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Sausage Breakfast Casserole

overhead shot of a baking dish full of a sausage casserole
Easy, hearty, and delicious this sausage breakfast casserole is the perfect recipe to serve for brunch!
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Breakfast
Cuisine American
Servings 12
Calories 382 kcal


  • 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
  • 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


  • Preheat the oven to 350°F and grease a 9x13 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.


  • 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.


Calories: 382kcalCarbohydrates: 18gProtein: 22gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 330mgSodium: 803mgPotassium: 497mgFiber: 1gSugar: 1gVitamin A: 644IUVitamin C: 8mgCalcium: 198mgIron: 3mg