Farm Fresh Sausage, Potato, and Egg Breakfast Casserole

Weekday breakfast rush or relaxed weekend brunch, this simple Sausage, Potato, and Egg Breakfast Casserole is a game changer.

Crafted from everyday ingredients including ground sausage, shredded potatoes, eggs, garlic, and onions, this casserole combines the savory depth of sausage with the comfort of potatoes, all held together by a rich, custardy mixture of eggs and milk.

Morning time-saver: Assemble the ingredients inside your baking dish the night before and chill it overnight. When dawn breaks, pull your casserole out of the fridge, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius), and let the dish sit at room temperature as your oven preheats. To compensate for starting with a chilled dish, simply add an extra 10-15 minutes to the baking time, or until the eggs are set and the top is beautifully golden.

Bacon makes everything better – Cook up a strip or two of bacon and break into small pieces for a little extra bacony, smoky, flavor.

Breakfast companion ideas

  • A fresh fruit salad would make a nice, refreshing contrast to the rich, savory casserole.
  • Serve with slices of avocado on the side or a simple guacamole for a touch of creaminess.
  • Whole grain toast or English muffins with butter or a fruit preserve can complement the dish.
  • For those who like a sweet note at breakfast, mini muffins or scones can be served.
  • A simple Greek yogurt with a drizzle of honey can balance out the hearty casserole.
  • For a festive brunch, you might consider serving with mimosas or a non-alcoholic fruit spritzer.

Sausage, Potato, and Egg Breakfast Casserole


  • 1-pound FFNW ground sausage
  • 3 cups shredded potatoes (you can use store-bought hash browns, or make your own)
  • 10 FFNW large eggs
  • 2 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1/2 cup green onions, chopped
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1 tablespoon fresh parsley, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup whole milk
  • Non-stick cooking spray
  • Optional: 1 bell pepper, diced, for added color and texture


  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray a 9×13 inch baking dish with non-stick cooking spray.
  2. In a large skillet, brown the sausage over medium-high heat, breaking it into crumbles as it cooks. Once fully cooked, remove it with a slotted spoon and set it aside, leaving the fat in the skillet.
  3. In the same skillet, add the diced onion and minced garlic. Cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
  4. If you’re using the bell pepper, add it now and cook for another 2-3 minutes.
  5. In the prepared baking dish, spread the shredded potatoes evenly at the bottom.
  6. Sprinkle the cooked sausage over the potatoes, followed by the onion and garlic mixture (and bell pepper if using).
  7. In a large bowl, beat the eggs, then whisk in the milk, salt, pepper, and most of the chopped parsley. Save a little parsley for garnish.
  8. Pour this mixture over the ingredients in the baking dish, making sure it is evenly distributed.
  9. Top everything off with the shredded cheddar cheese.
  10. Bake for about 45 minutes, or until the eggs are set and the top is golden brown.
  11. Let the casserole rest for about 5 minutes before serving. Garnish with green onions and the remaining parsley.

Farm Fresh Northwest | Pasture raised beef and pork delivered to your doorstep.

Farm Fresh Northwest, operated by Mark and Brooke Lathim, is dedicated to providing high-quality products. Their cattle and pigs are nurtured in a pasture-raised environment, ensuring they are free from antibiotics and hormones. Additionally, their feed is strictly non-GMO.

The cattle receive exceptional care from Grandpa as he tends to them on his farm located in Eastern Washington. On the west side, Mark and Brooke take charge of raising the pigs on their farm situated in Stanwood, Washington. Mark himself represents the fifth generation to grow up on the family farm, which lies 30 miles north of Pasco alongside the Snake River.

This page is in partnership with Farm Fresh Northwest – if you choose to become a customer of FFNW – use code BASIL at checkout for an exclusive discount on your first order!

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