If you’re craving a hearty, comforting breakfast or brunch, you have to try this Potato and Egg Casserole Recipe. It’s the perfect marriage of tender, thinly sliced potatoes and fluffy eggs, all baked together with savory sausage, melty cheddar cheese, and a touch of aromatic onions and garlic. This dish brings a warm, homey vibe to your table, making it a crowd-pleaser for family gatherings or lazy weekend mornings. Once you take that first bite, you’ll understand why this casserole becomes a fast favorite—you get layers of texture and flavor in every forkful.
Ingredients You’ll Need
Getting this Potato and Egg Casserole Recipe just right is all about using simple, trusty ingredients that come together beautifully. Each component plays its part—from the creamy eggs to the crisp, thinly sliced potatoes and the savory sausage that adds depth and richness.
- 4 large potatoes, peeled and thinly sliced: They form the hearty base, giving a satisfying texture when baked perfectly tender.
- 6 large eggs: Eggs bind everything together with a rich, fluffy custard-like texture.
- 1 cup milk: Adds creaminess to the egg mixture, keeping the casserole moist and soft.
- 1 cup shredded cheddar cheese: Melts into gooey pockets, adding a wonderfully sharp and savory element.
- 1/2 cup diced onion: Brings a sweet, aromatic bite that balances the richness.
- 1/2 cup cooked turkey or beef sausage, crumbled: Provides a flavorful protein boost and adds a hint of smokiness.
- 1/2 teaspoon garlic powder: Gives just the right amount of savory warmth without overpowering.
- 1/2 teaspoon salt: Enhances all flavors, making sure every ingredient shines.
- 1/4 teaspoon black pepper: Adds a gentle kick and depth to the seasoning.
- 1 tablespoon butter (for greasing): Keeps the casserole from sticking and adds a luscious buttery aroma.
How to Make Potato and Egg Casserole Recipe
Step 1: Prepare Your Oven and Dish
Begin by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter to ensure that your casserole doesn’t stick and gets a beautiful golden crust along the edges.
Step 2: Start Layering
Lay down half of your thin potato slices evenly in the baking dish. These create the foundation for your casserole. Then scatter half of the diced onions, shredded cheddar, and crumbled sausage on top. This layering helps distribute flavors evenly throughout the dish.
Step 3: Repeat the Layers
Now simply repeat the process by layering the remaining potatoes, onions, cheese, and sausage. This double layer builds up those luscious textures and flavors, ensuring every bite is flavorful and satisfying.
Step 4: Whisk the Egg Mixture
In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until smooth and well combined. This mixture is essential as it seeps into the potatoes and sausage, helping everything bind together wonderfully as it bakes.
Step 5: Combine and Bake
Pour the egg mixture evenly over your layered potatoes and toppings, allowing it to fill all the gaps. Cover the baking dish tightly with foil and bake in your preheated oven for 40 minutes—this allows the potatoes to cook through and the custard base to set gently.
Step 6: Finish Baking Uncovered
After 40 minutes, remove the foil and bake for another 15 minutes. This final stage browns the top beautifully and creates a golden, slightly crispy surface that’s just irresistible. A knife inserted in the center should come out clean when it’s perfectly done.
Step 7: Cool and Serve
Let your Potato and Egg Casserole Recipe cool for about 5 minutes before slicing. This resting step helps it set further so that your slices stay intact and look as delightful as they taste.
How to Serve Potato and Egg Casserole Recipe
Garnishes
To finish this dish off perfectly, consider topping it with a sprinkle of freshly chopped chives or parsley for a pop of color and freshness. You might also add a dollop of sour cream or a few slices of avocado to introduce creamy, bright accents that complement the savory casserole.
Side Dishes
This Potato and Egg Casserole Recipe pairs wonderfully with light, crisp sides like a fresh green salad or roasted tomatoes. For brunch gatherings, serve alongside some warm, crusty bread or even fresh fruit to balance out the richness.
Creative Ways to Present
Try serving the casserole straight from the dish family-style for a cozy vibe or cut individual portions with decorative garnishes for a more elegant presentation. You can also sneak in some colorful veggies like bell peppers in the layers for a vibrant twist that shows off your creative cooking flair.
