Sausage and Potato Breakfast Bake

• 1 pound breakfast sausage
• 4 cups diced potatoes
• 1 cup diced onion
• 1 bell pepper, diced
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1 1/4 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 2 green onions, sliced for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook sausage in olive oil over medium heat until browned; remove and set aside.
3. 3 In the same skillet, sauté potatoes, onion, and bell pepper until tender.
4. 4 In a bowl, whisk together eggs, milk, salt, black pepper, and paprika.
5. 5 Combine sausage, vegetables, and 3/4 cup cheese in a greased 9x13 inch baking dish.
6. 6 Pour egg mixture over the top.
7. 7 Sprinkle remaining cheese on top.
8. 8 Bake for 35-40 minutes, until set and golden.
9. 9 Garnish with green onions before serving.

Equipment

• 9x13 inch baking dish
• skillet
• whisk

Variations

• Add crumbled cooked bacon for extra flavor.
• Substitute sweet Italian sausage for a different twist.

Substitutions

• If you're out of cheddar, use Monterey Jack or mozzarella cheese.
• Use milk alternatives like almond or oat milk if preferred.

Pairings

• Fresh orange juice
• Hot coffee

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate overnight, then bake as directed.
• Feel free to add spinach or diced tomatoes for extra veggies.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with fresh fruit or a side salad.
• Pairs well with crispy bacon or toast.

FAQ