Tomato Chile Sausage Sheet Pan Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
A Crowd-Ready Tomato‑Chile Sausage Sheet‑Pan Bake
Roasted potatoes, spicy tomato-chile, browned sausage and a custardy egg-cheese layer all come together on one pan for an easy, bubbly brunch or make-ahead dinner.
This casserole exists to solve two problems: feeding a hungry group with minimal fuss, and giving you leftovers that actually get eaten. It bakes up golden and bubbly on a single 13x18 sheet pan, so you get plenty of crisp edges from the potatoes and cheese without spending extra time on multiple dishes. Cut into squares and it’s perfect for potlucks, a slow Sunday breakfast-for-dinner, or a portable workweek lunch.
Think layers of texture and flavor: Yukon Gold cubes turn creamy inside with bronzed, crunchy corners; bulk pork sausage is browned with yellow onion, red bell pepper and garlic for savory depth; canned tomatoes with green chiles add bright acidity and a subtle kick. A simple egg-and-milk custard binds everything, while sharp cheddar melts into pockets of golden richness. Ground cumin and smoked paprika lean into the savory, smoky side so every bite feels homey and a little bold.
Part of the appeal is how forgiving and prep‑friendly it is. Roast the potatoes while you brown the sausage and sauté the veg, then scatter everything across the pan, pour over the egg mixture and finish with cheese — the oven does most of the work. It refrigerates well overnight for easy morning baking, reheats beautifully, and even freezes if you want to prep ahead for busy weeks.
Serve it straight from the pan with a quick green salad or a jar of salsa for extra brightness. Whether you’re feeding six or stretching it into leftovers, this sheet‑pan bake balances convenience, bold tomato‑chile flavor and cozy, custardy comfort in a way that makes it worth repeating.
Ingredients
How to Make Tomato Chile Sausage Sheet Pan Breakfast Casserole
- Preheat the oven to 400°F (200°C). Line a 13x18-inch sheet pan with foil or parchment and brush lightly with 1 tablespoon of the olive oil.
- Cut the potatoes into 1/2-inch cubes (leave skins on if you like). Toss the potatoes with 3/4 tablespoon olive oil, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; spread in a single layer on one half of the sheet pan.
- Roast the potatoes in the preheated oven for 20–25 minutes, stirring or shaking the pan once halfway through, until fork-tender and starting to brown.
- While the potatoes roast, heat a large skillet over medium-high heat and add the bulk pork sausage, breaking it up with a spatula; cook 6–8 minutes until browned and no longer pink.
- Add the diced yellow onion, diced red bell pepper and minced garlic to the skillet with the sausage and cook 4–5 minutes more until softened. Stir in the canned tomatoes with green chiles, ground cumin, smoked paprika, and the remaining 3/4 teaspoon kosher salt; simmer 2–3 minutes to reduce excess liquid, then remove from heat.
- In a large bowl whisk together the eggs and whole milk until smooth, then stir in half of the shredded cheddar and most of the chopped cilantro (reserve a little for garnish). Season the egg mixture with the remaining 1/4 teaspoon black pepper.
- Reduce oven temperature to 375°F (190°C). Transfer the roasted potatoes to an even layer across the sheet pan (move to cover the whole pan if needed). Spoon the sausage–tomato mixture evenly over the potatoes, then pour the egg mixture over the top and spread gently so it settles between pieces. Sprinkle the remaining cheddar evenly across the surface.
- Bake at 375°F for 22–28 minutes, until the casserole is puffed, the eggs are set across the center (should register about 160°F if using a thermometer), and the cheese is melted and golden in spots. Let rest 8–10 minutes before slicing into 6 portions.
- Garnish with the reserved cilantro and lime wedges. To make ahead: cool completely, cover, and refrigerate up to 3 days; reheat 10–15 minutes at 350°F (covered) or microwave individual portions until heated through.
Recipe Card
Tomato Chile Sausage Sheet Pan Breakfast Casserole
Tomato Chile Sausage Sheet Pan Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
- Prep
- 25 min
- Cook
- 45 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a 13x18-inch sheet pan with foil or parchment and brush lightly with 1 tablespoon of the olive oil.
- Cut the potatoes into 1/2-inch cubes (leave skins on if you like). Toss the potatoes with 3/4 tablespoon olive oil, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; spread in a single layer on one half of the sheet pan.
- Roast the potatoes in the preheated oven for 20–25 minutes, stirring or shaking the pan once halfway through, until fork-tender and starting to brown.
- While the potatoes roast, heat a large skillet over medium-high heat and add the bulk pork sausage, breaking it up with a spatula; cook 6–8 minutes until browned and no longer pink.
- Add the diced yellow onion, diced red bell pepper and minced garlic to the skillet with the sausage and cook 4–5 minutes more until softened. Stir in the canned tomatoes with green chiles, ground cumin, smoked paprika, and the remaining 3/4 teaspoon kosher salt; simmer 2–3 minutes to reduce excess liquid, then remove from heat.
- In a large bowl whisk together the eggs and whole milk until smooth, then stir in half of the shredded cheddar and most of the chopped cilantro (reserve a little for garnish). Season the egg mixture with the remaining 1/4 teaspoon black pepper.
- Reduce oven temperature to 375°F (190°C). Transfer the roasted potatoes to an even layer across the sheet pan (move to cover the whole pan if needed). Spoon the sausage–tomato mixture evenly over the potatoes, then pour the egg mixture over the top and spread gently so it settles between pieces. Sprinkle the remaining cheddar evenly across the surface.
- Bake at 375°F for 22–28 minutes, until the casserole is puffed, the eggs are set across the center (should register about 160°F if using a thermometer), and the cheese is melted and golden in spots. Let rest 8–10 minutes before slicing into 6 portions.
- Garnish with the reserved cilantro and lime wedges. To make ahead: cool completely, cover, and refrigerate up to 3 days; reheat 10–15 minutes at 350°F (covered) or microwave individual portions until heated through.
Nutrition
- Carbohydrates
- 26
- Saturated Fat
- 12
- Sodium
- 750
- Fiber
- 4
- Unsaturated Fat
- 25
- Protein
- 29
- Fat
- 37
- Cholesterol
- 295
- Trans Fat
- 0
- Calories
- 573
- Sugar
- 5