September 27, 2023
Review RecipeSausage Breakfast Casserole
Easy, hearty, and delicious this sausage breakfast casserole is the perfect recipe to serve for brunch!
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This easy, cheesy sausage breakfast casserole is a quick and simple hearty breakfast or brunch idea that your family will love. Savory sausage, potatoes, veggies, eggs, and cheese combine to make one classic and unforgettable recipe.
Our breakfast bundt cake and breakfast crescent ring are two more hearty and delicious breakfast recipes to start your day out right.
Sausage Breakfast Casserole Ingredients
You’ll need:
- 5 cups potatoes O’Brien, thawed
- 1 tablespoon butter
- 1 pound mild sausage
- 3 green onions
- 32 ounces Egg Beaters Original or 14 eggs
- ¾ cup milk
- ½ teaspoon black pepper
- 1½ teaspoons salt (or omit the regular salt, garlic & onion powders and replace it with 2 teaspoons of seasoned salt)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 (10-ounce) can RO*TEL Original Diced Tomatoes and Green Chilies
- 2 cups shredded cheddar and Monterey Jack cheese blend
PRO TIP:
The 5 cups of potatoes is equal to 1 (32-ounce) bag of frozen diced potatoes. If you cannot find “O’Brien” potatoes, you can add ½ cup diced red bell pepper and/or green bell pepper and 1 cup of diced onions to the skillet to cook with the sausage.
SUBSTITUTIONS AND ADDITIONS
GREEN ONIONS: You can omit the green onions and add 1 cup of diced yellow onions to the breakfast sausage as it cooks and crumbles.
SPICE: Spice up this easy breakfast casserole recipe with pepper Jack cheese. A dash of hot sauce will also give you an extra kick.
SAUSAGE: Any sausage will work for this easy recipe depending on your preference. Pork sausage, spicy hot sausage, or mild sausage would all work.
How To Make This Sausage Breakfast Casserole Recipe
STEP ONE: Preheat the oven to 350°F and grease a 9×13 casserole dish with 1 tablespoon of butter. Set aside.
STEP TWO: To thaw the potatoes, measure out 5 cups and place them in the fridge until thawed. Or to thaw quickly, place in a microwave-safe bowl. Cook on 50% power for 2 minutes at a time until they are just thawed (they should still be slightly cool, you don’t want to cook the potatoes). Set aside.
STEP THREE: In a medium skillet over medium-high heat, break up the ground sausage and cook until the sausage is brown and cooked through. Turn off the stove, remove the pan from the heat and let the sausage cool slightly.
PRO TIP:
PRO TIP: If you are substituting diced yellow onions for green onions, you can cook them with the sausage in the skillet.
STEP FOUR: Transfer the cooked sausage to a paper towel-lined plate to absorb the excess fat from the sausage before combining it with the microwaved potatoes. Make sure to mix well as this will ensure that you have an even distribution of both sausage and potatoes.
STEP FIVE: In a medium mixing bowl, pour in the eggs, milk, salt, pepper, garlic powder, and onion powder. Drain the tomatoes and add to the mixture.
STEP SIX: Chop the whites and greens of the green onions and add to the egg mixture. Then stir in the shredded cheese.
STEP SEVEN: Layer the sausage on top of the potatoes and pour the egg mixture on top, spreading it out evenly. Shake the pan just a little bit so it settles in between the potatoes.
STEP EIGHT: Bake in the preheated oven for 1 hour and 15 minutes until brown and the center is no longer jiggly. Check at the 45-minute mark to see if it is getting too brown. If so, tent it with a piece of foil.
STEP NINE: Remove from the oven and let sit for 20 minutes before serving.
How To Serve
This easy sausage breakfast casserole is so hearty and easy since it’s all baked together and you don’t necessarily need to add anything on the side for a complete meal. It’s also a great breakfast idea that you can serve along with fresh fruit and yogurt or toast with our strawberry freezer jam.
MORE BREAKFAST RECIPES
Storage
IN THE FRIDGE: Store leftovers of this sausage and cheese breakfast casserole covered in plastic wrap in the fridge for up to three days.
IN THE FREEZER: Once baked, this casserole can be frozen for up to two months. You could also store leftovers in individual servings each in an airtight container in the freezer.
MAKE AHEAD: This egg casserole is a recipe that I can easily make a double batch of while cooking. I bake and serve one pan immediately and then freeze the second pan for another time.
