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Cheesy Potato Breakfast Casserole

Cheesy potato breakfast casserole with layers of thawed hash browns, crumbled breakfast sausage, and a creamy egg mixture baked until the center is set. The top turns bubbly and deeply golden, giving you an easy breakfast bake that slices clean for brunch.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

frozen hash browns
  • 1 bag (30 oz) frozen hash browns Thawed
breakfast sausage
  • 1 lb breakfast sausage Cooked and crumbled
eggs
  • 8 eggs Large
whole milk
  • 1 cup whole milk
sharp cheddar cheese
  • 2 cup sharp cheddar cheese Shredded, divided
sour cream
  • 1 cup sour cream
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt
  • 0.25 tsp salt To taste
black pepper
  • 0.125 tsp black pepper To taste
fresh chives
  • 1 tbsp fresh chives For garnish

Equipment

  • 1 sheet pan

Method
 

Prep and layer
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Press the thawed hash browns into an even layer across the bottom and up the sides of the dish.
  3. Scatter the cooked sausage crumbles evenly over the hash browns.
Mix and bake
  1. Whisk eggs, milk, sour cream, garlic powder, onion powder, salt, and black pepper until smooth.
  2. Stir in 1.5 cups of the shredded sharp cheddar.
  3. Pour the egg mixture over the sausage layer and spread it evenly.
  4. Top with the remaining shredded sharp cheddar for a visible crust layer.
  5. Bake uncovered at 375°F for 45–50 minutes until the eggs are set in the center and the top is golden; garnish with fresh chives right after baking.

Notes

For clean slices, let the casserole rest 10 minutes after baking so the center firms up. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or a 350°F oven until warmed through. Freezing is yes—freeze individual portions and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cheese and swap whole milk for 2% milk to cut calories while keeping the creamy texture.