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Plate with a slice of Italian Potato Casserole

Italian Potato Casserole

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 10 - 14 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Italian


Potatoes, cheese and eggs come together in this baked Italian Potato Casserole, perfect for breakfast or brunch.



  • 6 large potatoes, peeled and boiled
  • 1/2 cup chopped onions
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Italian seasoning
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1 pound sausage
  • 1012 eggs


  1. Preheat the oven to 400 F.
  2. Take the potatoes and dice into 1/2 inch squares. Set aside.
  3. Crumble and cook the sausage in a large pan over medium heat until cooked through. Once sausage is cooked, remove from pan. Drain grease, reserving 2-3 tablespoons to cook the potatoes in.
  4. Add potatoes to the same pan with the reserved sausage grease. Add the onions, salt, pepper, basil and Italian seasoning. Cook until the potatoes are tender, like hash browns. Taste and add salt and pepper if needed. Potatoes should be lightly browned.
  5. Spray an 8×10 casserole dish with cooking spray. Layer the potatoes in the bottom of the dish. Add the sausage on top of the potatoes. Next, sprinkle the Mozzarella.
  6. In a separate bowl, whisk the eggs. Pour the eggs over the casserole. The eggs should cover all the ingredients. If they don’t, add another egg or two.
  7. Bake in the preheated oven for about 40 minutes. Make sure the eggs are set in the middle before removing from the oven. Sprinkle the cheddar cheese on top and return to the oven for a few minutes to melt the cheese.
  8. Serve hot.

Recipe Notes: