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Cheesy Breakfast Potato Casserole

Cheesy Breakfast Potato Casserole

The ultimate comfort food for any morning, offering a warm, savory, and utterly satisfying start to your day!
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Main
Ingredients Equipment Method Notes

Ingredients
  

  • 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 medium green bell pepper finely chopped
  • 4 large eggs
  • 1.5 cups milk
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • 2 cups shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese

Equipment

  • 9x13-inch baking dish
  • Medium Bowl
  • Aluminum Foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
  2. 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
  3. 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
  4. Place the remaining thinly sliced potatoes in a second even layer on top of the sausage and vegetable mixture.
    2 pounds Yukon Gold potatoes
  5. 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
  6. 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
  7. 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.
  8. 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
  9. Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 35 minutes.
  10. 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.
  11. 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.

Notes

To store, allow to cool completely, then cover tightly and refrigerate for 3-4 days. Reheat in microwave or oven. Can be frozen for 2-3 months.
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