These cheesy breakfast potatoes are one of my favorite ways to turn an ordinary breakfast into something my entire family looks forward to. I’ve made this casserole dozens of times over the years because it’s easy to assemble, can be prepared the night before and always disappears quickly from our table.
The potatoes bake up tender beneath a creamy, golden layer of cheese, making them especially comforting for weekend breakfasts, holiday brunches and mornings when you’re feeding a hungry crowd.
We love them with eggs, bacon or sausage, but they’re far too good to save only for breakfast. I’ve served them with chicken, pork chops and ham for dinner, too. It’s one of those dependable family recipes you’ll find yourself returning to again and again!
Why This Recipe Works
These cheesy breakfast potatoes are just as practical as they are delicious. The casserole is simple enough for an ordinary family breakfast but feels special enough for holidays and brunches.
- There’s very little prep. Frozen hash browns save you from peeling, chopping or shredding potatoes.
- The sauce is made without canned soup. Cream cheese, sour cream, milk and shredded cheddar create a rich, creamy cheese sauce from scratch.
- You can make it ahead. Assemble the casserole the night before, refrigerate it and bake it in the morning.
- It feeds a hungry crowd. One 9×13-inch casserole makes 12 servings, so it's a dependable choice for Christmas morning, Easter brunch or a family gathering.
- It goes with almost everything. Serve it with eggs, bacon, sausage or ham for breakfast or alongside chicken or pork chops for dinner.
Ingredient Notes
- Butter: Used to sauté the onion and add richness to the cheese sauce. Olive oil may be substituted.
- Yellow onion: Adds savory flavor that balances the richness of the cheese and sour cream. You can leave it out if your family prefers cheesy potatoes without onion.
- Cheddar cheese: For the best flavor, use freshly shredded cheddar cheese. Sharp cheddar creates a more pronounced cheesy flavor, while mild or medium cheddar keeps the casserole especially family-friendly.
- Cream cheese: Makes the cheese sauce thick, smooth and creamy. I recommend keeping it in the recipe for the best consistency.
- Sour cream: Full-fat sour cream gives the casserole its richest flavor and creamiest texture.
- Milk: Whole milk creates the creamiest sauce, but 2% milk should also work well.
- Salt and pepper: These simple seasonings allow the cheddar flavor to shine. For additional flavor, add garlic powder, paprika or dried parsley.
- Frozen shredded hash browns: I typically use shredded hash browns, but diced hash browns work well, too. Add them directly from the freezer without thawing.
How to Make Cheesy Breakfast Potato Casserole
- Make the cheese sauce. Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Melt the butter in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until softened. Reduce the heat to low, then add 1 cup of cheddar cheese, the cream cheese, sour cream, milk, salt and pepper.
- Stir until smooth and creamy. Continue stirring over low heat until the cheeses have melted and the ingredients are thoroughly combined. Remove the skillet from the heat.
- Assemble the breakfast potato casserole. Spread the frozen hash browns evenly in the prepared baking dish. Pour the cheese sauce over the potatoes and gently stir until evenly coated. Sprinkle the remaining cheddar cheese over the top.
- Bake the cheesy breakfast potatoes. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for another 10 minutes, or until the potatoes in the center are tender and the cheese is melted, golden and bubbling around the edges.
Cheesy Breakfast Potato Variations
- Add bacon. Stir 6 slices of cooked, crumbled bacon into the casserole before baking. Save a little to sprinkle over the top, if desired.
- Add green chiles. Stir in 1/2 cup of drained diced green chiles for a little extra flavor.
- Change the cheese. Replace some or all of the cheddar with Monterey Jack, pepper Jack or Colby Jack.
- Add a fresh garnish. Sprinkle sliced green onions or chopped parsley over the casserole just before serving.
How to Prep Cheesy Breakfast Potatoes Ahead of Time
There are two easy ways to prepare this cheesy breakfast potato casserole in advance.
Assemble Now and Bake in the Morning
- Prepare the cheesy breakfast potatoes. Assemble the casserole as directed, but do not bake it.
- Refrigerate the casserole overnight. Cover the baking dish tightly with foil and refrigerate for up to 24 hours.
- Bake the chilled casserole. Bake as directed, adding a few extra minutes if needed. The casserole is ready when the potatoes are tender and the cheese is hot and bubbling around the edges.
Bake Now and Reheat in the Morning
- Bake the breakfast potato casserole. Prepare and bake the recipe completely as directed.
- Cool and refrigerate. Allow the casserole to cool, then cover and refrigerate it overnight.
- Reheat the cheesy potatoes. Cover with foil and reheat at 350°F for 20 to 30 minutes, or until heated through. Remove the foil during the final few minutes if you want to refresh the golden cheese topping.
Recipe Notes
- Use the hash browns you prefer. Frozen shredded hash browns create a softer, cohesive casserole, while frozen diced hash browns give it a chunkier potato texture. Add either type directly from the freezer without thawing.
- Shred the cheese yourself. Freshly shredded cheddar melts more smoothly than packaged shredded cheese, which contains anti-caking agents.
- Choose full-fat dairy for the creamiest results. Lower-fat cream cheese, sour cream and milk may be used, but the sauce may be slightly thinner and less rich.
