Cheesy Sausage and Egg Breakfast Casserole

• 12 ounces bulk breakfast sausage
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup frozen diced potatoes, thawed
• 8 large eggs
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 2 green onions, sliced (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook sausage until browned. Drain fat and add bell peppers and onions, cooking until softened.
3. 3 In a greased 9x13 inch baking dish, layer the cooked sausage mixture and thawed potatoes.
4. 4 In a bowl, whisk together eggs, milk, salt, pepper, paprika, and garlic powder. Pour over the sausage layer.
5. 5 Sprinkle 1 1/2 cups of cheese over the top.
6. 6 Bake for 35-40 minutes or until a knife inserted in the center comes out clean.
7. 7 Remove from oven, sprinkle with remaining cheese, and let stand for 5 minutes before serving.
8. 8 Garnish with sliced green onions before serving.

Equipment

• 9x13 inch baking dish
• skillet
• whisk

Variations

• Add diced ham or bacon for extra heartiness.
• Swap cheddar for Monterey Jack or a pepper jack cheese for a different flavor profile.

Substitutions

• Use breakfast sausage links, removed from their casings.
• Substitute milk with almond milk for a lighter option.

Pairings

• Fresh orange juice
• Hot coffee

Nutrition

Tips

• Prepare through step 6 the night before, cover, and refrigerate. Bake straight from the fridge the next morning.
• For extra spice, add a dash of cayenne pepper to the egg mixture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with crispy hash browns and toast.

FAQ