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.
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.
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.
Did You Love This Recipe? Try These!
- Spinach Ricotta Brunch Bake
- Sausage Potato Hash
- Breakfast Pizza
- Crescent Bacon Breakfast Ring
- Sausage and Egg Breakfast Rolls
- Breakfast Egg Muffins
- Breakfast Burritos
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Sausage Potato Breakfast Casserole
- 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
- 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.
- 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.
- 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.