Make Ahead and Storage
Storing Leftovers
Your Potato and Egg Casserole Recipe keeps beautifully in the fridge for up to 3 days. Simply cover it tightly with foil or plastic wrap to maintain moisture and freshness. Leftovers make a wonderful next-day breakfast or convenient meal option.
Freezing
For longer storage, cool the casserole completely, then wrap it well in foil and place it in a freezer-safe container. It freezes nicely for up to 2 months, making it a perfect make-ahead meal for busy days when you need a no-fuss, comforting dish.
Reheating
Reheat your casserole in a preheated oven at 350°F (175°C) covered with foil for about 20 minutes or until warmed through. This method helps retain the creamy texture without drying it out. Avoid microwaving to preserve the dish’s layered texture.
FAQs
Can I use a different type of cheese in this Potato and Egg Casserole Recipe?
Absolutely! While cheddar adds a classic sharpness, feel free to experiment with mozzarella for gooey stretchiness, pepper jack for a bit of spice, or even Swiss for a nuttier flavor. Just choose a cheese that melts well and complements the savory sausage.
Is it necessary to peel the potatoes?
Peeling the potatoes is recommended for a smoother texture and classic presentation, but if you love a rustic feel, leaving the skins on adds extra fiber and a lovely earthy flavor. Just make sure to wash them thoroughly before slicing.
Can I make this Potato and Egg Casserole Recipe vegetarian?
Yes! Simply omit the sausage or substitute it with vegetarian sausage or sautéed mushrooms and bell peppers. The combination of cheese and eggs still provides plenty of protein and richness to keep the casserole satisfying.
How thin should I slice the potatoes?
Slicing the potatoes about 1/8 inch thick works best. Thin slices cook evenly and soften nicely without turning mushy, which is key to achieving that tender yet structured texture everyone loves.
Can I prepare this Potato and Egg Casserole Recipe the night before?
Definitely! Assemble the casserole the night before, keeping it covered in the fridge. When ready to bake, allow it to come to room temperature and then bake as directed—just add a few extra minutes to the baking time if it’s cold from the fridge.
Final Thoughts
This Potato and Egg Casserole Recipe is truly one of those cozy dishes that feels like a warm hug on a plate. It’s straightforward enough for a weekday breakfast yet special enough for celebrations and gatherings. I can’t wait for you to try it and share the comfort and joy it brings to your table—once you experience it, it’s sure to become a cherished favorite.
Print
Potato and Egg Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This comforting Potato and Egg Casserole combines layers of thinly sliced potatoes, savory sausage, onions, and melted cheddar cheese all baked in a creamy egg and milk mixture. Perfect for a hearty breakfast or brunch, this dish is easy to prepare and yields six satisfying servings.
Ingredients
Vegetables and Dairy
- 4 large potatoes, peeled and thinly sliced
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1 tablespoon butter (for greasing)
Protein and Seasonings
- 6 large eggs
- 1/2 cup cooked turkey or beef sausage, crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking.
- Layer Potatoes and Ingredients: Arrange half of the thinly sliced potatoes evenly in the bottom of the dish. Sprinkle half of the diced onions, shredded cheddar cheese, and crumbled sausage over the potatoes.
- Repeat Layering: Repeat the layering process by adding the remaining potatoes, onions, cheese, and sausage on top of the first layer.
- Mix Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until fully combined and smooth.
- Pour Egg Mixture: Carefully pour the egg mixture evenly over the layered ingredients in the baking dish, ensuring it seeps through the layers.
- Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes to allow the casserole to set.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 15 minutes or until the top is a golden brown and a knife inserted in the center comes out clean.
- Cool and Serve: Let the casserole cool for 5 minutes before slicing into portions and serving warm.
Notes
- For a vegetarian version, omit the sausage or substitute with plant-based sausage alternatives.
- You can use any type of shredded cheese depending on your preference, such as mozzarella or Monterey Jack.
- Make sure potatoes are thinly sliced to ensure even cooking throughout the casserole.
- This casserole can be assembled a day ahead and stored covered in the fridge, then baked fresh before serving.
- Add herbs like parsley or chives for extra flavor if desired.
