Creamy Breakfast Sausage & Potato Casserole (No Egg)

A sausage and potato breakfast casserole next to a coffee cup.

Creamy Breakfast Sausage & Potato Casserole (No Egg)

Create a heart warming breakfast casserole filled with tender potatoes and sausage. It's so simple to make and no canned soup is needed. Prep the night before and just pop it in the oven. It's always a crowd pleaser.

Course: Breakfast

Cuisine: American

Servings:

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Ingredients

Instructions

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 Notes + Tips

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.

Nutrition