Description
This Breakfast Casserole with Potato and Sausage is a hearty, make-ahead dish perfect for busy mornings. It features a savory mix of browned breakfast sausage, tender cooked potatoes, a creamy egg and almond milk base, melty mozzarella cheese, and crispy bacon. Baked to golden perfection and garnished with fresh parsley, this casserole serves 8 and makes a satisfying breakfast or brunch for the whole family.
Ingredients
Units
Scale
Meat and Protein
- 1/2 lb breakfast sausage
- 6 strips bacon (cooked and chopped)
- 6 large eggs
Dairy and Liquids
- 1 cup almond milk
- 2 cups shredded mozzarella cheese
Vegetables and Herbs
- 4 cups cooked potato (peeled and cubed; can substitute frozen hash browns)
- Chopped fresh parsley for garnish
Seasonings and Oils
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat oven: Preheat the oven to 375°F. Adjust the oven rack to the middle position and butter a baking pan. Set aside.
- Cook sausage and potatoes: In a large skillet, heat olive oil over medium heat. Add the breakfast sausage and cook over medium-high heat until browned, breaking it up with a spoon as it cooks. Add the cooked potatoes and mix well to combine. Remove from heat and set aside.
- Prepare egg mixture: In a medium bowl, whisk together the eggs, almond milk, shredded mozzarella cheese, kosher salt, black pepper, garlic powder, and half of the cooked chopped bacon until fully combined.
- Assemble casserole: Spread the sausage and potato mixture evenly into the prepared baking pan. Pour the egg mixture over it, ensuring even coverage. Top with the remaining chopped bacon.
- Bake: Bake in the preheated oven for 40 minutes or until a knife inserted into the center comes out clean and the top is lightly golden.
- Garnish and serve: Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before slicing and serving.
Notes
- This casserole is make-ahead friendly: prepare all components the night before, assemble, cover, and refrigerate overnight. Bake fresh in the morning.
- Use frozen hash browns instead of cooked peeled potatoes for convenience.
- For a lower-fat version, use turkey sausage and reduced-fat cheese.
- Almond milk keeps it dairy-light, but you can substitute regular milk or a cream alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 3 g
- Sodium: 677 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 182 mg
