If you’re searching for a comforting, hearty breakfast or a satisfying brunch option, this Potato and Egg Casserole Recipe is about to become your new best friend. Layered with tender sliced potatoes, savory sausage, melted cheddar, and fluffy eggs baked to golden perfection, it’s a dish that welcomes you with warm, inviting flavors at every bite. Perfect for feeding a crowd or prepping ahead, this casserole combines simple ingredients to create something truly special, ensuring mornings start off right and linger in your memory long after the last forkful.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a crucial role in building rich flavor and wonderful texture. From creamy eggs to crispy-edged potatoes and that irresistible cheesy finish, every component contributes to the dish’s deliciously cozy character.
- 4 large potatoes, peeled and thinly sliced: The base of the casserole, these provide tender, comforting layers that soak up all the savory flavors.
- 6 large eggs: Eggs bind the casserole together and add a fluffy, rich contrast to the potatoes and cheese.
- 1 cup milk: Adds creaminess to the egg mixture, ensuring each slice is smooth and luscious.
- 1 cup shredded cheddar cheese: Brings a sharp, melty finish that ties the dish together beautifully.
- 1/2 cup diced onion: Adds a subtle sweetness and depth of flavor.
- 1/2 cup cooked turkey or beef sausage, crumbled: Introduces savory, meaty notes that enhance every bite.
- 1/2 teaspoon garlic powder: Boosts the savory profile without overpowering the other ingredients.
- 1/2 teaspoon salt: Essential for balancing flavors and seasoning the entire casserole.
- 1/4 teaspoon black pepper: Provides a gentle kick that brightens the dish.
- 1 tablespoon butter (for greasing): Prevents sticking and adds a subtle buttery aroma.
How to Make Potato and Egg Casserole Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 375°F (190°C). Take a 9×13-inch baking dish and generously grease it with butter. This simple step ensures your casserole doesn’t stick and that lovely golden crust forms along the edges.
Step 2: Layer the Potatoes and Other Ingredients
Arrange half of the thinly sliced potatoes evenly across the bottom of the dish. Sprinkle with half of the diced onions, followed by half the shredded cheddar cheese and half the crumbled sausage. This layering sets the stage for amazing flavor combinations in every bite.
Step 3: Repeat the Layering
Now, simply repeat the layering process with the remaining potatoes, onions, cheese, and sausage. Creating two distinct layers ensures a perfect ratio of ingredients throughout the casserole.
Step 4: Mix the Egg Custard
In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until fully combined. This mixture will soak into the potatoes and flavors, creating a rich custard that binds the dish beautifully.
Step 5: Pour Over and Bake
Pour your egg mixture evenly over the layered potatoes, ensuring it seeps into all the nooks and crannies. Cover the dish with foil and bake for 40 minutes to allow everything to cook thoroughly while keeping moisture locked in.
Step 6: Remove Foil and Finish Baking
After 40 minutes, remove the foil and bake the casserole for an additional 15 minutes. This step helps the top turn a gorgeous golden brown and guarantees the center is fully set. A quick knife test can confirm it’s cooked through if inserted in the middle and comes out clean.
Step 7: Cool and Serve
Let your potato and egg casserole rest for 5 minutes outside the oven before slicing. This little cooling period helps the layers settle nicely, making it easier to serve and enjoy.
How to Serve Potato and Egg Casserole Recipe
Garnishes
Topping your casserole with fresh herbs like chives or parsley adds a pop of color and fresh flavor. A dollop of sour cream or a sprinkle of extra shredded cheddar cheese can also elevate the dish beautifully right before serving.
Side Dishes
This casserole pairs wonderfully with a crisp green salad or fresh fruit salad to balance the richness. For brunch, consider serving alongside toasted crusty bread or some roasted vegetables to round out the meal.
Creative Ways to Present
For a crowd, bake the casserole in individual ramekins for personalized portions. Or jazz it up by layering in different types of cheese or adding sautéed veggies like bell peppers or spinach to mix up flavors and colors.
Make Ahead and Storage
Storing Leftovers
After your meal, cover any leftovers tightly with plastic wrap or transfer to an airtight container. Stored in the refrigerator, your potato and egg casserole stays delicious for up to 3 days, perfect for quick breakfasts or lunches later in the week.
