Sausage Potato Breakfast Casserole

Last updated on November 8th, 2018 at 09:29 pm

This Sausage Potato Breakfast Casserole is loaded with sausage, lots of veggies, eggs and hash browns. Super easy to make and always a crowd pleaser, perfect for breakfast or brunch.

Believe it or not, Easter is just around the corner which is so weird because it feels like we just celebrated Christmas. But if there is one thing you guys ask me about the most is to give you more casseroles and casseroles such as this sausage potato breakfast casserole are perfect for Easter brunch.

I’m not entirely a casserole person, though if I were to pick one, a breakfast casserole would be my pick. Probably because I am a huge breakfast fan. I love breakfast food, I could eat breakfast food for lunch and dinner and trust me, many times I do. The reason I’m not a casserole person is because it’s just me and hubs and we don’t really do leftovers. With a casserole there are always leftovers when there are only two people so I always have to give it away, which is really not that hard to find people to take over my leftovers. However, a breakfast casserole or bake, like Tex Mex Chilaquiles or Spinach Ricotta Brunch Bake is something entirely different.

The thing 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, but at least you can still feel you’re eating somewhat healthy.

Did I mention there’s cheese in here? Yeah lots of cheese and you can use your favorite kind of cheese, not only mozzarella cheese. You can go with cheddar cheese or Monterey Jack cheese, provolone cheese, whichever cheese you like. But really that’s all there is to breakfast casseroles. Fill them up with your favorite breakfast ingredients and off you go.

This breakfast casserole is also great because you can prepare it the night before, especially if you’re hosting Easter brunch. Just bake it half hour before you’re ready to serve and you’ll be the star of the show.

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Sausage Potato Breakfast Casserole

This Sausage Potato Breakfast Casserole is loaded with sausage, lots of veggies, eggs and hash browns. Super easy to make and always a crowd pleaser, perfect for breakfast or brunch.

5 from 3 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Calories: 377kcal

Author: Joanna Cismaru

Ingredients

• 3/4 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
• 1/3 cup milk (I used 2%)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 20 oz frozen hash brown potatoes cubed (1 bag)
• 2 cups mozzarella cheese shredded
• 6 green onions chopped

US Customary - Metric

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Instructions

• Preheat oven to 400 F degrees.
• Heat a large skillet over medium-high heat. Add the sausage and cook until it's no longer pink, crumbling it with a spoon, should take about 5 minutes. Transfer the sausage to a plate; set aside.
• In the same skillet add the onion and mushrooms and cook for about 5 minutes or until the onion is soft and mushrooms have cooked down.
• Add the bell peppers and stir. Cook for a couple more minutes just until the peppers soften a bit. I like my peppers a bit crunchier so if you like them softer, cook them a bit longer. Transfer the veggies to a large bowl.
• In a small bowl whisk the eggs with the milk, salt, pepper and red pepper flakes. 
• Add the sausage to the veggies bowl, add the hash brown potatoes, 1 1/2 cups of the mozzarella cheese (reserve 1/2 cup for sprinkling over the top), the egg mixture, about 3/4 of the chopped green onions and stir everything together until well combined. 
• Pour the mixture into a 9x13 inch baking dish and sprinkle over the top with the remaining mozzarella cheese. Bake for about 30 minutes until slightly browned.
• Sprinkle with remaining green onions and serve.

Video

Notes

1. You can used fresh dices potatoes for this recipe. Make sure the pieces are hash-brown sized.
2. 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.
3. 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. 
4. 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.
5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

Nutrition

Serving: 254g | Calories: 377kcal | Carbohydrates: 30.35g | Protein: 24.28g | Fat: 19.44g | Saturated Fat: 3.097g | Polyunsaturated Fat: 6.617g | Monounsaturated Fat: 8.355g | Trans Fat: 0.047g | Cholesterol: 129mg | Sodium: 727mg | Potassium: 695mg | Fiber: 5.2g | Sugar: 3.36g | Vitamin A: 43% | Vitamin C: 52% | Calcium: 36% | Iron: 17%

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