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
The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!
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
*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.
Did you make this recipe?
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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.