Breakfast Casserole (with Eggs, Potatoes and Sausage)


Breakfast Casserole (with Eggs, Potatoes and Sausage)

This easy breakfast casserole is a complete meal with eggs, potatoes and sausage. This gluten free and clean eating recipe with overnight option makes a perfect Christmas morning breakfast. After a late Christmas Eve, it’s so convenient to feed hungry bellies with a hearty meal with no morning prep.

Breakfast Casserole (with Eggs, Potatoes and Sausage)

  • 20 ounces 600 g potatoes, peeled & cut into 1/2 inch cubes
  • 1 pound Italian sausage*
  • 1 onion diced
  • 1 red pepper diced
  • 3 garlic cloves minced
  • 2 cups shredded mild cheese from a block of mozzarella or mild cheddar
  • 6 eggs
  • 1/3 cup milk
  • 1/4 teaspoon black pepper
  • sliced green onion

  1. Preheat oven to 375 degrees F. Cook the potato dices in salted boiling water for about 5 minutes. Drain and let cool.
  2. Remove casings from sausage, unless you are making your own mix like me. Heat a skillet to medium-high and cook the sausage until browned. Break it up in the process. Remove from skillet with a slotted spoon. Leave 1 tablespoon of grease.
  3. Cook the onion and red pepper in the sausage grease for about 5 minutes. Add the garlic and cook a couple more minutes. Fill into a large baking dish (9x13 inches) together with sausage and potato dices.
  4. In a bowl, whisk together the eggs, milk and black pepper and pour into the baking dish. Add 1.5 cups of the shredded cheese and stir to combine everything.
  5. Sprinkle the remaining cheese on top, cover with foil and bake for 20 minutes. Uncover and continue baking for 10-15 more minutes.
  6. Let the breakfast bake rest for a few minutes. Add sliced green onion and serve hot.

Breakfast Casserole with Eggs, Potatoes and Sausage

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