Wake up to a breakfast that does the work for you! This Breakfast Casserole with Potato and Sausage combines sausage, frozen potatoes, creamy egg mixture, bacon and melty cheese into one hearty pan that you can bake and dig into. It’s make-ahead friendly, customizable, and perfect for feeding the family on a busy weekend.
Olivia’s Personal Note
I love hearty breakfast ideas like this breakfast casserole with potato and sausage, especially during the holiday season.
It’s the kind of recipe that makes mornings feel easy and relaxed. Quick to put together, totally make-ahead friendly, and so customizable depending on what you have at home or who you’re feeding.
Breakfast casseroles always remind me of the cozy, hands-off recipes I rely on throughout the year, like my Crustless Ham and Cheese Quiche, Make-Ahead Vegetarian Breakfast Casserole, Spinach Mushroom Frittata, and Vegetable Frittata. They all carry that same comforting, “pop it in the oven and enjoy the morning” energy.
The ingredients in this breakfast casserole are simple and easy to find too. It’s a household favorite because it feeds a crowd, making it perfect for brunch or even Christmas morning breakfast. Enjoy!
Key Ingredients You’ll Need:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Breakfast Sausage: You can use any breakfast sausage you like. I’ve tested this recipe with classic breakfast sausage, turkey sausage, and even mild Italian sausage. They all work. Breakfast sausage gives the most traditional flavor, while Italian sausage adds a slightly herbier, savory twist.
Potatoes: I’ve made this casserole with freshly cooked potatoes, frozen hash browns, and even cubed frozen potatoes and they all turn out delicious. Cooked, cubed potatoes make the casserole heartier, while frozen hash browns are the quickest option and bake up beautifully.
Note: This recipe is very customizable. If you have other veggies on hand — like mushrooms, red bell pepper, or broccoli. You can sauté them and add them to your casserole as well.
Eggs: I use free-range eggs because that’s what I usually have on hand, but I’ve made this recipe with regular grocery-store eggs and everything works. The eggs help bind the casserole together and give it that classic breakfast bake texture.
Almond Milk (or Milk of Choice): Unsweetened almond milk keeps the casserole a little lighter, but I’ve tested it with whole milk, oat milk, and even half-and-half. Dairy milk makes it creamier, while almond milk keeps the flavor neutral and the texture soft.
Cheese: I’ve tested this casserole with shredded mozzarella, sharp cheddar, Monterey Jack, Gruyere or Swiss cheese. You can even use a mix of different cheeses if you have to empty out the fridge! Mozzarella melts into a creamy, mild layer, while cheddar cheese adds a sharper, richer flavor. Both options melt beautifully and give the casserole that irresistible cheesy finish.
Bacon: I like to make my air fryer bacon for this recipe, then chop it and add it to the casserole. I’ve tested this with both thin-cut and thick-cut bacon. Thin-cut crisps up faster, while thick-cut gives you bigger, meatier pieces. Either one works great! You can also use turkey bacon.
Prep the Oven and Pan
- Preheat oven to 375°F. Adjust the oven rack to the middle position and butter a baking pan. Set aside.
Cook the Sausage and Potatoes
1. In a large skillet, add olive oil and heat it over medium heat.
2. Add to the skillet your sausage and cook it over medium-high heat until it has browned, crumbling the sausage with a spoon as it cooks. Add the potato and mix well to combine. Set aside.
Make the Rest of the Filling
3. n a large bowl, add in the eggs, almond milk, cheese, salt, pepper, garlic powder, and half of the cooked bacon. Whisk all until completely combined.
Putting it Together and Baking
4. Add the cooked sausage and potatoes to the casserole dish and pour the egg mixture over them. Top with the remaining bacon.
5. Bake for 35-40 minutes until a knife inserted in the center comes out clean.
6. Garnish your Breakfast Casserole with Potato and Sausage with fresh parsley or green onions before serving.
Olivia’s Recipe Tips
Sauteeing the filling ingredients ahead of time helps decrease the baking time and gives the sausage and potatoes a nice sear all over.
You can add up to two additional eggs if you’d like a thicker and firmer custard.
Shred your own cheese! I know it can be a little bit of extra work but store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted. So shredding your own cheese gives you a smoother finish.
Want to make this ahead of time?
Simply go through steps 2 to 4 and store them separately in an airtight container in your fridge. When ready to make, just combine them and bake.
It might take a few extra minutes as your mixture will be cold but it’s entirely possible to prep this the night before to make mornings a breeze.
Breakfast Casserole with Potato and Sausage
Ingredients
- 1 tablespoon olive oil
- ½ lb breakfast sausage
- 4 cups cooked potato peeled and cubed – you can use frozen hash brown too.
- 6 large eggs
- 1 cup almond milk
- 2 cups shredded mozzarella cheese
- 1 ½ teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 6 strips bacon cooked and chopped
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F. Adjust the oven rack to the middle position and butter a baking pan. Set aside.
- In a large skillet, add olive oil and heat it over medium heat. Add sausage and cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Add potato and mix all well to combine. Set aside.
- In a medium bowl, add eggs, almond milk, cheese, salt, pepper, garlic powder and half of the cooked bacon. Whisk all until completely combined.
- Add sausage and potatoes to the casserole dish and pour the egg mixture over it. Top with the remaining bacon.
- Bake for 35-40 minutes until a knife inserted in the center comes out clean. Garnish with fresh parsley before serving.
Notes
- Shredding cheese from a block will melt better than pre-shredded cheese.
- You can spray the baking dish with non-stick spray if you prefer.
- One to two additional eggs can help make the casserole more firm if you prefer.
- To store: Leftovers can be kept in a container in the fridge for up to 5 days.
- To reheat: Reheat the casserole in the microwave or in the oven.
- To freeze: When ready to eat, let thaw in the fridge overnight and then bake in the oven until it has heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I wish there was an egg free version of this. I’ve never liked eggs. ☹️
So sorry I wish I could help you with that, but eggs are the main ingredient here. Sorry about that.
Can regular milk be used or half and half?
Thanks
Yes you can use regular milk.
Do you need to cover when baking?
No it’s not necessary.
what size baking dish??
It’s 9 x 12.
If I use frozen potatoes cubes or hash, do I have to thaw and/or cook them before adding them to the baking dish with all ingredients?
If you’re using frozen potato cubes or hash, you can add them directly to the baking dish without thawing or cooking them first. They will cook along with the other ingredients in the casserole. Enjoy your breakfast!