This Sausage Breakfast Casserole Recipe is the only breakfast casserole you’ll ever need! Packed with eggs, sausage, veggies, potatoes, and cheese, it has it all. It’s easy, delicious, and makes enough for a crowd. Whether you’re hosting brunch or meal-prepping for the week, this is a savory option that never disappoints.
The BEST Breakfast Casserole with Sausage
This recipe is inspired by my sausage quiche. It’s just so good I had to turn it into a casserole, too. This dish doesn’t have a crust like a quiche, but it is packed with savory sausage, veggies, cheese, and Italian seasoning.
Needless to say, this breakfast casserole with sausage is definitely not lacking in flavor. As if that’s not enough to get you in the kitchen, it’s also super quick to make and bakes in about 40-45 minutes. Plus, it makes enough for a crowd and stores well. As a result, it’s perfect for everything from holiday gatherings to busy weekday mornings. Just be warned that you may want to go ahead and prep two because it never lasts long!
Recipe Ingredients for this Breakfast Sausage Casserole
Eggs: The base of the casserole, these hold all the ingredients together.
Breakfast Sausage: I typically use spicy breakfast sausage, but you can use whatever you like best. You can even use turkey or chicken sausage if you prefer.
Half and Half: Creates a rich, creamy, custard-like base.
Hot Sauce: For a subtle kick of heat. Feel free to add more or less to taste.
Potatoes: For the best results, use frozen diced potatoes.
Veggies: We are using a combination of yellow onion, red bell pepper, green bell pepper, and arugula or spinach for this recipe. I use arugula for an extra peppery flavor, but spinach works just fine if you are not a fan of cooked arugula.
Cheese: Sharp cheddar cheese is mixed into the casserole and sprinkled on top for additional flavor and delicious gooeyness. For the best taste and texture, buy a block of cheese, and shred it yourself.
Herbs, Spices, & Aromatics: We are using fresh garlic, Italian seasoning, red pepper flakes, salt, black pepper, fresh parsley, and green onion for a sweet, savory, spicy taste.
How to Make This Sausage Breakfast Casserole Recipe
Step 1. Before you begin, preheat your oven to 375F. Then, grease a 9×13 casserole dish, and set it aside.
Step 2. Next, heat a large skillet over medium-high heat. Once hot, add the oil and sausage. Cook until brown, breaking the sausage into pieces.
Step 3. Add the chopped onion and bell peppers, and sauté for 5-7 minutes or until the veggies start to become tender. Then, add the garlic and red pepper flakes, and cook for another minute.
Step 4. Next, add the baby spinach or arugula to the skillet. Sauté for about 30 seconds or until the spinach or arugula is wilted, and remove it from the heat. Set the skillet aside to cool.
Step 5. In the meantime, whisk the eggs, half and half, green onion, hot sauce, salt, pepper, Italian seasoning, and chopped parsley in a large mixing bowl until well combined. Then, mix in the shredded cheddar cheese.
Step 6. In the prepared casserole dish, add the sausage mixture and potatoes. Then, spread the mixture in an even layer. Then, Pour the egg mixture evenly over the sausage, veggies, and potatoes. Sprinkle additional shredded cheese on top if desired.
Step 7. Then, bake this easy breakfast casserole for 40-45 minutes or until the egg is completely set. Let the sausage breakfast casserole cool, slice it into 12 squares, and enjoy with sour cream and green onion on top!
Frequently Asked Questions
Can I make this sausage breakfast casserole in advance?
Yes, to prepare ahead of time, combine all the ingredients in the casserole dish. Then, cover it with foil, and store it in the fridge for up to 1 day. When you’re ready to serve, bake as normal, adding a few extra minutes to the baking time as needed, and enjoy!
How long do leftovers last?
You can store leftovers covered with foil or transferred to an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 350F just until warmed through. If the casserole begins to brown too quickly in the oven, cover it with foil, and continue to bake.
Can I freeze this breakfast casserole with sausage?
Yes, you can freeze leftover casserole for up to 2 months. Transfer the squares to a freezer-safe container or sealable bag to freeze, and thaw them in the fridge overnight before reheating.
Why is my breakfast sausage casserole soggy?
The most common reasons for this dish to turn out soggy are underbaking, not draining the sausage grease, and using watery vegetables. To prevent excess moisture, be sure to cook the veggies well, letting them soften and sweat, and drain excess oil from the pan.
How should I serve this casserole?
