Breakfast Potato Casserole
This comforting breakfast potato casserole combines layers of fluffy potatoes, savory sausage, and melty cheese, making it perfect for busy mornings or leisurely brunches.
Ingredients
Main Ingredients
- 2 pounds potatoes Opt for russet or Yukon gold for that creamy texture.
- 1 cup diced bell peppers Red, green, or yellow for vibrant color and flavor.
- 1 cup diced onions Yellow or sweet onions work beautifully, adding sweetness.
- 1 pound breakfast sausage Feel free to substitute with turkey sausage or a plant-based version for a healthier alternative.
- 1 cup shredded cheddar cheese Sharp cheddar gives it robust flavors; consider Monterey Jack for a milder taste.
- 6 large eggs The binding agent that brings everything together.
- 1 cup milk Use whole, almond, or oat milk for a dairy-free version.
- Salt and pepper To taste, but don’t skimp on seasoning; they enhance the dish's flavors.
Optional Toppings
- Chopped chives Adds a burst of freshness.
- Parsley Adds a burst of freshness.
- Hot sauce Adds a burst of freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Wash and peel the potatoes if desired. Cut them into thin slices or small cubes.
- In a skillet over medium heat, brown the breakfast sausage until fully cooked, about 6-8 minutes.
- In the same skillet, toss in the diced bell peppers and onions. Sauté for 3-5 minutes.
- In a large bowl, whisk together the eggs and milk. Add the cooked sausage and vegetables, along with the potatoes. Season with salt and pepper.
Baking
- Grease a 9×13 inch baking dish. Pour the potato mixture into the dish and top with shredded cheddar cheese.
- Bake in the preheated oven for 60 minutes.
- Let the casserole sit for about 10 minutes to firm up.
- Slice into squares and serve warm, adding optional toppings.
Notes
For a healthier version, consider swapping breakfast sausage for lean turkey or chicken sausage, or using Greek yogurt instead of heavy cream. You can also load up on veggies by adding spinach, kale, or mushrooms.