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This Cheesy Potato Breakfast Casserole is so simple and easy to make! The perfect breakfast casserole recipe loaded with cheese!
Breakfast Casserole:
Breakfast casseroles are one of my favorites! I love that I can get most of it ready the night before and just pop it in the oven in the morning. Not to mention this Cheesy Potato Breakfast Casserole makes the perfect breakfast for dinner.
I think I talk about breakfast for dinner in just about every breakfast recipe I write. Between this and my low carb breakfast casserole, I could have breakfast dinner several times a week! This breakfast casserole is so simple and such n easy recipe to make. 4 ingredients plus seasoning and then tossed in the oven to bake, doesn’t get much more simple than that.
How to make Cheesy Potato Breakfast Casserole:
How to freeze:
- Freezing: Cook the casserole according to the directions and allow to cool completely. Cover the casserole dish and place into the freezer. When you are ready to bake then allow it to thaw overnight in the refrigerator. You may need to increase the bake time by 10-15 minutes to get it warm throughout. This casserole can stay in the freezer for up to 3 months.
- Refrigerating: To make this the night before you can mix all stop at after step 4. Cover and place in the fridge to be baked in the morning. You should not need to add any cooking time but always check before serving to make sure the eggs are cooked throughout your casserole.
Breakfast Casseroles:
Here are even more of my favorite breakfast casseroles that I think you will love:
- Sausage Hash Brown Breakfast Casserole
- Cinnamon Roll Breakfast Casserole
- Make Ahead Breakfast Casserole
- Cream Cheese Sausage Casserole
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Cheesy Potato Breakfast Casserole
Ingredients
- 1 pound ground breakfast sausage
- 4 cups shredded hash browns, (frozen)
- 10 eggs
- 1/2 teaspoons salt
- 1/4 teaspoons Pepper
- 2 1/2 cups shredded cheddar cheese, (divided)
Instructions
- Preheat oven to 350 degrees F. Prepare a casserole dish with non-stick cooking spray and set aside.
- Cook and crumble ground breakfast sausage until fully cooked. Drain fat and set aside.
- Place hash browns in your casserole dish. Add in cooked sausage to the dish. In a separate bowl whisk together eggs, salt, and pepper.
- Pour eggs and 2 cups shredded cheese into casserole dish and mix well until all potatoes are coated. Top with remaining 1/2 cup cheese and bake for 40-50 minutes until eggs have fully cooked. Serve and enjoy!
Notes
How to freeze:
- Freezing: Cook the casserole according to the directions and allow to cool completely. Cover the casserole dish and place into the freezer. When you are ready to bake then allow it to thaw overnight in the refrigerator. You may need to increase the bake time by 10-15 minutes to get it warm throughout. This casserole can stay in the freezer for up to 3 months.
- Refrigerating: To make this the night before you can mix all stop at after step 4. Cover and place in the fridge to be baked in the morning. You should not need to add any cooking time but always check before serving to make sure the eggs are cooked throughout your casserole.
Nutrition
Simple recipe, however, in your instructions you fail to add the cooked sausage into the casserole dish
Thank you! Appreciate the feedback. Got it fixed!