Breakfast Potato
Casserole Recipe

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Fix an easy breakfast with this breakfast potato casserole recipe and several other versions of breakfast potato recipes.

Breakfast Potato Casserole

You can start with fresh potatoes, frozen hash browns or shredded potatoes or, in some cases, leftover mashed potatoes. Add some eggs, some seasonings, some meats if you choose. Pop it in the oven and breakfast is ready to serve.

Breakfast Potato Casserole
Recipe with Sausage


  • 4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
  • 1/2 pound pork sausage or sliced sausage links
  • 1 medium onion, chopped
  • 1 1/2 cups shredded Monterey Jack or Cheddar cheese
  • 3 eggs, beaten
  • 1 cup milk 
  • 1/4 teaspoon pepper


In a large skillet, cook sausage and onion, (break up bulk sausage with a spatula). When sausage is cooked through, drain off excess fat.

In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese. 

In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese. Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes. Cut into squares. Serve


Breakfast Potato Casserole with Bacon


  • 3 cups frozen hash brown potatoes (unthawed)
  • 8 slices bacon, crisply cooked and crumbled
  • 1/3 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1 8 ounce can whole kernel corn
  • 1 cup milk 
  • 5 eggs, beaten
  • 1/2 tsp salt
  • Dash of ground red pepper
  • Paprika
  • 1 1/2 cup shredded cheddar cheese


Pre-heat oven to 350 degrees.

Spread hash brown potatoes in an large, ungreased baking dish. Top potatoes with the onion, bell pepper, bacon, corn and cheese. 

Combine remaining ingredients (except paprika) and pour over other ingredients. Sprinkle with paprika. 

Bake breakfast casserole for 35 to 40 minutes or until knife inserted in center comes out clean.

Serves 6 

Potato-Florentine Egg Casserole

This breakfast potato casserole recipe uses dried potatoes and is an easy "make ahead" breakfast.


  • 1 box dried au gratin potatoes
  • 1 box chopped spinach, drained
  • 12 eggs
  • 6 Tablespoons milk 
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon garlic powder


Grease a 9 x 13" baking dish. Place dried potatoes in boiling water to soften. (Set aside the cheese that comes with the potatoes).

While potatoes soften, whisk all other ingredients together and pour into the baking dish. When the potatoes have softened (about 15 minutes), drain and mix in the cheese packet. 

Spread potatoes evenly over the egg mixture in the baking dish. Either cover and refrigerate overnight to bake in the morning or bake immediately at 350 degrees for 45 minutes or until set.

If left overnight in the refrigerator, let the casserole sit out for 15 minutes before baking. 

Serves 8 

Swiss Potato Recipes include this wonderful potato Roesti and as well a potato gratin perfect for any meal.

Other Pages You May Like:

Potato Casserole Recipes

Cheesy Potato Recipes

Scalloped Potato Recipes

Au Gratin Potato Recipes

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