This bratwurst casserole recipe is packed with crispy potatoes, brats, veggies, and gooey cheese. Perfect with a fried egg on top or stuffed into a tortilla!
Looking for a tasty Father’s Day brunch recipe? What about a perfect breakfast meal prep go-to? Look no further. This cheesy bratwurst casserole recipe is packed with sausage, veggies, and potatoes and as comforting as it gets. You can serve it as-is or with an over easy fried egg on top, but whatever you do, know that you’re going to go back for seconds.
Looking for more sausage recipes? This classic kielbasa and sauerkraut dish won’t disappoint!
Preparing this Bratwurst Casserole Recipe
This simple bratwurst casserole recipe only requires a handful of wholesome ingredients and some pretty mild prep before the oven takes it all the way home.
- Sauté the Brats: In a large skillet, sauté the whole brats on all sides until they are golden brown. Set them aside.
- Sauté the Mushrooms: Next, dice the mushrooms and sauté them in the same skillet as the brats. Remove them from heat and place them in a large bowl.
- Brown the Potatoes: In the same frying pan, brown the sliced potatoes in a little oil until slightly tender (don’t worry – they’ll finish in the oven). Season to taste with salt and toss them in the bowl with the mushrooms.
- Dice the Sausage: Next, cut the sausage into rings and brown them in the skillet. Toss them in the bowl with the potatoes and mushrooms.
- Dice the Peppers & Onions: Dice the bell peppers and onions and toss them into the bowl raw. Season to taste with salt and pepper.
- Bake the Casserole: Stir in the shredded cheese and pour the casserole mixture into a baking dish. Cover the dish with a lid and bake it at 350°F for about 15 minutes. Remove the lid and bake the casserole for 5 more minutes,. Enjoy while the cheese is gooey!
Looking for an awesome casserole dish? We love this one by Staub – it’s super sturdy and retains so much moisture!
Tips for the Best Bratwurst Casserole Recipe
Check out a couple of handy tips to help you nail this bratwurst casserole.
- Brown the sausages whole first. The sausage will remain so juicy if you brown it whole in the pan first. Don’t skip this step!
- Cut the veggies into similar-sized chunks. To promote even cooking, make sure the veggies are sliced into evenly-sized pieces.
- Add the bell peppers & onions in raw for extra texture. For added crunch, refrain from sautéing the bell peppers and onions like you do the mushrooms and potatoes.
Different Variations
This bratwurst casserole recipe is super versatile, so go ahead and add in your favorite ingredients. Check out of favorite variations here…
- Protein: Swap in sliced cast-iron ribeye steak, crispy air fryer bacon, or chorizo.
- Veggies: Add in whatever vegetables are hanging out in your produce box. Carrots, cabbage, celery, broccoli, garlic, and asparagus are all great options.
- Cheese: Swap out the shredded Mexican cheese/mozzarella cheese for extra sharp cheddar cheese, parmesan, or pepper jack.
- Herbs: Garnish the casserole with fresh parsley, dried thyme, or dill.
- Spices: Feel free to add in some paprika, cayenne pepper, or your favorite seasoning salt.
Kid-Friendly Tater Tot Casserole: Cooking for kids? Swap the potatoes out for frozen grocery store tater tots. Bake them halfway through according to the package instructions and assemble the casserole as directed.
Ideas for Serving
While you can always eat this bratwurst casserole recipe straight up, here’s a couple of other fun ways to chow down on it.
- With a Fried Egg: For a complete breakfast, fry an over easy egg up and pop it right on top of each serving of the casserole.
- Wrapped in a Burrito: Scramble up some eggs and wrap the casserole in a soft, large flour tortilla with a bit of hot sauce for a tasty breakfast burrito.
- Topped with Sauerkraut: Serve the casserole with fresh sauerkraut sprinkled on top for a tasty dinner or filling side dish.
Storing & Reheating Best Practices
This casserole is great for meal prep and reheats amazingly. Find all you need to know on storage and warming it up here.
- Storing: To keep the casserole on hand for up to 5 days, store it in an airtight container in the fridge to prevent the potatoes from drying out.
- Reheating: The best way to reheat the casserole is back in a skillet with a little bit of butter over medium-low heat. Once the potatoes are crispy again, it’s ready!
