Sausage and Potato Breakfast Casserole

• 1 pound breakfast sausage
• 4 cups cubed potatoes (about 2 medium potatoes)
• 1 cup diced onion
• 1 bell pepper, diced
• 8 large eggs
• 2 cups shredded cheddar cheese
• 1 ½ cups milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook sausage, potatoes, onion, and bell pepper until sausage is browned and potatoes are tender.
3. 3 Transfer the mixture to a greased 9x13 inch baking dish.
4. 4 In a bowl, whisk together eggs, milk, salt, pepper, and paprika.
5. 5 Pour the egg mixture over the sausage and potato mixture.
6. 6 Sprinkle with cheddar cheese.
7. 7 Bake for 35-40 minutes, or until set and golden.
8. 8 Garnish with parsley before serving.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Add sautéed mushrooms or diced ham for extra flavor.
• Substitute spinach for bell pepper for a different twist.

Substitutions

• Use ground turkey or chicken sausage for a leaner option.
• Replace cheddar with your favorite melting cheese.

Pairings

• Serve with a side of toast or hash browns.
• A mug of coffee or a glass of orange juice complements this dish perfectly.

Nutrition

Tips

• Prepare through step 6 the night before and refrigerate to bake in the morning.
• Use a hash brown potato variety for extra crispiness.

Storage

Store leftovers in an airtight container in the fridge 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 fridge and reheat covered in a 350°F oven until hot.

Serving Suggestions

• Pair with a fresh fruit salad or crispy bacon on the side.

FAQ