Craving a hearty and comforting dish that’s ideal for breakfast, brunch, or even dinner? Look no further! This Sausage, Egg, and Potato Casserole is a delicious one-pan meal that brings together the flavors of breakfast sausage, eggs, vegetables, and cheese into a warm and gratifying comfort food. Whether you’re hosting a brunch or prepping meals for the week, this casserole will become a staple in your kitchen.
Why You’ll Love This Recipe
I love how easy this casserole comes together without any fuss. The combination of savory sausage, sautéed veggies, and melted pepper jack cheese makes every bite packed with flavor. Plus, it can be prepped the night before and popped in the oven the next morning, making it a fantastic make-ahead option. Here’s how to whip up this simple yet flavorful casserole:
Ingredients You’ll Need
- 1 lb. breakfast sausage : You can use pork or turkey sausage based on preference.
- 1/2 large yellow onion : Adds a mild flavor without overpowering.
- 1 red bell pepper : For a slightly sweet and vibrant touch.
- 3 cloves garlic : A must-have for that familiar depth of flavor.
- 12 large eggs : The star of the casserole – they bind everything together.
- 1 cup milk : Helps keep the casserole light and fluffy.
- 2 cups frozen diced potatoes : No need to thaw or cook them in advance. Frozen potatoes save time and effort.
- 2 cups spinach : Adds color and nutrients to the dish.
- 2 cups shredded pepper jack cheese : Provides a gooey, spicy layer of cheesiness.
- 1 1/2 teaspoons salt : To season and enhance the flavor.
- 1/2 teaspoon black pepper : Just the right amount of bite.
- 2 green onions : Brightens up the dish and adds a garnish.
Kitchen Tools You’ll Need for the Sausage, Egg, and Potato Casserole
Before diving into the recipe, having the right kitchen tools at hand will help make the process smoother. Here’s what you’ll need:
- Large Skillet : For browning the sausage and sautéing the vegetables.
- Mixing Bowl : A large bowl is necessary to combine the ingredients before baking.
- Whisk : To beat the eggs and milk together smoothly.
- 9×13-inch Baking Dish : This pan size ensures even cooking and easy cutting into portions.
- Paper Towels : For draining grease from the cooked sausage.
- Cutting Board and Knife : Essential for chopping the vegetables.
- Nonstick Cooking Spray : To grease the baking dish so cleaning up is a breeze.
Now that we have the ingredients and tools ready, let’s move on to the fun part – preparing the dish!
Steps to Prepare the Sausage, Egg, and Potato Casserole
Browning the Sausage and Sautéing the Vegetables
- Cook the sausage : In a large skillet, cook the breakfast sausage over medium heat until browned and no longer pink. Make sure to break it up into crumbles with a spoon as it cooks. Once done, transfer the sausage to a plate lined with paper towels to absorb any excess grease.
- Sauté vegetables : Using the same skillet, add the diced yellow onion and red bell pepper to the pan. Cook them over medium heat until softened, about 5-7 minutes. Then, add in the minced garlic and cook for another 2 minutes, stirring constantly to avoid burning. Once fragrant, remove the skillet from heat and set the vegetables aside.
Whisking the Eggs and Assembling the Ingredients
- Prepare the egg mixture : In a large bowl, beat the 12 eggs until combined. Then, whisk in the 1 cup of milk for added volume and fluffiness.
- Add the fillings : To the whisked eggs, stir in the cooked sausage, sautéed vegetables, frozen diced potatoes, spinach, and 1 cup of shredded pepper jack cheese. Season the mixture with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Give everything a good stir to evenly distribute the ingredients.
Baking the Sausage, Egg, and Potato Casserole
Preparing the Baking Dish and Pouring in the Mixture
- Grease the baking dish : Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray. This not only prevents the casserole from sticking but also makes cleanup easier!
- Pour the mixture : Once your egg mixture is well combined, carefully pour it into the prepared baking dish, spreading everything out into an even layer. This ensures that every bite will have a perfect balance of egg, sausage, veggies, potatoes, and cheese.
- Add the final touches : Sprinkle the remaining 1 cup of shredded pepper jack cheese evenly over the top of the casserole. For a fresh pop of flavor and color, sprinkle the chopped green onions over the cheese.
Baking and Serving
- Bake the casserole : Place the baking dish in the preheated oven and bake for around 40-45 minutes , or until the eggs are set and the top has a slight golden-brown tint. You’ll know it’s ready when a toothpick or fork inserted into the center comes out clean.
- Let it cool : Once baked, remove the casserole from the oven and let it rest for at least 10 minutes . This cooling period allows the casserole to firm up, making it easier to cut into squares for serving.
Serving and Storing the Sausage, Egg, and Potato Casserole
Cutting and Serving
Once the casserole has cooled slightly, cut it into squares and serve warm. This casserole is perfect on its own, but you can also pair it with your favorite sides like toast, fresh fruit, or a light green salad for a well-rounded meal. The melted pepper jack cheese gives every bite a delicious, slightly spicy kick, while the sausage and potatoes provide hearty sustenance.
This dish is adaptable for any occasion —whether it’s a casual breakfast with family or a brunch with friends. You can even serve it alongside salsa, sour cream, or a dollop of guacamole for extra flavor!
Make-Ahead and Reheating Instructions
One of the best things about this casserole is how easy it is to make ahead . Here’s how you can prep it in advance:
- Prepare the night before : Follow all the recipe instructions up to the point of assembling the casserole. Instead of baking, cover the dish with plastic wrap or foil and put it in the fridge for up to 24 hours.
- Bake when ready : The next morning, just pop it into the oven and bake at 350°F for 40-45 minutes as usual!
How to Store Leftovers
If you’re lucky enough to have leftovers (though don’t be surprised if it disappears quickly!), here’s how to store them:
- Refrigerator : Allow the casserole to cool completely, then transfer the leftover squares to an airtight container. They will keep in the refrigerator for up to 4 days .
- Freezer : If you want to store the casserole for longer, wrap individual portions in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months . To reheat, thaw in the refrigerator overnight and warm the squares in the microwave or oven (at 350°F for around 10-15 minutes).
Enjoy Anytime
This casserole isn’t just for breakfast! It’s also great for lunch or dinner, especially if you’re looking for a nourishing meal that’s quick to reheat. Whether you’re having a busy morning or need a quick dinner solution, this Sausage, Egg, and Potato Casserole will hit the spot, reminding you why you made it in the first place!
Final Thoughts
It’s hard not to love the simplicity and versatility of this Sausage, Egg, and Potato Casserole . It’s the perfect blend of savory sausage, fluffy eggs, hearty potatoes, and a healthy dose of veggies, all topped off with ooey-gooey cheese. What’s even better is that you can prep it in advance for those mornings when you need something quick and satisfying.
I hope you enjoy making (and eating!) this delicious, crowd-pleasing dish as much as I do! Now that you have the recipe, you’re just steps away from serving up a golden-baked slice of breakfast happiness.
