This Cowboy Breakfast Casserole is one of those hearty, no-nonsense breakfasts I make when I want everyone full, happy, and asking for seconds. It’s packed with savory sausage, tender potatoes, melty cheese, and just enough spice to wake you up without overpowering the dish.
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Everyone needs a breakfast casserole recipe in their back pocket for family brunches, entertaining, Christmas morning, Easter brunch, or whenever you’ve got a few people to feed but don’t want to spend all day in the kitchen.
Unlike some breakfast casserole recipes, there’s no bread in this one and no need to soak it overnight in the fridge. You totally can prep it the night before, but it’s not a bread casserole. Instead, it’s loaded with potatoes, peppers, beans, and all sorts of flavor.
Ingredients
- Cooking spray
- Mild Italian pork sausage – Hot Italian sausage works if you like more spice. Ground breakfast sausage also works.
- Red and green bell peppers – Any color bell pepper works. Use what you have.
- Yellow onion – White onion works. Red onion is too sweet for this casserole.
- Large eggs – You can also use extra large eggs; this recipe isn’t fussy.
- Whole milk – Want to really add richness? Use half-and-half cream or even all heavy whipping cream.
- Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang.
- Kosher salt
- Black pepper – Freshly cracked tastes best, but pre-ground works.
- Frozen diced potatoes – Don’t thaw them first. Frozen potatoes work perfectly from frozen and won’t get watery. Use the little hashbrown diced taters, not the big chunky skillet taters.
- Black beans, drained and rinsed – I love black beans in this recipe for the pop of color, but you could totally use pinto, kidney, cannellini beans, or whatever you’ve got on hand.
- Sharp Cheddar cheese– I recommend shredding your own cheese with a rotary grater. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
- Pepper Jack cheese – Monterey Jack works if you don’t want the spice.
- Fresh chives – Fresh chives only. Dried chives won’t add the same oniony brightness.
How to Make Cowboy Breakfast Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.
Cook the sausage in a wide, heavy skillet over medium-high heat, breaking it up with a meat chopper or sturdy spoon as it browns. Cook until fully done, about 8 minutes. Transfer the sausage to a paper towel-lined plate and leave the drippings in the pan.
Add the chopped bell peppers and onion to the same skillet. Cook over medium heat for about 10 minutes, stirring occasionally, until softened and lightly golden. Remove from the heat.
Crack the eggs into a large mixing bowl. Add the milk, Dijon mustard, salt, and black pepper. Whisk using a balloon whisk until smooth and fully combined.
Add the cooked sausage, pepper mixture, frozen potatoes, and black beans to the egg mixture. Stir with a large silicone spatula until everything is evenly distributed. Fold in ¾ cup of the Cheddar cheese and ¾ cup of the pepper Jack cheese.
Pour the mixture into the prepared baking dish and spread it evenly using an offset spatula. Sprinkle the remaining cheese over the top.
Cover with foil and bake 40 minutes, then remove the foil and cook an additional 10-15 minutes or until the center is set and the top is golden. Remove from the oven and let the casserole rest for 15 minutes before slicing. Finish with chopped chives just before serving.
Chef Jenn’s Recipe Notes
- I’ve tested this recipe with shredded potatoes and diced potatoes. The diced hold up much better. The shreds dissolved in the casserole, giving it a grainy and mushy texture. Look for the small dice, and keep them frozen.
- Italian sausage has the best flavor in this recipe, but you could totally swap in breakfast sausage instead. Use bulk sausage if you don’t want to mess with removing the casings from links.
- Cooking time is going to vary, but give this some time. You don’t want to cook it at too high a temperature, or it’ll get too brown on the bottom.
Serving Suggestions
Serve Cowboy Breakfast Casserole with fresh fruit, Mini Blueberry Muffins, or flaky biscuits. It’s also great with salsa, sour cream, or hot sauce on the side for extra flavor. If you’re serving a brunch spread, pair this easy casserole with Pretzel Pancakes and Potato Cheese Bread.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm in the oven at 325°F until heated through.
Cowboy Breakfast Casserole Loaded With Sausage, Potatoes, and Cheese
Ingredients
- cooking spray
- 1 pound Italian sausage
- 2 bell peppers chopped (about 2 cups total)
- 1 onion chopped (about 2 cups)
- 10 eggs
- 1 cup milk
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 3 cups frozen diced potatoes unthawed
- 1 can black beans drained and rinsed
- 1 cup Cheddar cheese shredded
- 1 cup pepper Jack cheese shredded
- chives for garnish
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
- Cook the sausage in a large skillet over medium-high heat until fully browned. Transfer to a towel-lined plate.
- Sauté the bell peppers and onion in the same skillet until softened, about 10 minutes, then remove from the heat.
- Whisk the eggs, milk, Dijon mustard, salt, and pepper in a large bowl until smooth.
- Stir in the sausage, pepper mixture, frozen potatoes, and black beans into the egg mixture
- Fold in ¾ cup of the Cheddar cheese and 3/4 cup of the pepper Jack cheese.
- Transfer the mixture to the baking dish and top with the remaining cheese.
- Cover with foil and bake for 40 minutes then remove the foil and cook for an additional 15 minutes or until set and golden. Garnish with chives, and serve.
Video
Notes
Chef Jenn’s Recipe Notes
- I’ve tested this recipe with shredded potatoes and diced potatoes. The diced hold up much better. The shreds dissolved in the casserole, giving it a grainy texture. Look for the small dice, and keep them frozen.
- Italian sausage has the best flavor in this recipe, but you could totally swap in breakfast sausage instead. Use bulk sausage if you don’t want to mess with removing the casings from links.
- Cooking time is going to vary, but give this some time. You don’t want to cook it at too high a temperature or it’ll get too brown on the bottom.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.