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.
Wait, is that just me?
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
Ingredients
- 2 small russet potatoes, diced
- 4 large eggs
- ¼ 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
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
- 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.
- 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.
- 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.
- Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
- Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.*
- Place into oven and bake for 35-40 minutes, or until the eggs are firm.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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Have made this many times for family gatherings. It’s a great make ahead dish and I usually double the recipe. I do sauté some onions to add. Always a hit!
We have made this many times, and it is very good every time!!! Thank you, Jack & Polly
Thank you kindly for the recipe. It was really good. I might try to add something else next time, but the recipe was good as is. Many “thank yous” !
Sooooo good! I did ham and bacon instead of sausage links because I was broke and that’s what I had already but this was perfect for breakfasts for a week! So good the first time (I love the soft potatoes and blend of flavors) and it reheated well unlike other recipes I’ve tried. Thank you!
replaced potatoes & peppers with potatoes O’brien from Ore-Ida in freezer section.
Making this bake for the 3rd time this morning! My SO doesn’t usually like breakfast (what a weirdo) but he actually gets excited about having this. This morning I’ve added extra peppers, onions, and mushrooms, but it’s one of those recipes you can dress up however you like. Much like other reviewers, I like this recipe because it doesn’t use frozen hash browns and 50 million eggs. Thanks for the new family favorite!
I made this for brunch with friends and it was a hit! Doubled to fill a deep oval casserole that fits 13×9 recipes. I used a 1-lb tube of turkey breakfast sausage and added spinach (which is probably why it turned out a little watery in the end, not cooking the spinach down long enough with all the other veggies. If you do the same thing, be careful). Along with the bell peppers I minced in a tiny jalapeno that added a nice subtle warmth to the flavor.
I loved the tip about par-cooking fresh potatoes instead of using frozen hash browns; since my kitchen is stuck in the 1940s without a microwave I boiled the diced potatoes for a few minutes in a pot of water.
The make-ahead nature of the recipe was super convenient too; I transported the filling in the baking dish and the egg mix in a glass jar. Get to friend’s kitchen, pour eggs over filling, top with shredded cheese, outline a bat shape with purple bell pepper strips because it’s almost Halloween, bake, serve hot 🙂
Best version of a breakfast casserole I have seen in years! No bread!
I added an extra egg, a splash more of milk, 1 teaspoon of garlic salt (or to taste), and 1/3 cup of diced onion to the vegetable sauté. . . And a bit more cheese.
I prepped the vegetables and meat the night before, adding egg mixture right before baking.
This is my go to breakfast dish now! You will not be disappointed!
Never knew about the microwave potato trick! Thank you for that. Loved everything about this breakfast bake. I know I can count on your recipes being awesome every time.
Made this and it is very tasty! I modified using Beyond Meat Italian sausage and you would never know the difference. Will be making again!
I just made this because I actually had leftover breakfast sausage links and looked for a recipe using all the ingredients I had in my freezer.
I had to cook it in a cast iron skillet in the oven because I had no pan.
It was excellent! I used frozen peppers and onions, because I had them. Thank you for my PANDAMNIT recipes! I haven’t had to leave to go to store in over a month! I have sent my husband, but one of us has to stay “clean”.
I’ve been searching for a breakfast recipe that my entire family will eat, and am so happy to finally run across this one. I love the fact that it uses fresh potatoes vs frozen hash browns! My daughter, who doesn’t like eggs, even loves this. I’ve made this several times, following the recipe as is although I add onions and additional cheese.
We LOVE this dish at my house! My son asks for it at least once a week!
Haven’t tried it, just resent the way you call us old and geezers!
Very tasty, however I did a lot of mods:
I did a number of mods. Based on what I had at home:
Added 1/2 and onion to the peppers during sauté it really needs the onion!
I Used sambal for the heat plus paprika @ serving
I used left over taco spiced meatloaf mix as the meat… this was surprising good in this dish.
For cheese I used cheddar and pepper jack
Seasoned with paprika and appearance when serving.
Excellent! I made this vegetarian by using “Beyond Meat” hot Italian sausages that I cooked and cut into thick coins. I also added some left over asparagus that I cut into small pieces. Easy peasy and nice and hearty! Thank you from NH
Made this today for day after Thanksgiving. Doubled it, used leftover hah, added spinach a bit of red onion (I only had one pepper:) and it was delicious!! Everyone is loving it. It will last only minutes. Thank you so much for sharing. Will be making for Christmas.
Can you tell me what size baking dish you used to double this? tks
Cooked this recipe this morning for me and the wife and we loved it will definitely be making this dish again a lot more often.