Freezing
You can freeze this casserole either before baking or after cooking. To freeze, wrap tightly with foil and place in a freezer-safe container. It keeps well for up to 2 months, offering a convenient, ready-made meal for busy days.
Reheating
When ready to eat, thaw frozen portions overnight in the fridge and reheat in a 350°F oven until warmed through. For refrigerated leftovers, reheating in the microwave or oven works great—just cover loosely to retain moisture and prevent drying out.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a lovely natural sweetness and vibrant color, though cooking times may vary slightly. Just slice them thinly and layer them the same way for a delightful twist on the classic Potato and Egg Casserole Recipe.
Is there a vegetarian version of this casserole?
Yes, simply omit the sausage and feel free to add extra veggies like mushrooms, bell peppers, or spinach. You can also add meatless sausage alternatives to keep that savory punch while keeping it vegetarian.
What type of cheese works best?
Cheddar is a popular choice for its sharpness and meltability, but feel free to experiment with mozzarella, Monterey Jack, or a blend of cheeses to customize the flavor to your liking.
Can I make this recipe gluten-free?
Definitely! All the ingredients in this Potato and Egg Casserole Recipe are naturally gluten-free, but always double-check sausage labels to ensure they don’t contain any hidden gluten.
How do I know when the casserole is fully cooked?
The top should be golden brown and a knife inserted in the center should come out clean without egg residue. The baking times given are a great guide, but oven temperatures can vary, so this test is the best way to be sure.
Final Thoughts
This Potato and Egg Casserole Recipe is more than just a meal; it’s a warm hug for your taste buds and a reliable way to impress family and friends with minimal fuss. Whether you’re starting your day or serving a weekend brunch, give this recipe a try—you might just find it’s your new go-to crowd-pleaser.
Print
Potato and Egg Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Potato and Egg Casserole is a hearty, comforting dish perfect for breakfast, brunch, or a satisfying dinner. Layers of thinly sliced potatoes, onions, shredded cheddar cheese, and savory turkey or beef sausage are baked together with a seasoned egg and milk mixture to create a flavorful and filling casserole. Easy to prepare and perfect for feeding a crowd, this casserole offers a warm, cheesy, and protein-packed meal.
Ingredients
Potato Layer
- 4 large potatoes, peeled and thinly sliced
- 1/2 cup diced onion
- 1 cup shredded cheddar cheese
- 1/2 cup cooked turkey or beef sausage, crumbled
Egg Mixture
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 1 tablespoon butter (for greasing)
Instructions
- Preheat and grease: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter to prevent sticking and ensure easy serving.
- Layer potatoes and fillings: Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Sprinkle half of the diced onions, shredded cheddar cheese, and crumbled cooked sausage on top. This layering builds flavor and texture throughout the casserole.
- Repeat layering: Add the remaining potatoes to create a second layer, then top again with the rest of the onions, cheese, and sausage to complete the layering process.
- Mix egg custard: In a medium bowl, whisk together the six large eggs, milk, garlic powder, salt, and black pepper until well combined. This mixture will soak the potatoes and fillings, binding everything as it bakes.
- Pour custard over layers: Carefully pour the egg mixture evenly over the layered potatoes and sausage in the baking dish, allowing it to seep down and fill gaps.
- Bake covered: Cover the casserole dish with foil and bake in the preheated oven for 40 minutes. This initial baking steams and cooks the potatoes gently.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes. This step allows the top to become golden brown and ensures the casserole is fully cooked through. Check doneness by inserting a knife in the center—if it comes out clean, the casserole is ready.
- Cool and serve: Let the casserole cool for about 5 minutes before slicing. This resting time helps the casserole set for easier serving and better texture.
Notes
- You can substitute turkey or beef sausage with vegetarian sausage or cooked bacon as desired.
- Thinly slicing the potatoes ensures even cooking; use a mandoline slicer if available.
- If desired, add chopped green peppers or mushrooms for extra flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a creamier texture, use half-and-half or heavy cream instead of milk.
