All in One Breakfast Casserole
Start your morning off right with this hearty and satisfying All in One Breakfast Casserole, the ultimate crowd-pleaser for busy mornings or weekend brunches. This versatile dish combines fluffy eggs, crispy russet potatoes, savory breakfast sausage, and a medley of sautéed vegetables—all baked to golden perfection and topped with melty shredded cheddar cheese. With just 20 minutes of prep time and easy, make-ahead options, this breakfast casserole is perfect for feeding a hungry family or hosting guests. Bursting with flavor and offering a balanced mix of protein, carbs, and veggies, it’s as comforting as it is convenient. Serve it warm with a sprinkle of fresh green onions for an extra pop of flavor. Whether you’re meal-prepping or sharing a table, this one-dish wonder guarantees morning smiles!
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Recipe Information
Ingredients
- 8 pieces large eggs
- 1 cup whole milk
- 1 pound breakfast sausage
- 2 medium russet potatoes
- 2 cups shredded cheddar cheese
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 pieces green onions, sliced
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or a thin layer of olive oil.
Peel the russet potatoes and dice them into 1/2-inch cubes. Heat 1 tablespoon of olive oil in a large skillet over medium heat, and sauté the potatoes until golden brown and slightly crispy, about 8–10 minutes. Season with a pinch of salt and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and cook the breakfast sausage over medium heat, breaking it up into crumbles with a spatula. Cook until browned and fully cooked through, about 6–8 minutes. Transfer the sausage to a plate lined with paper towels to drain excess grease.
In the same skillet, add the diced onion and red bell pepper. Sauté over medium heat until softened, about 5 minutes. Set aside.
In a large mixing bowl, whisk together the eggs, milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until fully combined.
To assemble the casserole, layer the cooked potatoes evenly on the bottom of the prepared baking dish. Add the cooked sausage, followed by the sautéed vegetables. Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over the top.
Pour the egg mixture evenly over the ingredients in the baking dish, ensuring it spreads into all the nooks and crannies.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 35–40 minutes, or until the eggs are set in the center and the top is golden and bubbly.
Remove from the oven and let the casserole cool for 5 minutes before slicing. Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
3790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.3 g | 364% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 2038 mg | 679% | |
| Sodium | 8508 mg | 370% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.9 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 2334 mg | 180% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4161 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
