Breakfast Casserole with Eggs, Potatoes and Sausage
4.92 from 57 votes
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.
20ounces(600 g) potatoespeeled & cut into ½ inch cubes
1poundItalian sausage*
1oniondiced
1red pepperdiced
3garlic clovesminced
2cupsshredded mild cheesefrom a block of mozzarella or mild cheddar
6largeeggs
⅓cupmilk
¼teaspoonblack pepper
sliced green onion
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Instructions
Preheat oven to 375 degrees F. Cook the potato dices in salted boiling water for about 5 minutes. Drain and let cool.
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 a large 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.
Sprinkle the remaining cheese on top, cover with foil and bake for 20 minutes. Uncover and continue baking for 10-15 more minutes.
Let the breakfast casserole rest for a few minutes. Add sliced green onion and serve hot.
Notes
*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, ½ 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.
Nutrition
Nutrition Facts
Breakfast Casserole with Eggs, Potatoes and Sausage
Amount per Serving
Calories
422
% Daily Value*
Fat
14
g
22
%
Cholesterol
198
mg
66
%
Sodium
1228
mg
51
%
Carbohydrates
44.7
g
15
%
Fiber
3.4
g
14
%
Sugar
7.8
g
9
%
Protein
29.6
g
59
%
* Percent Daily Values are based on a 2000 calorie diet.
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