Breakfast Casserole with Sausage, Bacon and Potatoes

Why You’ll Love This Breakfast Casserole

This easy breakfast casserole brings together so many of my favorite breakfast ingredients in one dish. It’s a great breakfast casserole for a crowd because you can prepare everything ahead of time, and one pan makes enough to feed 12 people.

• Feeds a Whole Crowd – One 9×13-inch dish makes 12 generous squares.
• Two Meats, Two Cheddars – Bacon, sausage, sharp cheddar and mild cheddar bring plenty of savory flavor to every bite.
• Golden, Crispy Potato Base – Fresh potatoes take the place of bread and add a hearty layer underneath the eggs.
• Naturally Gluten-Free Ingredients – There’s no bread or flour in the recipe; just check packaged ingredient labels.
• Easy to Make Ahead – Assemble everything the night before and bake it in the morning.

Ingredients

• Bacon – Crispy bite-size pieces add smoky crunch, and the drippings flavor the vegetables.
• Pork sausage – Savory, well-seasoned crumbles that make this casserole hearty.
• Onion – Sautéed until soft, it adds gentle sweetness to every bite.
• Red bell pepper – Bright color and mild sweetness against the rich meats.
• Fresh spinach – A handful of greens that wilts right into the eggs.
• Potatoes – Cubed and skillet-crisped, they make a golden base instead of bread.
• Onion powder, garlic powder and seasoned salt – The simple seasoning that makes the potatoes taste like home fries.
• Olive oil – For sautéing the vegetables and crisping the potatoes.
• Butter – Just a teaspoon to grease the dish so every square lifts out clean.
• Eggs – A dozen large eggs bind it all together, one egg per serving.
• Sharp cheddar – Adds bold, tangy flavor.
• Mild cheddar – Gives the casserole a creamy melt and golden cheese topping.
• Kosher salt and black pepper – A pinch to season the vegetables.

Fresh Potatoes vs. Frozen Hash Browns

I prefer using fresh cubed potatoes in my breakfast casserole with potatoes because they develop golden edges when cooked in the skillet and keep a firm bite underneath the eggs. The onion powder, garlic powder and seasoned salt cook right into them, creating a flavorful base without a soggy bottom. A breakfast casserole with hash browns is another option, but the potatoes should be crisped before layering them into the dish.

• Fresh potatoes (my way) – Cut into ½-inch cubes and crisp for 10-12 minutes in step 5.
• Frozen diced hash browns – Use 20 ounces (567 g) and cook them in step 5 the same way until golden; they may need a few extra minutes.
• Shredded hash browns – They work, but crisp them well first so they don’t turn soft under the eggs.

How to Make Breakfast Casserole

STEP 1: Preheat – Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter to prevent sticking. Set aside. TIP: Grease the corners well; that is where egg sticks first

STEP 2: Prepare the breakfast meats – In a large skillet over medium heat, cook and crumble the pork sausage until fully browned, about 7-8 minutes. Transfer to a paper towel-lined plate. Cut the bacon into bite-size pieces and cook in the same skillet until crispy. Remove the bacon, leave the grease for sautéing the vegetables, and turn off the heat.

STEP 3: Wash and prep the vegetables – Dice the onion and red bell pepper into small pieces and set aside. Rough chop spinach and set aside. Be sure to dice the onion and pepper into small, even pieces so they soften in the 4-5 minutes of step 4.

STEP 4: Cook Vegetables – Take the same large nonstick skillet, and reheat the bacon grease or add half of the olive oil over medium heat. Add the diced onions and bell peppers and sauté for 4-5 minutes, or until the onions become soft and translucent. Lightly season the vegetables with salt and pepper while cooking. Remove from heat and set aside.

STEP 5: Cook the potatoes – Add the remaining olive oil to the pan and add the cubed potatoes to a skillet over medium heat and season with onion powder, garlic powder, and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and fork tender. Transfer the cooked potatoes to the prepared casserole dish and spread them into an even layer across the bottom.

