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 serving a crowd for breakfast, I offer up some classic recipes such as cream cheese danish, baked oatmeal, and this simple yet satisfying egg and sausage casserole.
When I’m entertaining, I often turn to casseroles. 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!
How do you make sausage egg casserole?
First, cook up some sausage in a skillet taking care to break up the sausage into small pieces as it cooks. Place your frozen potato tots in the bottom of a baking pan 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
- I like to use pork sausage, but you can also use turkey sausage if you prefer.
- You can use shredded hash browns instead of potato tots for a different flavor and texture.
- The potato tots go into the casserole frozen, there is no need to thaw them.
- Feel free to use other cheeses such as mozzarella, Gouda or Monterey Jack.
- You can add your favorite cooked vegetables to the casserole such as sauteed onions, peppers, spinach or mushrooms.
How do you know when an egg casserole is done?
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 should 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 should come out clean or a little cheesy when the casserole is cooked through, but you should not see liquid egg.
How long does egg casserole last in the refrigerator?
This casserole stays fresh in a refrigerator for 3 days. Make sure to keep the casserole in an airtight container. Because there is egg and milk in the casserole, you will want to discard it after 3 days in the refrigerator.
Can you freeze egg casserole?
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. The casserole should be stored in an airtight container.
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.
More breakfast recipes you’ll enjoy
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 9x13 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.
I serve this for dinner as we never have time for eggs in the am. It’s really good !
Easy to make and delicious! My family loved it.
My family loves this breakfast casserole! I will be making it for the holidays for sure!
This breakfast casserole was so easy and delicious!
My boys are big breakfast eaters and loved every bite! So much easier making it all at once for them.
One of my favs! Thanks for sharing!
This casserole is such a great idea for our weekend brunch! How delicious it looks!
Starting my day right with this tomorrow! Looks perfectly light and fluffy and packed with flavor! Excited to dig in!
I have this saved to make next weekend when I family in town. This would also be perfect for the holidays!
Looks delicious and so easy to make! !
This will be so perfect especially during the holidays when we have family staying iwth us. Pinning!