Sausage Potato Breakfast Casserole
User Reviews
4.6
Sausage Potato Breakfast Casserole
Description
The recipe starts by cooking Italian sausage with onions, mushrooms, and bell peppers to build a savory base. These ingredients are mixed with frozen cubed hash brown potatoes, mozzarella cheese, chopped green onions, and a whisked combination of eggs, milk, and seasonings. The flavors meld during baking at 400°F until the top browns slightly and the egg custard is fully cooked.
This casserole has a rich, savory flavor profile from the sausage and vegetables, balanced by the creamy melted cheese and tender potatoes. The texture offers a combination of soft eggs, tender sautéed vegetables, and a slight chew from the potatoes.
It's ideal for feeding a group or prepping ahead for quick breakfasts, with storage instructions indicating it lasts four days refrigerated and can be portioned for meal prep. The flexibility to use fresh diced potatoes or freeze preparations supports practical home cooking.
The casserole can be covered while baking initially for a moister texture or baked uncovered for a crispier top. Lightly greasing the baking dish is optional depending on personal preference.
Ingredients
- ¾ pound Italian sausage (spicy or mild)
- 1 onion chopped
- 4 ounce white mushrooms chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 6 egg
- ⅓ cup milk (I used 2%)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 20 ounce hash brown potatoes cubed (1 bag, frozen
- 2 cups mozzarella cheese shredded
- 6 green onions chopped
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the sausage and veggies: Over medium-high heat, crumble the sausage and cook fully. Transfer it to a plate or bowl. Add the onion and mushrooms then cook until the onion softens. Mix in the bell peppers and sauté for a few more minutes. Set these aside in a bowl or plate.
- Assemble the casserole: Whisk the eggs with the milk, salt, pepper, and pepper flakes in a small bowl. In a large bowl, combine the sausage, veggies, hash browns, cheese (reserve ½ cup), egg mixture, and green onion (reserve some for garnish). Stir until well combined and pour into a 9x13 baking dish. Sprinkle with remaining cheese.
- Bake the casserole: Bake this, uncovered, for about 40 to 45 minutes or until the cheese browns slightly. Garnish with the fresh green onion and enjoy!
Notes
- Fresh diced potatoes can be used instead of frozen hash browns; cut to hash brown size for even cooking.
- If concerned about sticking, lightly grease the baking dish before assembling.
- Covering the casserole with foil for the first 20 minutes of baking helps retain moisture; then bake uncovered to brown the top.
- You can prepare the casserole through assembly the night before; cover and refrigerate, then bake when ready.
- Store leftovers in an airtight container for up to 4 days, or divide into portions for meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 241kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 420mg | 18% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 27mg | 30% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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