This easy breakfast casserole is loaded with all of the goods—peppers, sausage, potatoes, tomatoes and pepper jack cheese. This Southwestern Potato and Sausage Breakfast Casserole makes an easy Mother’s Day brunch recipe.
Is there anything better than a hearty egg dish for brunch?? This homemade sausage and potato egg casserole is full of southwestern flavors, which gives it just enough of a kick to make this *potentially* your new favorite brunch casserole!
Are you into food holidays?
You know, like National Cheesecake Day (July 30th, in case you were wondering…I may or may not know that date by heart) or National Taco Day or National whatever day.
I can’t say that I’m exactly into them, as I feel like there pretty much isn’t a day around where there isn’t some new national food holiday attached to it…and it can be difficult to keep up with them all.
While I’m never one to turn down an excuse to celebrate something, I do prefer holidays where we’re celebrating friends, family, something special, etc., versus celebrating something as trivial as a food or dessert (even if it is my one true love, aka, cheesecake).
Obviously, because it’s me, food has to be present at all types of holiday celebrations (and what would a National Chocolate Chip Cookie Day be without chocolate chip cookies…), but I like when food is more of a fringe benefit than the sole focus.
So, for instance, this Southwestern Potato and Sausage Breakfast Casserole? While it would be perfect for National Egg Day (June 3rd, guys, if you wanted to know…I got your back), I’m thinking this would be the perfect addition to celebrating moms everywhere on Mother’s Day!
I know in many cases, a lot of families go out to brunch to celebrate Mother’s Day, but we’ve never been big on doing brunch anywhere besides our own house.
While there is something to be said about not having to cook or wash any dishes, there’s also something pretty nice about being able to relax at home where the kids can run and play, where you can make the menu as big or small as you want, and where you can lounge on the couch when the inevitable food coma sets in (keeping things real here).
So if you’re having an at home Mother’s Day brunch, let’s talk food!
It’s no surprise this potato and sausage egg casserole is on the menu. I mean, what’s a brunch without some sort of egg casserole, quiche or frittata??
My other menu items or options:
- Breakfast Taquitos
- Bacon Breakfast Strata
- Orange Cream Scones
- French Toast Casserole
- Fresh Fruit
- Strawberry Shortcake Donuts
- Avocado and Bacon Spinach Salad
- Greek Yogurt Waldorf Salad
I tend to have this problem where I make wayyyy too much food so don’t be like me and pair the menu down to a more appropriate amount of food. 😂
Let’s talk details for this sausage and potato egg casserole.
Can I change some of the ingredients in this easy egg casserole with potatoes?
- Yes! It’s 100% customizable. You can change up the veggies, change up the cheese, seasonings, etc.
Can I make this ahead of time/is this an overnight egg casserole sausage dish?
- Absolutely! You can make this the day/night before and reheat it (covered with foil) the next day.
Do I have to precook the peppers and potatoes?
- No, but I would highly recommend it. Cooking down the peppers and potatoes not only ensures they will be soft/cooked properly in the casserole, it gives them a ton of extra flavor.
Can I make this egg casserole with hash browns?
- Yes! I opted to use baby red potatoes I diced into smaller pieces, but you can use hash browns, country potatoes, etc.
Tips and Tricks for this Southwestern Potato and Sausage Breakfast Casserole:
- I made this southwestern egg casserole in a 13×9 casserole dish, but you can make it in a 9” or 10” deep dish pie plate.
- This has a mild kick to it, but if you would prefer it spicier, feel free to amp up the spice a bit, serve with a hot salsa (or hot sauce), or add in some hot green chiles (mild green chiles would also work well in this recipe).
- I used Jones mild sausage links in this recipe (it’s my favorite kind of breakfast sausage!), but you can use any breakfast sausage you like.
Who’s ready for brunch??
- 2 Tbsp olive oil
- 1 cup potatoes, cubed (I used small red potatoes but feel free to use whatever you have on hand, including frozen)
- 1/2 cup bell peppers (I used red, orange and yellow)
- 3/4 tsp seasoned salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried parsley flakes
- 5 sausage links, cooked and chopped (I used mild Jones sausage links)
- 1/3 cup tomatoes, diced
- 8 eggs
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 - 1 cup pepper jack cheese, shredded
- diced tomatoes
- Preheat oven to 375 degrees and grease a 13x9 baking dish (you can also use an 11x7 baking dish or a 9” or 10” deep dish pie plate; the baking time will increase by a couple of minutes however).
- Heat olive oil in a skillet over medium heat and carefully add potatoes to the pan. Cook for 10-12 minutes, stirring occasionally. Once the potatoes have begun to brown, add in diced bell peppers, seasoned salt, black pepper and parsley flakes. Cook for 5-6 more minutes, until potatoes are brown and tender and peppers have softened.
- Pour potatoes and peppers into the bottom of your prepared baking dish and spread in an even layer.
- Sprinkle tomatoes and chopped sausage over the potatoes and peppers.
- With a whisk or in a blender, mix eggs, milk, salt and pepper together. Pour the mixture in the casserole dish and sprinkle the top with pepper jack cheese (I used 1/2 cup of cheese, but if you prefer a lot of cheese, feel free to use 1 cup or as much as you’d like).
- Bake for about 22-25 minutes, or until the center is ‘set’ when the dish is gently shook.
- Allow to cool for a few minutes before serving. Top with salsa, tomatoes and/or cilantro, if desired.
Here are some other brunch favs!