Cheesy Sausage and Potato Breakfast Casserole: A Comforting Start to Your Day

This Cheesy Sausage and Potato Breakfast Casserole is the ultimate crowd-pleaser for brunches, holidays, or even a cozy weekend breakfast. It’s packed with savory sausage, tender potatoes, creamy cheese, and a flavorful egg custard that bakes into a golden, bubbly perfection. This recipe is easy to customize and prepare ahead of time, making it a lifesaver when you’re short on time but still want a delicious and satisfying breakfast.

Why You’ll Love This Breakfast Casserole

* **Hearty and Filling:** This casserole is loaded with protein and carbohydrates, ensuring everyone starts their day feeling full and energized.
* **Flavorful:** The combination of savory sausage, cheesy goodness, and perfectly seasoned potatoes creates a symphony of flavors that will tantalize your taste buds.
* **Easy to Make:** With simple ingredients and straightforward instructions, this casserole is surprisingly easy to prepare.
* **Make-Ahead Friendly:** Prepare the casserole the night before and bake it in the morning for a stress-free breakfast experience.
* **Customizable:** Easily adapt the recipe to your liking by adding different vegetables, cheeses, or meats.
* **Crowd-Pleasing:** This casserole is perfect for feeding a large group, making it ideal for holidays, brunches, or potlucks.

Ingredients You’ll Need

* **Sausage:** 1 pound breakfast sausage (I prefer Italian sausage for extra flavor, but any breakfast sausage will work). You can use links removed from their casings, or sausage already ground.
* **Potatoes:** 2 pounds Yukon Gold potatoes, peeled and cubed into ½-inch pieces. Yukon Golds are great because they have a creamy texture, but Russet potatoes will also work.
* **Onion:** 1 medium yellow onion, diced.
* **Bell pepper:** 1 bell pepper (any color), diced. Feel free to use a combination of colors.
* **Garlic:** 2 cloves garlic, minced.
* **Cheese:** 2 cups shredded cheddar cheese (or a mix of your favorite cheeses, like Monterey Jack, Colby, or Pepper Jack).
* **Eggs:** 8 large eggs.
* **Milk:** 1 ½ cups milk (whole milk or 2% milk works best).
* **Heavy cream:** ½ cup heavy cream (optional, but adds richness).
* **Dijon mustard:** 1 tablespoon Dijon mustard (adds a subtle tang).
* **Hot sauce:** 1 teaspoon hot sauce (optional, for a little kick).
* **Salt and pepper:** To taste.
* **Olive oil:** 2 tablespoons olive oil (or any cooking oil).
* **Fresh herbs (optional):** Chopped chives, parsley, or green onions for garnish.

Equipment You’ll Need

* Large skillet
* 9×13 inch baking dish
* Mixing bowls
* Whisk
* Measuring cups and spoons
* Knife
* Cutting board

Step-by-Step Instructions

Step 1: Prepare the Sausage and Vegetables

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Remove the sausage from the skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Remove the vegetables from the skillet and set aside.

Step 2: Cook the Potatoes

1. Place the cubed potatoes in a large pot and cover with cold water.
2. Bring the water to a boil and cook the potatoes until they are slightly tender but still hold their shape, about 8-10 minutes. Be careful not to overcook them; they will continue to cook in the oven.
3. Drain the potatoes well and set aside.

Step 3: Assemble the Casserole

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13 inch baking dish with cooking spray or butter.
3. In the prepared baking dish, layer the cooked potatoes, sausage, and vegetables. Spread them evenly over the bottom of the dish.
4. Sprinkle 1 ½ cups of the shredded cheese evenly over the potato mixture.

Step 4: Prepare the Egg Custard

1. In a large mixing bowl, whisk together the eggs, milk, heavy cream (if using), Dijon mustard, hot sauce (if using), salt, and pepper until well combined.

Step 5: Pour and Bake

1. Pour the egg mixture evenly over the potato, sausage, and cheese layer in the baking dish. Make sure the egg mixture covers everything.
2. Sprinkle the remaining ½ cup of shredded cheese over the top of the casserole.
3. Bake in the preheated oven for 45-55 minutes, or until the casserole is golden brown and the egg mixture is set. A knife inserted into the center should come out clean.

Step 6: Rest and Serve

1. Remove the casserole from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the casserole to set properly and makes it easier to cut.
2. Garnish with fresh herbs, such as chopped chives, parsley, or green onions, if desired.
3. Serve warm and enjoy!

