Breakfast Casserole with Eggs, Potatoes, and Sausage Recipe
This hearty Breakfast Casserole combines tender potatoes, savory Italian sausage, sautéed vegetables, and a cheesy egg mixture baked to perfection. It’s a comforting and satisfying meal perfect for a weekend brunch or make-ahead breakfast. The casserole offers a delicious blend of flavors and textures, complemented by the freshness of sliced green onions on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables
- 20 ounces (600 g) potatoes, peeled and cut into ½ inch cubes
- 1 onion, diced
- 1 red pepper, diced
- 3 garlic cloves, minced
- Sliced green onion, for garnish
Meat
- 1 pound Italian sausage (casings removed if using pre-made sausage)
Dairy & Eggs
- 2 cups shredded mild cheese (mozzarella or mild cheddar), divided
- 6 large eggs
- ⅓ cup milk
Spices & Seasonings
- ¼ teaspoon black pepper
Instructions
- Preheat and parboil potatoes: Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil, add the cubed potatoes, and cook them for about 5 minutes until slightly tender but not fully cooked. Drain and let them cool.
- Cook the sausage: Remove the casings from the sausage if using pre-made links. Heat a large skillet over medium-high heat. Add the sausage and cook it until browned, breaking it up with a spoon as it cooks. Once browned, remove the sausage from the skillet with a slotted spoon, leaving approximately 1 tablespoon of the rendered grease in the skillet.
- Sauté vegetables: In the same skillet with the sausage grease, add the diced onion and red pepper. Cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 2 minutes. Remove from heat.
- Assemble the casserole base: In a large 9×13 inch baking dish, combine the cooked sausage, sautéed onions and peppers, garlic, and the cooled potato cubes. Mix them gently to distribute evenly.
- Prepare egg mixture: In a large bowl, whisk together the eggs, milk, and black pepper. Stir in 1.5 cups of the shredded cheese until combined. Pour this mixture evenly over the sausage and vegetable layer in the baking dish.
- Add cheese topping and bake: Sprinkle the remaining 0.5 cups of shredded cheese on top of the egg mixture. Cover the dish tightly with aluminum foil and bake for 20 minutes. Then remove the foil and continue baking uncovered for an additional 10-15 minutes until the casserole is set and the cheese is melted and bubbly.
- Rest and serve: Allow the casserole to rest for a few minutes after baking. Garnish with sliced green onion for a fresh finish. Serve warm and enjoy your delicious breakfast casserole.
Notes
- You can use any kind of breakfast sausage, such as spicy Italian sausage, for different flavor profiles. The recipe author’s homemade sausage includes 1 lb ground pork mixed with 2 teaspoons Italian spice mix, 1 teaspoon each of salt and pepper, and ½ teaspoon each of cayenne and nutmeg.
- For convenience, prepare the casserole the night before by assembling it fully, covering with foil, and refrigerating overnight. Then bake the next morning as directed in step 6.
Keywords: breakfast casserole, egg casserole, sausage casserole, baked breakfast, easy brunch recipe, cheesy breakfast bake, potato casserole