Sausage and Potato Casserole

Sausage and potatoes are a classic combo that’s perfect for breakfast. Make this Sausage Potato Casserole in just 30 minutes, and have a hot breakfast ready in no time. I especially love this cheesy sausage breakfast casserole for Christmas and other holiday mornings.

Why We Love This Sausage Potato Casserole Recipe

• Easy. I really don’t like spending all my time in the kitchen, especially first thing in the morning. This cheesy dish solves that problem! It’s an entire meal in one dish!
• Cheesy. This casserole has everything you need for an easy and tasty breakfast. It’s savory, it’s cheesy, and it’s plenty filling.
• Flavorful. Cheese, potatoes, sausage. Check, check, and check! What more could you ask for from a sausage breakfast casserole? We’ve also got some onion and parsley thrown in there to add even more flavor!

Variations on Potato Sausage Casserole

You can change up this casserole by using different kinds of sausage, such as Italian, breakfast, chorizo, or even soy sausage. You can also add some fresh herbs, like sage, to enhance the breakfast-y flavor!

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

By submitting this form, you consent to receive emails from The Cookie Rookie.

How to Store and Reheat 

Store leftover sausage and potato casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave.

How to Freeze 

Freeze sausage and potato casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this cheesy sausage potato casserole with breakfast classics, like scrambled eggs, buttermilk pancakes, or sticky buns.

More Savory Breakfast Casseroles To Try

• Ham and Potato Casserole
• Eggs Benedict Casserole
• Biscuit Breakfast Casserole
• Sausage Breakfast Casserole
• Crockpot Breakfast Casserole

Recipe Card

Sausage and Potatoes Casserole Recipe

4.60 from 64 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 8

Author: Becky Hardin

Print Rate Pin

This easy sausage and potatoes recipe is always a hit. What's not to love about a sausage breakfast casserole covered in CHEESE?!

Step-by-step photos can be seen below the recipe card.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• 9×13-inch Baking Pan

Ingredients 

1x2x3x

• ▢ 3 pounds Yukon Gold potatoes peeled and cut into ¼-inch slices
• ▢ ¼ cup unsalted butter melted (½ stick)
• ▢ 1 pound bulk hot pork sausage
• ▢ 1 yellow onion chopped
• ▢ 2 cups freshly shredded cheese — cheddar, Gruyere, Swiss or a mixture
• ▢ 2 tablespoons chopped fresh parsley for garnish

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350°F and spray 13×9-inch baking dish with nonstick cooking spray.
  
• Place the potatoes in a large saucepan set over medium-high heat, and cover them with cold water. Bring the water to a boil and reduce the heat to low. Cook, uncovered 8-10 minutes or until the potatoes are just fork tender. Drain the potatoes and place them in the prepared baking dish.
  3 pounds Yukon Gold potatoes
  
• Pour the melted butter over the potatoes.
  ¼ cup unsalted butter
  
• While the potatoes cook, crumble the sausage in a large skillet set over medium heat. Add the chopped onion and cook until the onion is translucent and the sausage is cooked through. Transfer the sausage/onion mixture to a paper towel-lined plate and dab the top of the mixture with another paper towel.
  1 pound bulk hot pork sausage, 1 yellow onion
  
• Spread the sausage/onion mixture over the potatoes and gently toss the mixture together.
  
• Top with cheese and bake, uncovered, at 350°F for 7-10 minutes or until the cheese is melted.
  2 cups freshly shredded cheese
  
• Garnish with chopped parsley, if desired, and serve.
  2 tablespoons chopped fresh parsley
  

Video

Calories: 475kcalCarbohydrates: 32gProtein: 19gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 84mgSodium: 557mgPotassium: 906mgFiber: 4gSugar: 2gVitamin A: 591IUVitamin C: 36mgCalcium: 231mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Sausage and Potato Casserole Step by Step

Prep: Preheat oven to 350°F and spray a 13×9-inch baking dish with nonstick cooking spray.

Boil the Potatoes: Place 3 pounds of sliced Yukon Gold potatoes in a large saucepan set over medium-high heat, and cover them with cold water. Bring the water to a boil and reduce the heat to low. Cook, uncovered 8-10 minutes or until the potatoes are just fork-tender. Drain the potatoes and place them in the prepared baking dish.

Add the Butter: Pour ¼ cup of melted unsalted butter over the potatoes.

Cook the Sausage: While the potatoes cook, crumble 1 pound of pork sausage in a large skillet set over medium heat. Add 1 chopped yellow onion and cook until the onion is translucent and the sausage is cooked through. Transfer the sausage/onion mixture to a paper towel-lined plate and dab the top of the mixture with another paper towel.

Toss the Sausage and Potatoes: Spread the sausage/onion mixture over the potatoes and gently toss the mixture together.

Bake the Casserole: Top with 2 cups of freshly shredded cheese and bake, uncovered, at 350°F for 7-10 minutes or until the cheese is melted.

Garnish and Serve: Garnish with 2 tablespoons of chopped fresh parsley, if desired, and serve.