Tips and Variations

* **Make it Vegetarian:** Omit the sausage and add more vegetables, such as mushrooms, spinach, or zucchini. You can also add plant-based sausage crumbles.
* **Add Different Cheeses:** Experiment with different cheese combinations, such as Monterey Jack, Colby, Pepper Jack, or Gruyere.
* **Spice it Up:** Add a pinch of cayenne pepper or red pepper flakes to the egg mixture for a spicier casserole.
* **Add More Vegetables:** Incorporate other vegetables like mushrooms, spinach, bell peppers (different colors), or zucchini.
* **Use Different Potatoes:** While Yukon Golds are recommended, Russet potatoes also work well. Sweet potatoes can be used for a sweeter flavor profile.
* **Different Meats:** Use cooked ham, bacon, or turkey sausage instead of breakfast sausage.
* **Add a Topping:** Consider adding a crispy topping like breadcrumbs mixed with melted butter before baking.
* **For a Healthier Option:** Use skim milk, egg whites, and reduced-fat cheese.
* **Overnight Option:** Assemble the casserole completely, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, bake as directed, adding about 10-15 minutes to the baking time.
* **Ensure Even Cooking:** Rotate the casserole halfway through baking to ensure even browning.
* **Don’t Overbake:** Overbaking can lead to a dry casserole. The egg mixture should be set but still slightly jiggly in the center when removed from the oven; it will continue to cook as it rests.

Serving Suggestions

This Cheesy Sausage and Potato Breakfast Casserole is a complete meal on its own, but you can also serve it with:

* Fresh fruit salad
* Toast or muffins
* Yogurt parfait
* Orange juice or coffee

Make-Ahead Instructions

This casserole is perfect for making ahead of time. You have two options:

* **Option 1 (Assemble and Refrigerate):** Assemble the entire casserole as directed, but do not bake it. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, preheat the oven as directed and bake the casserole, adding about 10-15 minutes to the baking time to ensure it is heated through.
* **Option 2 (Cook Components Separately):** Cook the sausage, vegetables, and potatoes separately as directed. Store each component in separate airtight containers in the refrigerator for up to 2 days. When ready to assemble, layer the ingredients in the baking dish, prepare the egg mixture, and bake as directed.

Storage Instructions

* **Refrigerating:** Leftover Cheesy Sausage and Potato Breakfast Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat, microwave individual portions for 1-2 minutes, or until heated through. You can also reheat the entire casserole in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. Be sure to cover it with foil to prevent it from drying out.
* **Freezing:** While you can freeze this casserole, the texture of the potatoes and egg mixture may change slightly upon thawing. If you choose to freeze it, allow the casserole to cool completely. Then, cut it into individual portions, wrap each portion tightly in plastic wrap, and place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate)

* Calories: Approximately 450-550 per serving (depending on ingredients and portion size)
* Protein: 25-35 grams
* Fat: 30-40 grams
* Carbohydrates: 20-30 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

Recipe Card

**Cheesy Sausage and Potato Breakfast Casserole**

A hearty and flavorful breakfast casserole perfect for brunches, holidays, or weekend mornings.

**Prep time:** 20 minutes
**Cook time:** 55 minutes
**Total time:** 1 hour 15 minutes
**Servings:** 8-10

**Ingredients:**

* 1 pound breakfast sausage
* 2 pounds Yukon Gold potatoes, peeled and cubed
* 1 medium yellow onion, diced
* 1 bell pepper, diced
* 2 cloves garlic, minced
* 2 cups shredded cheddar cheese
* 8 large eggs
* 1 ½ cups milk
* ½ cup heavy cream (optional)
* 1 tablespoon Dijon mustard
* 1 teaspoon hot sauce (optional)
* Salt and pepper to taste
* 2 tablespoons olive oil
* Fresh herbs for garnish (optional)

**Instructions:**

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook sausage in a skillet until browned. Remove and set aside. Drain any excess grease.
3. Sauté onion and bell pepper in the same skillet until softened. Add garlic and cook for 1 minute.
4. Boil potatoes until slightly tender, about 8-10 minutes. Drain well.
5. Layer potatoes, sausage, and vegetables in the baking dish. Sprinkle with 1 ½ cups cheese.
6. Whisk together eggs, milk, heavy cream (if using), Dijon mustard, hot sauce (if using), salt, and pepper.
7. Pour egg mixture over the ingredients in the baking dish. Top with the remaining ½ cup cheese.
8. Bake for 45-55 minutes, or until golden brown and set.
9. Let rest for 10-15 minutes before serving. Garnish with fresh herbs, if desired.

Enjoy this delicious and comforting Cheesy Sausage and Potato Breakfast Casserole! It’s sure to become a family favorite.