Whether you’re serving a crowd or meal prepping for the week, this Potato, Sausage, and Chive Breakfast Casserole combines all the classic, savory breakfast flavors into one simple dish. Making 8 servings, this dish is perfect for reheating throughout the week, or enjoying with family for a holiday brunch. It’s also packed with protein from the cottage cheese, eggs, and sausage to keep you full all morning long. You can also make this one dairy-free by swapping the cheeses! This recipe is from week 1 of the 2026 November meal prep plan.

2 plates with rectangles of egg casserole

ingredients including eggs, cottage cheese, shallots, breakfast sausage, potatoes, chives, and spices

Potato, Sausage, and Chive Breakfast Casserole Ingredient Notes:

Yukon gold potatoes: I like to use Yukon golds for a creamy, smooth texture of the potatoes, although you could also swap for sweet potatoes or russet potatoes. The key is chopping the peeled potatoes into 1/2-inch cubes (or smaller), so that they cook evenly and the spices coat each piece. Cooking the potatoes on their own first gives them a nice crisp before adding the sausage and egg mixture.

Eggs: The obvious star of the show! Eggs are our main source of protein here and, when blended with the cottage cheese, make a fluffy, creamy texture. The eggs cook quickly, so they are added on the second round of baking after the potatoes get a nice crisp.

Cottage cheese: A sneaky protein boost comes from blending the egg mixture with cottage cheese! Packed with protein and adding a creamy smoothness to the eggs, cottage cheese will kickstart your morning, keep you full longer, and is gut-healthy.

Chives: While their flavor is subtle, the chives bring a springy freshness to the breakfast casserole. The key is to chop them very small, it’s best for texture and uniformity throughout the batch! You’ll have some extra chives leftover after this, use them in a salad, or add to your chicken or tuna salad at lunch for a fun twist.

potatoes in spices at bottom of baking dish

egg mixture being poured over cooked ground sausage and potatoes in the baking dish

baking dish topped with cheese and chives before going into the oven

plate of egg casserole with a glass of orange juice

Potato, Sausage, and Chive Breakfast Casserole

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

–

servings

Prep time

minutes

Cook time

hour

Cool time

minutes

Whether you’re serving a crowd or meal prepping for the week, this Potato, Sausage, and Chive Breakfast Casserole combines all the classic, savory breakfast flavors into one simple dish. Making 8 servings, this dish is perfect for reheating throughout the week, or enjoying with family for a holiday brunch. It’s also packed with protein from the cottage cheese, eggs, and sausage to keep you full all morning long. You can also make this one dairy-free by swapping the cheeses! This recipe is from week 1 of the 2026 November meal prep plan.

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Ingredients

3 Yukon gold potatoes, peeled and small-diced, about 3 1⁄2 cups
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
kosher salt
ground black pepper
1 pound ground pork breakfast sausage
2 medium shallots, thinly sliced
12 large eggs
16 ounces 4% milkfat small-curd cottage cheese
6 ounces Cheddar, coarsely shredded (about 1 cup)
1/3 cup finely chopped chives

Directions

Preheat the oven to 400°F. Set aside a 9×13-inch baking dish.
Add the potatoes, 1 tablespoon of the oil, the garlic powder, onion powder, dried oregano, smoked paprika, a pinch of salt and black pepper to the baking dish and mix well until the potatoes are evenly coated in the oil and spices.
Spread the potatoes out in a single layer and bake until fork-tender, crispy and golden, 30 to 35 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the sausage and cook, stirring occasionally, until browned all over, about 6 minutes. Add the shallots and a pinch of salt and continue cooking until the sausage is golden brown and shallots are softened, about 4 minutes. Remove from heat.
Add the eggs, cottage cheese, and a big pinch of salt and black pepper to a blender or food processor and blend until smooth. Set aside.
Once the potatoes have cooked for 30 to 35 minutes, give them a toss and spread again into a single layer. Add the cooked sausage-shallot mixture to the baking dish, spreading out evenly. Pour the egg mixture over top and sprinkle with the cheese and chives. Bake until the eggs are cooked and fluffy, the top is browned and a toothpick comes out cleanly, 22 to 26 minutes.
Cool in the baking dish for 15 minutes. Slice into 8 rectangles, and serve.

Notes

Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
Reheat it: Microwave until warm, about 2 minutes, or air fry at 350°F until warm, about 5 minutes. From frozen, thaw in the refrigerator for at least 8 hours, or overnight, then follow microwave or air fryer instructions. From wholly frozen, double the heating times provided.
Yukon gold potatoes: Swap for sweet potatoes.
Note: If your baking dish is not non-stick, I recommend spraying with neutral oil spray to prevent sticking.
To make your own maple breakfast sausage, add 1 to 2 tablespoons maple syrup, 1⁄2 teaspoon ground sage, and a pinch of salt to the pan while browning the meat. This works with both ground chicken and ground pork.
To make this dairy-free: Omit the cheddar or swap for dairy-free cheese. Swap the cottage cheese for 1 1/2 cups unsweetened nut milk of choice.