This Sausage Potato Breakfast Casserole recipe is loaded with sausage, lots of veggies, eggs and hash browns. It’s super easy to make and always a crowd pleaser! Perfect for breakfast or brunch and works amazing as meal-prep for the week!
Breakfast Casserole
My favorite part about breakfast casseroles is that they really are easy to make. The ingredients are basic; we’re talking eggs, sausage, cheese, potatoes and loads of your favorite veggies. Breakfast casseroles are great because you can hide all your veggies in there and they will still taste good, plus you’ll feel you’re eating somewhat healthy.
- Quick and Easy Prep Time
- Simple Cooking Instructions
- Pantry Staple Ingredients
- Meal-Prep Friendly
- Delicious Flavors
This is actually quite a versatile breakfast casserole. You can use your favorite veggies and your favorite protein. I love using Italian sausage in this, but chorizo would be great, other options would be ground chicken, ground turkey, ground pork, or ground beef. If you’re using a ground meat, you might want to add more spices and herbs for additional flavor.
Ingredient Notes
- Sausage – I used Italian. You can use any type that you like best!
- Onion – I like to use white onions in a recipe like this because onion has a very mild flavor. Whatever type of onion you have handy will work.
- Mushrooms – White mushrooms or cremini mushrooms are great in this recipe.
- Bell peppers – I used green and red peppers for some nice pops of color. Of course, you can use any type you like.
- Eggs – Lots of large large eggs. Adjust as necessary if you use a different size.
- Milk – You can amp it up with some cream if you don’t mind the extra calories, but any %MF milk will work here.
- Salt & pepper – Season this casserole to your own preference.
- Red pepper flakes – I like to add a little bit of heat to this casserole. You can use more, less, or omit the pepper flakes completely.
- Hash browns – I used a bag of frozen hash browns to make this recipe nice and easy. They don’t need to be thawed before using them. You can use fresh diced or shredded potatoes as well.
- Mozzarella cheese – The more cheese the merrier! You can adjust the amount of cheese used in this recipe if you’d like.
- Green onion – These get mixed into the casserole with a bit leftover to sprinkle as a fresh garnish at the very end.
How To Make Sausage Potato Breakfast Casserole
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the sausage and veggies: Over medium-high heat, crumble the sausage and cook fully. Transfer it to a plate or bowl. Add the onion and mushrooms then cook until the onion softens. Mix in the bell peppers and sauté for a few more minutes. Set these aside in a bowl or plate.
- Assemble the casserole: Whisk the eggs with the milk, salt, pepper, and pepper flakes in a small bowl. In a large bowl, combine the sausage, veggies, hash browns, cheese (reserve 1/2 cup), egg mixture, and green onion (reserve some for garnish). Stir until well combined and pour into a 9×13 baking dish. Sprinkle with remaining cheese.
- Bake the casserole: Bake this, uncovered, for about 40 to 45 minutes or until the cheese browns slightly. Garnish with the fresh green onion and enjoy!
FAQ’s
Yes! This type of breakfast is the best for making ahead of time. Assemble everything as directed. Store it, in the fridge, in either an airtight container, the bowl you mixed everything in covered with plastic wrap, or in the casserole dish covered with plastic wrap. Give the ingredients a quick stir, transfer to the casserole dish if needed, and pop it in the oven 40 minutes before you plan on serving it.
Since you have potatoes, veggies, and meat all mixed into one beautiful casserole, this is something you can serve all on its own. You can have some simple sides like toast or fresh fruit if you’d like, or you can try out some of these awesome accompaniments:
Angel Berry Trifle
Hot Cross Buns ORÂ No Knead Hot Cross Buns
Easy Banana Bread
Homemade Croissants
Carrot Cake Muffins
Lemon Blueberry Scones
This is your casserole, after all! Try some of these suggestions or experiment with your favorite ingredients.
This can also be made vegetarian (not vegan) by using lots of extra veggies.
Tips
- You can use freshly diced potatoes for this recipe. Make sure the pieces are hash-brown sized.
- I did not need to grease my baking dish but if you feel that your casserole will stick to your dish, spray it with some cooking spray first.
- You can also cover the casserole with a foil or lid while baking for the first 20 minutes, then remove the foil and continue baking it uncovered for the remaining time. The steam formed inside the covered dish will help the ingredients cook more evenly quicker.
- You can also prepare everything the night before up to and including step 3, cover the casserole with foil and bake the next day when ready.
- Since this recipe will last in the fridge for about 4 days, you can store servings individually for easy breakfast meal-prep!
Leftovers
Fridge
This will last 4 days in an airtight container in the fridge. You can also store servings individually for easy breakfast meal-prep!
