Breakfast Casserole
A hearty, all-in-one morning bake loaded with savory sausage, tender potatoes, fluffy eggs, and melty cheddar cheese. Perfect for holiday brunches or meal-prepping a week's worth of breakfasts with minimal fuss.
For 8 servings
- prep
Preheat the oven and prep the dish.
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with a little oil or butter.
- saute · ~8 min
Brown the sausage.
1.Heat a large skillet over medium-high heat.2.Add the pork sausage and break it up with a spoon.3.Cook until browned and no longer pink, about 6-8 minutes.4.Transfer the cooked sausage to the prepared baking dish with a slotted spoon, leaving any rendered fat in the skillet.TIPDon't drain all the fat — a little left in the pan adds flavor to the potatoes. - saute · ~16 min
Cook the potatoes and vegetables.
1.Add 1 tablespoon oil to the same skillet over medium heat.2.Add diced potatoes and cook, stirring occasionally, until golden and just tender, about 10-12 minutes.3.Stir in diced onion, bell pepper, and minced garlic.4.Cook until vegetables are softened, about 4-5 minutes more.5.Season with salt and black pepper.6.Spread the potato-vegetable mixture evenly over the sausage in the baking dish.TIPCut the potatoes into evenly sized small cubes so they cook through without getting mushy. - mix · ~2 min
Whisk the egg mixture.
In a large bowl, whisk together the eggs and milk until well combined and slightly frothy. Stir in half of the shredded cheddar cheese.
- assemble · ~1 min
Assemble the casserole.
Pour the egg mixture evenly over the sausage and potato layers in the baking dish. Use a spatula to gently press everything down so the ingredients are submerged. Sprinkle the remaining cheddar cheese on top.
TIPLet it sit for 5 minutes before baking so the egg mixture settles into all the gaps. - bake · ~50 min
Bake until golden and set.
Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the center is set. A knife inserted in the center should come out clean.
TIPIf the top browns too quickly, tent loosely with foil during the last 15 minutes. - rest · ~10 min
Rest before slicing.
Remove from the oven and let the casserole rest for 10 minutes before slicing. This helps it hold its shape.
TIPCutting too soon will cause the casserole to fall apart — patience pays off. - serve
Slice and serve warm.
Cut into 8 pieces and serve directly from the baking dish.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a slotted spoon to transfer the sausage so some fat stays in the skillet for cooking the potatoes.
- 2Cut potatoes into uniform 1/2-inch cubes to ensure even cooking within the 10-12 minute timeframe.
- 3Let the assembled casserole rest 5 minutes before baking so the egg mixture seeps into every crevice.
- 4Bake until the center jiggles just slightly when shaken; residual heat will finish setting it.
- 5If the top browns too fast, tent foil loosely over the dish for the final 15 minutes.
- 6Cool the casserole completely before slicing into individual portions for meal prep.
- 7Store leftovers covered in the fridge for up to 4 days; reheat in a 350°F oven or microwave.
Adapt it for your goals.
Vegetarian
Replace the pork sausage with a plant-based breakfast sausage or crumbled tofu seasoned with fennel and sage. The rest of the recipe stays the same for a meatless but equally hearty bake.
spicy southwestSpicy southwest
Use hot pork sausage, add a drained can of diced green chiles, and swap half the cheddar for pepper jack. Top with fresh cilantro and sliced jalapeños before serving.
low carbLow-carb
Substitute the potatoes with 400g frozen riced cauliflower (thawed and squeezed dry) and reduce the milk to 1/4 cup. Bake 10 minutes less since cauliflower cooks faster.
make ahead freezerMake-ahead freezer
Assemble the casserole completely but do not bake. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 10-15 minutes to the bake time.
Why this is on our healthy list.
Good Source of Protein
Each serving provides a substantial amount of protein from the pork sausage and eggs, supporting muscle repair and keeping you full through the morning.
Potassium from Potatoes
Potatoes are a natural source of potassium, an electrolyte that helps maintain healthy blood pressure and muscle function.
Vitamin C from Bell Peppers
Bell peppers add a boost of immune-supporting vitamin C, along with a touch of sweetness and vibrant color.
Calcium from Cheddar Cheese
Cheddar cheese contributes calcium for bone health, and using whole milk adds additional calcium and vitamin D.
Frequently asked questions
Yes, use 500g frozen shredded hash browns (thawed and patted very dry) in place of fresh cubed potatoes. Sauté them in step 3 until lightly crisped, about 8 minutes.
