This sausage egg casserole is loaded with plenty of hearty sausage, potato tots and cheese, all baked together to golden brown perfection. Add a topping of fresh avocado and tomato, then slice and enjoy.
When I’m entertaining, I often turn to casserole recipes. They feed a lot of people, are simple to make, and no one can resist all that cheese! This sausage egg casserole is my go-to recipe for breakfast and brunch occasions. It always gets rave reviews from family and friends, and it’s perfect for Christmas morning.
Table of Contents
Sausage Egg Casserole Ingredients
To make this recipe, you will need breakfast sausage, frozen potato tots, large eggs, cheddar cheese, milk, salt, black pepper, tomato, avocado and parsley.
How Do You Make Sausage Egg Casserole?
First, cook up some sausage in a large skillet. Make sure to break up the sausage into small pieces as it cooks. Place your frozen potato tots in the bottom of a baking dish in a single layer. Whisk together eggs, milk, shredded cheese, and a little salt and pepper in a bowl. Add the cooked sausage to that egg mixture and you can pour everything over the potato tots. Sprinkle a little cheese on top and bake the casserole until golden brown.
While the casserole bakes, put some chopped tomatoes, avocado and parsley in a bowl for the topping. When the casserole is done, take it out and spoon the tomato topping over the casserole, then serve and enjoy!
Tips For Sausage Egg Casserole
- The potato tots go into the casserole frozen, there is no need to thaw them.
- I recommend using freshly grated cheddar cheese. The bags of pre-shredded cheese at the grocery store often contain preservatives and anti caking agents and do not melt as well.
- Breakast casserole leftovers will stay fresh in an airtight container for up to 3 days.
- You can assemble sausage egg casserole the night before and store it covered with foil in the fridge. In the morning, bake as directed. The casserole is best when baked within 8 hours of preparation.
I typically use pork breakfast sausage, but you can also use turkey sausage, or a smoked sausage such as chicken apple sausage.
You can tell when an egg casserole is done because the top will be golden brown and the center will be firm firm. If you remove the casserole from the oven and it ripples like it is still liquid, it needs more time to bake. You can check the center of the casserole with a thermometer to make sure the internal temperature of the casserole has reached 165 degrees F. If you place a skewer or a fork in the center of the dish, it will come out clean.
You can freeze this casserole to eat later. It stays good about 3 months in the freezer. If you freeze it, you will want to cut individual pieces and wrap them in plastic wrap before you freeze them, or wrap the entire casserole tightly in foil.
While this recipe is delicious as-is, you can easily customize the ingredients to suit your tastes.
- Meat: Swap out the sausage for ham or bacon for an equally delicious breakfast.
- Cheese: Instead of cheddar, try swiss cheese, mozzarella, Monterey Jack, fontina or gouda.
- Vegetables: You can add some cooked veggies to the casserole such as onions, bell peppers, green chilies, spinach or mushrooms.
- Toppings: Instead of the avocado tomato topping, try making some fresh salsa verde or pico de gallo to finish the dish.
- Potatoes: Try using shredded hash browns or diced potatoes instead of tater tots.
This sausage egg casserole has it all, meat, cheese, eggs and potato tots! When you want a hearty breakfast for friends, a group or even just for yourself, this casserole is the perfect choice.
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Sausage Egg Casserole
- 1 pound breakfast sausage casings removed
- 16 ounces frozen potato tots
- 12 eggs
- 2 cups shredded cheddar cheese divided use
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- cooking spray
- 3 tomatoes seeded and diced
- 1 avocado pitted, peeled and diced
- 2 tablespoons parsley chopped
- Preheat the oven to 375 degrees. Coat a 9×13 inch pan with cooking spray.
- Cook the sausage in a skillet, breaking it up with a spoon, until browned and cooked through. Discard any excess grease.
- Place the potato tots in a single layer on the bottom of the pan.
- In a large bowl whisk together the eggs and milk until thoroughly combined.
- Stir in 1 cup of the cheese along with the cooked sausage, salt and pepper.
- Pour the egg mixture over the potato tots.
- Sprinkle the remaining cheese over the top of the egg mixture.
- Bake for 45 minutes or until center is set.
- Place the tomatoes, avocado and parsley in a bowl; stir to combine. Season to taste with salt.
- Spoon the tomato mixture over the top of the casserole and serve.
- No need to thaw the potato tots, they go straight from the freezer to the casserole.
- You can substitute one pound of cooked bacon for the sausage if you prefer.