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Sausage, Cheese, and Potato Egg Casserole
4.6 from 495 votes

Sausage, Cheese, and Potato Egg Casserole

This Sausage, Cheese, and Potato Egg Casserole combines cooked breakfast sausage with diced onion, red bell pepper, spinach, frozen diced potatoes, and pepper jack cheese all bound by a seasoned egg and milk mixture. Baked until set and lightly golden, the casserole offers a rich, savory flavor and creamy texture with tender cooked vegetables and diced potatoes throughout. It's a filling dish suitable for a hearty breakfast or brunch.

Prep Time
15 mins
Total Time
1 hr
Course: Main Course, Breakfast
Cuisine: American, International, Canadian, gluten-free

Ingredients

  • 1 lb. breakfast sausage
  • 1/2 yellow onion diced, large
  • 1 red bell pepper seeds removed and diced
  • 3 cloves garlic minced
  • 12 egg large
  • 1 cup milk
  • 2 cups potato you don't have to thaw or cook the potatoes, frozen diced
  • 2 cups spinach roughly chopped
  • 2 cups pepper jack cheese divided, shredded
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 green onions chopped

Instructions

    Cup of Yum
  1. Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
  2. In a large skillet, brown the sausage over medium heat until fully cooked and no longer pink. Place sausage on a plate that has been lined with paper towels to drain the grease. Set aside.
  3. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
  4. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, spinach, 1 cup of the shredded cheese, and the sausage. Season with salt and pepper.
  5. Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 40-45 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm.
  6. Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.