I don’t know about you, but breakfast is something I look forward to eating every single day. I remember using the promise of my grandmother’s amazing sourdough waffles as motivation to go to sleep as fast as possible when I was a child. I love the breakfast can include all kinds of foods and flavors. The only thing about breakfast that can be a real bummer is when you don’t have that daily time to make it. That’s where this Hearty Sausage, Veggie, & Potato Breakfast Casserole comes in to save the day.
Breakfast casseroles are one of my favorite things because they’re always delicious and easy to meal prep. I make this casserole when I’m hosting brunch with friends or bringing an egg dish to my grandmother’s for family breakfast. It’s sneakily full of vegetables, but still cheesy, eggy, and packed with potatoes. You can spice it up with salsas and hot sauce or add a sweet side to balance out the savory flavors in this dish.
Ingredients
- Eggs
- Milk
- Potatoes
- Zucchini
- Bell Pepper
- Broccoli
- Sausage links
- Cheddar cheese
- Seasonings
. The milk adds some texture, so any percentage will do because it isn’t about adding richness of flavor.
. If you want to replace the fresh russets with hash brown shreds, you can, but you’d need to thaw them a little first.
. It may feel counter intuitive to use sausage links, but it makes a better casserole texture where you’ve got little salty sausage bombs in every bite that are much more intense than if you tried to use regular ground sausage.
How to Make this Casserole
To begin, preheat the oven to 400°. In a medium bowl, beat together the eggs, Lawry’s, and pepper and let it rest while you prepare the filling. To a large bowl, add chopped zucchini, finely chopped broccoli, and chopped red pepper. With a cheese grater, shred the potato and add that to the large bowl as well. Either with scissors or a sharp knife, cut the sausage links into quarters, then toss those in the bowl as well. Mix the contents of the large bowl until it’s well dispersed. Grease a 9×13 casserole dish with butter, oil, or spray.
Dump the contents of the large bowl out into the casserole dish and spread them out evenly, then stir up the egg mixture once more before pouring it over the casserole filling. The casserole with rise, so be careful to leave at least 1/2″ of space between the liquid egg line and the top of the dish. Place the dish onto a baking sheet (just in case it overflows) and put both in the oven to bake 60-90 minutes. I realize it’s a wide window, but the time depends on the strength of you oven. You’ll know it’s done when it stops wiggling in the middle and a knife comes out clean from the center.
What to Pair this With
This recipe has it all in terms of calories and macronutrients, but I like to cut a square and serve it with some fresh seasonal fruit (my favorite is red grapes). If you want to kick this casserole up a notch, try adding your favorite green hot sauce or salsa on top. We make out own jalapeño hot sauce every summer, but when we run out I absolutely love using Tabasco’s Green Pepper Hot Sauce.
Hearty Sausage, Veggie, and Potato Breakfast Casserole
Equipment
- 9x13 rectangular casserole dish
Ingredients
- 12 eggs, beaten
- 1 cup milk, any percentage
- 2 large russet potatoes, shredded
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 broccoli head, finely chopped
- 1 12 oz package breakfast sausage links
- 3 cups extra sharp cheddar cheese, shredded
- 2 tsp Lawry's seasoning, plus a little to sprinkle on top
- 1 tsp black pepper
Optional Ingredients
- 2 stalks scallions, chopped
Instructions
- Preheat oven to 400° and lightly grease your casserole dish.
- Beat eggs, milk, Lawry's, and pepper in a medium bowl. Set aside.
- Chop zucchini, bell pepper, and broccoli into small pieces. Set in a large bowl.
- Shred the potatoes with a cheese grater. Add to the large bowl.
- Shred the cheese in the grater. Add to the large bowl.
- Carefully cut the breakfast sausage links horizontally across so you're left with bite size pieces of uncooked sausage. Add to the large bowl, then toss the contents.
- Spread the contents of the large bowl into the casserole dish, then pour the eggs over the top until the casserole fillings are covered. Make sure there is at least 1/2 inch space between the egg line and the top edge of the dish.
- Place dish in preheated oven and bake between 60-90 minutes. Take it out at 60 minutes to test the middle by sliding a non-serrated knife into the middle. The knife will come out cleanly when the dish is cooked!
Notes
- I like to chop the broccoli very finely so it's almost shredded but leave the other produce in slightly large pieces.
- When baking something full of liquid, I always place a baking sheet on the rack below just in case it overflows.
- If the egg mixture doesn't cover the casserole fillings enough for your dish, beat together another 2-3 eggs at a time and pour it over the top until it does.
- Adding the raw sausage ensures it doesn't become dry and overcooked during the baking process.
1 thought on “Hearty Sausage, Veggie, & Potato Breakfast Casserole”
Can confirm, delicious and easy!!