Description
A hearty and comforting Sausage & Potato Breakfast Casserole that combines savory sausage, creamy potato soup, eggs, and cheddar cheese, baked to golden perfection. This dish is perfect for a satisfying breakfast or brunch, serving eight with ease.
Ingredients
Scale
Meat
- 1½ lb sausage
Dairy
- 8 eggs
- 1 cup milk
- 1½ cups shredded cheddar cheese
Soup
- 2 (10.5-oz) cans cream of potato soup (undiluted)
Seasonings
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook Sausage: In a skillet over medium-high heat, cook the sausage until it is no longer pink and fully cooked through. Drain off any excess fat to reduce greasiness.
- Combine Sausage and Soup: In a mixing bowl, combine the cooked sausage with the undiluted cream of potato soup. Spread this mixture evenly in the bottom of the prepared baking dish.
- Mix Eggs and Milk: Whisk together the eggs, milk, salt, and pepper until well combined. Pour this mixture evenly over the sausage and soup layer in the baking dish.
- Add Cheese and Bake: Sprinkle the shredded cheddar cheese on top of the casserole. Bake uncovered in the preheated oven for 50 to 55 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.
Notes
- Make sure to drain the sausage well to avoid a greasy casserole.
- You can substitute cream of potato soup with cream of mushroom or cream of chicken soup for variation.
- For extra flavor, add diced onions or bell peppers when cooking the sausage.
- This casserole can be assembled the night before and baked in the morning for a convenient breakfast.
- Allow the casserole to rest for 5-10 minutes before serving to help it set fully.
