Sausage, Egg, and Potato Brunch Bake

• 1 pound breakfast sausage, cooked and crumbled
• 4 cups diced potatoes, cooked
• 1 cup diced onion
• 1 bell pepper, diced
• 1 cup shredded cheddar cheese
• 1 cup milk
• 6 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 green onions, sliced
• Optional: 1/4 cup diced ham

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a greased 9x13 inch baking dish, layer the cooked sausage, potatoes, onion, and bell pepper.
3. 3 In a bowl, whisk together milk, eggs, salt, pepper, and paprika.
4. 4 Pour the egg mixture over the sausage and vegetables.
5. 5 Sprinkle with cheddar cheese and optional ham.
6. 6 Bake for 40-45 minutes, or until set and golden.
7. 7 Top with sliced green onions before serving.

Equipment

• 9x13 inch baking dish
• Whisk
• Oven

Variations

• Add spinach or diced tomatoes for extra veggies.
• Use chorizo instead of breakfast sausage for a spicy kick.

Substitutions

• Substitute almond milk for milk to make it dairy-free.
• Use turkey sausage for a leaner option.

Pairings

• Fresh orange juice
• Coffee or tea

Nutrition

Tips

• For a make-ahead option, assemble the casserole the night before and refrigerate, then bake in the morning.
• Feel free to swap in your favorite cheese for the cheddar.

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 2 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until heated through.

Serving Suggestions

• Serve with a fresh fruit salad for a balanced brunch.
• Pair with crispy bacon or a side of toast for extra indulgence.

FAQ