Are you looking for a hearty breakfast casserole? This sausage potato casserole is a perfect brunch food. It is easy to make and so deliciously cheesy.
With just a few simple ingredients, you can whip up an awesome brunch casserole for the family or a group of friends.
You can also prep this casserole in advance and then cook it fresh in the morning.
It is such a versatile casserole because you can tweak the ingredients to suit your tastebuds.
We love this sausage potato casserole with lots of chives—for lots of flavor AND color!
Dream it up and add it in. You can have a unique dish every single time.
All the green you see in the photos are the chives.
We used dried chives because it’s what we had on hand, and we laid them on thick.
The two kinds of onion really do add to the flavor so it didn’t just taste like all sausage and egg.
Breakfast casseroles hold a special place in the hearts of many because they combine the best aspects of breakfast into one convenient and delicious dish.
I find this to be my favorite breakfast casserole because it reminds me of a breakfast taco filled with my favorites: potato, egg, cheese, and sausage, just without the carby flour tortilla.
And a spoonful of salsa really takes a slice of this over the top, if you love the southwestern flavor.
Their appeal lies in their versatility, as breakfast casseroles like this one can accommodate a wide variety of ingredients, such as eggs, cheese, meats, vegetables, and even bread.
They are perfect for feeding a crowd, making them ideal for family gatherings, holiday mornings, or brunch parties.
Ultimately, breakfast casseroles like this sausage potato casserole recipe offer a warm, comforting, and satisfying start to the day, bringing people together over a shared, hearty meal.
Homemade sausage potato casserole is a comforting, hearty dish made from a combination of sausage, potatoes, and other ingredients like onions, cheese, and spices.
This delicious egg-based casserole is baked in the home oven, allowing the flavors to meld together and creating a satisfying meal with contrasting textures.
The casserole can be customized to suit individual preferences, with variations including different types of sausage, such as Italian or breakfast sausage, and the addition of vegetables like sauteed bell peppers or spinach.
Homemade sausage potato casserole is a versatile dish perfect for breakfast, brunch, or dinner, and it’s a favorite among families for its simplicity, tastiness, and adaptability.
This is an oven-baked, economical casserole that is perfect for breakfast but can really be eaten anytime.
It is made with breakfast sausage, potatoes, two kinds of onion, eggs, milk, and cheese.
Don’t feel limited to these ingredients.
You can add all types of vegetables and even other meats to this recipe.
Stick to ¼ c of any new addition so you have a balance of flavors.
How to store sausage potato casserole
You can store any leftover sausage potato casserole in the refrigerator for up to 4 days after it is cooked.
Allow the casserole to cool and then cover the casserole dish with cling wrap or foil and place it in the fridge.
Or cut it into squares and transfer to an airtight container.
When you are ready to reheat the leftovers, we recommend that you only reheat a serving at a time or the amount that you plan to eat at that moment.
To freeze your sausage potato casserole, wrap it tightly in plastic wrap and then foil, or use freezer-safe containers, and freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat before serving, or microwave single servings on high from frozen, turning once, then letting sit in the microwave before eating.
Recipe variations for sausage potato casserole
We have lots of recipe ideas to try with this easy and fast brunch casserole recipe. You can make this recipe uniquely your own.
- Try different types of cheese with this casserole. Consider using half cheddar cheese and ¼ c. shredded or grated parmesan cheese. Nothing too mild, though, or it will be like there’s no cheese in it.
- Add additional meats to the recipe. This recipe is fantastic with bacon and sausage. To add bacon to the recipe cook the bacon until it is crispy. Then break the bacon into pieces and add it to the skillet when the onion is nearly done cooking.
- No breakfast sausage? No problem. It doesn’t have to be bulk breakfast sausage at all; chop kielbasa, smoked sausage, lil smokies, sausage patties or links, or chorizo and add instead. Follow the same measurements so you keep the balance of flavors.
