This breakfast casserole with eggs, potatoes and sausage is a perfect dish to serve for any meal, even beyond breakfast and brunch. It combines nutrient-dense eggs with spiced Italian sausage, oozy cheese, and sweet bell peppers for a tasty, balanced meal.
Remove casings from sausage, unless you are making your own mix like me. Heat a large skillet to medium-high and cook the sausage until browned. Break it up in the process. Remove from skillet with a slotted spoon. Leave 1 tablespoon of grease.
Cook the onion and red pepper in the sausage grease for about 5 minutes. Add the garlic and cook a couple more minutes. Fill into alarge baking dish
(9x13 inches) together with sausage and potato dices.
In a large bowl, whisk together the eggs, milk and black pepper. Add 1.5 cups of the shredded cheese and stir to combine everything. Pour into the baking dish.
Let the breakfast casserole rest for a few minutes. Add sliced green onion and serve hot.
*1. You can use any kind of breakfast sausage for the recipe - spicy is good. I make my own breakfast sausage by thoroughly mixing with my hands 1 lb ground pork, 2 t Italian spice mix, 1 t each salt + pepper, 1/2 t each cayenne + nutmeg. Making it myself guarantees that there aren't any strange fillers or allergens (like gluten) in the sausage.
2. Overnight option: You can prepare this casserole the night before. Fill everything into the casserole dish, sprinkle with cheese, cover the dish with foil and refrigerate overnight. In the morning, continue with the baking instructions in step 5.