Prepped in 5!
We have breakfast for dinner at least ONCE a week because we love breakfast that much! Breakfast casseroles are one of our go-to’s because they’re so simple and today’s recipe for potato egg casserole is one of our favorites. We first made this for a holiday breakfast years ago and have had it on repeat since. It’s filled with cheesy potatoes, eggs and sausage and is so delicious and simple (it’s prepped in 5 minutes!) As with most casseroles, this is perfect for making ahead of time for an easy morning (think holidays or busy weekends). Even so, it’s simple the morning of – just mix and bake and it’s ready in 40 minutes! Pair it with a sweet casserole like Coffee Cake or Cinnamon Bites for a complete meal.
Ingredients
PREP TIME: 5 minutes COOK TIME: 35 minutes
8 large eggs ½ cup milk, room temperature 1 (20-ounce) bag of frozen diced hash browns, thawed – To use fresh potatoes, peel and dice 20 ounces of russet potatoes – do not soak (the starch will thicken the casserole). 9-10 ounces precooked Italian sausage – You can brown raw Italian sausage in a skillet before adding the recipe. salt and pepper, to taste 1½ cups shredded mild cheddar cheese, divided – Substitute or combine it with Swiss cheese, pepper jack cheese, or Colby Cheese. optional garnish – fresh herbs and spices like parsley and green onions or a dollop of sour cream
How to Make a Potato Egg Casserole
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