- This dish is fantastic with diced bell pepper or fresh jalapeno. We prefer to use red or yellow peppers with this dish. To do this add the diced bell pepper when you add the onion and potato to the skillet. This way the peppers are sauted perfectly. Always cook tough vegetables prior to adding to a soft casserole like this one.
- Other vegetable ideas that go great with sausage, potatoes, and eggs. Start with just ¼ c of just one variation at a time, or it could make your brunch casserole watery:
► Finely chopped fresh spinach or kale, lightly sauteed and drained before baking.
► Mushrooms can be sauted first, or can go directly in the casserole dish.
► Fresh diced tomato, seeds removed.
► Peeled and chopped zucchini.
- This sausage potato casserole recipe is a great way to use up leftover ingredients:
► Got leftover cooked sausage? Crumble it up and add to the egg mixture, you don’t even have to heat it up beforehand.
► Leftover baked potatoes go great in this, toppings and all. Dice the cold, already-cooked potato (removing the peel first) or crumble it, and add at the last moment to the egg mixture.
Supplies to gather
- Cutting board
- Large knife
- Cheese grater, if needed
- Large skillet
- Wooden spoon or spatula
- Medium size bowl
- Measuring cup
- Paper towel
- Nonstick cooking spray
- 8×8 baking dish
- Butter knife or toothpick
- Breakfast sausage
- Fresh potato
- Yellow, white, or red onion
- Fresh or dried chives
- Milk or half-and-half
- Sharp cheddar cheese
- Salt & pepper to taste
About the casserole dish
I highly recommend an 8×8 or 9×9 square glass dish. It was high-sided so that it came out fairly thick. (You may have seen how egg dishes tend to sink after they cool a bit.)
But if you use a brownie pan or something much larger, keep a close eye on the cook time, and be ready to reduce it by 10 minutes or so.
I’ve accidentally overcooked this in a larger pan, and it came out very dry with brown sides and bottom—not very appetizing.
Remember that egg does cook quickly and it will continue to cook a couple of minutes after coming out of the oven, so dip your butterknife in the middle and pull it while the knife still comes out a bit wet.
About the cheese
We used Tillamook Farmhouse-cut Cheddar because we love the giant shreds and creamy texture.
It melts so nice, and stays fresh-tasting no matter what we do to it.
It’s also handy but it’s tough to not just use the entire bag.
Go ahead and use the entire bag, what the heck.
That said, I wouldn’t use tooooo mild of a cheese, otherwise it will get lost among all the onion and sage-y sausage flavors.
A sturdy colby, colby-jack, monterrey-jack, sharp cheddar, extra sharp, white cheddar, or something with some zing will really make this sausage potato casserole pop.
How do you make homemade sausage potato casserole?
Below are detailed instructions on how to make and bake this sausage potato casserole recipe for breakfast, lunch or anytime.
You will find measurements and temperatures in the recipe card below.
Step 1: Start with prepping your ingredients. We peeled our potato and used a red onion that we had on hand.
Cut the potatoes into bite-size pieces. You want to cut them small enough that people can easily eat them but if you cut them too small they may disintegrate when cooking.
Next, dice and then measure out ½ cup of diced onion and set aside.
Scissor the fresh chives if you’re using those, but dried chives work great too.
Step 2: Cook the sausage in a large skillet on medium heat until it is no longer pink.
Use a spatula to break up the sausage as it is cooking. Be sure to stir the sausage often so that it cooks evenly.
Transfer to a plate with a paper towel to soak up some of the grease and cool.
Step 3: Add the diced potato and onion to cook in the same skillet where you cooked the sausage. Stir and cook until the onions are soft, about 7 minutes.
The potatoes will finish cooking in the oven. Set aside to cool.
Step 4: Whisk the milk and eggs together in a medium-size bowl.
Once combined, add in the cheese (be sure to keep half aside for the top of the dish) and gently stir to mix it all together. Add the salt and pepper.