If I want to freeze this (I’m meal prepping for a friends baby#2) would you cook it and then freeze it? and how you recommend reheating?
Freezing sounds like an amazing idea (especially for friend’s baby #2!) but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. However, this can be made ahead of time 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. Hope that helps, Nicole!
I made this but instead of sausage I used chopped yellow onions (I dont eat meat). I also added about 3 small cloves of minced garlic. Turned of fantastic and the husband smashed 3 pieces in under 3 minutes!
With my hubby being a FIFO worker and gluten free, I make all his meals and freeze them for him to reheat in a microwave.
Tried this recipe for the first time last swing and he loved it. Best one so far, he says. He wants me to make it from now on.
The extra ‘hot’ sauce is a bonus and should def be added.
That’s awesome!
Question. I’m serving this for 20ppl as a brunch after our morning worship. Can I cook night before and reheat or should I just take out of fridge and program oven to start cooking a half our before we return home so I don’t have hungry ppl waiting around for it to finish?
Cassandra, it is best to let the covered casserole sit at room temperature for at least 1 hour. But as always, please use your best judgment when making substitutions and modifications.
can you purtit all together the night before but not actually cook it that night? [as in pull out of the refrig next am and let sit for 30 minutes and then cook not reheat
I have not made this yet but I can’t wait to try for this cold weather and my hard working husband.
Thank you for NOT using precut potatoes in this dish. I never buy precut potatoes and the Internet mainly uses frozen or thawed hash browns.
I have leftover corn (1 cup) and salsa (1/4 cup), so I want to try adding just those 2 ingredients to the your recipe.
We are a family of 7, big meals that can be made in the oven or crock pot keeps this Momma stay sane
I will update once made.
Thanks, Amy! Good luck!
I doubled this and used lightlife gimme lean sausage to make it vegetarian and also used almond milk instead of dairy. I didn’t leave it sit out after refrigeration. I put it in a cold oven and then turned the oven on. When it was finished preheating I set the time for 35 minutes. It was not done so I added another 10 and it was perfect.
Thanks for sharing!
I made this for my family this morning and t was delicious! Followed the recipe exactly. Thank you!
Quick, easy, delicious!!!
Put together yesterday and baked this morning. This is the FIRST breakfast casserole hubby has ever liked! He said “It’s good.” and I made him repeat himself lol. It’s pretty high praise considering 13 years of marriage had, until today, failed to yield a breakfast casserole he thought tasted good (he ate a nice large piece and he is not a breakfast person!). It took an hour to bake at 350°F but I didn’t have time to let it sit an hour outside of the fridge (more like 20 minutes). Egg yolk sets by 158°F for anyone who wonders. I’m bad at food readiness appraisal (So. Much. Previously. Undeecooked. Chicken) so I use our cooking thermometer a lot now 🙂
Thanks, Hannah! That’s great!
Can this be made with “soyrizo”, i.e. soy chorizo? Also, if we double the recipe, what size baking dish would you recommend?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I’m confused. Where the note instructions are, are they reheating instructions or make-ahead instructions?
Please refer to the NOTES section below the recipe. 🙂
I need to prepare a breakfast casserole the night before, because I have to transport it to a meeting and have several other errands that must be done before the meeting as well. Can I prepare this in a crockpot? Should I set the crockpot on low and let it cook all night? Say begin the crockpot at midnight and let it cook till 7AM? Will the dish be overcooked. Has anyone tried this recipe in a crockpot? I must do this the night before, because I will not have time that morning. Thanks for you input.
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Can this recipe be made without eggs? I know it’s a lot to ask, but every breakfast casserole out there is filled with with gluten and eggs – the two things I can’t have. Yours has a lot less eggs than most, so I thought maybe I could substitute or leave them out? Any suggestions?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I’ve made this dish before and it was delicious! I’m going too make this dish again however I’ll be making two batches, I have some family members who are lactose intolerant. I’m going to leave out the cheese, but can I substitute the milk for water? So they will be able to enjoy this dish as well?
I love that you are trying to accommodate everyone’s dietary restrictions! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. I hope it turns out okay!
Will this recipe work without potatoes? Crazy question, I know!
Yes!
This cheesy breakfast will probably fill me up till dinner. Excellent recipe! Looks freaking delicious! Open a restaurant!! Once you’re opened, let me know. I will fly from anywhere to visit you and taste your food!
Why is this called a make ahead breakfast? Isn’t the idea that you’re suppose to be able to make it, freeze it, and reheat it when you’re ready to eat it?
I was just scrolling through this recipe and looking at reviews. Then “my name” jumped out at me. So rare to see a Bryn with the same spelling. Hi!
