Create a heart warming breakfast casserole filled with tender russet potatoes and breakfast sausage. It’s so simple to make and no canned soup is needed for the creamy sauce. Prep the night before and just pop it in the oven. It’s always a crowd pleaser.
One of the best things about casseroles is that they’re so easy to make and the whole meal is in one dish. Simply throw basic ingredients like sausage, potatoes, and a gooey cheese sauce together and bake.
You’ll love the sauce in this sausage and potato casserole, making your own tastes so much better than using canned soup. Adding Worcestershire sauce adds a flavor boost to an easy to make cheese sauce.
Along with the sauce, breakfast sausage adds all the flavor you need for this casserole. Neese’s Sausage is what I always use which is a local brand that you can find in North and South Carolina and Virginia.
It makes the best sausage casseroles. You can also find great breakfast sausage at Whole Foods and The Fresh Market or your favorite brand located with the bacon in most grocery stores.
Recipes for potato casseroles are something everyone needs to make their life a little easier. Potatoes are so versatile, and when combined with a protein you have an entire meal in one dish. Who can turn down a ham casserole or a potato casserole with ground beef.
Or leave out the meat, and let the potatoes be the star in a casserole with hashbrowns for your next brunch or family gathering.
Not only are casseroles easy, but they sure can feed a crowd. Serve this breakfast casserole with a side of eggs at your next family gathering for a satisfying yet effortless dish that the everyone will love.
Can I make this recipe ahead of time?
Yes, you can make a sausage breakfast casserole ahead of time and store in the fridge for up to 3 days. Make sure to store the uncooked casserole covered tightly in plastic wrap until you’re ready to bake. Let it come to room temperature and bake as directed and serve fresh!
Why this is the best breakfast casserole
- You can prep this recipe the night before
- It’s topped with an oh so cheesy layer everyone will love
- Goes great with a side of scrambled eggs
- Hearty enough to serve alone
- Simple ingredients
Ingredients for a sausage casserole
- Sausage – Ground breakfast sausage, this adds all the flavor, so use the best quality you can find.
- Potatoes – Russet potatoes work best for this recipe but Yukon gold potatoes or red potatoes will also work. The texture will be a little different and the cooking time can vary if using a softer potato.
- Onion – A sweet onion, like a Vidalia, works best for breakfast casseroles, they are not as pungent as a yellow onion.
- Cheese – Freshly grated cheddar cheese will make such a difference. Try not to use pre-shredded cheese if you can help it! A sharp cheddar or colby jack work great for this recipe.
- Worcestershire sauce – this amazing ingredient adds so much flavor to whatever you add it to and it gives the sauce a burst of flavor.
- Pantry items – butter, flour and milk.
Pro tip: Grate your own cheese! It’s a little more work than buying pre-shredded cheese, but it’s totally worth it. Freshly grated cheese melts better and has much more flavor.
How to make a breakfast sausage and potato casserole
Step 1: Cook sausage
Cook the sausage and then drain on a paper towel lined plate.
Step 2: Make the sauce
Cook the onions first, then make a simple sauce with flour, butter and milk, adding Worcestershire for flavor, then add a little cheese.
Step 3: Assemble
Add a layer of sliced potatoes, sausage and sauce to the casserole dish and repeat with a second layer.
Step 4: Bake!
Bake covered for roughly an hour. Remove the tin foil and top with cheese and bake for a few more minutes uncovered for a golden brown cheesy top.
Breakfast casseroles with potatoes go well with eggs and fruit, no extra carbs needed. If serving as part of a brunch, you could add buttermilk biscuits.
How to Store a Potato Casserole
This will stay fresh in the refrigerator for about 3 days, you, just warm in the microwave. You can also freeze leftovers, just let it come to room temperature first and then freeze in the portion size you want. Souper Cubes works great for this. It will stay fresh in the freezer for about three months.
Breakfast casseroles to try
More delicious potato casseroles
- For special meals, I love au gratin potatoes
- These twice baked mashed potatoes are the perfect side to any dish.
- My tater tot casserole never disappoints and is great for game day!
- You can never go wrong with classic mashed potatoes
Creamy Breakfast Sausage and Potato Casserole
- 1 pound Breakfast sausage
- 3 Medium russet potatoes sliced
- 2 tablespoons Butter
- ½ cup Onion chopped
- 2 tablespoons Flour
- 2 cups Milk warmed
- 2 teaspoons Worcestershire sauce
- 2 cups Cheddar Cheese divided
- Preheat oven to 350º. Lightly butter a 2 quart casserole dish.
- In a large skillet over medium heat, cook the sausage. Remove and place on a paper towel lined plate.
- In the same skillet, melt the butter over medium heat and add onions. Cook for about 5 minutes until softened and slightly brown. Whisk in flour cooking for about 1 minute. Slowly add milk, whisking constantly. Once thickened, remove from heat and add Worcestershire sauce and 1 cup of the cheese. Salt and pepper to taste.
- In a buttered casserole dish, add half of the sliced potatoes, spoon over half of the sauce and sprinkle with half of the sausage. Repeat and cover with aluminum foil.
- Bake for 60 minutes or until the potatoes are soft but not mushy. Remove foil and top with 1 cup of cheese. Return to the oven for 3-4 minutes until the cheese melts.
Barbara’s Tips + Notes
- Warm the milk in the microwave for a few seconds before adding to the sauce. This will save some time.
- You can prep this the night before and cover with plastic wrap. Let it come to room temperature before baking.
- Russet potatoes work best for this type of potato casserole, they will keep their shape without getting mushy. If using another type of potatoes, check the cooking time, it may not take as long for them to cook through.