
  • 1 cup whole milk
  • 2 cup sharp cheddar cheese Shredded; divided.
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

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

Notes

For clean slices, let the casserole rest 10–15 minutes after baking so the center firms up. Store covered in the refrigerator for up to 4 days; reheat individual portions in the microwave. Freeze yes: cool completely, wrap tightly, and freeze up to 2 months, then thaw overnight in the fridge and reheat until hot. For a lighter option, use reduced-fat cheddar and whole-milk alternatives to lower saturated fat without changing the bake time much.