Another school year is about to end, and celebrations abound. There are end-of-year lunches and brunches to celebrate the year’s achievements, big or small. Ushering in the welcome summer and contemplating what lies ahead.
Any festivity that involves brunch is a happy thing. I love brunch food. If it isn’t something sweet, then it’s got to be something deliciously savory… and cheesy. One of my favorites is this Cheesy Ham ‘n Hash Brown Casserole. But I made that for our last brunch event, so I did a different cheesy bake for this round.
This Cheesy Potato Breakfast Casserole is uber cheesy. Three kinds of cheese, eggs, potatoes, and browned sausage for excess yum factor. It is wonderfully easy to whip up the night before. Let it sit in the fridge overnight, and it bakes up into a crowd-pleasing dish the next day. We love make-ahead dishes around here. It helps hectic mornings run a little smoother.
This Cheesy Potato Breakfast Casserole is smooth, robust with flavor, and an instant hit with both little people and grown-ups. I made an extra dish of this for the boys, who requested it again for dinner. I indulged them. It is, after all, the end of their school year.
Did you make this?
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Cheesy Potato Breakfast Casserole
- 1 large onion, chopped
- 1 pound bulk sausage
- 4 cups 20 oz plain frozen hash brown potatoes, thawed
- 9 large eggs, lightly beaten
- 2 cups shredded extra sharp Cheddar cheese
- 1 ½ cups cottage cheese
- 1 ¼ cups shredded Swiss cheese
- 3 tsp garlic powder
- 1 ½ tsp table salt
- 1 ½ tsp fresh ground pepper
- Preheat oven to 350F. Grease a 9×13 inch baking dish and set aside.
- Heat heavy large skillet over medium heat. Cook sausage and onion, stirring often and breaking up the bulk sausage into small pieces. Cook until sausage is browned throughout. Drain and set aside.
- In a very large bowl, combine potatoes, eggs, Cheddar cheese, cottage cheese, Swiss cheese, garlic powder, salt, and pepper. Add cooked sausage mixture. Stir to combine well. Pour entire mixture into prepared baking dish. Can tightly cover and refrigerate overnight, if desired.
- Bake in preheated oven 50-60 minutes or until eggs are set and cheese is melted. If casserole sat in fridge all night, it may need to bake a bit longer. Watch and cover with foil if the top starts browning too much in the oven. Let stand at least 10 minutes before serving.