This Italian sausage breakfast casserole is just what you need to kickstart your morning.
Delicious and easy to make, it’s perfect for Christmas morning or weekends with the family!
A mix of Italian sausage, potatoes, eggs, broccoli, and cheese, it’s a full breakfast in one dish. Plus, you can make it ahead of time.
Breakfast Casserole with Italian Sausage
Looking for the ultimate Christmas or weekend breakfast? This breakfast casserole with Italian sausage is exactly what you need.
It’s hearty and loaded with all my favorite breakfast staples – Italian sausage, potatoes, eggs, and cheese.
I also love that you can make it ahead of time. Just get everything ready the previous night, so you have less to do the next day.
All in all, it’s a winning combination for a memorable morning feast.
Ingredients
Here’s everything you’ll need for the perfect breakfast casserole.
- Italian sausage: I prefer spicy sausage for a kick, but for kids, go with sweet Italian sausage. It’s not actually sweet, just not spicy.
- Red onion: Adds a nice kick and crunch. Dice it small to let its flavor spread all throughout the dish.
- Russet or Idaho potato: Here for the hearty bite. Dice it up so it cooks evenly and mixes well with the other ingredients.
- Eggs: They hold everything together, making your casserole sturdy and oh-so-rich.
- Whole milk: Just a splash to make the eggs even creamier.
- Broccoli: For a burst of color and a touch of freshness. Plus, it gives us a good excuse to call this dish healthy.
- Sharp cheddar cheese: Shred it yourself for the best texture. But to be honest, I use pre-shredded cheese here all the time, and it works fine!
- Chives: They add a pop of color and a mild oniony flavor.
- Salt and Pepper: Because what’s a casserole without a bit of seasoning to tie it all together?
How to Make Italian Sausage Breakfast Casserole
Ready to create a breakfast masterpiece? Here we go!
1. Preheat your oven and grease your baking dish.
2. Brown the sausage in a skillet, breaking it up as you go.
3. Toss in onions and potatoes, season, and cook until golden and soft.
4. Whisk together eggs, milk, and cheddar, and season to taste.
5. Layer the sausage mix and broccoli in the dish, then pour the egg mixture over.
6. Sprinkle with cheese on top.
7. Bake until golden.
8. Garnish with chives and serve immediately.
9. Enjoy your hearty sausage breakfast casserole!
Tips and Tricks
If you’ve never made a breakfast casserole before, don’t worry. It’s insanely easy.
And I have some tips here to ensure your dish comes out perfect!
- Use pre-cooked sausage to save time. It cuts down on prep and cooking time without sacrificing flavor.
- Pre-cook your veggies, if adding more. Too much moisture in the ingredients can make your casserole dish soggy. So be sure to roast them separately, then add them to the mix.
- Test for doneness. Poke the center with a toothpick. If it comes out dry, you’re good to go!
- Foil the dish to prevent over-browning. If the center needs more time, tent the dish with foil to prevent drying out the top.
Recipe Variations
Switch up your breakfast casserole with these fun twists.
- Play with the protein. Opt for ground beef or chicken, or mix in some bacon with the Italian sausage.
- Change the cheese. Swap cheddar with Swiss or Monterey Jack. But stick to low-moisture cheeses like fresh mozzarella to avoid sogginess.
- Sneak in more veggies. Add more veggies like bell peppers, zucchini, or, tomatoes.
- How about hash browns instead of diced potatoes? They’ll add a different texture to the casserole.
- Spice things up: Experiment with different spice levels of sausage to add an extra kick to your dish.
- Make it Mediterranean. Add feta cheese, olives, and sun-dried tomatoes. This can give your breakfast casserole a delightful Mediterranean twist.
- Add some crunch. In the last 5-10 minutes of baking, add some croutons. You’ll love the added texture.
Storing and Freezing
Got leftovers? No problem. Here’s how to store and freeze sausage breakfast casserole.
To Store: Cover the cooled casserole with plastic wrap and pop it in the fridge. It’ll stay good for 4-5 days.
When you’re ready to eat, a quick zap in the microwave will do the trick.
To Freeze: Once baked and cooled, cover and freeze the whole dish or single servings. They’ll be good for up to 2 months.
To Reheat: Thaw frozen casserole in the fridge overnight. Then, reheat it in the microwave or bake it in the oven at 350°F for 10-20 minutes, depending on how big the portion is.
To Make-Ahead: Whip up the casserole as you normally would, but don’t bake it yet.
Instead, cover the dish and refrigerate it for up to 24 hours. When morning rolls around, pop it in the oven and bake as directed.
More Casseroles You’ll Love
Chicken and Rice Casserole
John Wayne Casserole
Easy Dorito Casserole
Tater Tot Casserole
Italian Sausage Breakfast Casserole
4
servings10
minutes45
minutes416
kcalThis Italian sausage breakfast casserole is just what you need to kickstart your morning. Delicious and easy to make, it’s perfect for Christmas morning.
Ingredients
Non-stick cooking spray
1/2 lb. bulk Italian sausage (no casings)
1 small red onion, diced
1 large russet or Idaho potato, diced
2 large eggs
3 Tablespoons whole milk
2 cups fresh broccoli, diced
3/4 cup sharp cheddar cheese, shredded
2 Tablespoons fresh chives, finely chopped
Sea salt and black pepper, to taste
Instructions
- Preheat oven to 350°F and spray an 8 x 8-inch baking dish with some non-stick cooking spray.
- Set a large skillet over medium heat and add the sausage. Cook until slightly browned, breaking up the sausage with a wooden spoon as it cooks, approximately 3-4 minutes.
- Add the onion and potato and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion softens and the potatoes become golden brown, approximately 6-7 minutes.
- In the meantime, whisk the eggs and whole milk in a small bowl and season with salt and black pepper, to taste. Add one-half cup of cheddar cheese and stir to combine.
- Transfer the sausage-potato mixture into the prepared baking dish and stir in the diced broccoli. Spread into an even layer and pour the egg mixture evenly over the top. Sprinkle the remaining cheese across the top.
- Place in the preheated oven and bake until the eggs are set and the potatoes are cooked through, around 30-35 minutes.
- Remove from oven and cool for several minutes before slicing. Top with fresh chives and serve immediately. Enjoy!
Notes
- Add more veggies like bell peppers, zucchini, or, tomatoes. Just be sure to cook them first to remove excess water.
- Experiment with different spice levels of sausage to add an extra kick to your dish.
Nutrition
- Calories: 416kcal
- Carbohydrates: 22g
- Protein: 23g
- Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 164mg
- Sodium: 2366mg
- Potassium: 823mg
- Fiber: 3g
- Sugar: 3g
- Calcium: 227mg
- Iron: 3mg
This recipe sounds really good but I can’t eat broccoli. Is there something that can be substitued for it?
Hi Faye, you can add any other vegetable you like! I sometimes throw in zucchini or asparagus.