Cheesy Breakfast Casserole

The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!

Cheesy Breakfast Casserole - The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!

Breakfast is the most important meal of the day. That’s a given. Too bad it’s usually skipped with a hot cup of coffee or a quick drive-thru at McDonald’s for those 2-for-1 sausage egg mcmuffin deals. And a giant maple bar at your local donut store.

Cheesy Breakfast Casserole - The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!

Wait, is that just me?

Cheesy Breakfast Casserole - The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!

No, but really, with this make-ahead breakfast casserole here, breakfast really becomes the most important meal of the day. It’s so important, you’ll end up having this for dinner too. After all, breakfast foods taste so much better at nighttime anyway, right?

Cheesy Breakfast Casserole

The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!

Ingredients:

  • 2 small russet potatoes, diced
  • 4 large eggs
  • 1/4 cup milk
  • 1 teaspoon hot sauce, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 Italian sausage links, casing removed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  2. Place potatoes and 1/4 cup water in a microwave-safe bowl. Cover and place into microwave for 4-5 minutes, or until tender; drain well and set aside.
  3. In a large glass measuring cup or another bowl, whisk together eggs, milk and hot sauce; season with salt and pepper, to taste; set aside.
  4. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, about 3-4 minutes.
  5. Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
  6. Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.*
  7. Place into oven and bake for 35-40 minutes, or until the eggs are firm.
  8. Serve immediately, garnished with parsley, if desired.

*This can be covered and placed in the refrigerator for up to 24 hours. When ready to reheat, let the covered casserole sit at room temperature for 1 hour.

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 194.5 Calories from Fat 103.5
% Daily Value*
Total Fat 11.5g 18%
Saturated Fat 5.0g 25%
Trans Fat 0g
Cholesterol 115.2mg 38%
Sodium 279.4mg 12%
Total Carbohydrate 10.9g 4%
Dietary Fiber 1.3g 5%
Sugars 2.2g
Protein 12.3g 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.