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Cheesy Potato Breakfast Casserole

Cheesy potato breakfast casserole layers shredded hash browns, browned breakfast sausage, and cheddar under a savory egg mixture. It bakes in a 9x13-inch dish until the center is set, making it easy to slice and serve for breakfast.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter for greasing the baking dish
  • 1 lb bulk breakfast sausage
  • 1 yellow onion small, finely chopped
  • 1 package (30 oz) frozen shredded hash brown potatoes thawed and patted dry
  • 2 cups cheddar cheese shredded
  • 10 eggs large
  • 1.5 cups whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet
  • 1 instant-read thermometer

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. Cook the sausage and onion in a large skillet over medium heat for 8–10 minutes, breaking up the sausage, until browned and cooked to 160°F.
  4. Drain excess fat from the sausage mixture.
  5. Spread the hash browns in the prepared dish.
  6. Scatter the sausage mixture and cheddar evenly over the hash browns.
  7. Whisk the eggs, milk, salt, and pepper in a large bowl.
  8. Pour the egg mixture evenly over the casserole.
  9. Bake for 50–60 minutes, until the center is set and registers 160°F on an instant-read thermometer.
  10. Rest the casserole for 10 minutes before slicing and serving.

Notes

Pat the thawed hash browns dry so the casserole sets without excess moisture. Refrigerate leftovers for up to 4 days; freeze yes, wrapped portions for up to 2 months. For a lactose-free option, use lactose-free milk and cheddar.