Egg & Potato Breakfast Casserole is a dish that I made because we love egg dishes at our house.  With 3 hens, we have dozens of eggs all the time.  I had a big bowl of baked potato leftovers that I needed to use.  One of my biggest goals is to not waste food!  I used my favorite casserole dish which is very similar to this one, but you can use any casserole dish that is at least 9 x 11.

The dish was easy to put together, and it was fun to have a different egg meal then the typical ones we eat. My son enjoyed it so much he devoured the rest of the leftover the next day.

Eggs & Potato Breakfast Casserole

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 6 People


  • 1 Tablespoon olive oil
  • 1 Yellow Onion Chopped
  • 4 Potatoes Diced (Russet or Idaho), I used leftover ones.
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 10 Large Eggs
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 1/2 Cups Cooked Sausage Can be the pre-cooked links kind for ease or leftovers
  • 1 Cup shredded cheese Cheddar or Colby


  • Preheat Oven to 350 and grease a 9x11 Casserole Dish (cooking spray is fine)
  • Saute Diced Onions & Potatoes on stove top in Olive Oil. Add 1 teaspon Salt and Pepper while sauteing.
  • Beat eggs in mixing bowl with 1/2 teaspoon salt and pepper.
  • In your casserole dish pour the onions and potatoes in and sprinkle the sausage.
  • Drizzle the beaten eggs over the veggies and sausage. Cover with cheese. Cover with a casserole glass lid or aluminium foil. Cook for 40 minutes or until eggs are cooked, not runny.
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