Sausage and Egg Breakfast Casserole – Easy Oven-Baked Brunch

Start your morning right with this Sausage and Egg Breakfast Casserole—a satisfying, one-dish wonder made with savory Italian sausage, shredded potatoes, Colby Jack cheese, and fluffy baked eggs.

Whether you’re feeding a crowd or planning a weekend brunch, this easy breakfast casserole delivers cozy comfort with minimal prep.

It’s rich, flavorful, and golden-baked with a crispy cheesy topping.

Make it your go-to for holiday mornings, meal prep, or lazy Sundays with coffee.

Why You’ll Love This Recipe

No crust or bread needed – Just eggs, sausage, cheese, and potatoes

Hearty and filling – Protein-packed and great for brunch

Bakes in one dish – Easy cleanup and simple serving

Perfect texture – Crisp top, soft and fluffy interior

Make-ahead friendly – Mix and chill, then bake when ready

Customizable – Add veggies or switch up the cheese

What You’ll Need (Ingredient Highlights)

Ground Italian sausage – Flavorful, juicy, and perfect for breakfast

Yellow onion – Mellow sweetness and depth

Eggs – The base of the casserole

Whipping cream – Adds richness and fluffiness to the eggs

Colby Jack cheese – Melts smoothly with a hint of sharpness

Potatoes – Grated and stirred in raw for easy prep

Fresh parsley or chives – A burst of color and brightness

Butter – For greasing the pan and dotting the top

Pro Tips Before You Start

Use starchy potatoes like Russet for better texture

Squeeze grated potatoes dry to avoid excess moisture

Grate cheese fresh – Pre-shredded can make the casserole oily

Lightly cool sausage mixture before adding to eggs

Generously butter your dish – Prevents sticking and adds flavor

How to Make Sausage and Egg Breakfast Casserole

Step 1: Cook the Sausage and Onion

In a skillet over medium heat, sauté ½ lb ground Italian sausage (no added oil needed).

When nearly cooked, stir in ¾ cup minced yellow onion.

Cook until sausage is browned and onion is soft.

Remove from heat to cool slightly.

Step 2: Mix the Eggs and Cheese

In a large bowl, whisk together:

4 large eggs

¼ cup whipping cream

½ cup shredded Colby Jack cheese

¼ tsp salt

2 Tbsp chopped parsley or chives

Stir in the slightly cooled sausage and onion mixture.

Step 3: Grate the Potatoes

Peel and coarsely grate 2 medium potatoes (about 12 oz).

Squeeze out excess water using a clean towel or paper towels.

Stir the grated potatoes into the egg mixture.

Step 4: Assemble and Bake

Butter a 3–4 cup oven-safe baking dish (such as a deep pie dish or cast iron skillet).

Pour the mixture into the prepared dish.

Top with:

½ cup shredded cheese

½ Tbsp butter, dotted over the top

Bake uncovered at 375°F for 30–35 minutes, until golden on top and set in the center.

What to Serve With This Breakfast Casserole

Fresh fruit salad – Bright and juicy contrast

Sourdough toast or English muffins – For dipping

Avocado slices – Creamy and refreshing

Hot sauce or salsa – Adds a spicy kick

Iced coffee or orange juice – Perfect breakfast pairings

Variations & Substitutions

Swap sausage for cooked bacon, turkey sausage, or veggie sausage

Add bell peppers or mushrooms for more veggies

Use sharp cheddar or Swiss cheese for different flavor

Make it spicy – Add crushed red pepper flakes or diced jalapeños

Go dairy-free – Use non-dairy cream and cheese alternatives

Storage & Reheating Tips

Fridge – Store leftovers in an airtight container for up to 4 days

Freezer – Cool completely, then freeze up to 2 months

Reheat – Microwave individual portions or warm in oven at 325°F

Make ahead – Assemble and refrigerate unbaked up to 12 hours in advance

FAQs

Can I make this the night before?
Yes, prep everything and refrigerate.

Bake the next morning, adding 5–10 minutes to the baking time.

Can I use frozen hash browns instead of fresh potatoes?
Yes—just thaw them first and squeeze out excess moisture.

What’s the best baking dish size?
A 3–4 cup baking dish works well.

You can also double the recipe and use a 9×13-inch pan.

How do I know when it’s done?
The center should be puffed and set.

A knife inserted should come out clean.

Can I make it crustless and low carb?
Yes! Simply omit the potatoes for a lower-carb version.

What if I don’t have whipping cream?
You can substitute half and half or even whole milk, though the casserole will be slightly less rich.

Final Thoughts

This Sausage and Egg Breakfast Casserole brings together bold flavors and comforting textures in one easy-to-make dish.

It’s rich, cheesy, and packed with savory sausage and tender potatoes.

Perfect for make-ahead mornings, weekend brunch, or anytime you want a hearty start to the day—this casserole never disappoints.