Breakfast Cottage Pie is my go-to morning comfort dish—imagine all your favorite savory breakfast flavors layered into a cozy casserole. Fluffy mashed potatoes, creamy eggs, and hearty sausage all baked to golden perfection…it’s the kind of breakfast that makes everyone race to the kitchen!
Why You’ll Love This Recipe
- Ultimate Comfort Food: All the best breakfast flavors come together in one hearty and satisfying dish—that’s pure cozy on a fork!
- Family & Crowd Friendly: It bakes up in one dish and serves beautifully, making it perfect for brunch, holidays, or anytime you want to feed a hungry crew.
- Customizable Layers: You can tweak the filling, swap the protein, or sneak in extra veggies to totally suit your mood or the picky eaters in your life.
- Easy Make-Ahead: Breakfast Cottage Pie reheats perfectly and can even be made a day ahead for a stress-free morning!
Ingredients You’ll Need
While there’s plenty of flavor packed into each bite, the ingredient list for Breakfast Cottage Pie is refreshingly straightforward. Every component is chosen for the way it adds savory warmth, creaminess, or a pop of color.
- Yukon Gold potatoes: Their naturally buttery texture makes for fluffy, creamy mash—plus they brown up beautifully on top.
- Butter: Essential for rich, smooth potatoes. Don’t skimp for the best flavor!
- Shredded cheddar cheese: Melts right into the potatoes, giving them a dreamy, cheesy edge.
- Salt and pepper: The obvious classics—don’t forget to season as you go for ultimate depth.
- Milk: Adds creaminess to the potatoes without making them soupy.
- Eggs: Eight whole eggs create the fluffy, protein-packed layer that sets this pie apart from your usual casserole.
- Breakfast sausage: Savory with a little kick; feel free to use spicy or mild, according to your taste.
- Onion: Brings sweet savoriness to the sausage base and rounds out the flavor profile.
- Baby spinach: Sneaks in a bit of leafy green goodness and color without overpowering the pie.
- Canned diced tomatoes: Juicy and slightly tangy, these help balance out the richness and tie it all together.
Variations
One of the best things about Breakfast Cottage Pie is how unfussy and forgiving it is—so feel free to get creative! Swap, add, or subtract based on what’s in your fridge or what your crowd loves best.
- Vegetarian Cottage Pie: Leave out the sausage and sauté mushrooms, bell peppers, or zucchini for a veggie-packed base. A dash of smoked paprika gives a lovely depth, too.
- Swap the Protein: Ground turkey, bacon, or even leftover ham are fabulous stand-ins for traditional sausage.
- Make It Spicy: Use hot breakfast sausage, diced jalapeño, or even a sprinkle of chili flakes for extra warmth.
- Cheese Lover’s Dream: Mix in pepper jack or gouda with the cheddar, or top the whole thing with a little extra cheese before baking for a gooey finish.
- Lower Carb Version: Use cauliflower mash in place of the potatoes for a lighter, just-as-tasty twist.
How to Make Breakfast Cottage Pie
Step 1: Boil and Mash the Potatoes
Start by peeling and dicing your Yukon Gold potatoes, then boil them in salted water until they’re fork tender. Drain well, and while they’re still hot, mash them up with the butter and shredded cheddar cheese. Drizzle in the milk gradually to get a thick, creamy consistency—don’t worry if they’re dense, they’ll be perfect on top of the pie. Salt and pepper to taste, and set the mash aside while you prep the filling.
Step 2: Cook the Sausage and Veggies
Next, brown your breakfast sausage and diced onion together over medium-high heat, breaking up the sausage with a spoon so it cooks evenly. Once the meat is deeply caramelized and fragrant, toss in the chopped spinach and let it wilt gently for about two minutes. This is where the base of your Breakfast Cottage Pie starts to come alive with flavor and color.
Step 3: Assemble the Layers
Pour the sausage mixture into a 9×9 baking dish, spreading it out evenly. Sprinkle over the drained tomatoes, then add the beaten eggs—these will nestle into the sausage and set up into a tender, almost soufflé-like middle layer. Now it’s time for the best part: pile the mashed potatoes on top! You can pipe them for a pretty pattern or spread with a spoon and create ridges with a fork for extra crispiness during baking.
Step 4: Bake and Rest
Slide the assembled pie into a 450˚F oven and bake for about 35 minutes, or until the top is golden brown and the whole kitchen smells irresistible. Let it rest for at least 10 minutes before slicing—this allows the layers to set for neat servings and helps the flavors meld beautifully.
Pro Tips for Making Breakfast Cottage Pie
- Ultra-Creamy Mash: Warm your milk before mixing it into the potatoes for the smoothest, silkiest mash (cold milk can make them gluey!).
