Sausage Egg & Potato Breakfast Casserole
A hearty, cheesy sausage egg and potato breakfast casserole made with savory breakfast sausage, tender potatoes, fluffy eggs, bell pepper, onion, and cheddar cheese. This easy make-ahead recipe is perfect for brunch, holidays, meal prep, and family breakfasts.
Ingredients
- 1 pound breakfast sausage casings removed if needed
- 1 tablespoon olive oil if needed for cooking
- 1 small yellow onion diced
- 1 red or green bell pepper diced
- 1 ½ pounds Yukon Gold potatoes diced into small ½-inch pieces
- 10 large eggs
- 1 cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 cups shredded sharp cheddar cheese divided
- 2 green onions thinly sliced, optional for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with cooking spray, butter, or oil.
- Heat a large skillet over medium heat. Add the breakfast sausage and cook for 6 to 8 minutes, breaking it into crumbles, until browned and cooked through. Transfer the sausage to a plate.
- Add the onion and bell pepper to the skillet. Cook for 3 to 4 minutes, until softened.
- Add the diced potatoes and ¼ cup water. Cover the skillet and cook for 8 to 10 minutes, stirring occasionally, until the potatoes are beginning to soften. Add a little oil if the skillet becomes dry.
- Spread the cooked potatoes, sausage, onion, and bell pepper evenly in the prepared baking dish. Sprinkle 1 ½ cups of the cheddar cheese over the mixture.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
- Pour the egg mixture evenly over the sausage and potato mixture. Gently press the ingredients down with a spatula so they are mostly covered.
- Bake uncovered for 40 minutes. Sprinkle the remaining ½ cup of cheddar cheese on top.
- Return the casserole to the oven and bake for 5 to 10 minutes more, until the cheese is melted and the center is set. An instant-read thermometer inserted into the center should read 160°F.
- Let the casserole rest for 10 minutes before slicing. Garnish with green onions, if desired, and serve warm.
Notes
- Make ahead: Assemble the casserole, cover tightly, and refrigerate overnight. Bake the next morning, adding 5 to 10 minutes if needed.
- Potato shortcut: Use 20 ounces frozen diced hash browns instead of fresh diced potatoes. Thaw and pat dry before using.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze fully baked and cooled portions for up to 2 months.
- Food safety: Bake until the egg center reaches 160°F.