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 mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast casserole, casserole
Servings: 12
Calories: 241kcal
- 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
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!
- 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 3, 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!
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