Sausage, Egg, and Potato Breakfast Casserole | Easy Weekend Brunch Recipe
There’s nothing like a warm, comforting Breakfast Casserole to kick off your weekend. Whether you’re hosting a brunch or simply feeding the family, this casserole—loaded with sausage, potatoes, eggs, and cheese—is a foolproof dish that everyone will love. It’s perfect for lazy mornings when you want something filling without spending too much time in the kitchen. Plus, you can make it ahead and enjoy leftovers the next day!
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The Best Breakfast Casserole Recipe
This Sausage, Egg, and Potato Breakfast Casserole is one of the best options for a hearty meal. It’s a simple, no-fuss recipe that combines savory breakfast sausage with fluffy eggs, crispy potatoes, and melted sharp cheddar cheese, all topped with a sprinkle of paprika for that perfect finish. Whether it’s for a holiday brunch or just a regular weekend, this casserole is always a hit.
Notes on Ingredients
- Frozen Potatoes (30 oz): Using frozen potatoes saves time, and the O’Brien variety with chopped peppers adds extra flavor. Just make sure they’re thawed and drained.
- Breakfast Sausage (1 pound): Whether you prefer sausage patties, links, or ground sausage, any variety works. Chop them into bite-sized pieces for even distribution.
- Eggs (8 large): The foundation of the casserole, providing structure and richness.
- Milk (1 1/2 cups): Nonfat milk was used, but you can substitute it with your preferred milk type for creaminess.
- Cheddar Cheese (1 1/2 cups): Sharp cheddar gives a bold flavor, but feel free to experiment with other cheeses like Monterey Jack or Gouda.
- Paprika: Adds color and a mild spice to the finished casserole.
How to Make Sausage, Egg, and Potato Breakfast Casserole
- Preheat your oven to 350°F and prepare a 9 x 13 casserole dish with nonstick spray.
- Cook the Sausage: In a skillet, brown the sausage over medium heat, breaking it into bite-sized pieces. If using patties or links, cut them up after browning.
- Combine Ingredients: In a large mixing bowl, combine the thawed potatoes, cooked sausage, 1 cup of cheese, salt, and pepper. Spread this mixture evenly in the prepared casserole dish.
- Prepare the Egg Mixture: In another bowl, whisk together the eggs and milk until fully combined. Pour this mixture over the sausage and potato base.
- Add Cheese and Paprika: Sprinkle the remaining cheese on top and finish with a generous sprinkle of paprika.
- Bake: Place the casserole in the oven and bake for 45 minutes, or until the eggs are set and a knife inserted into the center comes out clean.
How to Serve Sausage, Egg, and Potato Breakfast Casserole
For a complete brunch experience, serve this casserole alongside fresh fruit, a side of toast, or a light salad. You can also add a dollop of sour cream or salsa for an extra flavor boost!
How to Store Sausage, Egg, and Potato Breakfast Casserole
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, simply microwave individual portions or warm them up in the oven at 300°F for 10-15 minutes.
- Freeze: If you’d like to freeze leftovers, cut the casserole into individual portions, wrap them in plastic wrap, and freeze for up to 2 months.
FAQs About Breakfast Casserole
Can I make this casserole ahead of time?
Yes! You can prepare the casserole the night before, cover it with plastic wrap, and refrigerate. In the morning, just bake it as directed.
Can I substitute the sausage with bacon or ham?
Absolutely! Feel free to use bacon or ham for a different flavor twist. Just be sure to cook the bacon first before adding it to the casserole.
Can I use fresh potatoes instead of frozen?
Yes, you can use fresh potatoes, but be sure to parboil or sauté them beforehand to ensure they cook through in the oven.
What kind of cheese works best for this recipe?
Sharp cheddar is a classic, but you can try mozzarella, Swiss, or even pepper jack for a spicier kick.
The Best Breakfast Casserole Recipe
Ingredients
- 1 Package 30 oz. Frozen Potatoes – Thawed and drained of excess water. (I used Potatoes O’Brien with the chopped peppers in it.)
- 1 Pound Breakfast Sausage You can use patties, links, or ground sausage. I used patties because it’s what I had.
- 8 Large Eggs
- 1 1/2 Cups Milk I used nonfat.
- 1 1/2 Cups Shredded Sharp Cheddar Cheese
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Sprinkle of Paprika
Instructions
- Preheat oven to 350°. Meanwhile, brown your sausage in a skillet over medium heat. If using links or patties, cut them into small, bite-size pieces.
- In a large bowl, combine the potatoes, sausage, 1 cup of cheese, salt, and pepper. Pour this into a 9 x 13 casserole dish prepare with nonstick spray.
- In another bowl, beat eggs and milk together, then pour over the sausage and potatoes.
- Top with the rest of the cheese, then give it a good sprinkle of paprika.
- Bake uncovered for 45 minutes, or until a knife inserted into the center of the casserole comes out clean.
