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.
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!
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.
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:
- Caprese Breakfast Casserole
- Bacon, Potato, and Egg Casserole
- Spinach Artichoke Egg Casserole
- Egg Vegetable Casserole
Sausage, Cheese, and Potato Egg Casserole
- 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
- Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Have you tried this recipe?
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I can make this the night before hand, and cook in the morning?
We made this delicious casserole for New Year’s Day breakfast. It was soooooo good! Definitely making it again!
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!
I’m making this for houseguests on Sunday! Can I substitute unsweetened ealmond milk?
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
can’t wait to make this for Thanksgiving morning – can I use sharp cheddar instead?
5 star we just made this… tweaked it for our experiment and taste bus added mushrooms bell peppers sage sausage then garnished with hot peppers yummy
How many servings does this make?
It makes a 9×13 pan, so I would say 12.
Can I use fresh potatoes?
Yes, I would cook them a little in the microwave or on the stove to soften them up a little before adding them in.
I made this tonight for my family of 4! I prepped this AM and put in oven dinner time. I didn’t have spinach so I put tomatoes and I didn’t have frozen potatoes so i diced and partially cooked before I mixed in. It turned out AMAZING and my family loves it. I do as well and I’m not an egg fan but I’ll try to eat one or 2 for nutrition purposes. I also used almond milk! Thank you so much, this is a keeper ✌ ❤
This was an excellent casserole, definitely a keeper. Can someone post the nutritional content.
haven’t eaten it yet
I’m looking at making this in cupcake wrappers for a brunch. How much would that change the cooking time?
Spray the wrappers with nonstick cooking spray so they don’t stick. I would check them at 18 minutes to be safe. Might take a little longer.
I just made this and it is spectacular even though I only used a 1/2 up of cheese and 1 cup of sausage. It’s what I had on hand. Solid reciped. I also didn’t have frozen potatoes so I just pre cooked some in the micro and threw them in. I will be making this again for company.
thanks for posting this recipe.
I have made this multiple times and everyone loves it! So easy to prepare and so delicious! Definitely one of my favorites!
Could I sub frozen hash browns for the potatoes?
This is one of the best breakfast casseroles I’ve ever had. I’ve made it for a number of social gatherings and it is always a crowd favorite. I’ve made it the night before or the day of and it always turns out great. Thank you so much for a family favorite recipe!
ok but I won’t make it again
This recipe is really good!
I normally hate egg bakes but I made this version and I could not stop eating it. it is also a really simple recipe to follow.
Can I use box of betty crocker Julianne potatoes instead of the frozen diced potatoes?
That should be fine. I haven’t tried that brand.
can i mkae this with cut up potatotes? Not frozen? I have a bunch of baking potatoes.
Hi….quick question, for the breakfast sausage, do you cook them whole then cut in pieces to add to casserole or take the meat out of the casings then cook?? I’m making this for a brunch this weekend!! Can’t wait!!
Great recipe, but I needed to modify it a bit becasue I didn’t have items on-hand.
I used 3 fresh potatoes, diced and fried them with the sausage, onion, bell pepper for 15 mins. Also, I used garlic salt instead of fresh, and skipped the spinach. I baked it until it was a golden brown and topped it with fresh jalapenos. SO GOOD!
How many catbs fadt and calories per serving
Excellent recipe, very simple to make, everyone loved it, the only thing I did differently was I unthawed my potatoes.
Can I pre-bake then freeze and heat when needed?
Thanks for this delicious recipe. Made this Christmas morning and it was terrific. Leftovers today are even better! I didn’t have green onions but it was still plenty tasty. My husband was talking about variations of this recipe that he would like me to try, too, with different kinds of sausage and veggies. Would be great for dinner with a side salad. Also made your candied pecans recipe again and gifted them – also a hit. Keep these wonderful recipes coming!!!
Awesome!! Glad you are loving our recipes.
I made this for our family Christmas breakfast and everyone loved it. I followed recipe exactly but cut back on the onion. ( I am not a lover of onions but know they are a must in cooking). I made it the night before and baked it in the morning. It came out great. I wanted to say we love your Dad’s sweet rolls. Yummy.
I am glad everyone loved it!
Thanks for the recipe. It came out pretty good and looking very similar to the photo, but I like to wing it and use the ingredients that I have available, and so, instead of using spinach, I used one leek stalk, and I had fresh potatoes that I wanted to use, and so I peeled three large potatoes, wrapped them in wax paper, and cooked them in the microwave, about three minutes each if you do it individually. The red pepper I had chopped in advanced and put into little baggies in the freezer. It probably only came out to about 1/4 of a large bell pepper, but it was enough. I used the Johnsonville Italian sweet sausage, about 12 ounces, and that was plenty; I kept on grinding it down to small pieces with a spatula. Some of the bottom and sides got almost too browned, but you can easily scrape it off with a fork. For seasonings, I used Italian seasoning, Garlic powder, freshly ground black pepper, some table salt, maybe a little paprika, and a few drops of Worcestershire sauce. Let’s see, what else did I do differently. I used only about a half a cup of milk, and I used a Vidalia sweet onion which I threw in with the leek and the sausage and the red pepper with seasoning and sautéed in a pan in advance. Perhaps next time I will use more cooking spray and smear it more evenly with a napkin. That might work. But all in all, it came out pretty good. It smelled really great when taking it out of the oven. I ate five pieces, and my stomach is still busting.
I also used dried chives. After it came out, I sprinkled some salt, ground pepper, and some more chives on top.
If anyone wants to use my variation of this dish, I call it Jeff’s Baked Frittata. Thanks again two peas in a pod.
Excellent recipe. My family loved it. We had breakfast for dinner. I added green bell pepper and didn’t have pepper jack cheese so used Mexican blend and added in a little bit of red pepper flakes. Definitely will make again.
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