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Cheesy Potato Breakfast Casserole

Cheesy potato breakfast casserole baked until the egg layer is set and the cheddar top turns deeply golden. Layers of hash browns, sausage, and a rich egg-milk mixture make a hearty breakfast potato casserole for brunch or make-ahead mornings.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Hash brown base
  • 30 oz frozen hash browns Thawed.
Sausage layer
  • 1 lb breakfast sausage Cooked and crumbled.
Egg custard
  • 8 eggs Large.
  • 1 cup whole milk
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 2 cups sharp cheddar cheese Shredded and divided.

Equipment

  • 1 sheet pan

Method
 

Prep the casserole
  1. Preheat oven to 375°F and grease a 9x13 baking dish so it’s ready for layering.
  2. Press thawed hash browns in an even layer across the bottom and up the sides of the dish.
  3. Scatter the cooked and crumbled breakfast sausage evenly over the hash browns.
Make the cheesy egg mixture
  1. Whisk eggs, whole milk, sour cream, garlic powder, onion powder, salt, and black pepper together until smooth.
  2. Stir in 1.5 cups of the shredded cheddar so the custard is evenly cheesy.
  3. Pour the egg mixture over the sausage layer and top with the remaining cheddar for a golden crust.
Bake
  1. Bake uncovered at 375°F for 45–50 minutes until the eggs are set in the center and the top is golden—watch for bubbling and deep browning.
  2. Remove from the oven and garnish with fresh chives for a fresh finish.

Notes

Pro tip: For the cleanest slice, let the casserole rest 5–10 minutes after baking so the center finishes setting. Refrigerate leftovers up to 3 days in an airtight container; reheat in the oven or microwave until hot. Freezing is yes—cool completely, wrap tightly, and freeze up to 2 months, then thaw overnight and reheat. Dietary swap: use reduced-fat cheddar and light sour cream to lower calories while keeping the same baked texture.