Potato Sausage Broccoli Breakfast Casserole

I don’t know about you, but the LAST thing I feel like doing on Christmas morning is fussing over breakfast. That’s why I love this yummy Potato Sausage Broccoli Breakfast Casserole.

Not only is this dish incredibly easy to make, but you can actually make it ahead of time too! This is a perfect dish for any brunch – not just at Christmas! When we’re having a brunch, I like to serve something sweet to go along with it and this delicious Lemon Blackberry Bread definitely fits the bill.

Potato, Sausage, Broccoli Breakfast Casserole

Be sure to scroll down for a printable recipe card!

If you’re planning to make this recipe ahead of time, simply assemble it and place it in the fridge. In the morning, take it out of the fridge and let it come to room temperature before placing in the oven as per the instructions.

Prep time: 10 minutes
Cook time: 45 minutes
Serves: 4

Ingredients:

Non-stick cooking spray
½ lb. bulk Italian sausage (no casings)
1 small red onion, diced
1 large russet or Idaho potato, diced
2 large eggs
3 T. whole milk
2 c. fresh broccoli, diced
¾ c. sharp cheddar cheese, shredded, divided
2 T. fresh chives, finely chopped
Sea salt and black pepper, to taste

Directions:

Preheat oven to 350°F and spray an 8 x 8-inch baking dish with some non-stick cooking spray.

Set a large skillet over medium heat and add the sausage. Cook until slightly browned, breaking up the sausage with a wooden spoon as it cooks, approximately 3-4 minutes.

Add the onion and potato and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion softens and the potatoes become golden brown, approximately 6-7 minutes.

In the meantime, whisk the eggs and whole milk in a small bowl and season with salt and black pepper, to taste. Add one-half cup cheddar cheese and stir to combine.

Transfer the sausage-potato mixture into the prepared baking dish and stir in the diced broccoli. Spread into an even layer and pour the egg mixture evenly over the top.

Sprinkle remaining cheese across the top. This is where you would cover the dish with plastic wrap and place it in the fridge until the next morning if making it ahead of time.

Place in the pre-heated oven and bake until the eggs are set and the potatoes are cooked through, around 30-35 minutes.

Remove from oven and cool for several minutes before slicing. Top with fresh chives and serve immediately. Enjoy!

Variations:

Use hash browns in place of the diced potatoes.

Add some chopped red pepper to the onions and potatoes. This adds a fun red touch to the recipe and along with the broccoli, makes for festive holiday colors.

Vary the type of cheese. You could even combine 2-3 kinds. Goat cheese, gouda, and swiss are all good options.

Use spinach in place of the broccoli.

Print

Potato, Sausage, Broccoli Breakfast Casserole

This Potato Sausage Broccoli Casserole is so easy to make! You can even make it ahead of time and pop it in the fridge overnight.

Course Breakfast

Cuisine American

Keyword breakfast, casserole, make ahead, overnight

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Calories 506 kcal

Ingredients

• Non-stick cooking spray
• ½ lb. bulk Italian sausage no casings
• 1 small red onion diced
• 1 large russet or Idaho potato diced
• 2 large eggs
• 3 T. whole milk
• 2 c. fresh broccoli diced
• ¾ c. sharp cheddar cheese shredded, divided
• 2 T. fresh chives finely chopped
• Sea salt and black pepper to taste

Instructions

1. Preheat oven to 350°F and spray an 8 x 8-inch baking dish with some non-stick cooking spray.
2. Set a large skillet over medium heat and add the sausage. Cook until slightly browned, breaking up the sausage with a wooden spoon as it cooks, approximately 3-4 minutes.
3. Add the onion and potato and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion softens and the potatoes become golden brown, approximately 6-7 minutes.
4. In the meantime, whisk the eggs and whole milk in a small bowl and season with salt and black pepper, to taste. Add one-half cup cheddar cheese and stir to combine.
5. Transfer the sausage-potato mixture into the prepared baking dish and stir in the diced broccoli. Spread into an even layer and pour the egg mixture evenly over the top. Sprinkle remaining cheese across the top. This is where you would cover the dish with plastic wrap and place it in the fridge until the next morning if making it ahead of time.
6. Place in the pre-heated oven and bake until the eggs are set and the potatoes are cooked through, around 30-35 minutes.
7. Remove from oven and cool for several minutes before slicing. Top with fresh chives and serve immediately. Enjoy!

Recipe Notes

If you’re planning to make this recipe ahead of time, simply assemble it and place it in the fridge. In the morning, take it out of the fridge and let it come to room temperature before placing in the oven as per the instructions.

Variations:

• Use hash browns in place of the diced potatoes.
• Add some chopped red pepper to the onions and potatoes. This adds a fun red touch to the recipe and along with the broccoli, makes for festive holiday colors.
• Vary the type of cheese. You could even combine 2-3 kinds. Goat cheese, gouda, and swiss are all good options.
• Use spinach in place of the broccoli. 

Nutrition Facts

Potato, Sausage, Broccoli Breakfast Casserole

Amount Per Serving

Calories 506 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 17g106%

Cholesterol 173mg58%

Sodium 769mg33%

Potassium 870mg25%

Carbohydrates 21g7%

Fiber 5g21%

Sugar 4g4%

Protein 27g54%

Vitamin A 1384IU28%

Vitamin C 120mg145%

Calcium 423mg42%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.