- Brown It Up: Get the sausage nicely browned with plenty of caramelization—this is where so much of the savory flavor develops!
- Patterned Top for Extra Crunch: If you run a fork over the mashed potatoes before baking, those ridges will crisp up and add lovely texture.
- No Soggy Pie: Thoroughly drain the canned tomatoes and let any excess moisture cook off your sausage before assembling so everything holds together beautifully.
How to Serve Breakfast Cottage Pie
Garnishes
This dish is gorgeous and hearty on its own, but a sprinkling of chopped fresh parsley or chives is the perfect finishing touch. You can also scatter a pinch of extra shredded cheddar on top right after baking for even more cheesy appeal.
Side Dishes
Pair your Breakfast Cottage Pie with a crisp green salad tossed in a light vinaigrette, a side of seasonal fruit, or even buttered toast. If you’re serving a brunch crowd, add a bowl of fresh berries or a platter of roasted veggies for an irresistible spread.
Creative Ways to Present
For a show-stopping brunch, bake the cottage pie in individual ramekins for single servings—adorable and practical! If you’re hosting, bring the whole bubbling casserole right to the table for a dramatic, cozy moment. For potlucks, let it cool slightly and cut into neat squares for easy serving.
Make Ahead and Storage
Storing Leftovers
Leftover Breakfast Cottage Pie keeps like a dream! Just pop any cooled leftovers into an airtight container and refrigerate for up to 4 days. The flavors only get cozier as they meld together overnight.
Freezing
This casserole freezes perfectly. After cooling completely, wrap well in plastic and foil or transfer to a freezer-safe dish; freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, cover and bake in a 350˚F oven until warmed through (about 20-30 minutes), or zap individual portions in the microwave. If you want to restore that crisp potato topping, give it a quick run under the broiler for a couple of minutes.
FAQs
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Can I prep Breakfast Cottage Pie the night before?
Absolutely! You can assemble the entire pie, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes, then bake as directed.
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Can I use different potatoes or cheese?
Yes! Russet potatoes or even sweet potatoes work beautifully, and you can swap cheddar for gouda, Monterey Jack, or any good melting cheese you prefer.
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How do I make this gluten-free or dairy-free?
Breakfast Cottage Pie is naturally gluten-free if your sausage is labeled so. For dairy-free, use vegan butter, plant milk, and your preferred non-dairy cheese in the mash.
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Can I double the recipe for a big crowd?
Definitely! Just double all the ingredients and bake in a 9×13-inch dish, increasing bake time by about 10 minutes—test for golden potatoes and set eggs in the center.
Final Thoughts
If you’re craving a truly joyful, soul-warming breakfast that brings everyone together, Breakfast Cottage Pie is the answer. It’s a labor of love you’ll want to make again and again—so go ahead and gather your favorites for a slice of morning happiness!
Print
Breakfast Cottage Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Breakfast Cottage Pie is a delicious twist on a classic comfort food. Creamy mashed potatoes top a savory layer of breakfast sausage, spinach, and eggs, creating a hearty and satisfying dish that is perfect for brunch or breakfast for dinner.
Ingredients
Mashed Potatoes:
- 4 large Yukon Gold potatoes, peeled and diced
- 4 Tbsp butter
- 1 8–oz bag shredded cheddar cheese
- Salt and pepper to taste
- 1/2 cup milk
Filling:
- 8 eggs, beaten
- 1 16–oz tube breakfast sausage
- 1 onion, diced
- 1 5–oz package baby spinach, loosely chopped
- 1 14–oz can diced tomatoes
Instructions
- Mashed Potatoes: Boil potatoes in salted water until fork tender. Drain and add potatoes to large bowl along with butter and cheese. Mash potatoes adding milk in a little at a time. Potatoes will be thick. Add salt and pepper to taste and set aside.
- Filling: Preheat oven to 450˚F. In a medium pan cook sausage and onions over medium-high heat until sausage is fully browned, breaking the meat up as it cooks. Add spinach and cook on low for 2 minutes. Pour sausage into a 9×9 baking dish. Add beaten eggs on top and season with salt and pepper. Pipe potatoes on top in a pattern or spread with a spoon, using the back of the spoon to smooth out the top. You can also run a fork along the top to create a pattern as well.
- Bake for 35 minutes or until potatoes are lightly browned. Allow to cool for 10 minutes before serving.
Notes
- You can customize the filling with your favorite breakfast ingredients like bell peppers, mushrooms, or different types of cheese.
- This dish reheats well, making it a great option for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 280mg
