This Sausage Egg Potato Breakfast Casserole is a warm and hearty dish that combines fluffy eggs, savory sausage, and tender potatoes. It’s perfect for a cozy breakfast!
Honestly, I love how everything bakes together in one dish. Less mess is always a win! I usually serve it with some fresh fruit on the side for a nice touch. Yum!
Key Ingredients & Substitutions
Breakfast Sausage: You can choose between mild or spicy sausage based on your heat preference. If you’re vegetarian, consider using a plant-based sausage alternative or mushrooms for a similar texture.
Potatoes: Diced potatoes give the casserole a nice heartiness. If you’re short on time, frozen hash browns work well too! They’ll save you the peeling and chopping.
Eggs: This recipe uses large eggs for the right amount of fluffiness. If you’re looking for a lower calorie option, egg whites can be used instead, just add a little bit of seasoning for taste.
Cheddar Cheese: Cheddar is classic, but feel free to mix it up with Monterey Jack or pepper jack cheese for a different flavor. Mozzarella can also be a light alternative.
Bell Peppers: The colorful bell peppers add flavor and nutrition. If you don’t have them, try using chopped spinach or other vegetables you have on hand.
How Do You Cook the Vegetables Without Burning Them?
Cooking the vegetables properly is important for avoiding burnt bits and ensuring tenderness. Here’s how to get it right:
- Use a medium heat when adding the oil or butter to your skillet—this helps control the cooking process.
- Make sure to stir the vegetables often, about every couple of minutes, to promote even cooking and to prevent sticking.
- Cover the skillet for a few minutes as you cook; this traps steam and helps soften the potatoes faster.
- Check for doneness by poking the potatoes with a fork. They should be tender but not mushy.
Sausage Egg Potato Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 lb (450g) breakfast sausage (mild or spicy), crumbled
- 4 cups diced potatoes (about 3 medium potatoes), peeled or unpeeled
- 8 large eggs
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1/4 cup chopped green onions (for garnish)
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil or butter (for cooking vegetables)
- Optional: 1/2 tsp smoked paprika or chili powder for flavor
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prep and around 35-40 minutes to bake. Overall, you’ll need about an hour total, making it a great option for a hearty breakfast or brunch that can feed a crowd!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish to prevent sticking.
2. Cook the Sausage:
In a large skillet over medium heat, cook the crumbled breakfast sausage until it’s browned and fully cooked, breaking it up into smaller pieces as it cooks. Once done, remove it from the skillet and set it aside.
3. Sauté the Vegetables:
In the same skillet, add olive oil or butter. Toss in the diced potatoes, onions, and both bell peppers, along with the minced garlic. Sauté these over medium heat for about 8-10 minutes until the potatoes are tender and the onions are translucent; remember to stir occasionally to avoid burning!
4. Mix the Sausage and Vegetables:
After the veggies are cooked, mix the sausage back into the skillet with them. Give everything a good stir to combine, then remove the skillet from the heat.
5. Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and if you’re using it, the smoked paprika for added flavor.
6. Combine Ingredients:
Add the sausage and vegetable mixture to the egg mixture. Stir it all together until everything is well combined. Then gently fold in 1 cup of shredded cheddar cheese.
7. Assemble and Bake:
Pour the combined mixture into your prepared baking dish. If you’re a cheese lover, sprinkle a little extra cheddar on top. Put it in the oven and bake for 35-40 minutes, or until the eggs are set and the top has a lovely golden color.
8. Garnish and Serve:
When done, remove the casserole from the oven and let it cool for a few minutes. Just before serving, sprinkle chopped green onions on top for a fresh touch.
9. Enjoy!
Serve warm, and enjoy this cozy and filling casserole as a perfect breakfast or brunch dish!
This casserole is great for gathering family and friends; it’s hearty, delicious, and provides a lovely combination of flavors. It’s sure to be a hit!
Can I Use Frozen Hash Browns Instead of Fresh Potatoes?
Absolutely! Frozen hash browns are a great time-saver. Simply add them directly to the skillet instead of fresh diced potatoes, and adjust the cooking time slightly until they’re heated through and tender.
Can I Make This Casserole the Night Before?
Yes! You can prepare the casserole the night before by following all the steps up to pouring it into the baking dish. Cover it tightly with plastic wrap and refrigerate. In the morning, just pop it in the oven and bake as directed. It may need an extra 5-10 minutes in the oven since it’s starting cold.
How Should I Store Leftovers?
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days. You can reheat individual portions in the microwave or bake in the oven until warmed through.
Can I Substitute the Cheese?
Of course! If cheddar isn’t your favorite, feel free to use any cheese you like, such as Monterey Jack, mozzarella, or even feta for a different flavor profile. Just keep in mind that some cheeses melt differently, which may affect the texture of the casserole.
