Cheesy Sausage Potato Breakfast Casserole
This sausage potato breakfast casserole is hearty, cheesy, and incredibly easy to make. Made with tender cubed potatoes, browned breakfast sausage, plenty of eggs, whole milk, and a savory blend of cheddar, Gruyère, and Swiss cheese, it’s the kind of breakfast that can feed a crowd or keep your fridge stocked for the entire week.
The eggs bake up soft and custardy rather than spongy, while the crispy browned sausage and tender potatoes add so much flavor and texture. It’s perfect for meal prep, weekend brunch, holiday mornings, or any time you need an easy breakfast that will keep everyone satisfied.
Reader Summary
In this post you’ll learn:
- How to make a hearty sausage and potato breakfast casserole with simple ingredients
- Why deeply browning the sausage adds so much flavor
- How to get a soft, custardy egg texture without overbaking
- How to make this casserole ahead of time
- How to freeze, store, and reheat individual portions
- Easy ways to customize the casserole with different meats, cheeses, vegetables, and seasonings
- Why this recipe is especially good for meal prep and feeding a crowd
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If you’re looking for another protein-packed breakfast option, try my Chicken Breakfast Sausage recipe. Homemade chicken sausage would be delicious in this casserole if you don’t eat pork or simply want to switch things up. If you are looking to use up some eggs like I was, my recipe for breakfast stuffed bell peppers is also a delicious choice!
How This Breakfast Casserole Came About
This recipe came about one morning when I was trying to figure out what I could make with the things we already had in the kitchen.
We’ve been trying to incorporate more protein into our breakfasts lately, and I had a bunch of eggs that needed to be used. So, as I tend to do, I started going through the freezer and pantry to see what else I had on hand.
I found a big bag of frozen cubed country-style potatoes that I had been meaning to use. That immediately reminded me of a tater tot breakfast casserole I had made around Thanksgiving one year. It was so good, and I knew I wanted to make something similar. The only problem was that I didn’t have any tater tots.
I did, however, have those country potatoes.
So I started looking at a few different breakfast casserole recipes for inspiration. One of them called for spicy breakfast sausage and two pounds of sausage. I only had one pound of regular breakfast sausage, so I decided to make a few changes based on what I had.
Since I had plenty of eggs, I added more of them to bulk up the casserole. I also wanted some heat to make up for the regular sausage, so I added red pepper flakes. Smoked paprika is one of our favorite spices, too, and I knew that its smoky flavor would be delicious with the sausage and cheese.
For the cheese, I went with a cheddar blend along with Gruyère and Swiss. The result was even better than I hoped.
I made a big 9×13-inch casserole, let it cool, and divided it into portions for our meal prep containers. Jason and I were able to grab breakfast and take it to work every morning for the entire week.
And honestly, I can already tell this is going to be one of those recipes we make again and again. It’s easy, reliable, filling, and delicious.
Most importantly, the eggs weren’t spongy at all. They baked into a soft, almost custard-like texture that made the whole casserole feel rich and creamy without being heavy.
Why You’ll Love This Recipe
It’s incredibly easy. Once the sausage is browned, everything comes together quickly. There’s no complicated preparation or special techniques required.
It’s hearty and satisfying. With eggs, sausage, potatoes, milk, and cheese, this casserole makes a substantial breakfast that will keep you full.
The texture is amazing. The eggs bake up soft and custardy instead of dry or rubbery. The potatoes are tender, the cheese is melty, and the browned sausage adds little crispy, savory bits throughout.
It’s perfect for meal prep. One 9×13-inch casserole makes 10 servings, so you can portion it out and have breakfast ready to grab throughout the week.
It feeds a crowd. This is an especially easy option for brunch, holiday mornings, houseguests, or any gathering where you need to feed several people.
You can make it your own. Use a different cheese, add vegetables, switch up the sausage, or adjust the seasonings to suit your family.
Ingredients
Frozen Country-Style Potatoes
I use frozen cubed country-style potatoes. They make this casserole incredibly easy because there’s no need to peel, dice, or cook fresh potatoes first.
Breakfast Sausage
Regular breakfast sausage works beautifully here. I recommend browning it well before adding it to the casserole. Those deeply browned, crispy bits add so much flavor.
You can also use hot breakfast sausage if you’d like more spice.
