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Breakfast Casserole, Easy and Delicious

Break­fast Casse­role is one of those every­day, clas­sic recipes that all peo­ple every­where should have in their recipe box. It’s a sim­ple savory dish, but uni­ver­sal­ly loved. This ver­sion has all our favorite break­fast items baked into one deli­cious­ly cheesy dish.

Breakfast Casserole
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Make It Your Own

Break­fast Casse­role is crazy ver­sa­tile. Change up the veg­gies you use, or even the meat. (It’s great with added bell pep­pers or sub­bing in some bacon.) Try a dif­fer­ent cheese (Mon­terey Jack is scrumptious.) 

It’s obvi­ous­ly the ulti­mate break­fast to get your day start­ed off right. Pair it up with your favorite waf­fles or pan­cakes, like Renae’s easy Bisquick pan­cake recipe, for the ulti­mate Sun­day morn­ing treat. 

Perfect Any Time of Day

But, break­fast casse­role is more than just break­fast. It’s also a sat­is­fy­ing mid­night snack. Or, cut it into tiny squares to use as appe­tiz­ers on a brunch table. Even whip one up to serve as “break­fast for din­ner” night. That’s a fam­i­ly favorite!

Left­overs warm beau­ti­ful­ly, in the microwave, for an after-school snack, too. No mat­ter how or when you serve it, Break­fast Casse­role will get rave reviews and put anoth­er sim­ple, hearty meal into your expand­ing recipe repertoire.

Don­na, at Whole Food Bel­lies has anoth­er break­fast-for-any­time recipe idea you’ll want to check out, too. Her twist on the Aus­tralian Zuc­chi­ni Slice recipe is gluten-free and packed with veggies!

Breakfast Casserole

A Tip for Baking Potatoes

I’ll let you in on a secret about me. I hate wast­ing time doing some­thing mul­ti­ple times, if I can accom­plish it in just one ses­sion of work. 

For instance, I bake pota­toes, 8 or 10 pounds, at a time. I scrub them up, prick the skin and then toss them on a *bak­ing sheet. I bake them all at once, on the sheet tray, which makes them super easy to get in and out of the oven.

Baked pota­toes re-heat quick­ly in the oven or microwave, and a baked pota­to with a green sal­ad is my all-time favorite lunch! 

Pre-baked pota­toes are also great for casseroles, soups, sal­ads, hash browns, pota­to pan­cakes and fried pota­toes. They’re already cooked, so you don’t need to over­cook oth­er ingre­di­ents try­ing to get them done, like you would if you start­ed with them raw. All they need is to heat through. 

It’s great to keep a few already baked pota­toes in the fridge, ready to add to my next dish or to warm up for an indul­gent lunch break. It’s also great for mak­ing recipes like this scrump­tious Break­fast Casserole!

How to Make Breakfast Casserole

Start by pre­heat­ing the oven and greas­ing a *9x13 pan.

Crum­ble and brown the ground sausage in a skil­let. Drain off the grease and crum­ble any big­ger clumps, so your crum­bles are all fair­ly uni­form in size.

Next, grate your baked pota­toes. You don’t even need to remove the skins. They will come away on their own as you’re grat­ing. Plus, if a lit­tle baked pota­to skin gets grat­ed into the mix, that’s tasty, too. I use a *4‑sided box grater. It’s so much eas­i­er to han­dle and bal­ance on the counter or cut­ting board, than a flat grater and I get the ben­e­fit of all the dif­fer­ent grate sizes. It’s anoth­er one of those every­day kitchen tools that was a great invest­ment for me.

Add the pota­toes to the bot­tom of your pre­pared bak­ing pan. Spread them out in an even lay­er. I salt and pep­per this lay­er. If you are restrict­ing salt, then cer­tain­ly, adjust to your own tastes and dietary needs. 

Driz­zle the pota­to lay­er with the melt­ed butter.

shredded potatoes in baking pan

Mix togeth­er the browned sausage, onions, spinach, and garlic. 