Step 5: Spread the sausage, potatoes, and onions evenly in the casserole dish.
Then pour the egg and cheese mixture across the top as evenly as possible.
Sprinkle the remaining cheese over the top.
Step 6: Bake until the cheese is bubbly and eggs are cooked through but not dry. A butterknife in the center should come out wet because it will continue to cook after it comes out of the oven.
This makes a thick casserole so that it stays moist. If you use a larger pan, like a 9×13, it will come out very thin, so reduce the cook time by ten minutes and keep checking it so it doesn’t come out too dry.
The bottom line
A sausage potato casserole is an easy and delicious dish perfect for any meal but easy enough to pull together on a Sunday morning or even a late-night dinner.
Made with just a few simple ingredients, including sausage, potatoes, onions, and cheese, this casserole is both savory and satisfying.
The preparation is nearly effortless, as many casseroles can be, requiring only dicing then layering the ingredients before baking.
The end result is a mouth-watering meal with a perfect balance of flavors and textures.
Ideal for busy weeknights, weekend brunch, post-holiday breakfast, and more, this sausage potato casserole is sure to become a family favorite.
Other Casseroles You May Love
- Tater Tot Casserole Recipe (It Is Just Darn Yummy)
- Butternut Squash Casserole (Lots of tips, too!)
- Easy Dinner Recipe: Taco Casserole (Awesome)
- Five-Star Jiffy Corn Casserole Recipe (Simple to Make)
- Ground Beef Casserole With Potatoes (Super Easy Dinner)
- Mexican Tortilla Casserole (Looks like a layer cake BUT SO CHEESY!)
- ½ lb. bulk breakfast sausage (half a chub)
- ½ c diced onion (we used red onion, but any will do)
- 1 large or 2 small potatoes, peeled and diced into 1/2-inch cubes
- 6 large eggs
- ¼ c milk or half-and-half
- 1 c sharp cheddar cheese, shredded, divided (any hard cheese will work)
- 2 T fresh chives, finely chopped (or 1 t of dried chives)
- ⅛ t black pepper
- ⅛ t salt
- Preheat the oven to 350 F.
- Spray an 8 x 8 baking dish with cooking spray and set aside.
- Wash, peel and dice the potato. Set aside.
- Peel and dice the onion. Set aside.
- Shred the cheese until you have one cup, or measure out one cup of preshredded cheese. Half will go in, half will go on top.
- Chop the chives or measure out dried chives. Set aside.
- Place a large skillet over medium heat.
- Once the skillet is hot, add the raw sausage. Use a wooden spoon or spatula to break up the sausage into small pieces. It should cook for 4 to 5 minutes. Remove cooked sausage to a paper-towel lined plate and set aside to drain and cool.
- Add the diced onion and diced potatoes to the same skillet. Stir and cook until the onions are soft. (The potatoes will finish cooking in the oven.) Cook for an additional 7 minutes, then move the pan off the heat and set aside.
- Whisk together the eggs and milk in a medium-size bowl.
- To this mixture, add in ½ of the cheddar cheese, chives, salt, and pepper and stir.
- Transfer the cooled sausage, onions, and potatoes into the prepared baking dish. Spread it around so that it is evenly distributed. Pour the egg mixture evenly over the top. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for about 30 minutes. Start checking at the 25-minute mark, sooner if you are using a shallow baking dish. Test doneness with butterknife or toothpick. It should be slightly wet.
- Remove from oven and allow to cool for two or three minutes before cutting and serving.
- Serving suggestion: Add salsa, a fruit cup, or salad of mixed greens to make a complete meal.
- For freezing: Allow to cool completely. Cut into servings, plate individually and transfer to freezer unless slices become semi-frozen, about one hour. Move to freezer baggies or airtight containers, removing as much air as possible, and freeze up to one month. Heat from frozen for one minute in the microwave on high, turn, then another minute on high. Let sit in microwave for 30 seconds before eating.