STEP 6: Prepare the egg mixture – In a large mixing bowl, crack the eggs and whisk thoroughly until smooth. Season the eggs with seasoned salt. Add the cooked sausage, crispy bacon, sautéed onions and peppers, spinach, and half of the sharp and mild cheddar cheese. Stir until everything is evenly combined.

STEP 7: Build Dish – Pour the egg mixture evenly over the potatoes in the casserole dish. Sprinkle the remaining sharp cheddar cheese and the mild cheddar cheese evenly over the top.

STEP 8: Bake – Bake uncovered for 35-45 minutes, or until the eggs are fully set and the top is lightly golden. The center should no longer jiggle when gently shaken. Allow the breakfast casserole to rest for 5-10 minutes before slicing. Serve warm and enjoy!

Substitutions & Variations

The combination of sausage, bacon, fresh potatoes and two cheddars is what makes this casserole so hearty, but there are a few ways to change the ingredients to suit your preferences. These are suggested variations rather than confirmed tested versions, so the flavor, texture or cooking time may differ.

• Meat – Try turkey sausage, turkey bacon or diced ham in place of the original meats.
• Potatoes – Use frozen diced hash browns and crisp them in the skillet the same way in step 5.
• Cheese – Pepper Jack, Colby Jack or Monterey Jack are alternatives to the sharp and mild cheddars.
• Vegetables – Mushrooms, green bell pepper, kale or green onion are other vegetables to consider.
• Gluten-Free – The original recipe contains no gluten-based ingredients, but check the sausage, bacon and seasoned salt labels.
• Half Batch – Halve all the ingredients, use an 8×8-inch dish and start checking for doneness at 25 minutes.

Is This Breakfast Casserole Gluten-Free?

Yes! This is a naturally gluten free breakfast casserole because it contains no bread, flour or canned soup. The crispy potatoes take the place of bread, so it’s a satisfying breakfast casserole without bread. The main thing to watch is the packaged ingredients, since some brands may contain gluten or have cross-contact warnings.

• Pork sausage – Some brands add breadcrumbs or wheat fillers; pick one labeled gluten-free.
• Bacon – Plain bacon is almost always gluten-free; check flavored varieties.
• Seasoned salt – Choose a brand labeled gluten-free.
• Shredded cheese – Check the label on bagged cheese, or shred your own from the block.
• Cooking for someone with celiac disease – Use products labeled certified gluten-free and a clean skillet and cutting board.

How to Store, Freeze and Reheat

This make ahead breakfast casserole is especially useful when I have a lot of people to feed because much of the work can be finished before it’s time to eat. You can assemble it in advance, refrigerate leftovers or freeze individual portions to reheat later.

• Make it the night before – Finish steps 1-7 (skip preheating until morning), cover tightly and refrigerate up to 24 hours. Let the dish sit out while the oven heats to 375°F (190°C), then bake 45-55 minutes, until the center reads 165°F (74°C).
• Fridge – Cool within 2 hours, then cover or move to an airtight container. Keeps 3-4 days.
• Freezer – Cool completely, wrap squares or the whole dish in plastic wrap, then foil. Freeze up to 3 months and thaw overnight in the fridge.
• Reheat – Microwave a square for 60-90 seconds, or reheat covered at 350°F (175°C) for 15-20 minutes, until it reaches 165°F (74°C).

What to Serve with Breakfast Casserole

I like pairing this hearty casserole with something refreshing to drink or a simple breakfast side when serving family and friends.

• Strawberry Blueberry Smoothie
• Peanut Butter Smoothie
• Kale Pineapple Ginger Green Juice
• Iced Lavender Oat Milk Latte
• Egg Bites

FAQs

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Breakfast Casserole

By: Ebony Robinson

This hearty breakfast casserole combines savory pork sausage, crispy bacon, golden potatoes, spinach and two kinds of cheddar cheese. Baked until the eggs are set and the cheese is lightly golden, it makes 12 generous servings for breakfast or brunch.

