Loaded with breakfast sausage, shredded potatoes and cheese, this Easy Breakfast Casserole is always a winner. Whether you are looking for a quick, protein packed, breakfast or a breakfast that is make-ahead friendly, this breakfast casserole is the perfect choice.
It’s Summer and our backyard chicken flock is laying eggs like crazy. When I have an overabundance of eggs, I like to make breakfast dishes that use a lot of those eggs up before they go bad. This breakfast casserole, baked oatmeal and quiches are recipes that I like to keep in rotation. They all use a lot of eggs and are super easy to make.
What I love about this recipe is how quick and easy it is to make. Without prepping in advance, it only takes about 1 hour from start to finish to make this recipe. Or you can prep the entire casserole the night before, pop it in the refrigerator and bake it in the morning for an even quicker breakfast. This comes in handy when school starts, and you are needing a healthy breakfast that doesn’t require much effort in the morning. Oh, and did I mention that this recipe is really easy to customize? Add your favorite breakfast meat, use frozen shredded hashbrowns or toss in some sauteed onions and peppers.
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Ingredients Needed
The full recipe is in the recipe card below.
- 10 ounces of Breakfast Sausage
- 2 Tablespoons of Olive Oil
- 1 pound of Potatoes
- 1 cup of shredded Cheddar Cheese
- 12 large Eggs
- 3/4 cup of Milk
- Salt and Pepper
How to Make Easy Breakfast Casserole
Preheat an oven to 350° F and lightly grease a 9×13 pan.
Brown the sausage, remove from the pan and drain.
Add oil to the same pan, add in the shredded potatoes, season with salt and pepper. Cook for 5 minutes, stir and cook for another 5 minutes. The goal is to par cook (partially cook) the potatoes, not to fully cook them. They will continue cooking in the oven. Remove from the pan and allow to cool for 5 minutes before adding to the egg mixture.
In a large bowl add the eggs and milk. Whisk until fully combined. Stir in 3/4 cup of the cheese until fully combined.
Spread the cooled potatoes in an even layer over the bottom of the prepared pan.
Sprinkle the sausage over the potatoes in an even layer.
Pour over the milk, egg and cheese mixture. Sprinkle with the remaining cheese and bake for 35-40 minutes.
Enjoy!
Customize Your Casserole!
Maybe you have a picky eater that doesn’t like all of the ingredients in this recipe, or you want to change it up a little. What I love about easy dishes like this is how easy it is to customize them. Here are a few suggestions.
- Change the meat to bacon, ham or your favorite breakfast meat.
- Use your favorite cheese, or a combination of a few cheeses.
- Add in sautéed onions a peppers.
- Toss in your left over roasted veggies, like broccoli, zucchini or squash.
- Have some cherry tomatoes? Slice them in half and drop them in the casserole before baking.
- Use frozen shredded hashbrowns for an even quicker breakfast casserole.
How to Make-Ahead
Fully put the casserole together, cover with plastic wrap and pop in the refrigerator overnight. When you are ready to bake the casserole bring it out of the refrigerator and place it on the counter while the oven preheats. Bake for 35-40 minutes or until the middle is set.
Or you can fully bake the casserole, cool it and pop it in the refrigerator for up to 5 days.
This casserole is also freezer friendly. Cut fully baked and cooled casserole into squares and place in a freezer bag or container and freeze. Thaw overnight in the refrigerator and reheat in the microwave.
Take the stress out of your busy mornings with these 5 Easy Breakfast Freezer Meals. Mornings tend to be the busiest, and sometimes the most stressful time of the day. These tried-and-true recipes are always great to keep stocked in the freezer. You will love how easy these recipes are to make.
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Tried This Recipe?
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Easy Breakfast Casserole
This Easy Breakfast Casserole is made with breakfast sausage, shredded potatoes, cheese and eggs. It is make-ahead and freezer friendly!
Ingredients
Instructions
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Preheat an oven to 350°F and lightly grease a 9x13 pan.
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In a large skillet over medium heat brown the breakfast sausage. Crumble the sausage as it cooks. Remove from the pan and drain. Set aside until needed.
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In the same pan add in 2 tablespoons of oil. Evenly spread the shredded potatoes in the pan. Season with 1/2 teaspoon of salt and your desired amount of pepper. Cook for 5 minutes, flip then cook for another 5 minutes. The potatoes are just being par cooked, they will continue cooking when baked.
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Remove the potatoes from the pan, set aside to cool while you put together the milk mixture.
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In a large bowl combine the milk and eggs. Season with the remaining 1/2 teaspoon of salt your desired amount of pepper. Whisk to fully combine.
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Evenly spread the potatoes over the bottom of the prepared pan. Sprinkle over the sausage. Pour over the milk mixture and top with the remaining cheese.
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Bake for 35-40 minutes. Enjoy!
