This Andouille Sausage Breakfast Casserole is flavor packed with savory smoked andouille sausage, tender hashbrown potatoes, fluffy eggs, vibrant bell peppers, and gooey melted cheese. Baked to golden perfection, this casserole is the ultimate crowd-pleaser for brunches and holiday mornings!

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The smoky spice of the sausage pairs perfectly with the creamy potatoes and rich eggs, while the peppers add a fresh pop of color and subtle sweetness. Each bite is loaded with comforting, flavorful ingredients, making it a satisfying way to kickstart the day. Serve it hot, topped with a sprinkle of fresh herbs, and watch it disappear in no time!

Even better, this breakfast casserole can be prepped the night before to make your morning a breeze!

Overnight Blueberry French Toast Casserole or Chocolate Chip French Toast Casserole are also great ideas for the breakfast lover.

What you need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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9×13 Baking Dish
Nonstick Cooking Spray
2- 14 ounce packages andouille sausage, I’m using Zatarain’s
Olive oil- this will be used to sauté the sausage , potatoes and veggies
1 yellow onion, diced
2 bell peppers, diced
3 cups frozen cubed hash brown potatoes, thawed
8 eggs
1 cup milk
Seasonings- garlic powder, smoked paprika, oregano, salt, black pepper
1½ cups shredded cheddar cheese (divided)- or your favorite cheese, any cheese will work here
Optional: sliced green onions for garnish

How to make it

Preheat your oven to 375°F . Grease a 9×13-inch baking dish with cooking spray or butter.

Sear the sausage: Heat olive oil in a large skillet over medium heat. Add the andouille sausage and cook until browned (about 3-4 minutes). Add to the baking dish.

Next, place the thawed potatoes to the pan. Salt and pepper to taste. Cook over medium high heat for 3-4 minutes until browned on all sides. Pour into the baking dish.

Add the onion and bell peppers to the skillet and sauté until softened (about 5 minutes). Salt and pepper to taste. Pour the veggies in to the baking dish.

Make the Egg Mixture: In a large bowl, whisk together the eggs, milk, seasonings and 1/2 cup of shredded cheese. Pour the egg mixture over the sausage and hash browns. Mix everything.

Bake: Cover with foil and bake for 25 minutes. Remove the foil, add the remaining 1 cup of cheese on top and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden brown.

Serve: Let the casserole cool for 5-10 minute. before slicing. Garnish with sliced green onions. Cut into squares, serve and enjoy!

*Make ahead: this casserole can be prepared the day before and baked the next day. Assemble the casserole, cover and refrigerate up to 24 hours. Bake as directed, adding an extra 10 minutes.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

FAQ’s

Use Pre-Cooked Sausage: Smoked andouille sausage is often pre-cooked, but make sure to brown it in a skillet first to enhance its smoky flavor and crisp up the edges.
Thaw Your Hashbrowns: When using frozen hashbrowns, let them thaw and pat them dry to avoid extra moisture in the casserole.
Customize Your Veggies: Bell peppers are classic, but feel free to different veggies such as spinach, mushrooms, or jalapeños for extra flavor and variety.
Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that can affect melting. Shredding your own cheese ensures a creamier casserole.
Prep Ahead: Assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, let it sit at room temperature for 20 minutes before baking OR add an additional 10 minutes to the bake time if it’s straight from the fridge.
Don’t Overbake: Bake until the eggs are just set and the edges are golden. Overbaking can make the eggs rubbery.

Tips

Can I make it spicy? Absolutely! Andouille sausage has a mild kick, but you can amp up the spice with diced jalapeños, cayenne pepper, or a splash of hot sauce in the egg mixture.
Can I make it ahead of time? Yes! You can assemble it up to 24 hours in advance and refrigerate. Bake it fresh the next morning for the best texture.
Can I freeze leftovers? Yes! Let the casserole cool completely, then cut it into portions. Wrap them tightly and freeze for up to 2 months. Reheat in the oven or microwave.
What type of hashbrowns work best? Shredded or diced hashbrowns both work well. Shredded will create a softer texture, while diced add more bite.
Can I substitute the andouille sausage? Of course! If you’re looking for a milder option, try breakfast sausage, chorizo, or even diced ham. Just be sure to cook it before adding to the casserole.
How can I make it lighter? Use turkey sausage, egg whites, reduced-fat cheese, and a mix of sweet potatoes or cauliflower in place of hashbrowns for a lighter version.

More Breakfast Ideas

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