This Breakfast Casserole is made with ground sausage, potatoes, cheese and vegetables. It’s an easy, delicious dish for breakfast, brunch, or even dinner.
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There are a million different ways to make a breakfast casserole.
Most are either egg-based or bread-based, like french toast casseroles.
This Breakfast Casserole recipe is a spin on sausage and peppers. With potatoes throw in the mix for added heartiness.
You will definitely get your fill with this recipe!
Why This Recipe Works
This is a great recipe for breakfast, brunch, or dinner and can easily be made to serve a crowd.
It’s naturally gluten free, hearty, and very filling.
Breakfast casseroles are also great make ahead recipes and perfect for meal prep.
They can either be made ahead of time before cooking and stored in the refrigerator, but baked breakfast casseroles also reheat well.
How to Make a Breakfast Casserole with Sausage and Potatoes
Prep!
There is a little prep work to do for this recipe before you begin.
Preheat your oven to 350°F and grease a 9 x 11 or equivalent sized casserole dish with butter or cooking spray.
Dice the shallot and red pepper and cut the potato into 1/2-inch size cubes.
Shred the cheddar cheese, if necessary.
Tip: it is recommended to shred the cheese from a block for the best melting and texture. Bagged shredded cheese contains a starch that can make your cheese gritty when melted.
Create!
Add 1 tablespoon of olive oil to a large skillet over medium-high heat.
Add the shallot and pepper and a pinch of salt and pepper. Cook until just soft, about 2-3 minutes.
Add the ground sausage and cook, breaking up, until no longer pink, about 5-7 minutes.
Meanwhile, heat a second large skillet over medium high, add 1 tablespoon of olive oil, and the potatoes. Season with just a pinch of salt and pepper.
Cook until the potatoes are just slightly tender, about 10 minutes. They will finish cooking in the oven.
While the sausage and potatoes are cooking, crack your eggs into a medium bowl, season with salt and pepper and whisk in the milk until blended.
After the sausage and potatoes are done cooking, layer everything into the casserole dish by adding half of the eggs, sausage, potatoes, and cheddar cheese and then repeating with the remaining half.
Bake for about 40 minutes, or until just set in the center.
Present!
Topped with some fresh herbs like parsley or sliced green onions.
Serve hot.
Tips and Techniques for the Best Breakfast Casserole
- Shred the cheese from a block for the best melting and texture.
- You can prepare this casserole ahead of time and bake later that day. You can also prepare the potatoes and sausage mixture ahead of time and store in the refrigerator until needed – up to 3 days.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Can you freeze a breakfast casserole? Yes, a baked breakfast casserole can be tightly wrapped and frozen for up to 2 months. Thaw it overnight, then bake at 350°F for 15-20 minutes.
More Breakfast Recipes to Try
If you enjoy breakfast casseroles, you may also like frittatas.
This Artichoke Frittata with Shallots and Fontina is a unique egg-based recipe that is absolutely delicious.
Not in the mood for more eggs? Then give these these Fluffy Blueberry Pancakes, Cinnamon French Toast, or Lemon Ricotta Pancakes a try!
Love this Breakfast Casserole with Sausage and Potatoes recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Breakfast Casserole with Sausage and Potatoes
Ingredients
- 2 teaspoons extra virgin olive oil divided
- 1 shallot * diced
- 1 red pepper * diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground sausage
- 2 medium size potatoes * cut into 1/2-inch cubes - about 3 cups
- 10 eggs
- 1/4 cup whole milk
- 1 1/2 cups cheddar cheese * shredded
Instructions
- Preheat your oven to 350°F and grease a 9 x 11 or equivalent sized casserole dish with butter or cooking spray.
- Add 1 tablespoon of olive oil to a large skillet over medium-high heat and add the shallots, red pepper, and a pinch of salt and pepper.
- Cook until just soft, about 2-3 minutes, then add the ground sausage.
- Cook, breaking up, until no longer pink, about 5-7 minutes.
- Meanwhile, heat a second large skillet over medium high, add 1 tablespoon of olive oil, and add the potatoes. Season with just a pinch of salt and pepper.
- Cook until the potatoes are just slightly tender, about 10 minutes.
- While the sausage and potatoes are cooking, crack your eggs into a medium bowl, season with salt and pepper, and whisk in the milk until blended.
- After the sausage and potatoes are done cooking, layer everything into the casserole dish by adding half of the eggs, sausage, potatoes, and cheddar cheese and then repeating with the remaining half.
- Bake for about 40 minutes, or until just set in the center.
- Topped with fresh herbs like parsley or sliced green onions, if desired.
Notes
Tips and Techniques for the Best Breakfast Casserole
- Shred the cheese from a block for the best melting and texture.
- You can prepare this casserole ahead of time and bake later that day. You can also prepare the potatoes and sausage mixture ahead of time and store in the refrigerator until needed – up to 3 days.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on March 17, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in February 2020.
