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sausage potato breakfast casserole cut into slice with a spatula with a slice on top of the casserole.
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4.60 from 103 votes

Sausage Potato Breakfast Casserole

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast casserole, casserole
Servings: 12
Calories: 241kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • ¾ pound Italian sausage (spicy or mild)
  • 1 onion chopped
  • 4 ounce white mushrooms chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 6 eggs
  • ⅓ cup milk (I used 2%)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 20 ounce frozen hash brown potatoes cubed (1 bag)
  • 2 cups mozzarella cheese shredded
  • 6 green onions chopped
US Customary - Metric

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 ½ cup), egg mixture, and green onion (reserve some for garnish). Stir until well combined and pour into a 9x13 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

Notes

  1. You can used fresh diced 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 3, cover the casserole with foil and bake the next day when ready.
  5. This will last 4 days in an airtight container in the fridge. You can also store servings individually for easy breakfast meal-prep!
 

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 12g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 420mg | Potassium: 360mg | Fiber: 1g | Sugar: 2g | Vitamin A: 676IU | Vitamin C: 27mg | Calcium: 133mg | Iron: 2mg