This sausage breakfast casserole is plenty filling enough to serve on its own. However, if you’re preparing a brunch spread, try pairing it with fresh fruit, toast, cheese danishes, or buttermilk biscuits.
More Delicious Breakfast and Brunch Recipes
- Bacon Quiche Recipe with Scallions and Cheddar
- Ultimate Banana Bread Recipe
- Moist & Flavorful Pumpkin Muffins
- Easy Blueberry Biscuits Recipe
- Delicious Buttermilk Pancakes
- Biscuits and Sausage Gravy
- Homemade Home Fries with Garlic Aioli
- Apple Scones with Maple Icing
- Easy Banana Pancakes
I hope you love this Sausage Breakfast Casserole Recipe! It is absolutely delicious, nutritious, and easy to make. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Sausage Breakfast Casserole Recipe
Ingredients
- 12 large eggs room temperature
- 1 1/2 lb ground breakfast sausage
- 1/2 cup half and half room temperature
- 1/2 cup sour cream room temperature
- 1 tbsp cooking oil
- 1 tbsp hot sauce
- 3 cups frozen diced potatoes
- 1 small yellow onion chopped
- 1 small red bell pepper chopped
- 1 small green bell pepper chopped
- 4 oz of arugula or spinach
- 1 1/2 cup sharp cheddar cheese plus more for topping
- 2 garlic cloves minced
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 1/2 tsp salt
- 1/4 black pepper
- 2 tbsp fresh parsley chopped
- green onion chopped, for topping
Instructions
- Preheat the oven to 375F. Then, grease a 9×13 inch casserole dish and set aside.
- Next, heat a large skillet over medium-high heat. Once hot, add the oil and sausage. Cook until brown, breaking it up as it cooks.
- Once the sausage is brown, add the chopped onion and bell peppers. Sauté for about 5-7 minutes or until onion and bell pepper start to become tender. Add the garlic and red pepper flakes and cook for another 1 minute.
- Next, add the baby spinach to the skillet, sauté for about 30 seconds or until the spinach is wilted, and then remove from the heat. Set aside and let cool.
- Next, in a large mixing bowl, add the eggs, half and half, green onion, hot sauce, salt, pepper, Italian seasoning, and chopped parsley. Whisk together until well combined and then mix in the shredded cheddar cheese.
- In the prepared casserole dish, add the sausage mixture and potatoes. Then, evenly pour the egg mixture over the sausage, veggies, and potatoes. Add additional shredded cheese to the top, if desired.
- Then, bake the casserole at 375 degrees for 40-50 minutes or until the egg is completely set. Let cool and then slice into 12 squares. Top with sour cream and green onion and enjoy!
Made this for Christmas breakfast and it was enjoyed! Very flavorful. I did end up using frozen tatter tots instead but still turned out great. Will be making again!
So glad it was a hit! Thanks for the tip on the tatter tots!
I made this for a birthday brunch and it was a huge hit! Several people commented on how much they liked it and I agreed, it was excellent. My only comment is that on the recipe it says to preheat the oven to 375 but then to bake at 400 so I wasn’t sure what the correct temperature was. I ended up baking at 375 and it took about 50 minutes. Will definitely be making again!
So glad this was a huge hit! Thanks for the note, I made the change re: the oven temperature.
This was so yummy, so much flavor! Thank you for sharing! We have chickens and I need some good egg dish recipes and this one’s a keeper. Bonus, my kids loved it too!
So glad you liked it!! Also, I bet those fresh eggs were for perfect in this recipe! I’m happy the kiddos liked it too!
I absolutely love this recipe!! I would have never thought to add breakfast sausage to an egg casserole. It gave it so much flavor! I used frozen peppers/onions because I was in a pinch and it worked great. I will totally make this again! Might try it in muffin tins next time.
Hey! I am so glad you liked this recipe! It’s my go-to for meal prep or a holiday gathering! Also, they would definitely work in muffin tins! Let me know how they come out if you try them in the muffin tins! 🙂
So delicious. I was being super lazy & couldnt find frozen potatoes so I used frozen hash browns & a frozen mixture from Whole Foods that had peppers, onions, black beans, etc so I didn’t even do any chopping. So excited to work thru more of your recipes.
So glad you enjoyed this recipe! Hash browns are a great alternative, and I love that you got the ones with extra veggies! Such a great hack!
This casserole was a big hit, I will definitely make again. I made it the day beforehand and it cMe together quickly.
So glad it came out great! Thanks for the comment! 🙂