It’s called a make ahead breakfast because you can actually make it ahead of time! 🙂
*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.
Im making this for a family brunch as I’ve never had anything from this site that wasn’t Fabulous! My question is: to make ahead of time the instructions say to “reheat” which would indicate that i’ve already heated /cooked the ingredients I’ve prepared. The instructions do say it can sit for 24 hours, but is that covered in raw form, or already baked and I am just REheating what I’ve already cooked?
Yes, it is covered in “raw” form.
How to u kno the egg fully done
Nick, here is a great resource discussing “egg doneness” indicators:
http://www.incredibleegg.org/cooking-school/tips-tricks/doneness-indicators/
Hope that helps!
I made this yesterday for friends and my husband in individual mini dutch ovens. Three with baked runny eggs and mine beaten as I’m pregnant. They were fantastic!! Really delicious. Rave reviews. Definitely saving this recipe.
I made this twice for two separate brunches. Only change was I used breakfast pork sausage. Everyone loved the dish. I took a couple left over pieces to a friend who just had cancer surgery. It was easy for her to warm in the microwave and she loved it too!!
I love all of your posts! I wonder, is there any reason this couldn’t be made in muffin tins and then frozen as individual servings once baked?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Hi – I’m curious if you have tried to freeze them ?
I adore your website! Everything we have tried has, well… lived up to the name of your blog 😀 Thank you!
I have a 1-pound package of ground Italian sausage. Do you know approximately how much of this I would use to replace the sausage links? Thank you!
You can use as much as you’d like – it’s up to you!
I wish I would have seen this sooner for Christmas morning. Looks delish!
Just assembled for Christmas breakfast in the morning! It is going to be
Yummy!
This sounds amazing and i’m adding it to my Christmas morning menu! I have some Golden Grill Russet brand hash brown potato cartons that I got from Costco. Any thoughts on using these as the potatoes? Any guidance on how many cartons I should use? They are 4.2 oz.
That sounds like a great idea! But unfortunately, without further recipe testing, it is really difficult to say how much should be used. As always, please use your best judgment.
If making this dish ahead of time, how long and at what temperature should I reheat it? Or can it be assembled and refrigerated before baking?
Ruby, 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 and bake as directed.
i’m thinking about making this with chorizo instead of regular sausage. Wondering if you’ve ever tried it this way?
I actually have not but it sounds amazing!
This looks amazing! I think I’m going to try and make this for Christmas morning this year!
Should you microwave the potatoes at full power? (I’m guessing yes.)
Yes!
Could I use a 9×13 pan?
A 9×13 pan may be a bit large, but as always, please use your best judgment.
Hi! I want to make several batches of this for 30 hungry Marines. I will be using 10″x8″ foil pans that are 2.5″ in height. Do you think one batch per pan is good? I don’t want it to be too thin, but I also don’t want it to be too thick and not cooked thoroughly. I cannot tell from the photos how tall your dish is. I’m not great in the kitchen so sorry if this is a silly question!
Yes, one batch should be enough for each 10×8 pan, but as always, please use your best judgment.
For the 3 Italian sausage links are you referring to bigger ones and not small breakfast sausage links?
I recommend using the bigger ones, not the thin breakfast sausage links.
I just prepped the veggies for this, I’m going to make it in the morning. I’m wondering could I use bacon instead of sausage and how would I prepare this dish with that substitution??
Jean, you can easily swap out the sausage for the bacon without any changes.
For the sausage part of recipe I have a lb. Of jimmy dean breakfast sausage. For your recipe how much of the pound should I crumble up in your opinion?
I substituted frozen “Potatoes O’Brien” for the potatoes, peppers and onions. Makes this dish just as good and twice as fast to make…
I was thinking the exact same thing as I was reading this! Did the portions look right? I wasn’t sure if one bag would equate to two potatoes. Did you have to add more egg mixture? Also, how did you pre-cook the potatoes o’brians?
Did you fry up the O Briens mixture? Or, just let it thaw and throw it in?
Sorry dear but I don’t even go to Mac Do to have breakfast, I just have coffee, don’t shout at me!!!
But this casserole will be perfect for a balanced and nourishing dish for diner. Everyone one loves potatoes at home and particularly casseroles as yours 🙂
I have made and enjoyed several of your recipes and plan on making this one soon. I do have one suggestion, rather that saying 2 small potatoes or 1 bell pepper, maybe you could use some form of measurement instead. Thanks for all your great recipes.
Sheryl, it’s easier to shop for ingredients when the quantity of ingredients are listed rather than measurements. Also, unlike baking, there is some room for forgiveness when more or less of a certain ingredient is used.
