Sausage and Egg Breakfast Casserole
This Sausage and Egg Breakfast Casserole is a warm, satisfying dish perfect for busy mornings, brunch gatherings, or make-ahead meals. Made with seasoned sausage, fluffy eggs, grated potatoes, and melty cheese, it bakes to golden perfection with minimal prep.
Ingredients
- ½ lb ground Italian sausage
- 1 medium yellow onion minced (¾ cup)
- 4 large eggs
- 2 Tbsp fresh parsley or chives minced
- 1 cup shredded Colby Jack cheese divided
- ¼ cup whipping cream
- ¼ tsp salt
- 2 medium potatoes about 12 oz, peeled and grated
- ½ Tbsp butter plus more for greasing dish
Instructions
- Sauté sausage. Add onion and cook until soft.
- Remove from heat.
- Whisk eggs with cream, ½ cup cheese, salt, and herbs. S
- tir in sausage and onion.
- Grate potatoes, squeeze out moisture, and stir into egg mixture.
- Pour into buttered baking dish.
- See full steps with tips & photos → https://mischacrossing.com/sausage-and-egg-breakfast-casserole/
Notes
- Substitute sweet potatoes for a slightly sweet twist.
- Use breakfast sausage or chorizo for a flavor variation.
- Can be prepped the night before—cover and refrigerate, then bake in the morning.
- Leftovers store well in the fridge for up to 3 days and reheat beautifully.