Delicious crispy potatoes and savory sausage baked into a cheesy egg mixture – this is the perfect recipe for feeding a crowd without the stress. It’s ridiculously easy to make, yet packed with comfort – and turns any morning into something special! (Need to prep ahead? No problem – it reheats beautifully!)
There are lots of lovely things you can make for a weekend breakfast – everything from pancakes and waffles, to a full fry-up or poached eggs on toast.
But one of the tastiest – and easiest – things to make for a hungry group is this Breakfast Casserole with Potato and Sausage – it combines all your breakfast favourites in one cozy dish, requires minimal effort, uses only one baking dish – and gives you that calm feeling that breakfast has already handled itself!
Ingredients in Breakfast Casserole with Potato and Sausage
This ingredient mix stays hearty and simple, which keeps the recipe reliable every time.
How to make Breakfast Casserole with Potato and Sausage
This recipe stays steady and easy from start to finish.
1. Cook the sausage
Heat olive oil in a skillet over medium heat. Add breakfast sausage and cook until browned and fully cooked, breaking it into small pieces. Set aside.
2. Prepare the potatoes
Place cooked cubed potatoes into a large baking dish. Spread them out evenly so they form a solid base.
3. Add bacon and sausage
Scatter cooked sausage and chopped bacon evenly over the potatoes. This helps distribute flavor through the dish.
4. Whisk the eggs
Crack eggs into a bowl and whisk with almond milk, salt, black pepper, and garlic powder until smooth.
5. Add cheese
Sprinkle shredded mozzarella over the potato mixture, covering it evenly.
6. Pour the egg mixture
Slowly pour the egg mixture over everything in the baking dish. Let it settle so it fills the gaps.
7. Bake the casserole
Bake in a preheated oven until the eggs set fully and the top turns lightly golden.
8. Rest and garnish
Let the casserole rest briefly after baking. Sprinkle chopped parsley on top before slicing.
How to serve Breakfast Casserole with Potato and Sausage
This casserole serves best warm and sliced into generous portions. It works well on its own since it already includes protein, starch, and cheese. Fresh fruit or a light salad pairs nicely if you want balance.
Leftovers hold up well and reheat without drying out. Each slice stays filling and flavorful the next day.
Recipe Tips
- Cook potatoes ahead to save time in the morning.
- Brown sausage fully to avoid extra grease.
- Let the casserole rest before slicing for clean pieces.
- Use even layers so the eggs bake evenly.
Breakfast Casserole with Potato and Sausage
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings15
minutes40
minutesIngredients
1 tablespoon olive oil
½ lb breakfast sausage
4 cups cooked potato peeled and cubed
6 large eggs
1 cup almond milk
2 cups shredded mozzarella cheese
6 strips bacon cooked and chopped
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 ½ teaspoons kosher salt
Chopped fresh parsley for garnish
Directions
- Cook the sausage:
Heat olive oil in a skillet over medium heat. Add breakfast sausage and cook until browned and fully cooked, breaking it into small pieces. Set aside. - Prepare the potatoes:
Place cooked cubed potatoes into a large baking dish. Spread them out evenly so they form a solid base. - Add bacon and sausage:
Scatter cooked sausage and chopped bacon evenly over the potatoes. This helps distribute flavor through the dish. - Whisk the eggs:
Crack eggs into a bowl and whisk with almond milk, salt, black pepper, and garlic powder until smooth. - Add cheese:
Sprinkle shredded mozzarella over the potato mixture, covering it evenly. - Pour the egg mixture:
Slowly pour the egg mixture over everything in the baking dish. Let it settle so it fills the gaps. - Bake the casserole:
Bake in a preheated oven until the eggs set fully and the top turns lightly golden. - Rest and garnish:
Let the casserole rest briefly after baking. Sprinkle chopped parsley on top before slicing.
