Egg And Potato Breakfast Casserole For A Crowd

Name: Egg and Potato Breakfast Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 8 large eggs; 1 cup whole milk; 1 pound ground breakfast sausage; 1 package (20 oz) Southwestern-style hashbrowns; 2 cups shredded Colby Jack cheese; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; A handful of fresh chives (finely chopped for garnish)

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This Egg And Potato Breakfast Casserole feeds 12! You can make it the night before and pop it in the oven the next day! Plus it's got sausage and cheese - Winner!

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This Egg and Potato Breakfast Casserole is super easy, seriously tasty, and feeds the whole gang! It has heaps of cheese, eggs, potatoes, and sausage – basically all the good stuff that makes breakfast awesome. Did I mention it only takes minutes to prep this egg and potato breakfast casserole? Yeah, that’s the best part! A true winner for busy mornings, y’all.

Egg And Potato Breakfast Casserole Overview

Cuisine Inspiration: American
Number of Ingredients: 5 (excluding salt, pepper, and optional chives)
Feeds: A family of 7+
Total Cook Time: 1 hour, 10 minutes
Primary Cooking Method: Baking
Dietary Info: Gluten-Free
Key Flavor: Cheesy savory, and slightly meaty
Skill Level: Beginner

Family-Size Feast: This easy egg and potato breakfast casserole isn’t just tasty – it’s a true belly-filler. Plus, you’ve got a whopping 12 large servings, perfect for big fam breakfasts. No one’s leaving the table hungry!
Make It Your Own: Got some veggies lingering in the fridge or maybe some extra bacon from yesterday’s breakfast? Toss ’em in! You can literally add whatever you like or have on hand.
Night Prep: Mornings can be a rush when you have an army of kiddos, and the thing I like the most about this bad boy is that you can prep it the night before, stash it in the fridge, and pop it in the oven when you wake up. Zero morning hassle.
Not Just for Breakfast: Who said egg casseroles are just for the morning? Not me! Serve it up for dinner and watch it disappear. My kids love having breakfast for dinner, and this cheesy, sausage goodness hits the spot every time.

Ingredients to make Egg And Potato Breakfast Casserole

Eggs: The backbone of any good breakfast casserole, am I right? For that rich, custardy base.
Whole Milk: Perfect for creating a creamy texture. But hey, if you’ve only got 2% or skim, no worries – it’ll still be delicious.
Cheese: Colby Jack melts beautifully and adds that irresistible cheesy pull.
Ground Sausage: This adds a lovely savory depth. One pound should do it.
Southwestern-style Hashbrowns: These are a real time-saver and pack in extra flavor with their spices. You can absolutely chop, season, and peel your own potatoes though, if you have the time.
Seasonings: Salt and pepper, simple yet essential!
Chives: A handful of finely chopped chives for that fresh, oniony kick right at the end.

How to make Egg And Potato Breakfast Casserole

Step 1: Cook the Sausage and prep the egg mixture

Heat a skillet over medium heat and cook the sausage, breaking it apart as it cooks until it’s fully browned. Once cooked, get rid of any extra grease.
Crack the eggs into a mixing bowl, pour in the milk, and add the salt and pepper.
Give it a whisk until everything is well-blended.

Step 2: Assemble the casserole and bake it

Layer the potatoes in the bottom of your greased baking dish, making a nice even layer.
Gently pour the egg mixture over the potatoes in the dish.
Evenly scatter the cooked sausage over the top of the egg layer.
Sprinkle the pork with a generous layer of shredded Colby Jack cheese.

Pop the dish in the oven and bake for about 45 to 50 minutes. You’re aiming for the cheese to turn golden brown and the casserole to set in the center. Once done, let it sit for a few minutes to cool. Just before serving, sprinkle with chopped chives.

How To Make An Overnight Egg & Potato Casserole

Preparing this Egg & Potato Casserole the night before makes your morning routine easy with a capital E—perfect for busy mornings or when you’re hosting brunch. Here’s how you can get everything ready the evening before, so all that’s left to do is bake it in the morning!

Preparation For Overnight Egg & Potato Casserole:

Assemble the Base: Start by spraying your 13×9 baking dish with non-stick cooking spray. Spread the package of southwestern-style hash browns evenly across the bottom of the dish, creating a hearty and flavorful base.
Cook the Pork: Heat a skillet over medium heat and cook the sausage until it’s fully browned, making sure to crumble it as it cooks for even distribution. Once browned, drain any excess grease and evenly distribute the cooked sausage over the hash browns. Let cool for 10 minutes.
Layer with Cheese: Sprinkle one cup of shredded Colby Jack cheese over the sausage. This layer of cheese will melt into the sausage and potatoes, adding a creamy, cheesy texture to the casserole.
Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Carefully pour this mixture over the cheese and sausage layers, ensuring it evenly coats the ingredients.
Add the Final Cheese Layer: Top everything with the remaining cup of shredded Colby Jack cheese. This will create a beautifully melty and golden top once baked.
Cover and Refrigerate: Cover the assembled casserole tightly with aluminum foil or plastic wrap and place it in the refrigerator overnight. This not only saves you time in the morning but also allows the flavors to meld together, enriching the overall taste.