If you doubled this how much longer would you need to cook it for?
Unfortunately without further recipe testing, I cannot advise on the appropriate cooking time. Please use your best judgment to ensure that the casserole is completely cooked through.
This is a wonderful dish. I served it today for a ladies brunch and had several requests for the recipe.
Made this up the night before it turned out perfect! I added an extra egg and used pork and bacon sausage. This recipe is a thumbs up in our house!!
I’m planning to add this recipe to my menu this weekend. Is this a recipe I could make the night before and back in the morning? We tend to sleep in a little bit on the weekends so I need somethign to pop in the oven quick.
Yes, making it ahead of time should be just fine.
Great five star recipe! Made this the night before because I have small children who need breakfast right when they wake up – reheated well in toaster oven and we had good leftovers 2-3 mornings. It does make a lot! I used shredded hash browns and crumbled turkey sausage and both tasted great. Served with English muffins and avocado. Thanks for the great recipe! Can’t wait to try more!
This looks delish!
Is it essential to microwave the potatoes first? We don’t use a microwave.
Could they be cooked longer with the meat?
Thanks 🙂
Julie, I honestly don’t know if cooking the potatoes with the meat for a longer period of time is sufficient. If you really don’t want to use a microwave, I recommend parboiling the potatoes first.
I did parboil the potatoes first. Used minced beef instead of sausage as we don’t eat pork. Added onions and garlic as suggested by another reader and it was wonderful!
My incrediably picky eater ate peppers (for the first time!) and had seconds!
This is a keeper for sure!
I’m so glad it worked out!
This was really great and my husband and I were able to get two breakfasts out of it. I added onions, corn, and garlic and it was delicious! Thanks for the recipe!
You also had me at the McDonald’s 2-for-1 sausage egg mcmuffin and giant maple bar. Bringing that home and heating up this cheesy masterpiece to eat along with! Potatoes with protein and vegetable power.
you had me at CHEESY!!!!!
Another winner! Thank you, Chungah.
I made this casserole this morning for a brunch that I had for my friends at my home. It was delicious and got rave reviews from my guests. I basically doubled the recipe and baked it in an 8″ square pyrex dish, cooking it for a longer period than the original recipe. Oh, it was so good! Thank you, Chungah, for this very easy, quick, and yummy recipe.
I agree with several others who have said that your blog is their favorite!!!!! I ‘pin’ all your recipes – they’re just that good !!
I’m loving this blog! Every recipe looks amazing and are simple and use basic ingredients. Can’t wait to try this one.
I am pretty sure I could have this any time of day, but breakfast? Yes…especially then ^ ^
I know this is kind of weird, but I couldn’t leave a comment on one of your other recipes “Leftover Hambone Soup”. It was fantastic!! Only change I did was use great northern white beans instead of kidney beans and I added some ham base to the broth. Also, I had more than one hambone. Had saved a few just for a soup like this. It was a hit this past bitter cold Sunday, January 4, 2015. Will make this again with my next leftover ham bone.
I love this recipe. It’s pretty much what I’ve been using for the past years. I love your recipe blog. The recipes are really good and simple. The photography is great.
Keep up the good work and much success in the New Year.
This looks scrumptious, thanks for sharing!
Love your recipes. Only follow a couple of recipe blogs and yours is one of them. Thank you! This one looks sooooooo good!
Breakfast casseroles are my favorite! This one looks great.
I NEVER skip breakfast, ever. It always baffles me when someone doesn’t eat anything until noon. How???? This looks awesome!!!
What size baking dish do you recommend?
I recommend using a 9-inch baking dish.
9 x 9 ir 9×13?
9×9.
I follow several food sites, and this is my favorite by far. Not only are the recipes great, I relate to her philosophy on food. And I always enjoy hearing about Butters opinions. He looks so sweet!
I love breakfast food for dinner!
Breakfast Casserole + Cheese!! YUM!! I have a 2 year old that would live off of this stuff if we let him lol!
How well does this freeze? if yes, what are your suggestions for reheating it? I just recently found your site. I really like your recipes.
Thank you!
Bethany, unfortunately, I haven’t tried freezing this just yet – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This looks delicious! Anything that includes potatoes and cheese is my favorite. 🙂
This is my fav go-to meal for special mornings … we had it Christmas morning, and I make it for sleepovers, so our kids and friends start with a good breakfast. I usually spray a large crock pot and put all the ingredients in (frying up the peppers first and pour eggs over everything) and let it cook on low overnight! House smells dee-licious in the morning!
Love your blog, such wonderfully normal and delicious recipes .. thank you!!
Do you brown the sausage with the peppers before putting into crockpot? How long in crock pot?