Hearty Sausage and Potato Breakfast Casserole with Cheddar
This hearty breakfast casserole features savory sausage, tender potatoes, and sharp cheddar cheese baked in a custardy egg base, perfect for a satisfying morning meal or brunch.
Equipment
- Large skillet
- 9x13 inch baking dish
- Large bowl
Ingredients
Main Ingredients
- 12 large eggs
- 1 cup milk or half-and-half
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 pound breakfast sausage, crumbled
- 2 cups cooked, diced potatoes can use leftover roasted potatoes or pre-cooked frozen hash brown potatoes
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 2 cups shredded sharp cheddar cheese, divided
- Cooking spray or butter for greasing the dish
- Fresh chives or parsley for garnish (Optional)
Instructions
Preparation
- Heat olive oil in a large skillet, cook crumbled breakfast sausage until browned, drain grease, and set aside.
- In the same skillet, sauté chopped onion and bell pepper until softened; cook raw potatoes until tender if using.
- Lightly grease a 9x13 inch baking dish with cooking spray or butter.
Assembly
- Spread cooked potatoes, sausage, sautéed onions, and bell peppers evenly in the dish, then sprinkle with 1 cup of cheddar cheese.
- Whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
- Pour the egg mixture over the layered fillings, gently pressing ingredients to submerge them.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Baking & Serving
- Preheat oven to 350°F (175°C) and bake for 45-60 minutes until set and golden brown; tent with foil if browning too quickly.
- Let the casserole rest for 5-10 minutes before slicing and serving, garnishing with fresh chives or parsley if desired.
Notes
This casserole is perfect for meal prepping; assemble it the night before and refrigerate, then bake in the morning for a quick and delicious breakfast. Ensure potatoes are fully cooked before baking in the casserole for best texture.