Baking The Next Day:

Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator while the oven heats up. This step helps bring the casserole closer to room temperature for more even cooking.
Bake Covered: Place the casserole in the oven and bake it covered for about 25 minutes. After this time, remove the cover to allow the cheese to brown and the top layer to get crispy. Continue baking for an additional 20 minutes or until the casserole is bubbly and the eggs are set.
Rest and Serve: Let the casserole rest for about 10 minutes after removing it from the oven. This resting period helps the layers set, making it easier to slice and serve.

Popular substitutions & additions

Swap the Protein: If your kids aren’t into pork sausage, ground turkey is the perfect substitutes that still give that hearty, satisfying texture and flavor.
Use Shredded Hashbrowns: You can use a bag of shredded hashbrowns if that’s what you got. It cooks up the same and tastes just as great!
Add Veggies: Toss in some diced green peppers, onions, or even some spinach to sneak in those veggies and add a burst of color and nutrition.
Cheese Varieties: Mix it up by using different cheeses or a combination of two – like sharp cheddar and pepper jack for a bit of a kick, or mozzarella and gouda for a smooth melt.
Bacon: Add some cooked, crumbled bacon to this potato breakfast casserole for a smoky, crispy touch. It’s a favorite in my house and likely will be in yours too!
Ham It Up: Diced ham can be a fantastic addition, especially if you have leftovers from a holiday. It pairs wonderfully with the eggs and cheese.

Tips for making the best egg cheese and potato breakfast casserole

Layer It Well: Start with your potatoes at the bottom to create a solid base. Then pour over your egg mixture to ensure it soaks into the potatoes, follow with the pork, and top it all off with a generous layer of cheese. This ensures each layer cooks perfectly.
Let It Set: Don’t dive in right away! After pulling the casserole out of the oven, let it rest for about 5-10 minutes. This helps everything set up nicely, making it easier to slice.
Check Doneness with a Knife: To make sure your casserole is fully cooked through, stick a knife in the center before taking it out of the oven. If it comes out clean, your casserole is ready to go. If there’s a little residue, give it a few more minutes.
Broil for a Golden Top: If you love a beautifully bronzed top on your egg cheese and potato breakfast casserole, pop it under the broiler for the last few minutes of cooking.

How to store & reheat Egg And Potato Breakfast Casserole

After the casserole has cooled, cover it tightly with aluminum foil or plastic wrap, and store it in the fridge. You can also transfer individual portions into airtight containers.

To warm up your casserole, you can use either the oven or the microwave. For the oven, cover it with foil and reheat at 350°F until it’s warmed through (about 20 minutes). And if you’re in a hurry, just pop a serving in the microwave for a couple of minutes on high.

How long will Egg And Potato Breakfast Casserole last in the fridge?

Kept in the fridge, your casserole will stay good for up to 3 to 4 days.

Can I freeze this easy egg and potato breakfast casserole?

If you want to keep the casserole longer, freezing is a great option! Wrap it tightly with both plastic wrap and foil, or use a freezer-safe container. It’ll keep for up to 2 months.

Sample Menu/Meal

If you need menu inspo on what to serve with your egg and potato casserole to make it a complete meal, I’ve got you! Go for a side of Cracker Barrel Pancakes and fresh fruit!

Cracker Barrel Pancakes

Fruit Salad

Other Options To Serve With Egg & Potato Casserole

Sour Cream and Salsa: Offer small bowls of fresh salsa and sour cream on the side. These not only add a fresh zest but also provide a creamy balance to the spicy notes in the hash browns.
Bagels and Cream Cheese Spread: Who doesn’t love a good bagel? Lay out some bagels with a variety of cream cheese or a Jarlsberg cheese dip for a yummy breakfast spread. It lets everyone mix and match to their liking!
Buttery Toast or English Muffins: Serve with buttery toast points or English muffins for something simple that guests can use to scoop up bits of the casserole.
Grits: A warm bowl of buttery grits should accompany every breakfast, IMO!

Frequently asked questions

How can I make sure my casserole cooks evenly?

Make sure to spread the layers evenly in the baking dish, especially the hash browns and egg mixture. Pressing down gently with a spatula can help remove air pockets and distribute the egg mixture evenly.

Why is my breakfast casserole soggy?

This usually happens if there’s too much liquid in the mix. Be careful not to overdo it with the milk in the egg mixture. A little goes a long way!

Is there a dairy-free version of this casserole?

Sure! You can easily swap out the whole milk for a plant-based alternative like almond or soy milk, and use a dairy-free cheese substitute that melts well.

Why did my cheese burn but my eggs aren’t cooked?

If you made the recipe ahead of time and refrigerated it, it may have been too cold. Make sure you cover first and then bake so the eggs can cook without the cheese burning.

Finding something that pleases the picky eaters can be a mission. But cheese and potatoes? That’s like the kiddie menu dream team! So go ahead, give this easy Egg and Potato Breakfast Casserole a try, and watch it become a new favorite both to your and your kiddos.

More Easy Breakfast Recipes:

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