Name: Sausage Potato Breakfast Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
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)

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.

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

I love breakfast food! I could eat breakfast food for lunch and dinner and trust me, many times I do. With a casserole like this there are always leftovers. Pack them up for easy breakfasts during the week, or have it for every meal of the day. I don’t judge!

Ingredients in Sausage Potato Breakfast Casserole

As per usual casserole style, this recipe is super versatile. It’s perfect for using up extra ingredients hanging out in your fridge. Keep scrolling for the full recipe and ingredient amounts.

For this recipe you’ll need:

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 – Cremini (white) mushrooms are my go-to. They’re cheap and pretty much every grocery store has them in stock.
Bell peppers – I used green and red peppers for some nice pops of color. Of course, you can use any type you like.
Eggs – This recipe was made with 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.

What Else Can I Put in My Breakfast Casserole?

This is your casserole, after all! Try some of these suggestions or experiment with your favorite flavors.

Meats	Veggies	Cheeses
Sausage	Peas	Provolone
Bacon	Corn	Cheddar
Ham	Tomato	Gouda
Steak	Zucchini	Monterey Jack
Chicken	Spinach	Marbled
	Carrots	Feta

This can also be made vegetarian (not vegan) by using lots of extra veggies.

How to Make Sausage Potato Breakfast Casserole

This is a great way to throw together an easy breakfast or brunch so that you can enjoy the morning and relax. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Preheat the oven: To 400F degrees.
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 saute 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 dish: Bake this, uncovered, for about 30 minutes or until the cheese browns slightly. Garnish with the fresh green onion and enjoy!

Can I Make My Breakfast Casserole Ahead of Time?

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 30 minutes before you plan on serving it.

How to Serve This Breakfast Casserole

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:

How to Store Breakfast Casserole

This will last 4 days in an airtight container in the fridge. You can also store servings individually for easy breakfast meal-prep!

How to Freeze Breakfast Casserole

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.

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