Cheese
I use a combination of cheddar cheese and a Gruyère and Swiss blend. The cheddar gives the casserole that classic cheesy flavor, while the Gruyère and Swiss add a little extra savory depth.
Mozzarella would also work well, as would Gouda, pepper Jack, or another melting cheese you enjoy.
Eggs and Whole Milk
The eggs provide the structure for the casserole, while whole milk helps create that soft, creamy, custard-like texture.
Seasonings
Red pepper flakes add a little heat, while smoked paprika gives the casserole a delicious smoky flavor. Garlic powder, salt, and black pepper round everything out.
If you prefer a milder breakfast casserole, you can leave out the red pepper flakes.
How to Make Sausage Potato Breakfast Casserole
1. Brown the sausage
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Brown the breakfast sausage in a skillet over medium heat, breaking it apart as it cooks. By the way, if you do not have one of these meat grinding tools, I HIGHLY recommend! I like to let the sausage get really browned and crispy in places rather than removing it as soon as it’s cooked through. Those dark, caramelized pieces add so much flavor to the finished casserole.
Drain any excess grease.
2. Combine the potatoes, sausage, and cheese
In a large bowl, combine the frozen cubed potatoes, cooked sausage, cheddar cheese, and Gruyère and Swiss cheese blend.
Toss everything together so the sausage and cheese are evenly distributed throughout the potatoes.
Transfer the mixture to your prepared 9×13-inch baking dish and spread it into an even layer.
3. Make the egg mixture
In a large bowl, whisk together the eggs, whole milk, red pepper flakes, smoked paprika, garlic powder, salt, and black pepper.
Whisk until everything is well combined.
4. Pour over the casserole
Pour the egg mixture evenly over the potato, sausage, and cheese mixture.
You want the egg mixture to work its way down throughout the casserole rather than sitting only on top.
5. Bake
Bake the casserole uncovered for 60 to 70 minutes, or until the eggs are fully set in the center and the edges are lightly browned.
The center should no longer be liquid or excessively jiggly, but be careful not to overbake it. The eggs will continue to set slightly as the casserole rests, and overbaking can cause the eggs to become dry or spongy.
6. Cool and slice
Allow the casserole to cool for a few minutes before slicing and serving.
The short resting period makes it easier to cut into neat portions and gives the eggs a chance to finish setting.
Cheesy Sausage Potato Breakfast Casserole
Print RecipeIngredients
- 1 Bag Frozen cubed country-style potatoes
- 1 lb regular breakfast sausage cooked and drained
- 1 1/2 cups cheddar cheese blend
- 1/2 cup Gruyere/swiss blend
- 12 Eggs
- 2 cups milk
- 1/2 tsp red pepper flakes
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9×13 inch pan with cooking spray.
- In a large skillet, cook sausage until no pink is present. I like to brown it a little and that adds a ton of flavor. Drain fat and set aside.
- In a large bowl, add potatoes, sausage, and cheeses. Mix together.
- Whisk together the eggs, pepper flakes, smoked paprika, garlic powder, salt, pepper, and milk. Pour over potato mixture.
- Bake uncovered for 60-70 minutes or until eggs are set and edges are slightly browned. Serve and enjoy!
Notes
- You can make this casserole ahead of time and refrigerate or freeze for later.
- To bake from frozen, let thaw completely and bake as directed.
Easy Ways to Customize This Casserole
One of my favorite things about this breakfast casserole is how easy it is to adapt.
Change the protein: Use hot breakfast sausage for more spice, or swap the pork sausage for turkey sausage, chicken sausage, bacon, or ham.
Add vegetables: Sautéed bell peppers, onions, mushrooms, or jalapeños would all be delicious additions.
Try different cheeses: Mozzarella, Gouda, pepper Jack, Monterey Jack, or extra cheddar would all work well.
Make it spicier: Use hot sausage, add jalapeños, or increase the red pepper flakes.
A Milder Option: Leave out the red pepper flakes and smoked paprika and use onion powder or your favorite herbs instead.
Make it Vegetarian: Omit the sausage and add plenty of sautéed vegetables such as mushrooms, peppers, onions, or spinach.
Make It Ahead
This casserole is a great make-ahead breakfast.
You can assemble the casserole, cover it, and refrigerate it until you’re ready to bake. When you’re ready, simply take it out of the refrigerator and bake as directed.
This makes it especially convenient for holidays and brunches. You can do the prep ahead of time so there’s very little to do the morning you plan to serve it.
