Cheesy Breakfast Potato Casserole is the ultimate comfort food for any morning, offering a warm, savory, and utterly satisfying start to your day, and this recipe makes creating this crowd-pleaser a breeze for any home cook. This easy Cheesy Breakfast Potato Casserole is a hearty and flavorful dish perfect for weekend brunches, holiday gatherings, or simply making an ordinary weekday feel special.
Key Ingredients for Cheesy Breakfast Potato Casserole:
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 pound breakfast sausage, cooked and crumbled
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 large eggs
- 1 ½ cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
How to Make Cheesy Breakfast Potato Casserole:
This Cheesy Breakfast Potato Casserole is incredibly easy to whip up, promising a delicious and satisfying experience with every bite. The creamy, cheesy goodness paired with tender potatoes and savory sausage creates a harmonious flavor profile. With a prep time of just 25 minutes and a bake time of 45-50 minutes, you’ll be enjoying this delightful dish before you know it.
Step-by-Step Instructions
- Preheat Oven and Prepare Casserole Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- Layer the Potatoes: Arrange about half of the thinly sliced Yukon Gold potatoes in an even layer on the bottom of the prepared baking dish. Overlap them slightly to ensure complete coverage.
- Add Sausage, Onion, and Pepper: Sprinkle the crumbled cooked breakfast sausage evenly over the potato layer. Next, scatter the finely chopped yellow onion and green bell pepper over the sausage.
- Add Remaining Potatoes: Place the remaining thinly sliced potatoes in a second even layer on top of the sausage and vegetable mixture.
- Prepare the Egg Mixture: In a medium bowl, whisk together the large eggs, milk, salt, black pepper, garlic powder, and paprika until well combined and slightly frothy.
- Add Cheese to Egg Mixture: Stir in 1 ½ cups of the shredded cheddar cheese and all of the shredded Monterey Jack cheese into the egg mixture. Reserve the remaining ½ cup of cheddar cheese for topping.
- Pour Egg Mixture Over Casserole: Carefully and evenly pour the egg and cheese mixture over the layered potatoes, sausage, onion, and pepper. Ensure the liquid seeps down into all the layers.
- Top with Remaining Cheese: Sprinkle the reserved ½ cup of shredded cheddar cheese evenly over the top of the casserole, creating a beautiful golden crust as it bakes.
- Bake the Casserole: Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 35 minutes.
- Brown the Top: Remove the aluminum foil and continue to bake for another 10-15 minutes, or until the potatoes are tender when pierced with a fork, the casserole is set in the center, and the cheese on top is bubbly and golden brown.
- Rest Before Serving: Let the Cheesy Breakfast Potato Casserole rest for 5-10 minutes after removing it from the oven before slicing and serving. This allows the casserole to set slightly, making it easier to cut.
Why You’ll Love This Cheesy Breakfast Potato Casserole:
You’ll absolutely adore this Cheesy Breakfast Potato Casserole for its incredibly comforting and deeply satisfying nature, featuring a truly decadent array of melty cheeses and perfectly tender potatoes. Making this dish at home is a fantastic way to save money compared to expensive brunch outings, offering a gourmet experience without breaking the bank. The savory crumbled breakfast sausage, sweet bell peppers, and aromatic onions all mingle with the creamy cheese sauce, creating layers of flavor that are simply irresistible, making it a standout compared to a simpler scrambled egg breakfast.
This recipe transforms humble ingredients into a show-stopping breakfast that will have everyone asking for seconds. Its versatility means you can easily customize it with your favorite additions, and the incredible aroma filling your kitchen as it bakes is sure to build anticipation. Don’t wait to treat yourself and your loved ones to this delightful Cheesy Breakfast Potato Casserole – it’s time to make your mornings truly memorable!
Storing and Reheating Tips:
To store leftover Cheesy Breakfast Potato Casserole, allow it to cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or transfer the casserole into an airtight container. Refrigerated, the casserole will stay fresh for 3-4 days.
To reheat, you can gently warm individual portions in the microwave until heated through. For a larger portion or to revive the crispiness of the top, reheat the entire casserole (or a portion) in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and bubbly. You can also freeze portions of the cooked casserole wrapped tightly in foil or in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the oven method.
Final Thoughts:
This Cheesy Breakfast Potato Casserole is a hug in a dish, perfect for creating delicious memories around the breakfast table. Give it a try, and get ready to experience pure morning bliss!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cheesy Breakfast Potato Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- Arrange about half of the thinly sliced Yukon Gold potatoes in an even layer on the bottom of the prepared baking dish. Overlap them slightly to ensure complete coverage.2 pounds Yukon Gold potatoes
- Sprinkle the crumbled cooked breakfast sausage evenly over the potato layer. Next, scatter the finely chopped yellow onion and green bell pepper over the sausage.1 pound breakfast sausage, 1 medium yellow onion, 1 medium green bell pepper
- Place the remaining thinly sliced potatoes in a second even layer on top of the sausage and vegetable mixture.2 pounds Yukon Gold potatoes
- In a medium bowl, whisk together the large eggs, milk, salt, black pepper, garlic powder, and paprika until well combined and slightly frothy.4 large eggs, 1.5 cups milk, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 teaspoon garlic powder, 0.5 teaspoon paprika
- Stir in 1 ½ cups of the shredded cheddar cheese and all of the shredded Monterey Jack cheese into the egg mixture. Reserve the remaining ½ cup of cheddar cheese for topping.2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Carefully and evenly pour the egg and cheese mixture over the layered potatoes, sausage, onion, and pepper. Ensure the liquid seeps down into all the layers.
- Sprinkle the reserved ½ cup of shredded cheddar cheese evenly over the top of the casserole, creating a beautiful golden crust as it bakes.2 cups shredded cheddar cheese
- Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 35 minutes.
- Remove the aluminum foil and continue to bake for another 10-15 minutes, or until the potatoes are tender when pierced with a fork, the casserole is set in the center, and the cheese on top is bubbly and golden brown.
- Let the Cheesy Breakfast Potato Casserole rest for 5-10 minutes after removing it from the oven before slicing and serving. This allows the casserole to set slightly, making it easier to cut.