Cheesy Potato Breakfast Casserole
There’s something undeniably cozy about a warm, cheesy breakfast straight from the oven—and this Cheesy Potato Breakfast Casserole hits every comforting note. With tender shredded potatoes, gooey melted cheese, savory seasonings, and a fluffy egg base, it’s the perfect make-ahead dish for lazy weekends, holidays, or feeding a hungry brunch crowd.
Whether you’re hosting guests or just craving a hearty start to your day, this casserole delivers big flavor with minimal effort.
Why You’ll Love This Recipe
Make-ahead friendly – Prep it the night before and bake in the morning.
Customizable – Add bacon, sausage, or veggies to make it your own.
Feeds a crowd – Perfect for family brunches, potlucks, or holidays.
Comfort food classic – Golden potatoes, melted cheese, and a creamy egg base… what’s not to love?
Ingredients You’ll Need
1 (30 oz) bag frozen shredded hash browns, thawed
8 large eggs
1 ½ cups milk (whole or 2% recommended)
2 cups shredded cheddar cheese (plus extra for topping)
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
Salt & black pepper to taste
Optional: chopped cooked bacon, sausage crumbles, green onions, bell peppers
How to Make It
1. Preheat and prep
Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Mix the base
In a large bowl, whisk together eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.
3. Assemble the casserole
Spread the thawed hash browns evenly in the casserole dish. Sprinkle the shredded cheese (and any optional add-ins) on top. Pour the egg mixture evenly over everything.
4. Bake
Bake uncovered for 40–45 minutes, or until the top is golden and the center is set. Add a little more cheese on top during the last 5 minutes if you love that bubbly finish.
5. Cool and serve
Let the casserole rest for 5–10 minutes before slicing. Serve warm with a sprinkle of fresh herbs or green onions, if desired.
Recipe Notes & Variations
Make it spicy: Add chopped jalapeños or pepper jack cheese.
Dairy-free version: Use almond milk and dairy-free cheese alternatives.
Add protein: Crumbled sausage, diced ham, or turkey bacon make great additions.
Storage & Reheating Tips
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely and freeze portions for up to 2 months.
Reheat: Warm slices in the oven at 350°F or microwave until heated through.
This Cheesy Potato Breakfast Casserole is pure comfort in a dish—cheesy, filling, and easy to make ahead. Whether it’s Christmas morning or just a Sunday brunch with family, it’s the kind of recipe that brings everyone back for seconds.
Cheesy Potato Breakfast Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.
- Spread the thawed hash browns evenly into the prepared baking dish.
- Sprinkle the shredded cheese and any optional fillings (bacon, veggies, etc.) over the top.
- Pour the egg mixture evenly over the casserole, making sure everything is covered.
- Bake uncovered for 40–45 minutes, until golden on top and set in the center.
- Optionally, add extra cheese during the last 5 minutes for a melty finish.
- Let cool for 5–10 minutes, slice, and serve warm.
