Sausage, Cheese, and Potato Egg Casserole

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Sausage, Cheese, and Potato Egg Casserole-this easy breakfast casserole feeds a crowd and can be made in advance. It is perfect for holidays and get togethers. 

Sausage, Cheese, and Potato Egg Casserole Recipe

We have family coming in town for the holidays and we are so excited. My dad is coming and Josh’s brother and his family are coming. There will be six boys, all five and under. It is going to be a fun and wild time. I am starting to plan what food to have on hand and this easy Sausage, Cheese, and Potato Egg Casserole is on the list. I know all of the boys will love it!

Sausage, Cheese, and Potato Egg Casserole Recipe

I love breakfast casseroles because they are easy to make, can be made in advance, and feed a crowd. Plus, the leftovers reheat well. I don’t know if we will have any leftovers this time around since I am feeding a houseful of boys, I am sure they will devour this casserole.

Sausage, Cheese, and Potato Egg Casserole Recipe

This easy egg casserole is filled with sausage, cheese, breakfast potatoes, red pepper, onion, and spinach. I like to sneak in the spinach, my boys don’t even know it’s there:) This is one of their favorite meals.

If you have company coming for the holidays, I highly recommend you make this Sausage, Cheese, and Potato Egg Casserole. It is great for Christmas morning or any morning. And it will go great with my dad’s cinnamon rolls. My dad makes them every year and we can’t wait to be spoiled with his famous cinnamon rolls! We are going to have a fun and delicious holiday!

If you like this breakfast casserole, check out:

Sausage, Cheese, and Potato Egg Casserole Recipe

Sausage, Cheese, and Potato Egg Casserole

This easy breakfast casserole can be made in advance and is a crowd pleaser. It is perfect for holidays or get togethers.
4.8 from 10 votes
Prep Time
15 minutes
Total Time
1 hour

Ingredients

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

Instructions

  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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. So, mighty peas, love to look at your beautiful and yummy recipes everyday. One question about the casserole, is it possible to bake it in silicone cupcake cups and freeze for a time? Would love to serve these to a big group in the future. Keep up the good work all, and enjoy your holiday adventures. Heartmathchef 

    1. I make a casserole like this but use regular potatoes. What I do to is microwave the potatoes first so they are basically pre-cooked. The casserole isn’t in the oven long enough or on a high enough heat to cook the potatoes until soft otherwise. I microwave for about 7 mins, with potatoes cut up into small cubes, and that makes them perfectly soft and ready to add into the dish.

  2. My son won’t eat sausage (or any ground meats,xcept hot dogs). Could you sub bacon instead? This recipe sounds delicious! I hope you have a wonderful Christmas!

    1. Just a note for vegetarians (and others who might enjoy this switch): If you have a Trader Joe’s in your area, they have a delicious vegetarian chorizo. I made this recipe and substituted the chorizo for the sausage, and it is great! I will definitely be making this again.

  3. thank you for this, used to have a version of this in our family, but somehow lost in the past, so this is very helpful and great time of year for a easier serving breakfast like this!

  4. I make frittatas all the time, which are pretty much the same as casseroles. I’ve never actually made a casserole! Why I choose to strictly make frittatas baffles me – maybe it’s because of my Italian heritage?! 😉

  5. Would I freeze it after cooking it? I’m concern I won’t have the fridge space and will need to make it ahead. Help!

  6. Cooking now – been in the oven for an hour and still a bit runny. Even had to bump the temp up… hoping it turns out ok. Smells good:)

  7. This was delicious! ! My kids aren’t fans of spinach so I left that out but the whole 9×13 pan was gone in one sitting. I will defintley make this again.

  8. I’ve used frozen hash browns in other b-fast casserole recipes (not yours) and they turned out mushy. Has this ever happened to you when using frozen hash browns???

    1. You can keep it in the fridge for up to 5 days. You can also freeze the casserole for up to one month.

  9. What’s your recommendation for baking in advance and re-heating? Could I keep it refrigerated after baking and then just pop it back in the oven whole for a few minutes when we’re ready to serve? Thank you for the recipe! 


  10. I have made this casserole many times for other people and have had rave reviews.  I would love to try it myself but can’t do egg yolks… can I make this with just egg whites?  

  11. This is a very tasty and light for an egg casserole.Flavor and aroma are both very good! and the Pepper Jack takes a back seat – no one commented that it was ‘spicey’.
    I made a couple of changes:
    substituted sweet potatoes for the diced frozen potatoes
    Substituted 1/4 cp Coconut Cream + 3/4 cup water for the milk
    Reduced the salt to 1/2 Tsp

  12. Hi, just wondering if I can freeze this recipe, or if not, would it be good if it would be made 3 days ahead of eating?

    1. You can keep it in the fridge for three days and reheat or you can freeze it. Of course, it is best fresh, but you can reheat it!

  13. Very tasty breakfast casserole. We found the 2C of pepper jack cheese to be a bit too spicy for our taste … but a mix of 1C pepper jack and 1C Monterey jack was perfect. Thanks for sharing a great recipe!


  14. We just had this at a graduation brunch – it was awesome! I had several people asking for the recipe. I’ll definitely be making this again!


  15. So, this morning I could not find my usual egg bake recipe and went looking for a new one. Finding this one, I was pleased with the ingredient lineup and made it forthwith!
    My recipe has more of a southwestern flair and so this is a welcome divergence. I changed a couple of things. 1/2 lb more sausage — 1/2 tsp less salt — 1 tsp black pepper — 6 green onions. This recipe is fantastic! Definitely a do again. Thanks for posting it!

  16. We tried this recipe this week and it was liked by all! If you want to freeze it, would you freeze after baking? Then thaw in the fridge before reheating? Thank you!


  17. Just made this for an early morning Game of Thrones viewing with friends by their pool. They raved about the casserole. I think the exact comment was, “ This is all kinds of good eatin’”. Being the Cajun in our group, I like food with a little kick. I will definitely make this again!!! Thanks for the recipe!

    -Amy from Texas

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