Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Sausage Breakfast Casserole

A close up of a plate of food, with Casserole
Easy, hearty, and delicious this sausage breakfast bake is the perfect recipe to serve for brunch!
Jump to Recipe
Table of Contents
  1. Sausage Breakfast casserole Ingredients you will need:
  2. How to Make Sausage Breakfast casserole
  3. What to Serve with Sausage Breakfast Bake
  4. Can You Freeze Sausage Breakfast Bake?
  5. JUMP TO RECIPE

This easy, delicious, cheesy sausage breakfast casserole is a quick and simple hearty brunch idea that your family will love. I’m proud to partner with Mirum to bring you this original recipe – I hope you enjoy! 

Sausage, hashbrown, egg, RO*TEL, and cheese combine to make one classic and unforgettable recipe. Baked in the oven and served hot for a tasty breakfast or brunch, your family will love this traditional bake that is packed with your favorite flavors. 

A plate of food with a slice of cake on a table, with Sausage and Casserole

Sausage Breakfast casserole Ingredients you will need:

  • 5 cups potatoes O’brien, thawed
  • 1 tablespoon butter
  • 1 pound Odom’s Tennessee Pride Mild Sausage
  • 3 green onion
  • 2 cups shredded cheddar and Monterrey jack cheese blend
  • 32 ounces EGG BEATERS Original
  • ¾ cup milk
  • 1 10 ounce can RO*TEL Original Diced Tomatoes and Green Chilies
  • ½ teaspoon salt
  • ¼ teaspoon pepper

A close up of a bottle

How to Make Sausage Breakfast casserole

You’re going to start with the potatoes. To thaw the potatoes, measure out 5 cups and place in the fridge until thawed. Or to thaw quickly, place in a microwave-safe bowl. Cook on 50% 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).

Use a paper towel to grease a 9×13 pan with 1 tablespoon butter.

Layer the potatoes in the bottom of the greased pan.

In a medium skillet over medium-high heat, break up the Odom’s Tennessee Pride Mild Sausage and cook until the sausage is brown and cooked through. Turn off the stove and remove the pan from the heat and let the sausage cool slightly.

A bowl of soup on a table, with Sausage and Casserole

In a medium mixing bowl, pour in the EGG BEATERS, salt,, pepper and milk. Drain the RO*TEL and add to the mixture. 

Chop the whites and greens of 3 green onions and add to the egg mixture. Then stir in the cheese.

Layer the Odom’s Tennessee Pride Mild Sausage on top of the potatoes and pour the EGG BEATERS mixture on top, spreading it out evenly over the top. Shake the pan just a little bit so it settles in between the potatoes.

How to Bake

Bake at 350 degrees for 50-60 minutes until brown and the center is no longer jiggly. If it starts getting too brown towards the end, you can cover with a piece of foil.

Remove from the oven and let sit for 15 minutes before serving.

A slice of pizza on a tray

What to Serve with Sausage Breakfast Bake

This meal is so hearty and easy since it’s all baked together. I love to serve it along with fresh fruit and yogurt. 

Our whole gang asks for seconds whenever I make this. And sometimes, thirds. It’s so good! 

Can You Freeze Sausage Breakfast Bake?

Yes! This 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. 

Once baked, it can be frozen up to two months. 

When you’re ready to serve, thaw it in the refrigerator overnight and then bake at 350 degrees for about 20 minutes or until it’s heated through. 

A slice of pizza on a plate, with Egg Beaters

I hope your family enjoys this yummy, simple sausage breakfast bake as much as we do! 

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
A close up of a plate of food, with Casserole

Sausage Breakfast Bake

5 from 2 votes
Easy, hearty, and delicious this sausage breakfast bake is the perfect recipe to serve for brunch!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12

Ingredients
  

  • 5 cups potatoes Obrien thawed
  • 1 tablespoon butter
  • 1 pound Odom’s Tennessee Pride Mild Sausage
  • 3 green onions
  • 2 cups shredded cheddar and Monterrey jack cheese blend
  • 32 ounces Eggbeaters Original
  • 3/4 cup milk
  • 1 10 ounce can RO*TEL Original Diced Tomatoes and Green Chilies
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • To thaw the potatoes, measure out 5 cups and place in the fridge until thawed. Or to thaw quickly, place in a microwave-safe bowl. Cook on 50% 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).
  • Use a paper towel to grease a 9x13 pan with 1 tablespoon butter.
  • Layer the potatoes in the bottom of the greased pan.
  • In a medium skillet over medium-high heat, break up the sausage and cook until the sausage is brown and cooked through. Turn off the stove and remove the pan from the heat and let the sausage cool slightly.
  • In a medium mixing bowl, pour in the eggs, salt, pepper, and milk. Drain the RO*TEL tomatoes and add to the mixture.
  • Chop the whites and greens of 3 green onions and add to the egg mixture. Then stir in the 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 at 350 for 50-60 minutes until brown and the center is no longer jiggly. (If it starts getting too brown towards the end, cover with a piece of foil). Remove from the oven and let sit for 15 minutes before serving.

Video

Nutrition

Calories: 400kcal
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

 

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

  1. Treena says

    5 stars
    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.

    • 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!

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