FAQ
How long should bratwurst be cooked in the oven?
It only takes about 10 minutes to cook bratwurst in the oven solo. However, you want the potatoes to get crispy in the oven, so the casserole takes about 20 minutes total to bake.
How can you tell if brats are fully-cooked?
When the bratwurst are fully cooked, their internal temperatures should read 160°F with an instant-read thermometer. However, you won’t have to worry about them not cooking through in this recipe, as they’ll have plenty of time to precook in the frying pan and finish in the oven.Â
Is it OK to eat brats that are a little pink?
Yes, it’s perfectly fine if the brats are a little pink in the center. That said, they should be quite firm and mostly brown in color.
Do you have to boil brats before using them for bratwurst casserole?
No, you do not have to boil the brats before adding them to the bratwurst casserole. They will have plenty of time to cook in the frying pan and oven.
More Tasty Sausage Recipes
- Italian Sausage Kale Soup – Simple sausage and kale soup
- Johnsonville Beer Bratwurst– Grilled and then baked with customizable toppings
- Tater Tot Breakfast Casserole – A filling combination of sausage, eggs, cheese and tater tots.
- Homemade Kielbasa Sausage Recipe – DIY traditional kielbasa
- One-Pan Sausage and Vegetable Bake – Sausage, shrimp, and potato bake
- Creamy One-Pot Pasta Recipe – Sausage and cream sauce
Recipe
Ingredients
Instructions
- In a large skillet over medium heat, sauté the brats on all sides until they are golden brown. Set them aside to cool
- Dice the mushrooms into quarters and sauté them in the same skillet as you cooked the brats until golden brown. Remove them from heat and place them in a large bowl.
- Dice the potatoes into small pieces. Brown them in the same skillet with a little bit of oil. Season to taste with a little bit of salt and add them to the bowl with the mushrooms.
- Cut the sausage into rings and cook them on a skillet until the sides begin to brown. Add them to the bowl with the potatoes and mushrooms.
- Dice the bell peppers and green onions into tiny pieces and stir them into the bowl with the sausage and veggies. Season to taste with salt and pepper.
- Stir in the shredded cheese and place all the ingredients into a baking dish. Cover the dish with a lid and let it bake at 350°F for about 15 minutes.
- Remove the lid and bake the casserole for another 5 minutes. Serve right away and enjoy!
Do you think the leftovers could be frozen to make an extra meal?
Hey Debbie, I recommend keeping leftovers in the fridge in an airtight container up to five days. I think the texture of the veggies tastes better that way versus freezing and defrosting but you could also freeze it up to three months. Enjoy!
Can you use as a filling for flour tortilla shells
Hi Deb, yes, sounds so good. Like yummy breakfast tacos. Enjoy
I gave the recipe to my teenage stepdaughter’s to cook and it came out so good! Their dad wants it again tonight! Definitely a keeper thank you!
Hi Valery- I'm so glad you found a new family favorite! Thank you for sharing 😀
I haven't made this yet....we're grilling brats tonight and this was my plan for the leftover brats. I was thinking about stirring a wee bit of pickle relish, ketchup and mustard. Or would that be a hard no....
Hi Denise, That sounds delicious, but I would recommend the relish, ketchup, and mustard as a topping or condiment to the casserole.
Natalya, this looks great. Have you ever tried cracking some eggs on top prior to baking. Just wondering if they would cook within your time frame.
I haven’t tried doing that, I love the way you are thinking!!! 🙂 I think it will cook or you can bake it a bit longer. And thanks for amazing tip! I am doing that next time!
I made this a few weeks back and it was a good dish. Tho I didn't quiet like the meat. Wonder what I could substitute it with? I did enjoy the bell peppers the most. Want to make again soon!
Hi Olga, if you have a favorite sausage, you can use that. Just make sure that the meat is fully cooked. I am thinking to try it with stake.
could I cover with foil instead of lid?
yes, that works! 🙂
do you cook the bell pepper and green onions b4 putting everything toether?
No I didnt, I like the crunch but that can easily be adjusted. 🙂
When you say, "cover with a lid and let it cook for 15 min" then "Remove the lid and bake for another 5 minutes"..... are you sauteeing or baking? If baking, then at what temperature?
Bake at 350F