Sausage Potato Breakfast Casserole

This sausage potato breakfast casserole is loaded with fluffy eggs, tender potatoes, savory sausage and plenty of gooey cheese. This classic breakfast dish is perfect for a holiday or a crowd, and can even be prepped ahead of time.

Why We Love Sausage Potato Breakfast Casserole

• Delicious breakfast– This savory breakfast dish is simply savory, gooey and tasty. Leftovers reheat easily throughout the week.
• Great recipe for a crowd!– This breakfast casserole is easy when you are serving a group of family or friends, and makes a great holiday morning breakfast.
• Prepare it ahead– You can prepare this dish up to 24 hours or leave it overnight before baking. This can save you time later when you need it.
• Family friendly– This recipe is a popular favorite with adults and kids both, and I like serving it with these mini silver dollar pancakes which the kids love.

Ingredients For Your Shopping List

• 8 large eggs
• 1 cup milk- You can use whatever percent milk you happen to have. You can also use half and half for this recipe, but it does make the recipe more rich.
• 1 teaspoon thyme dried
• 1/2 teaspoon salt – Salt and pepper can be adjusted for taste, but these are great measurements to start with for beginner cooks.
• 1/4 teaspoon pepper
• 24 ounces frozen diced hash browns –I use two 12 ounce bags of the Potato O’Brien style potatoes, thaw before you stard. See notes section in the recipe card at the borrom for swapping in other kinds of hashbrowns. See FAQ section in the article for how to swap in fresh potatoes into this recipe.
• 1 pound breakfast sausage– I like to use a breakfast style sausage like Jimmy Dean but any sausage will work. You can use a little less for a casserole that is a little less rich. I’ve used as little as a half of a pound and it was still tasty.
• 2 cups cheddar cheese– You can reduce some if you prefer your dish to be less cheesy.
• 2 stalks green onions – dice the green onions, optional

How To Make Sausage Potato Breakfast Casserole

• Preheat the oven to 350°F.
• Break the eggs into a mixing bowl. Add milk, thyme, salt and pepper to the eggs and mix with a whisk until the eggs are well mixed.

• Heat a large skillet over medium high heat. Break up the sausage meat into the skillet with a wooden spatula. and cook until browned. Drain any excess oil from the pan.

• Spray a 9×13 baking dish lightly with cooking oil. Place the drained sausage meat, 1 1/2 cups of the shredded cheese, and the potatoes in the baking dish. Mix the ingredienst together in the pan and spread evenly over the dish.

• Pour the egg mixture all over the potato and sausage in the pan.

• Cover the pan with aluminum foil. Bake the casserole for 45-50 minutes.
• Top the casserole with the remaing 1/2 cup of shredded cheese. Place casserole back in the oven uncovered until the cheese is melted for about 5-10 minutes. Expect sometimes the cheese on the edges of this casserole gets a little crispier then the rest.

• Allow the casserole to sit for about 10 minutes, then serve! Sprinkle with diced green onions if desired.

Swaps, Subsitutions and FAQ

• Swap the hashbrowns– I used potatoes O’Brien that have been thawed. You can easily swap frozen shredded hashbrowns or frozen diced potatoes. If using other frozen hashbrowns you can add four cups and then a half of cup of mixed diced onion and bell pepper to the casserole too if you prefer.
• Swap the meat– You can swap out up to two cups of other diced meats into this recipe. You MUST cook the meat before adding it to the casserole to ensure it is cooked all the way through. Try bacon, ham or chicken sausage!
• Make it vegetarian– You can leave out the meat if you prefer in this breakfast casserole, making it easily into a vegetarian dish.
• Add more vegetables– You can swap out or add a few more vegetables to this dish. Try spinach or kale (wilt it in a pan then add so the egg doesn’t get watery), diced bell peppers, olives, asparagus sliced into one-inch pieces, broccoli in bite-sized pieces, or even corn. Add the vegetables to the potato mixture before adding the eggs. Start by adding 1/2- 3/4 cup of extra vegetables without effecting the final cook time too much.
• Swap the cheese– We’ve used shredded cheddar cheese in this recipe but you can certainly swap other shredded style cheeses into this recipe. Try Pepper Jack, sharp cheddar, mozzarella or even a blend.

What’s the difference between this breakfast bake recipe and quiche?

Quiche and this baked breakfast casserole are pretty similar overall. Both are packed full of fluffy eggs, savory herbs, and an assortment of meat, cheese and vegetables.

Quiche typically is baked into a pie-sized dish with a crust. Breakfast casserole typically is made in a square or rectangular pan and doesn’t have to have a crust (but can have a crust!)

How do I prep this casserole ahead of time?

You can prep this casserole up to a day ahead of time in the fridge, just leave the cheese off the top. Then pop the casserole in the preheated oven when you’re ready to bake.

Can I substitute fresh potatoes for frozen hashbrowns?

Yes, you can substitute fresh potatoes for frozen hashbrowns in this recipe but only certain types of potatoes work well. Red potatoes and yellow waxy potatoes work ok using from fresh as long as you dice them small.

How To Add Red Potatoes Or Yellow Potatoes To This Breakfast Casserole

• You will need about 4 1/2 cups total of potatoes or 4 cups of potatoes and a 1/2 cup that’s a mix of finely diced potatoes and bell pepper.
• To use fresh potatoes, dice the potatoes into small bite-sized pieces or shred the potatoes like hashbrowns. Place the potatoes in a bowl of cold water for at least ten minutes.
• Drain the water and dry the potatoes well with paper towels. Then add the dried potatoes to your casserole.

How do I reheat this egg casserole?

Reheating in the microwave by the slice works easiest for this casserole. I’ve found if I reheat it in the oven after it’s already been baked it gets a little dry.

How long does this casserole last?

After cooking you can store in a container with a lid for up to three days in the refrigerator.

Can you freeze leftovers of this casserole?

Yes, this casserole freezes very well! I like to portion out slices when I store it between pieces of freezer paper, then place inside zip-top freezer bags. Freeze extra slices for up to three months for best results.

Other Recipes You Will Love

Pancake Mix Muffins– If you have pancake mix on hand, you can make these delicious and easy muffins. You can even make three flavors in one pan!

Sweet Glazed Blueberry Biscuits– This delicious southern-inspired breakfast makes a delicious blueberry biscuit then tops it with a sweet glaze. These biscuits are a great side dish for this casserole.

Broccoli Cheese Breakfast Quesadillas– The kids love this breakfast, yum!