- Check the potatoes for doneness. Before removing the casserole from the oven, make sure the potatoes in the center are tender and the cheese is hot and bubbling.
What to Serve With Cheesy Breakfast Potatoes
These cheesy hash brown potatoes pair especially well with eggs, bacon, sausage and ham. I usually serve them as a hearty breakfast side, but they’re just as delicious alongside chicken, steak or pork for dinner.
Breakfast and Brunch Pairings
- Eggs: Serve them with scrambled eggs, fried eggs or an egg bake for a filling breakfast.
- Breakfast meats: Bacon, sausage patties and ham balance the creamy, cheesy potatoes with plenty of savory flavor.
- Pancakes or waffles: Add these potatoes to a larger weekend breakfast with pancakes, waffles or French toast.
- Fresh fruit: A bowl of berries, melon or other fresh fruit adds a lighter contrast to the rich casserole.
- Avocado toast: Serve smaller portions of both for a satisfying meatless breakfast.
Dinner Pairings
- Vegetables: Add roasted broccoli, green beans or a simple salad to round out the meal.
- Chicken: Pair the potatoes with grilled, baked or barbecue chicken.
- Beef: Serve them alongside steak bites, chicken-fried steak, meatloaf or a pot roast.
- Pork: Pork chops, pork tenderloin and glazed ham all work especially well with cheesy potatoes.
How to Store Leftover Cheesy Breakfast Potatoes
Allow the cheesy breakfast potatoes to cool slightly, then refrigerate or freeze them within 2 hours of baking.
Refrigerator: Transfer the leftovers to an airtight container or cover the casserole dish tightly. Refrigerate for up to 3 to 4 days.
Freezer: Freeze the casserole whole or divide it into individual portions. Wrap it tightly and place it in a freezer-safe container or bag. Freeze for up to 3 months for the best texture and flavor.
Thawing: Thaw frozen cheesy potatoes overnight in the refrigerator before reheating. The creamy sauce may separate slightly after freezing, but the casserole will still taste delicious.
How to Reheat Cheesy Breakfast Potatoes
Reheat only the amount of cheesy hash brown casserole you plan to serve. Leftovers should reach 165°F in the center before eating.
Oven: Place the leftover casserole in an oven-safe dish and cover it with foil to prevent it from drying out. Reheat at 350°F for 15 to 20 minutes, or until heated through. Remove the foil for the final few minutes if you want to refresh the cheesy top.
Microwave: Place an individual portion on a microwave-safe plate. Heat in 30-second intervals until hot throughout.
Cheesy Breakfast Potatoes FAQs
Do I Need to Thaw the Hash Browns First?
No. Add the frozen hash browns directly to the casserole without thawing. If you assemble the casserole the night before, the potatoes will thaw gradually in the refrigerator.
Can I Use Diced Hash Browns Instead?
Yes. Frozen diced hash browns work in place of shredded hash browns. They will give the casserole a chunkier texture, while shredded potatoes create a softer, more cohesive casserole.
Can I Make Cheesy Breakfast Potatoes Without Onion?
Yes. You can leave out the onion without changing the remaining ingredients or preparation instructions.
Are Cheesy Breakfast Potatoes Gluten Free?
This cheesy breakfast potato recipe can be gluten free, but individual brands and ingredients vary.
Check the labels on the frozen hash browns, shredded cheese and other packaged ingredients to make sure they have not been processed with gluten-containing additives or exposed to cross-contact.
More Easy Breakfast Recipes
Round out your breakfast or brunch menu with one of these easy recipes:
Cheesy Breakfast Potatoes
Ingredients
- 4 tbsp butter
- 1 medium yellow onion chopped
- 2 cups cheddar cheese shredded, divided
- 4 oz cream cheese softened and cut into cubes
- 1 cup sour cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 32 oz frozen shredded hash browns
Optional Additions
- 6 slices bacon cooked and crumbled
- 1/2 cup diced green chiles drained
- 2 green onions thinly sliced, for serving
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with cooking spray and set aside.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
- Reduce the heat to low. Add 1 cup of cheddar cheese, the cream cheese, sour cream, milk, salt and pepper. Stir until the cheeses have melted and the sauce is smooth and creamy. Remove from the heat.
- Spread the frozen hash browns evenly in the prepared baking dish. Pour the cheese sauce over the potatoes and gently stir until the hash browns are evenly coated. If using bacon or green chiles, stir them in now.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the casserole. Cover tightly with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the potatoes in the center are tender and the cheese is melted, golden and bubbling around the edges. Garnish with sliced green onions, if desired.
Notes
- Frozen diced hash browns may be used instead of shredded hash browns. Add either type directly from the freezer without thawing.
- Freshly shredded cheddar melts more smoothly than packaged shredded cheese.
- Full-fat cream cheese, sour cream and whole milk create the richest, creamiest sauce. Lower-fat dairy may produce a slightly thinner sauce.
- To prepare the casserole ahead, assemble it as directed, cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.
- Refrigerate leftovers in an airtight container for up to 3 to 4 days.Add the hash browns while they are still frozen. There is no need to thaw them first, which keeps the prep quick and prevents the casserole from becoming watery.
Kevin
These are splendid!
Megan Porta
Glad you enjoyed them, Kevin!