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Make Ahead Potato Breakfast Casserole

Make Ahead Potato Breakfast Casserole Recipe

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Kimmi Knippel (Sweet_Memories)


You can easily store this the night before to toss in the next morning, or bake right away.


★★★★★ 1 vote

45 Min


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1/2 lb
bulk pork sausage
1 medium
onion, chopped
1 large
tomato, chopped
1 - 30 oz. pkg
hash brown potatoes, shredded, frozen, thawed
16 oz
cheddar cheese, shredded
10 large
1 1/4 c
8 oz
sour cream
1 1/2 tsp
1/2 tsp
1/4 tsp
1 pkg
shake n bake (extra crunchy)
2 Tbsp
1/4 tsp
dill, dried
1 tsp
mustard, ground

How to Make Make Ahead Potato Breakfast Casserole


  • 1Preheat oven to 350 degrees F, (if baking day of).
  • 2Make sure to spray a 13 x 9" (3 qt) glass baking dish with cooking spray.
  • 3In a large skillet, cook pork sausage (adding onion & tomato 1/2 way through) over medium high heat about 10 minutes, stirring occasionally, until fully cooked.
  • 4In large bowl, toss sausage mixture, potatoes & cheeses. Spoon into baking dish.
  • 55.In another large bowl, beat eggs, milk, sour cream & all spices with a fork or wire whisk until well blended. Pour over potato mixture.
  • 6You can store this in the fridge covered overnight, or bake right away if desired.

    NOTE: If baking the next day, make sure to make the shake n bake mixture for topping on the day of, see below).
  • 7Bake uncovered 35 minutes. Meanwhile, in small bowl, mix shake n bake & melted butter.
  • 8Remove dish from oven long enough to sprinkle shake n bake mixture over casserole.
  • 9Bake another 10 - 15 minutes longer or until knife inserted in center comes out clean.

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