When you’re ready to serve, thaw it in the refrigerator overnight and then bake at 350°F for about 20 minutes or until it’s heated through.
This simple cheesy breakfast casserole is loaded with everything you could want for breakfast. Sausage, eggs, veggies, potatoes, and cheese are all baked together for a hearty breakfast or brunch option.
FREQUENTLY ASKED QUESTIONS
What are potatoes O’Brien?
Potatoes O’Brien is a dish containing potatoes cooked with red peppers, green peppers, and onion. You can often find this mix in the freezer section of your grocery store.
Can I make this casserole the night before and bake it the next morning?
You can prepare this great recipe to bake the next day. Cover the pan in aluminum foil and store it in the fridge until you are ready to bake.
Can I freeze the leftovers of this casserole?
This casserole can be frozen unbaked or baked. It will last in the freezer for up to two months.
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Sausage Breakfast Casserole
Easy, hearty, and delicious this sausage breakfast casserole is the perfect recipe to serve for brunch!
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Ingredients
- 5 cups potatoes O'Brien, thawed
- 1 tablespoon butter
- 1 pound mild sausage
- 3 green onions
- 32 ounces Egg Beaters Original, or 14 eggs
- ¾ cup milk
- 1½ teaspoons salt (or omit the regular salt, garlic & onion powders and replace it with 2 teaspoons seasoned salt)
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 10 ounces RO*TEL Original Diced Tomatoes and Green Chilies
- 2 cups shredded cheddar and Monterey Jack cheese blend
Instructions
- Preheat the oven to 350°F and grease a 9×13 casserole dish with 1 tablespoon of butter. Set aside.
- To thaw the potatoes, measure out 5 cups and place them in the fridge until thawed. Or to thaw quickly, place in a microwave-safe bowl. Cook on 50% power for 2 minutes at a time until they are just thawed (they should still be slightly cool, you don’t want to cook the potatoes). Set aside.
- In a medium skillet over medium-high heat, break up the ground sausage and cook until the sausage is brown and cooked through. Turn off the stove, remove the pan from the heat and let the sausage cool slightly.
- Transfer the cooked sausage and onions to a paper towel-lined plate to absorb the excess fat from the sausage before combining it with the microwaved potatoes. Make sure to mix well as this will ensure that you have an even distribution of both sausage and potatoes.
- In a medium mixing bowl, pour in the eggs, salt, pepper, garlic powder, onion powder, and milk. Drain the tomatoes and add to the mixture.
- Chop the whites and greens of the green onions and add to the egg mixture. Then stir in the shredded cheese.
- Layer the sausage on top of the potatoes and pour the egg mixture on top, spreading it out evenly over the top. Shake the pan just a little bit so it settles in between the potatoes.
- Bake in the preheated oven for 1 hour and 15 minutes until brown and the center is no longer jiggly. Check at the 45-minute mark to see if it is getting too brown. If so, tent it with a piece of foil.
- Remove from the oven and let sit for 20 minutes before serving.
Video
Notes
- The 5 cups of potatoes is equal to 1 (32-ounce) bag of frozen diced potatoes. If you cannot find “O’Brien” potatoes, you can add ½ cup diced red bell pepper and/or green bell peppers and 1 cup of diced onions to the skillet to cook with the sausage.
- If you are substituting diced yellow onions for green onions, you can cook them with the sausage in the skillet.
Nutrition
Calories: 382kcal | Carbohydrates: 18g | Protein: 22g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 803mg | Potassium: 497mg | Fiber: 1g | Sugar: 1g | Vitamin A: 644IU | Vitamin C: 8mg | Calcium: 198mg | Iron: 3mg
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Comments
Toni Thomason says
I LOVE breakfast casseroles and I cannot wait to dig into this one.
ricky green says
looks good
Treena says
I usually make a large one of these and freeze it. Always great to grab for breakfast when your in a rush and my daughter enjoys it in her lunch bag.
Martha paiz says
If I don’t use the egg beater. How many eggs can I use.
Layne Kangas says
Hi, Martha – I haven’t done it using eggs instead. Google is telling me it’s one egg for every 1/4 cup of Eggbeaters, so I think that would be about 16 eggs. Enjoy!
Julie says
This was so good. Adding it to my favorite recipe book
Diane Lamain says
This recipe was easy to follow and didn’t require a lot of time to prepare. It was such a hit with my breakfast guests. You could easily customize it with a spicy sausage, hot peppers, or favourite veggies like mushrooms. I will definitely make this one again!