Breakfast sausage and eggs potato casserole

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
sausage and eggs potato casserole

We love casseroles for breakfast because they are quick and easy to make, you can feed a big crowd and make these in advance. The leftovers reheat really well.

This creamy dish is filled with flavorful vegetables, spicy sausages and melted cheese. I add greens and my children have no idea they are there. No surprise it’s one of our favorite meals.

I think this casserole is very healthy, because unlike many other recipes, it’s made with whole food ingredients and you know what you put in there. Don’t take frozen hash browns! You can easily make the meal with potatoes that are boiled.

You can even make this casserole with sausages that you flavor yourself by mixing your favorite spices with ground pork. And as with many other recipes, it’s better to use shredded cheese by taking a whole clock and shredding it yourself. It’s very quick and easy and you will avoid added preservatives.

Breakfast sausage and eggs potato casserole

This is quick and easy casserole recipe that you can make a day in advance and refrigerate. Just take it out of the fridge about 10 minutes before cooking for a delicious breakfast.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 350 kcal


  • 12 oz sausage rolls
  • 1 bag hash browns
  • 250 ml diced onion
  • 1 diced bell pepper
  • 8 eggs
  • 12 oz milk
  • 15 ml salt
  • 8 ml black pepper
  • 375 ml cheddar cheese


  1. Preheat the oven to 350F. Take a pan with break sausages into small pieces. Add vegetables and cooks for 5 minutes. Sausages should be brown, veggies should get soft.

  2. Take a bowl and mix together milk and eggs. Add 250 ml of cheese and seasoning.

  3. Take a baking pan, spread hash browns. Top with sausages and egg mixture. Sprinkle with cheese, cover the casserole.

  4. Bake for 40 minutes. When the time is almost over, remove the cover and bake for 308 minutes until the top is bubbly.

Recipe Notes

You can make this in advance and place the casserole in a fridge. Remove it 10 minutes before cooking and place in the oven for 1 hour.

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