Sausage, Cheese, and Potato Egg Casserole

Name: Sausage, Cheese, and Potato Egg Casserole
Prep time: 15 min
Total time: 1 h
Yield: 1 serving
Ingredients: 1 lb. breakfast sausage; 1/2 large yellow onion; 1 red bell pepper; 3 cloves garlic; 12 large eggs; 1 cup milk; 2 cups frozen diced potatoes; 2 cups roughly chopped spinach; 2 cups shredded pepper jack cheese; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 2 green onions

User Reviews

4.6

495 reviews

Excellent

Prep Time
15 mins
Total Time
1 hr
Course
Main Course, Breakfast
Cuisine
American, International, Canadian, gluten-free

Sausage, Cheese, and Potato Egg Casserole

Iris Warren

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This easy breakfast casserole can be made in advance and is a crowd pleaser. It is perfect for holidays or get togethers.

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Ingredients

1 lb. breakfast sausage
1/2 large yellow onion diced
1 red bell pepper seeds removed and diced
3 cloves garlic minced
12 large eggs
1 cup milk
2 cups frozen diced potatoes you don't have to thaw or cook the potatoes
2 cups roughly chopped spinach
2 cups shredded pepper jack cheese divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions chopped

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Instructions

Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
In a large skillet, brown the sausage over medium heat until fully cooked and no longer pink. Place sausage on a plate that has been lined with paper towels to drain the grease. Set aside.
Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, spinach, 1 cup of the shredded cheese, and the sausage. Season with salt and pepper.
Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 40-45 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm.
Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.