Breakfast Sausage and Home Fries Casserole

Breakfast Sausage and Home Fries Casserole

This is the kind of meal I like to order when I go out to breakfast. I used to make this kind of breakfast at home, but when you have a hungry kid with zero patience, you go for the quick option most of the time. But the great thing about this Breakfast Sausage and Home Fries  Casserole is that you can make it the night before, then bake it in the morning!

Once again, I am working with Johnsonville Sausage to create a new recipe for a holiday casserole. For me, the best part of the holiday season is watching my daughter unwrap her Christmas gifts. Paper is ripped and tossed at warp speed. Cats pounce on the discarded ribbons with abandon. I sit there groggy, taking photos and enjoying the ear to ear grins and cries of joy and excitement.

But the minute the rampage subsides, my daughter will turn and look at me, asking “What’s for breakfast?”

This is where having an assembled casserole ready to baked is so wonderful. Whether it is Christmas morning, New Year’s day or any old day, all you have to do is turn on the oven, pop the casserole in and sit back and enjoy your family while it bakes.


Johnsonville Breakfast Sausage and Home Fries Casserole Ingredients

I like to buy ready to eat sausage links and patties because of my impatient and hungry child. I used Johnsonville Fully Cooked Original Recipe Breakfast Sausage for this casserole. If you do not eat pork, they also have a delicious turkey breakfast sausage, which will work just fine in this recipe.

If you are making this casserole the night before, assemble it completely, like the photo below.


Breakfast Sausage and Home Fries Casserole

Cover the casserole tightly with foil and place in the refrigerator until ready to bake.

Cooks Tip: If using a mandolin style slicer for the potatoes, slice them directly into a bowl of cold water. This stops discoloration and will crisp up the potatoes. If cutting by hand, place them into cold water after cutting.

Breakfast Sausage and Home Fries Casserole
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 package Johnsonville Original Recipe Fully Cooked Breakfast Sausage, chopped
  • 1 teaspoon fine sea salt
  • ¼ – ½ teaspoon Aleppo pepper or crushed red pepper flakes
  • ½ teaspoon dried thyme
  • 2 russet potatoes (about 2 pounds) peeled, thinly sliced
  • 2 garnet yams (about 1½ pounds) peeled, thinly sliced
  • 1 red bell pepper, seeded, sliced into matchstick size pieces
  • 1 large shallot, thinly sliced
  • 2 tablespoons butter, cut into small pieces
  1. Heat the oven to 350°F
  2. Coat a 9X13 baking pan non stick cooking spray.
  3. Mix together salt, pepper and thyme in small bowl.
  4. Layer ⅓ of both types of potatoes in the bottom of baking pan.
  5. Sprinkle with ⅓ of the spice mixture.
  6. Top with ⅓ each of the sausage, peppers and shallots.
  7. Repeat the layering twice until casserole assembled.
  8. Place the pieces of butter on top, then cover with foil.
  9. Bake 40 minutes, remove foil, bake additional 15 - 20 minutes to brown potatoes.


Breakfast Sausage and Home Fries Casserole


This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

Chorizo and Bean Chili

Chorizo and Bean Chile | Black Girl Chef's Whites
Chili is one of my favorite comfort foods. Whether it is  turkey, beef, chicken, pork or veggie, I am a chili lover.
I am also a chili with beans kind of gal. Sure, I can appreciate a beefy Texas style chili, or even a mystery meat chili served over a hot dog or fries. But when I whip up a batch of chili, it is going to have beans in it.
One of my local stores makes their own sausages on site, and I really enjoy their Mexican style chorizo.  One of my favorite things I’ve made is Chorizo Stuffed Shrimp. But this Chorizo and Two Bean Chili is high up on my favorites list also.
Add whatever kind of beans you like best. Throw in some chopped tomatoes and corn if you want. That’s the great thing about chili, you can dress it up or down depending on your mood.
Chorizo and Bean Chili | Black Girl Chef's Whites

Recipe: Chorizo and Two Bean Chili


  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground pasilla or ancho chile
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1 pound chorizo sausage, casing removed
  • 2 cans (15 ounce) black beans, drained and rinsed
  • 1 can (15 ounce) pinto beans, drained and rinsed
  • 1 can (8 ounce) tomato sauce + 1 can of water
  • 1 teaspoon turbinado or raw sugar


  1. Heat the olive oil in a large skillet.
  2. Over medium heat, stirring occasionally, cook the onion, red pepper, salt, cumin, pasilla chile and oregano for 4-5 minutes, until softened.
  3. Add the chorizo, stirring occasionally, cook the sausage 5-6 minutes, until well browned.
  4. Stir in the beans, tomato sauce, water and sugar.
  5. Simmer the chili over low heat for about 30 minutes, to allow the flavors to blend.

Preparation time: 5 minute(s)
Cooking time: 40 minute(s)

Number of servings (yield): 6

Copyright © Cheryl D Lee.

Chorizo and Bean Chili | Black Girl Chef's Whites

Comfort Food Recipe: Black and White Chili

Black and White Chili

This is and has been my go-to comfort food for as long as I have been cooking.  I have made many variations of  this turkey chili, using different kinds of beans, spices and cooking techniques.  I have made it hot with ancho chili, hotter with chipotle chili, and mild for my young daughter.  In fact, I made a huge batch for her 1st birthday party.  I don’t remember if she actually ate any that day, but I do know the adults enjoyed it.

I’m not going to enter the “Great Chili Debate” of whether chili should be meat (beef in particular) only, meat and beans, or beans only.  Those crazy folks in Cincinnati even serve it over spaghetti and top it with cheese!

This is my chili. Or at least one variation of it. . .

Black and White Chili Ingredients

Black and White Chili

2 TB olive oil

1/2 medium onion, diced

4 cloves garlic, chopped

2 TB dark chili powder

1 tsp dried oregano, preferably Mexican

1 tsp sea salt

1/2 tsp ground cumin

1 1/2 pounds ground turkey

2 10 oz. cans Ro*Tel Diced Tomatoes and Green Chilis

2 15.5 oz. cans black beans, drained and rinsed

1 15.5 oz cans white kidney or cannelloni beans, drained and rinsed

2 cups water

In a large deep skillet heat the olive oil over a medium flame.  Add the onion, cook for 3 -4 minutes, until softened.  Stirring constantly so the spices do not burn, add the garlic, chili powder, oregano, salt and cumin to the skillet and cook an additional 1 – 2 minutes, until the spices are fragrant.  This step is very important, because when the spices are cooked it allows the flavors to deepen and develop.

Cooking the Onions and Spices

Add the ground turkey and stir to blend the onion mixture with the meat.  Brown the turkey, about 5-7 minutes.

Browning the Turkey with the Spiced Onions

Add the tomatoes, black and white beans and water. Stir  to mix all the ingredients well.

Adding Black and White Beans and Tomatoes

Bring the chili to a boil, then reduce the heat to simmer.  Cook the chili for 30 minutes, stirring occasionally, to let all the flavors meld.

Black and White Chili Simmering

Serve with crusty bread, tortilla chips or crackers.

Black and White Chili

Cheryl D Lee on Foodista