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A baked breakfast casserole with eggs, cheese, and sausage.
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Italian Sausage Breakfast Casserole Recipe

Our savory Italian Sausage Breakfast Casserole is packed with flavorful Italian sausage, eggs, cheese, and veggies. It’s an easy recipe for feeding a crowd or meal prepping. 
Course Breakfast, brunch
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 486kcal

Equipment

Ingredients

Sausage Mixture

  • 1 pound ground Italian pork sausage mild or spicy
  • ¾ cup onion, diced
  • ¾ cup red bell pepper, diced
  • 3 cloves garlic, minced

Egg Mixture

  • 10 large eggs
  • 1 cup whole milk
  • 1 cup freshly shredded sharp cheddar cheese
  • 1 cup freshly shredded mozzarella cheese
  • 20 ounces frozen hash brown potatoes you can also use diced hash brown potatoes, thawed
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon ground paprika
  • ½ teaspoon black pepper or more to taste

Topping

  • ½ cup freshly shredded sharp cheddar cheese
  • ½ cup freshly shredded mozzarella cheese

Instructions

  • Prep: Preheat the Oven to 350°F (175°C). Grease a 9x13 baking pan with cooking spray or butter. 
  • Cook Italian Sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and cooked through. Remove any excess fat.
  • Sauté Vegetables: Add diced onion, bell pepper, and minced garlic to the skillet with the cooked sausage. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat.
  • Prepare Egg Mixture: In a large bowl, whisk eggs, milk, salt, and pepper. Add 1 cup of cheddar and 1 cup of mozzarella, hashed browned potatoes, parsley, paprika, salt, and black pepper, and mix again. Add the sausage mixture and stir until combined.
  • Assemble Casserole: Pour egg, cheese, and sausage mixture into the prepared pan. Top with remaining cheese. Note: You can either bake the casserole or refrigerate it and bake it the next day.
  • Bake: Place the casserole dish in the preheated oven and bake uncovered for approximately 35 - 40 minutes or until the eggs are set and the top is golden brown.
  • Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley. Slice and serve warm.

Notes

    • Make-Ahead: Prepare your Italian breakfast casserole ahead of time and refrigerate overnight. Take it out of the fridge for about 30 minutes before you bake it. Cook as instructed. 
    • Shred the Cheese Yourself: Packaged pre-shredded cheese has anti-caking agents that don’t melt as well or taste as good as freshly grated cheese. 
    • Let it Rest: Allow the casserole to rest for a few minutes after baking. This step helps set the dish and makes it easier to slice and serve.
    • Storing: Cool to room temperature. Then, cover it with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. You can freeze for up to 3 months.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 486kcal | Carbohydrates: 18g | Protein: 28g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 1028mg | Potassium: 558mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1230IU | Vitamin C: 26mg | Calcium: 364mg | Iron: 3mg