Breakfast Casserole sausage layer ingredients

Once the ingre­di­ents in the sausage lay­er are even­ly com­bined, pour them over the pota­to lay­er in your bak­ing pan.

Beat the eggs until they are gold­en and fluffy. I add salt and pep­per to the raw egg mix­ture. Sea­son it to your own tastes. Stir in the grat­ed cheese. Pour the egg and cheese mix­ture over the sausage layer.

Eggs for Breakfast Casserole

You may need to redis­trib­ute some of the cheese after every­thing is poured out. And that’s it. It real­ly IS that sim­ple. Your Break­fast Casse­role is ready to bake.

Breakfast Casserole ready to bake

Bake at 350° for 45 min­utes, until the eggs are firm­ly set and the cheese is gold­en brown and crispy on top.

Cut the Break­fast Casse­role into squares and serve with a green sal­ad and/or fruit for a ful­ly-bal­anced and over-the-moon deli­cious meal. Enjoy!

baked Breakfast Casserole

The Recipe

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Breakfast Casserole

Breakfast Casserole


  • Author: Glen­da Embree
  • Total Time: 1 hour
  • Yield: 12-15 serv­ings 1x

Ingredients

Units Scale
  • 3-4 large baked pota­toes, grat­ed (enough for 4 cups)
  • 1 lb. home­made sausage (or com­mer­cial sausage)
  • 18 eggs
  • 1 medi­um red onion, minced
  • 1-2 cups fresh spinach, minced (accord­ing to fam­i­ly preference)
  • 1 Table­spoon gar­lic, minced
  • 2 cups extra sharp ched­dar cheese, grated
  • 1/4 cup melt­ed butter
  • salt and pep­per, to taste

Instructions

  1. Start by pre­heat­ing the oven to 350° and greas­ing a *9×13 pan.
  2. Crum­ble and brown the ground sausage in a skil­let. Drain off the grease and crum­ble any big­ger clumps, so your crum­bles are all fair­ly uni­form in size.
  3. Next, grate your baked pota­toes. You don’t even need to remove the skins. They will come away on their own as you’re grat­ing. Plus, if a lit­tle baked pota­to skin gets grat­ed into the mix, that’s tasty, too. I use a *4‑sided box grater. It’s so much eas­i­er to han­dle and bal­ance on the counter or cut­ting board, than a flat grater and I get the ben­e­fit of all the dif­fer­ent grate sizes. It’s anoth­er one of those every­day kitchen tools that was a great invest­ment for me.
  4. Add the pota­toes to the bot­tom of your pre­pared bak­ing pan. Spread them out in an even lay­er.  I salt and pep­per this lay­er. If you are restrict­ing salt, then cer­tain­ly, adjust to your own tastes and dietary needs.
  5. Driz­zle them with the melt­ed butter.
  6. Mix togeth­er the browned sausage, onions, spinach, and garlic.
  7. Once the ingre­di­ents in the sausage lay­er are even­ly com­bined, pour them over the pota­to lay­er in your bak­ing pan.
  8. Beat the eggs until they are gold­en and fluffy. I add salt and pep­per to the raw egg mix­ture. Sea­son it to your own tastes.
  9. Stir the grat­ed cheese into the beat­en eggs.
  10. Pour the egg and cheese mix­ture over the sausage layer.
  11. You may need to redis­trib­ute some of the cheese after every­thing is poured out. And that’s it. It real­ly IS that sim­ple. Your Break­fast Casse­role is ready to bake.
  12. Bake at 350° for 45 min­utes, until the eggs are firm­ly set and the cheese is gold­en brown and crispy on top.
  13. Cut the Break­fast Casse­role into squares and serve.
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Cat­e­go­ry: Break­fast, Eggs, Main Dish
  • Cui­sine: Amer­i­can

Tools I used to Make Breakfast Casserole

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