Potato Sausage Broccoli Breakfast Casserole for Busy Mornings
This potato sausage broccoli breakfast casserole turns four pantry staples into a filling, protein-packed breakfast that bakes in one dish and feeds a crowd. Diced potato and red onion cook right alongside crumbled Italian sausage in a skillet, then get folded into broccoli, eggs, and sharp cheddar before baking until golden and set. Total time runs about 45 minutes, with only 10 minutes of hands-on prep.
What sets this potato sausage broccoli breakfast casserole apart from a plain egg bake is the sausage-potato base getting real color in the skillet first. That step gives every bite a little char and crisp edge instead of the steamed, watery texture that plagues a lot of breakfast casseroles.
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Why You'll Love This Breakfast Casserole
This potato sausage broccoli breakfast casserole earns a spot in the regular rotation for a few specific reasons, not just because it's a casserole.
- The sausage and potato brown together in one pan, so there is less cleanup and more flavor than boiling the potato separately.
- Sharp cheddar gets stirred into the egg mixture and sprinkled on top, so cheese ends up in every layer instead of sitting on the surface.
- Broccoli goes in raw and finishes tender-crisp in the oven, never mushy.
- The recipe scales easily into a 9x13 dish for a crowd without changing the method.
- Unlike a lot of versions of breakfast casserole with sausage, the potato does double duty here as both starch and vegetable, so there's no side dish required.
If mornings call for something lighter on sausage, the spinach and feta breakfast casserole is another make-ahead option worth keeping in rotation, and the 6 Mexican breakfast casserole recipes roundup covers a spicier direction.
Key Ingredients
Only a handful of ingredients in this potato sausage broccoli breakfast casserole genuinely need a note before you shop.
See the recipe card for the complete list of ingredients and quantities.
- Bulk Italian sausage. The backbone of this potato sausage broccoli breakfast casserole. Using bulk sausage instead of links means it breaks into small, evenly browned crumbles instead of clumping into big pieces that stay pale in the middle.
- Russet potato. This potato sausage broccoli breakfast casserole depends on it: a starchy russet holds its shape and picks up golden edges in the skillet. A waxy potato like red or Yukon gold turns gummy in this method instead of crisping.
- Sharp cheddar. It's the ingredient that makes this potato sausage broccoli breakfast casserole feel indulgent rather than just practical. Shredding a block yourself is worth the extra minute. Pre-shredded cheese is coated in anti-caking starch that keeps it from melting smoothly into the eggs.
- Broccoli. Dice it small rather than leaving full florets, so it cooks through in the same 30 to 35 minutes the eggs need, instead of staying raw at the center of each piece. For more ways to use up a head of broccoli, the broccoli recipes collection has a full list.
How to Make Potato Sausage Broccoli Breakfast Casserole
Cook the sausage in a large skillet over medium heat, breaking it up with a wooden spoon, until slightly browned, 3 to 4 minutes. Add the onion and potato, season with salt and pepper, and cook, stirring occasionally, until the onion softens and the potato turns golden brown, 6 to 7 minutes.
Meanwhile, whisk the eggs and milk in a small bowl, season with salt and pepper, and stir in half of the cheddar.
Transfer the sausage-potato mixture to the prepared dish and stir in the diced broccoli.
Spread into an even layer, pour the egg mixture evenly over the top, and sprinkle with the remaining cheddar.
Bake until the eggs are set and the potato is cooked through, 30 to 35 minutes. Cool for several minutes before slicing. Top with chives and serve.
What to Serve With Potato Sausage Broccoli Breakfast Casserole
Because this potato sausage broccoli breakfast casserole is already rich with cheese and sausage, keep the sides simple. For a sweeter contrast at a brunch spread, the eggnog French toast casserole covers the other end of the table. A stack of buttered, toasted sourdough and a bowl of halved cherry tomatoes round this out into a full plate without adding much extra work. The tomatoes' acidity cuts through the richness of the cheddar and sausage, and the toast is there for scooping up anything that falls off the fork. It's a simple way to stretch potato sausage broccoli breakfast casserole into a full spread for guests.
Potato Sausage Broccoli Breakfast Casserole FAQs
Yes, this works as a make-ahead breakfast casserole. Assemble everything through step 5, cover, and refrigerate for up to a day before baking. Add 5 to 10 minutes to the bake time if it goes into the oven cold.
Bake it fully, cool completely, then wrap tightly and freeze for up to 2 months. This egg sausage cheese casserole reheats well: thaw overnight in the refrigerator and warm covered at 325°F until heated through.
Watery casseroles are usually a sign that the broccoli or potato released liquid during baking. Dicing the broccoli small and giving the potato a full 6 to 7 minutes in the skillet, rather than rushing that step, helps both cook through instead of steaming out moisture into the eggs.
Ground breakfast sausage works in place of bulk Italian sausage in this sausage and broccoli casserole, though the flavor will be milder and less peppery. Avoid pre-cooked sausage links, which won't brown the same way. For another way to use bulk sausage, the sausage stuffed pizza pockets are worth a look.
Russet is the best choice for this potato broccoli casserole because its starch content helps it crisp at the edges instead of turning waxy or gummy in the skillet.
Tried this Potato Sausage Broccoli Breakfast Casserole? Please rate the recipe and leave a comment below to let us know how it turned out. Your feedback helps others find and enjoy it too!
Potato, Sausage, and Broccoli Breakfast Casserole
Equipment
- 1 Large skillet
- 1 8x8-inch baking dish
Ingredients
- Non-stick cooking spray
- ½ pound bulk Italian sausage no casings
- 1 small red onion diced
- 1 large russet or Idaho potato diced
- 2 large eggs
- 3 tablespoons whole milk
- 2 cups fresh broccoli diced
- ¾ cup sharp cheddar cheese shredded, divided
- 2 tablespoons fresh chives finely chopped
- Sea salt and black pepper to taste
Instructions
- 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!
Notes
- Make ahead: assemble through step 5, cover, and refrigerate up to a day before baking. Add 5-10 minutes to the bake time if starting cold.
- Nutrition information is an estimate and will vary with the specific ingredients used.
