This easy Make-Ahead Breakfast Casserole with Sausage and Fresh Potatoes can be assembled in the evening and baked in the morning. Or, you can even cook it in your slow cooker overnight. It feeds a crowd and is perfect for Thanksgiving or Christmas morning, or any time of year for breakfast, lunch, or dinner!
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.