Similar to a crustless quiche or frittata, this breakfast casserole has all your favorite ingredients mixed into one easy recipe and baked to savory perfection. It’s perfect for a crowd, especially since it’s gluten-free and grain-free and pretty low-carb, even with potatoes. Sausage is the base, and the sausage flavor permeates throughout the casserole because the cooking grease is repurposed to sauté the veggies and potatoes. (Though you can certainly make this vegetarian by using a vegetarian sausage substitute or mushrooms). The bell peppers and onions add great flavor without being overpowering, which I was worried about because I find bell peppers often overpower. And the potatoes! Most breakfast casserole recipes use frozen hash browns in the mix. I wanted to use fresh potatoes in order to make it healthier (no preservatives) and more budget-friendly. It does take a little extra time to cook them up, but not too much time if you dice them up into small pieces. And sautéing the potatoes in the sausage grease until they’re browned adds a ton of flavor and great texture to the casserole! Best of all, you can assemble this breakfast casserole and refrigerate overnight, and bake in the morning. You can even cook it in your slow cooker overnight!
Ingredients and Substitutions
EggsShredded Cheddar Cheese – Or a similar melting cheese, such as Monterey Jack, mozzarella, etc.Ground Sausage – Italian mild or hot pork sausage works well, or your favorite ground breakfast sausage. If it’s in casings, just remove the casings and discard before cooking.Potatoes – I used red, but any will do. You can also use sweet potatoes, or cauliflower for a lower carb version.Bell pepper – I prefer red for the flavor and color but any color will do.Onion – yellow or white is best, but you can also use green onions (which can also be used for garnish).Milk – preferably whole milk, but you can use low-fat if you like, or even half and half or heavy cream for a richer texture.
How to make Breakfast Casserole
How to make breakfast casserole in your slow cooker
Just follow the directions as written, but instead of adding the mix to a greased baking sheet, add it to your greased crockpot. Cook it on low for 7-8 hours, which is great for overnight. Or cook on high for 2.5-3 hours- perfect for a late breakfast or brunch!
1. How far in advance can I make it?
You can make this anywhere from 2 hours to 48 hours in advance. Just cover, refrigerate, and bake when ready!
2. How long do leftovers stay good for?
The leftovers stay good for 3-5 days are are DELICIOUS reheated. In fact, you can bake this whole thing in advance if you like and just reheat slices in the microwave, or stick the whole thing in the oven covered with foil for about 15-20 minutes to warm up at 325 degrees if you prefer.
3. Can I freeze it?
Yes! You can freeze the cooked breakfast casserole for up to 3 months, wrapped tightly in plastic wrap, foil, or a zip top bag with as much air squeezed out as possible. The texture may be a little different after freezing, but still yummy.
Other make ahead breakfast recipes to feed a crowd
Looking for more ways to feed a large group of people for breakfast or brunch, or just want leftovers to last for the week? Here are some of my favorite breakfast recipes that can be made ahead and yield a generous amount.
Pumpkin French Toast CasseroleSummer Vegetable FrittataBacon and Swiss Chard QuicheBreakfast Pie with Lattice Bacon CrustMini Quiches with Mushroom, Rosemary, and Goat CheeseCrustless Broccoli Quiche with Cheddar and BaconMake Ahead Breakfast Tacos
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