Prep: 20 minutes mins

Cook: 1 hour hr 10 minutes mins

Rest Time: 10 minutes mins

Total: 1 hour hr 45 minutes mins

ServesServes 12

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Ingredients 

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Meats

• ▢ 12 ounces 340 g bacon (about 12 slices), cut into bite-size pieces
• ▢ 16 ounces 454 g pork sausage

Vegetables

• ▢ 1 cup 160 g diced onion
• ▢ 1 cup 150 g diced red bell pepper
• ▢ 1 cup 30 g chopped fresh spinach
• ▢ 2 tablespoons olive oil, divided (1 tablespoon for vegetables, 1 tablespoon for potatoes)
• ▢ Kosher salt and black pepper, to taste

Potatoes

• ▢ 3 cups 20 ounces / 567 g cubed potatoes
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon seasoned salt

Egg Mixture and Topping

• ▢ 1 teaspoon butter, to grease the dish
• ▢ 12 large eggs
• ▢ 1 teaspoon seasoned salt
• ▢ 1 cup 113 g shredded sharp cheddar, divided (½ cup in the eggs, ½ cup on top)
• ▢ 1 cup 113 g shredded mild cheddar, divided (½ cup in the eggs, ½ cup on top)

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Instructions 

• Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter to prevent sticking. Set aside.
• Prepare the breakfast meats: In a large skillet over medium heat, cook and crumble the pork sausage until fully browned, about 7-8 minutes. Transfer to a paper towel-lined plate. Cut the bacon into bite-size pieces and cook in the same skillet until crispy. Remove the bacon, leave the grease for sautéing the vegetables, and turn off the heat.
• Wash and prep the vegetables: Dice the onion and red bell pepper into small pieces and set aside. Rough chop spinach and set aside.
• Cook Vegetables: Take the same large nonstick skillet, and reheat the bacon grease or add half of the olive oil over medium heat. Add the diced onions and bell peppers and sauté for 4-5 minutes, or until the onions become soft and translucent. Lightly season the vegetables with salt and pepper while cooking. Remove from heat and set aside.
• Cook the potatoes: Add the remaining olive oil to the pan and add the cubed potatoes to a skillet over medium heat and season with onion powder, garlic powder, and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and fork tender. Transfer the cooked potatoes to the prepared casserole dish and spread them into an even layer across the bottom.
• Prepare the egg mixture: In a large mixing bowl, crack the eggs and whisk thoroughly until smooth. Season the eggs with seasoned salt. Add the cooked sausage, crispy bacon, sautéed onions and peppers, spinach, and half of the sharp and mild cheddar cheese. Stir until everything is evenly combined.
• Build Dish: Pour the egg mixture evenly over the potatoes in the casserole dish. Sprinkle the remaining sharp cheddar cheese and the mild cheddar cheese evenly over the top.
• Bake: Bake uncovered for 35-45 minutes, or until the eggs are fully set and the top is lightly golden. The center should no longer jiggle when gently shaken. Allow the breakfast casserole to rest for 5-10 minutes before slicing. Serve warm and enjoy!

Notes

• Potatoes: Yukon Gold or russet potatoes both work. Cut them into ½-inch cubes so they cook through in 10-12 minutes.
• Bacon Grease: Step 4 can use the bacon grease left in the pan or half of the olive oil. Step 5 always uses the remaining olive oil.
• Spinach: The spinach goes in raw in step 6; it wilts in the oven.
• Doneness: The center is set and no longer jiggles, and an instant-read thermometer in the center reads 165°F (74°C).
• Make Ahead: Finish steps 1-7 (skip preheating until morning), cover and refrigerate up to 24 hours. Let the dish sit out while the oven heats to 375°F (190°C), then bake 45–55 minutes.
• Storage: Refrigerate covered for 3-4 days. Freeze the baked and cooled casserole for up to 3 months.

Nutrition

Calories: 288kcalCarbohydrates: 3gProtein: 16gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 211mgSodium: 672mgPotassium: 217mgFiber: 1gSugar: 1gVitamin A: 854IUVitamin C: 17mgCalcium: 166mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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