Cheesy Breakfast Potato Casserole for a Crowd – Hearty, Make-Ahead Comfort

This is the kind of breakfast that brings people to the table fast. It’s warm, cheesy, and loaded with hearty potatoes, eggs, and savory add-ins that make a morning feel special. If you’re feeding a group—family, friends, or a weekend crowd—this casserole checks all the boxes: easy prep, big flavors, and dependable results.

You can assemble it the night before, pop it in the oven in the morning, and let it bake while the coffee brews. Serve it with fruit and hot sauce, and you’re done.

Why This Recipe Works

• Uses convenient ingredients: Frozen hash browns save time and bake up tender with crispy edges.
• Layered flavor: Onions, peppers, and breakfast sausage (or bacon) add depth, while a blend of cheeses gives you that melty pull.
• Moist, not soggy: A simple custard of eggs and milk binds everything without turning it into mush.
• Feeds a crowd: One 9×13-inch pan serves 10–12, perfect for gatherings or meal prep.
• Make-ahead friendly: Assemble the night before and bake in the morning for a stress-free brunch.

Ingredients

• 2 pounds frozen shredded hash browns, thawed and patted dry
• 1 tablespoon olive oil or butter
• 1 pound breakfast sausage, cooked and crumbled (or 8 slices bacon, cooked and chopped)
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or pepper jack cheese
• 10 large eggs
• 2 cups whole milk (or 1½ cups milk + ½ cup half-and-half)
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dry mustard powder (optional, but great for flavor)
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup chopped green onions or chives, for garnish
• Nonstick cooking spray

Step-by-Step Instructions

1. Prep the pan: Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray.
2. Dry the hash browns: If using frozen hash browns, thaw and squeeze out excess moisture with a clean towel. Dry potatoes help the casserole set and brown better.
3. Cook the sausage and veggies: In a large skillet over medium heat, cook the sausage until browned and crumbly.Transfer to a plate. In the same pan, add olive oil, then sauté onion and peppers until soft, 5–6 minutes. Stir in garlic and cook 30 seconds more.
4. Whisk the custard: In a big bowl, whisk eggs, milk, salt, smoked paprika, mustard powder, black pepper, and red pepper flakes until well combined.
5. Layer the base: Spread the dried hash browns evenly in the baking dish.Top with sausage and the sautéed vegetables.
6. Add the cheese: Sprinkle cheddar and Monterey Jack evenly over the top. Reserve a small handful for finishing if you like an extra-melty top.
7. Pour and settle: Pour the egg mixture slowly over the pan, tilting the dish to distribute. Gently press with a spatula so the liquid reaches all the way down.
8. Bake: Cover loosely with foil and bake for 30 minutes. Remove foil, sprinkle any reserved cheese on top, and bake another 20–25 minutes, until the center is set and the top is golden.A knife inserted in the center should come out without wet egg.
9. Rest and garnish: Let the casserole rest 10–15 minutes for cleaner slices. Top with green onions or chives before serving.
10. Serve: Add hot sauce, salsa, sour cream, or a simple side of fruit to balance the richness.

Storage Instructions

• Refrigerate: Cool completely, then cover or portion into airtight containers. Store up to 4 days.
• Reheat: Warm slices in the microwave for 60–90 seconds, or in a 325°F (165°C) oven for 12–15 minutes, covered with foil.
• Freeze: Wrap individual squares tightly and freeze up to 2 months.Thaw overnight in the fridge before reheating for best texture.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. If baking straight from cold, add 10–15 extra minutes.

Health Benefits

• Protein for staying power: Eggs and sausage provide protein that helps keep you full through the morning.
• Vegetables add nutrients: Onions and peppers bring fiber, vitamin C, and antioxidants without much effort.
• Customizable fat and sodium: Choose lean sausage or turkey sausage, reduce cheese slightly, or use low-sodium options to fit your goals.
• Balanced energy: Potatoes offer complex carbs for steady energy, especially helpful for active mornings or busy days.

Pitfalls to Watch Out For

• Excess moisture: Wet hash browns or watery veggies can make the casserole soggy. Dry potatoes well and sauté veggies until most liquid evaporates.
• Undercooked center: If the top is browning too fast but the middle jiggles, tent with foil and keep baking until set.
• Overmixing eggs: Whisk just until combined.Overbeating can create a tough or rubbery texture.
• Too salty: Sausage and cheese add salt. Taste the cooked sausage and adjust the added salt in the custard if needed.

Variations You Can Try

• Southwest twist: Add a can of diced green chiles (drained), use pepper jack, and top with salsa and avocado.
• Veggie-loaded: Swap sausage for sautéed mushrooms, spinach, and zucchini. Add feta for tang.
• Ham and Swiss: Replace sausage with diced ham and use Swiss and cheddar.A pinch of nutmeg is great here.
• Everything bagel style: Sprinkle 1–2 teaspoons everything bagel seasoning on top before baking. Serve with cream cheese and smoked salmon on the side.
• Tater tot version: Use tater tots instead of shredded hash browns. Arrange in a single layer and bake as directed, adding 5–10 minutes if needed.
• Dairy-light: Use 2% milk and reduce cheese to 1½ cups total.The casserole will still be satisfying.
• Gluten-free: This recipe is naturally gluten-free as long as your sausage and seasonings are certified GF.

FAQ

Can I use fresh potatoes instead of frozen hash browns?

Yes. Peel and grate russet potatoes, then rinse and squeeze them very dry in a towel to remove starch and moisture. Par-cook them in a skillet with a little oil for 5–7 minutes to soften before assembling.

How do I know when the casserole is done?

Look for a puffed, golden top and a center that no longer jiggles when you shake the pan.

A knife or toothpick inserted in the middle should come out without wet egg. If using a thermometer, the center should reach about 165°F (74°C).

Can I make this without meat?

Absolutely. Double the vegetables and add hearty options like mushrooms or black beans.

Season generously to replace the savory notes that sausage would add.

What cheese works best?

Sharp cheddar brings classic flavor, and Monterey Jack melts smoothly. Pepper jack adds a gentle kick. Avoid very aged cheeses that don’t melt well on their own, or mix them with a meltier cheese.

Can I halve the recipe?

Yes.

Use an 8×8-inch pan and reduce the bake time slightly, checking at 30–35 minutes uncovered. The cues for doneness remain the same.

Can I cook it the night before and reheat?

You can, though it’s best freshly baked. If reheating the whole pan, cover with foil and warm at 325°F (165°C) for 20–25 minutes until heated through.

What can I serve with it?

Keep it simple: a fresh fruit salad, a green salad with lemony dressing, toast or biscuits, and hot sauce or salsa.

Coffee and orange juice complete the spread.

How spicy is this recipe?

As written, it’s mild. For more heat, use spicy sausage, pepper jack cheese, and an extra pinch of red pepper flakes.

Can I add more eggs?

You can add 2 more eggs if you prefer a more custardy texture. Increase salt slightly and bake a bit longer, checking for doneness.

What if I don’t have smoked paprika?

Use regular paprika, or try a pinch of cumin or chili powder.

The flavor will shift slightly but still be delicious.

In Conclusion

This cheesy breakfast potato casserole is a true crowd-pleaser: cozy, generous, and simple to pull off. With basic ingredients and reliable steps, you get a golden, creamy bake that feeds a table without stress. Make it your own with easy swaps, prep it ahead, and enjoy a warm, satisfying breakfast that brings everyone together.