Freezer
To freeze unbaked breakfast casserole: Wrap the casserole dish in plastic wrap and foil, and it will last up to 2 months frozen. Let it thaw overnight in the fridge. When you’re ready to bake remove the plastic and foil, give everything a quick stir, then bake as directed.
To freeze baked breakfast casserole: Transfer to an airtight container and it will keep for 2-3 months. I prefer to freeze casseroles in individually sized containers for easier thawing. Let it thaw in the fridge overnight, or you can pop it in the microwave. Keep in mind that when cooked eggs freeze and thaw, they give off extra liquid.
More Delicious Recipes To Try
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Sausage Potato Breakfast Casserole
Equipment
Ingredients
- ¾ lb Italian sausage (spicy or mild)
- 1 onion chopped
- 4 oz white mushrooms chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 6 eggs
- â…“ cup milk (I used 2%)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 20 oz frozen hash brown potatoes cubed (1 bag)
- 2 cups mozzarella cheese shredded
- 6 green onions chopped
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the sausage and veggies: Over medium-high heat, crumble the sausage and cook fully. Transfer it to a plate or bowl. Add the onion and mushrooms then cook until the onion softens. Mix in the bell peppers and sauté for a few more minutes. Set these aside in a bowl or plate.
- Assemble the casserole: Whisk the eggs with the milk, salt, pepper, and pepper flakes in a small bowl. In a large bowl, combine the sausage, veggies, hash browns, cheese (reserve 1/2 cup), egg mixture, and green onion (reserve some for garnish). Stir until well combined and pour into a 9×13 baking dish. Sprinkle with remaining cheese.
- Bake the casserole: Bake this, uncovered, for about 40 to 45 minutes or until the cheese browns slightly. Garnish with the fresh green onion and enjoy!
Video
Recipe Notes
- You can used fresh diced potatoes for this recipe. Make sure the pieces are hash-brown sized.
- I did not need to grease my baking dish but if you feel that your casserole will stick to your dish, spray it with some cooking spray first.
- You can also cover the casserole with a foil or lid while baking for the first 20 minutes, then remove the foil and continue baking it uncovered for the remaining time.Â
- You can also prepare everything the night before up to and including step 7, cover the casserole with foil and bake the next day when ready.
- This will last 4 days in an airtight container in the fridge. You can also store servings individually for easy breakfast meal-prep!
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
I’d like to drop this off for my Mom this Mother’s Day. Can I make it all the day before? Will a 9×9″ dish work or will I need to modify the recipe?
A 9×9 dish should be fine, just make sure it’s deep enough. There are instructions in the post on how to make this ahead. 🙂
Hi! Quick question. I’m planning on making this for Christmas morning. Do the frozen hash browns go in frozen? Or should I thaw on towels to reduce any excess water as much as possible? Thanks! Looks great!
I would remove the excess moisture, but it shouldn’t make TOO much of a difference either way!
This breakfast casserole was amazing for Christmas morning!!! (Yes, I’m just getting around to rating it now, ha.) Our extended family loved it. Will definitely make this again. Thanks!
Lol never too late! Glad you liked it. 🙂
It was great! 😊 Only thing is my wife and I all but ate one corner of the dish! 😂
Yum! I’m dairy free, so I used coconut cream in place of the milk and so-delicious cheese in place of the real thing. Worked beautifully!
hi. looking forward to making this for Christmas breakfast. (your cinnabon’s are proofing right now). Just a question re the casserole. If i want to serve them in individual large ramekins, how long would i bake them for. thanks
Hi Ellen! I would start with 15 minutes and go from there. 🙂
Wonderful Easter Brunch recipe. I used fresh shredded potatoes, Turkey sausage, and 2 slices chopped bacon, topped with very thin stalks of asparagus.
So happy you enjoyed it!
Very good flavor!!! My only issue was that there was a bit of liquid in the dish…any ideas to remedy this? Too much cheese or veggies maybe? Otherwise, it was a hit and I will be making it again!!
If the liquid was oil then it’d be from the cheese, and I’d it was more watery then that would be the veggies. You can adjust the amounts called for!
Yum! Looks so good, I’m always looking for new breakfast ideas for our family. Can’t wait to try, pinned!
Thanks, Jess! Hope you like it!
Do you think I could use the Simply Potatoes diced potatoes instead of the frozen? Do you think the matchstick hash browns would work in this recipe also?
Yes, either of those would work for the Sausage Potato Breakfast Casserole
Holy delicious. I loooove a good breakfast casserole- easy and delicious! Cannot wait to try this!
I love sausage and potatoes in my fritatta, and this casserole looks right up my alley! Yum!