Guaranteed to make your morning easy, this Cheesy Breakfast Potato Casserole is a filling, flavorful, and fast one-dish meal the whole family will enjoy!

close up cheesy breakfast potato casserole.

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Cheesy Breakfast Potato Casserole Recipe

Breakfast casseroles are some of the most popular recipes on All Things Mamma. You love Amish Breakfast Casserole and Sausage Hashbrown Breakfast CasseroleBisquick Breakfast Casserole With Bacon and Cheesy Sausage and Egg Breakfast Casserole With Bread.

I love breakfast casserole recipes because they are simple to prepare. And they make enough to feed my whole family. I don’t always have time to make five different meals!

If I can make one, bigger dish that will please everyone in the house, that is definitely what I am going to choose to make! And that’s why I love this Cheesy Breakfast Potato Casserole.

This cheesy breakfast casserole recipe is one of my favorite go-to breakfasts and I have been making it quite often. The whole recipe only takes about ten minutes to put together. Then, it bakes in the oven for about 40 more minutes.

That baking time is completely hands-off. So, while the casserole bakes, I like to go get dressed, have a cup of coffee, and mentally prepare for my day. Afterall, moms need a little time in the morning to get ready for all the busy but exciting chaos of everyday life!

Besides being quick to make, my cheesy breakfast potato casserole is actually super filling. It is made with frozen shredded potatoes, which you can find in any grocery store freezer. The hash brown potatoes make the casserole dense and hearty in a very good way. The onions and green pepper add a lot of interesting flavors, while the cheese holds everything together.

If you are one of those people who can’t have breakfast without eggs, don’t worry! There are plenty of protein-packed eggs in this casserole, making it a true breakfast dish. Y

ou can see how this cheesy potato casserole really does have it all. Potatoes, veggies, eggs, and cheese all in one super simple dish. Does it sound like a breakfast you want to try? I hope so! 

(If you love this recipe, try my Crockpot Cheesy Potatoes too!)

top down image of cheesy breakfast potato casserole.

Ingredients for Cheesy Breakfast Potato Casserole

To print: see recipe card below

ingredients to make cheesy breakfast potato casserole.
  • 2 tablespoons olive oil
  • 1 onion – Yellow or white onion will work well here.
  • 1 green bell pepper – I like to use green bell peppers, which have a stronger taste than red or yellow bell peppers. Any color bell pepper will work, but green peppers give a pungent punch to the dish. 
  • 1 (32-ounce) bag frozen hash brown potatoes – You can find bags of hash brown potatoes in any grocery store freezer section. Be sure to get shredded hash brown potatoes rather than diced potatoes. Shredded potatoes mix into the casserole better, giving you lots of potatoes in every bite. Alternatively, you can make shredded hash browns with boiled Russet potatoes.
  • 2 cups shredded cheddar cheese – I always buy pre-shredded cheddar cheese in bags rather than grating my own blocks of cheese. Pre-shredded cheese saves so much time! 
  • 6 eggs
  • 1/2 cup whole milk – Whole milk helps the casserole have a rich, creamy taste. You can use 2% or skim milk if you’d like a slimmed-down version. 
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup shredded Swiss cheese – Swiss cheese has a tangy but slightly sweet taste that is delicious with breakfast potatoes. It melts nicely over the top of the casserole and adds a complex flavor that I adore. 
  • 2 tablespoons fresh parsley


  • Add 2 cups of cooked, diced bacon to the casserole. Mix the bacon pieces with the hashbrowns in the casserole dish to add some more salty, irresistible protein to the dish. 
  • Add diced-up smoked sausage pieces for a hearty meat and potato breakfast casserole recipe.
  • Mexican blend shredded cheese works well in place of shredded cheddar cheese.
  • Add 1 cup of sliced mushrooms to the skillet along with the onions and peppers to get even more breakfast veggies on your plate.
  • Swap the garlic powder for a teaspoon of paprika. This will give the breakfast potatoes a smokey, slightly spicy flavor that is a hallmark of many great hashbrown recipes. 

How to Make Cheesy Breakfast Potato Casserole

  1. Prep your equipment: Preheat the oven to 350 degrees Fahrenheit and then spray a 9×13-inch baking dish with cooking spray. Set the casserole dish aside for now. 
  2. Sauté the veggies: Cook the onions and bell peppers in a large skillet along with the olive oil. Sauté the mix for about 8 minutes. The veggies should be soft and the onions will be almost translucent. 
  3. Mix in the potatoes: Add the cooked onions and peppers to a large mixing bowl and toss in the hash brown potatoes and cheddar cheese. Mix everything together well, breaking the shredded hash browns into small pieces as you mix. Spread the potato mixture into the greased casserole dish, making an even layer inside the pan. 
  4. Add the eggs: In the same mixing bowl, whisk the eggs, milk, garlic powder, salt, and pepper together. Pour the egg mixture over the hashbrowns in the prepared baking dish then sprinkle of the shredded Swiss cheese on top. 
  5. Bake and enjoy: Bake the casserole for about 40-50 minutes. The center of the casserole will be set and no longer jiggle or look liquid. Slice and serve the casserole while hot! 

Serving Suggestions

This cheesy breakfast potato casserole is plenty filling enough to serve on its own. Or, add a topping like sour cream, salsa, avocado, guacamole, or extra cheese for even more flavor!

Then, add a side of fresh fruit or fruit salad for a bit of something sweet.

serving of cheesy breakfast potato casserole served on a white round plate with a silver fork.

How to Store + Freeze Cheesy Breakfast Potato Casserole

  • Store leftovers in the fridge for three to four days. To keep it fresh, cover the casserole dish with plastic wrap, or transfer the casserole to an airtight container.
  • Freeze the casserole for up to two months. To do so, allow it to cool completely. Then, wrap the entire dish with plastic wrap. Or, transfer it to a freezer-safe container.
  • Reheat the breakfast casserole in the microwave, heating it in thirty-second increments until it is nice and hot. Or, warm frozen leftovers in the oven at 375 degrees Fahrenheit for 15-20 minutes or until warm.

Quick Tip

If your cheesy sausage potato casserole begins to brown too quickly, cover it with foil. Continue to bake until it warms through.


What is breakfast casserole made of?

Our breakfast casserole is made with primarily cheese, hash brown potatoes, eggs, peppers, and onions. We add a few delicious spices into the mix but the overall ingredients are pretty basic!

Can I use diced potatoes instead of shredded?

I recommend using shredded hash brown potatoes for this recipe rather than diced. Shredded potatoes have a better texture and will hold up better in the casserole dish. They make the casserole easy to slice and serve. Diced potatoes tend to break apart when the casserole pieces are cut, making it a little too messy.

How do I thicken my breakfast casserole?

Whisk a teaspoon of cornstarch into the eggs before pouring them over the casserole dish. When the eggs bake, they will become thicker and dense. This can also help bind the hash brown potatoes better, making the casserole super thick and easily sliced.

A slice of cheesy breakfast potato casserole being lifted from a casserole dish.

Cheesy Breakfast Potato Casserole

This cheesy breakfast potato casserole will make your morning super easy. It is filling, flavorful, and an easy one-dish meal that the whole family will enjoy.
4.20 from 5 votes
Course: Breakfast
Cuisine: American
Servings: 8 people
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 1 9×13 baking dish
  • 1 large skillet
  • 1 Large mixing bowl


  • 2 Tablespoons olive oil
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 (32 ounce) bag frozen, shredded, hash brown potatoes, thawed
  • 2 cups shredded cheddar cheese
  • 6 eggs
  • ½ cup whole milk
  • 1 teaspoon garlic powder
  • 2 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup shredded Swiss cheese
  • 2 Tablespoons fresh parsley, minced


  • Preheat an oven to 350 F. Coat a 9×13 baking pan with nonstick spray; set aside.
  • In a large skillet, add the olive oil over medium high heat. Once the oil is hot and begins to shimmer, add the chopped onions and bell peppers. Sauté until tender, about 7 to 8 minutes, then remove from the heat.
    2 Tablespoons olive oil, 1 onion, finely chopped, 1 green bell pepper, finely chopped
  • In a large mixing bowl, stir together the onions and peppers, hash browns and cheddar cheese, breaking up the hash browns into smaller pieces. Spread the mixture evenly into the greased baking dish.
    1 (32 ounce) bag frozen, shredded, hash brown potatoes, thawed, 2 cups shredded cheddar cheese
  • In the same mixing bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour over the top of the potato mixture. Sprinkle the Swiss cheese over the top.
    6 eggs, ½ cup whole milk, 1 teaspoon garlic powder, 2 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ cup shredded Swiss cheese
  • Bake for 30 to 40 minutes until the center is cooked through and springs back when touched. Sprinkle with the parsley and serve.
    2 Tablespoons fresh parsley, minced


Serving: 1serving | Calories: 332kcal | Carbohydrates: 24g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 858mg | Potassium: 471mg | Fiber: 2g | Sugar: 2g | Vitamin A: 598IU | Vitamin C: 22mg | Calcium: 314mg | Iron: 2mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Did you make this Cheesy Breakfast Potato Cassserole recipe? Be sure to leave a rating and a comment below! 

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Judy olds says:

    4 stars
    Just wondering why you didn’t add cornstarch to the recipe ingredients when you think it’s a good idea. I don’t always always read the whole thing and skip to the recipe. Enjoy your site!

    1. Shyanne - ATM Team says:

      Cornstarch can be used to thicken the recipe if you find it’s too runny for your liking, but we haven’t found it necessary with this recipe!

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