Italian sausage breakfast casserole is a delicious and hearty dish that is perfect for a weekend brunch or breakfast.
This recipe features Italian sausage, eggs, cheese, and vegetables, all baked together in a casserole dish. The dish is loaded with flavor and texture, and the combination of savory sausage, creamy eggs, and melted cheese is simply irresistible.
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This breakfast casserole is also easy to prepare and can be customized to your taste, by adding more or less spice or adjusting the vegetables. It can even be prepared the night before and baked in the morning, making it a convenient option for busy mornings or for entertaining guests. Whether you’re a fan of classic breakfast dishes or just looking for a new brunch recipe, this Italian sausage breakfast casserole is sure to be a hit.
Can I use turkey sausage instead of Italian sausage?
Yes, you can use any type of sausage you prefer, but the Italian sausage adds a lot of flavor to the dish.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it overnight. Just be sure to let it come to room temperature for about 30 minutes before baking it.
What ingredients to I need to make Italian sausage breakfast casserole?
- Non-stick cooking spray
- Italian sausage
- red onion
- russet or Idaho potato
- cheddar cheese
- Sea salt and black pepper
Helpful tools to make this recipe
- Measuring cups and spoons
- Pots and pans set
- 8×8 inch baking dish
- Mixing Bowl
- Cutting board
- Knife set
- Kitchen utensils
Is it necessary to cook the Italian sausage before adding it to the breakfast casserole?
It’s recommended to brown or cook the Italian sausage first to ensure it’s fully cooked and to render out excess fat before adding it to the casserole.
Are there any variations or additional ingredients I can add to the Italian sausage breakfast casserole?
Absolutely! Consider adding diced tomatoes, mushrooms, onions, or different types of cheese to customize the flavor profile to your liking.
What other recipes should I try?
- Non-stick cooking spray
- ½ lb. bulk Italian sausage (no casings)
- 1 small red onion, diced
- 1 large russet or Idaho potato, diced
- 2 large eggs
- 3 T. whole milk
- 2 c. fresh broccoli, diced
- ¾ c. sharp cheddar cheese, shredded, divided
- 2 T. fresh chives, finely chopped
- Sea salt and black pepper, to taste
- 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 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 remaining cheese across the top.
- Place in the pre-heated 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!