Sausage and Potato Breakfast Casserole

Super easy to make and full of flavour, this Sausage and Potato Breakfast Casserole is a crowd pleasing breakfast! Easily made ahead, this breakfast casserole makes for the perfect holiday breakfast

Course Breakfast

Cuisine American

Keyword Breakfast Casserole, sausage and potato casserole

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 284kcal

Author Olivia Ribas

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

US Customary - Metric

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: Wrap up the casserole tightly and freeze for up to 3 months. You can reheat it once fully thawed.

Nutrition