Sausage Potato Breakfast Casserole
A hearty, make-ahead breakfast casserole with browned breakfast sausage, tender potatoes (or hash browns), eggs, and melted cheddar. Perfect for brunch or meal prep.
Ingredients
Main
- 1 lb breakfast sausage casings removed
- 1 lb potatoes diced small (or 20 oz frozen shredded hash browns, thawed)
- 1 small onion finely chopped
- 1 red bell pepper diced (optional)
- 8 large eggs
- 1 cup milk whole or 2%
- 1 cup shredded cheddar cheese
- ½ cup shredded cheddar cheese for topping
- 2 tbsp olive oil or butter
- Salt and black pepper to taste
Seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika optional
- 2 tbsp chopped fresh parsley or 1 tsp dried parsley
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- In a large skillet over medium heat, brown the sausage, breaking it up. Add onion and red pepper and cook until softened. If using raw diced potatoes, add and cook until they start to soften. Transfer to the prepared baking dish.
- In a bowl, whisk together eggs, milk, garlic powder, smoked paprika, parsley, salt, and pepper. Stir in 1 cup shredded cheddar.
- Pour the egg-cheese mixture evenly over the sausage and potatoes. Sprinkle the remaining 1/2 cup cheese on top.
- Bake for 35–45 minutes at 375°F, until set and golden. A knife inserted in the center should come out clean. Let rest 5–10 minutes before slicing.
Notes
- Make-ahead: assemble the night before and refrigerate; add 10–15 minutes to baking time if baking cold.
- To freeze: bake first, cool, wrap tightly, and freeze up to 3 months. Reheat in a 350°F oven until warmed through.
- Swap sausage for bacon, turkey sausage, or plant-based sausage if preferred.
- For a crispier top, broil 1–2 minutes at the end (watch closely).
Nutrition
Calories: 420kcalCarbohydrates: 18gProtein: 22gFat: 30gSaturated Fat: 12gSodium: 780mgSugar: 3g
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