Sausage, Potato, and Pepper Casserole

• 1 pound bulk breakfast sausage
• 4 cups peeled and diced potatoes
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 3 large eggs
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned; drain excess fat.
3. 3 Add diced potatoes, bell peppers, and onion to the skillet. Sauté for 5 minutes.
4. 4 In a large bowl, whisk together milk, eggs, thyme, paprika, garlic powder, salt, and pepper.
5. 5 Layer half the sausage mixture in a greased 9x13 inch baking dish.
6. 6 Pour half the egg mixture over the sausage layer.
7. 7 Sprinkle with half the cheese.
8. 8 Repeat layers once more, ending with cheese on top.
9. 9 Bake uncovered for 45 minutes or until set and golden brown.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Large skillet
• Whisk
• Mixing bowl

Variations

• Substitute turkey sausage for a leaner option.
• Add a layer of sautéed spinach for extra greens.

Substitutions

• Use milk alternatives like almond or oat milk for a dairy-free version.
• Replace cheddar cheese with Monterey Jack or mozzarella.

Pairings

• A crisp Caesar salad
• Warm cornbread

Nutrition

Tips

• For a crispy top, broil for the last 2 minutes, watching closely to avoid burning.
• Feel free to add other veggies like zucchini or mushrooms for extra flavor.

Storage

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

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with crusty bread for a complete meal.

FAQ