How to Store
Once baked, allow the casserole to cool before cutting it into portions.
Store individual portions in airtight containers in the refrigerator for up to 4 days.
For meal prep, I like cutting the casserole into individual servings and storing them in reusable glass containers. Jason and I did this with the entire casserole, stacking the containers in the refrigerator so we could grab one each morning before work.
How to Freeze
You can freeze this casserole either fully cooked or in individual portions.
For individual meal-prep portions, allow the casserole to cool completely, cut it into servings, and place the portions in freezer-safe containers.
You can also freeze the entire baked casserole.
When you’re ready to eat it, allow it to thaw completely in the refrigerator before reheating or baking.
How to Reheat
Individual portions can easily be reheated in the microwave.
I was honestly surprised by how well this casserole reheated. Eggs can sometimes become rubbery or spongy when reheated in the microwave, but these stayed soft and creamy. The casserole was still delicious several days after making it.
For a larger portion, you can also reheat it in the oven until warmed through.
How to Serve
This casserole is filling enough to serve on its own, but it’s also delicious with a few simple sides.
Serve it with:
- Fresh fruit
- Berries
- Sliced avocado
- Toast or sourdough
- Fresh biscuits
- A simple fruit salad
- Coffee or orange juice
For brunch, you can serve it alongside other breakfast favorites and let everyone help themselves.
Perfect for Holidays and Brunch
This is one of those recipes I think would be especially useful during the holidays.
It’s an easy Thanksgiving breakfast to have in the oven while you’re getting started on the rest of the day’s cooking. It’s also perfect for Christmas morning when you want something hearty and comforting without spending the whole morning in the kitchen.
Since it makes 10 servings, it’s also a great option for houseguests, family gatherings, weekend brunches, and other occasions when you need an easy breakfast that feeds a crowd.
Frequently Asked Questions
Can I make this breakfast casserole ahead of time?
Yes! Assemble the casserole, cover it, and refrigerate it until you’re ready to bake. Bake it as directed when you’re ready.
Can I freeze breakfast casserole?
Yes. This casserole can be frozen either fully cooked or in individual portions. Allow it to thaw completely in the refrigerator before reheating or baking.
Can I use fresh potatoes instead of frozen?
Yes, but you’ll want to make sure the potatoes are cooked or partially cooked before adding them to the casserole. The frozen potatoes make this recipe particularly easy because they can go straight into the casserole.
Can I use a different kind of sausage?
Absolutely. Regular breakfast sausage is what I use, but hot breakfast sausage, turkey sausage, chicken sausage, bacon, or ham can all be used.
What cheese can I use instead of Gruyère and Swiss?
You can substitute another good melting cheese. Mozzarella, Gouda, Monterey Jack, pepper Jack, or additional cheddar would all be delicious.
Can I make this vegetarian?
Yes. Simply leave out the sausage and add vegetables such as sautéed mushrooms, peppers, onions, or spinach.
How do I know when the casserole is done?
The eggs should be fully set in the center and the edges should be lightly browned. The center may have a very slight movement when you remove it from the oven, but it shouldn’t look wet or liquid. Try not to overbake it, as this can make the eggs dry and spongy.
How many servings does this casserole make?
This recipe makes 10 hearty servings. It’s a substantial breakfast and works particularly well for meal prep.
Can I reheat this casserole in the microwave?
Yes! Individual portions reheat very well in the microwave. The eggs stay soft and creamy rather than becoming spongy, making this a great option for weekday meal prep.
Final Thoughts
I love recipes that make life a little easier, and this breakfast casserole has quickly become one of those recipes for us.
It’s simple enough to throw together when you have a few ingredients to use up, but hearty enough to make breakfast for an entire week. The browned sausage, tender potatoes, melty cheese, and soft custardy eggs make every bite satisfying.
Whether you’re meal prepping breakfast for the workweek, feeding a house full of guests, planning a holiday brunch, or simply looking for an easy weekend breakfast, this sausage potato breakfast casserole is a recipe worth keeping around.
And if you’re anything like me, you may find yourself making it a little differently every time depending on what’s in the refrigerator.
XO, Bri
More Delicious Breakfasts From My Kitchen
If you’re looking for more cozy, homemade ways to start the day, take a look at more breakfasts from my kitchen. From hearty favorites to simple recipes made with ingredients you probably already have on hand, there’s something delicious for every kind of morning.
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