Go Back
–+ servings
Sausage Potato Breakfast Casserole

Sizzling Sausage Potato Breakfast Casserole for Busy Mornings

This Sausage Potato Breakfast Casserole is a comforting and versatile dish perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Italian Sausage Substitute with ground turkey or chicken for a lighter option.
  • 1 medium Onion Use shallots for a milder flavor.
  • 8 oz White Mushrooms Substitute with any other mushrooms or omit entirely.
  • 1 medium Green Bell Pepper Substitute with other bell pepper colors or zucchini.
  • 1 medium Red Bell Pepper Omit or swap with additional green bell peppers if preferred.
  • 6 large Eggs Egg whites can be used for a lighter version.
  • 1 cup Milk (2%) Any milk or non-dairy milk works—adjust liquid for consistency.
  • 1 tsp Salt Adjust seasonings to taste.
  • 1/2 tsp Black Pepper Adjust seasonings to taste.
  • 1/2 tsp Red Pepper Flakes Omit for less heat.
  • 1 lb Frozen Hash Brown Potatoes Freshly diced potatoes can be used with adjusted cooking time.
  • 2 cups Mozzarella Cheese Substitute with cheddar or a dairy-free cheese for variation.
  • 1/4 cup Green Onions Use chives as an alternative.
Optional Serving Suggestions
  • 1 cup Fresh Fruit Pair with seasonal fruit for a nutritious addition.
  • 4 slices Toast Serve with crispy toast or bagels to round out the meal.

Equipment

  • Oven
  • Skillet
  • large bowl
  • 9x13 baking dish

Method
 

Directions
  1. Preheat oven to 400°F (204°C).
  2. In a skillet over medium-high heat, crumble and cook the Italian sausage until browned, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add chopped onion and sauté until softened, about 3-4 minutes. Add mushrooms and bell peppers, cooking until tender for another 4-5 minutes.
  4. In a large bowl, whisk together eggs, milk, salt, black pepper, and red pepper flakes. Fold in cooked sausage, sautéed veggies, hash browns, half of the mozzarella cheese, and green onions until well combined.
  5. Pour the mixture into a greased 9x13 baking dish, spreading evenly. Top with remaining mozzarella cheese.
  6. Bake uncovered for 40-45 minutes, or until the top is golden brown and a toothpick comes out clean. Let cool slightly before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 18gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 250mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 45mgCalcium: 20mgIron: 15mg

Notes

Allow the casserole to cool for about 10 minutes before slicing to help it hold its shape. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!