Sausage, Cheese, and Potato Egg Casserole
User Reviews
4.6
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Prep Time
15 mins
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Total Time
1 hr
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Course
Main Course, Breakfast
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Cuisine
American, International, Canadian, gluten-free
Sausage, Cheese, and Potato Egg Casserole
Description
The casserole starts by browning sausage and cooking diced onions, red bell peppers, and garlic in a skillet to build a flavorful base. These ingredients are mixed into beaten eggs and milk with frozen diced potatoes and spinach, along with half the pepper jack cheese, seasoned with salt and black pepper. Pouring this mixture into a prepared pan, the remaining cheese and chopped green onions top the casserole before baking at 350°F until firm and golden.
When baked, the dish forms a set, lightly browned surface with creamy, well-distributed ingredients inside. The combination of flavorful sausage and melting cheese balances the soft texture of cooked potatoes and leafy spinach. After baking, the casserole is rested briefly to facilitate clean slicing.
The casserole can be assembled ahead and refrigerated up to 24 hours before baking, making it convenient for planned meals. Cut into squares, it serves well for breakfast, brunch, or a casual dinner alongside simple sides.
Ingredients
- 1 lb. breakfast sausage
- 1/2 yellow onion diced, large
- 1 red bell pepper seeds removed and diced
- 3 cloves garlic minced
- 12 egg large
- 1 cup milk
- 2 cups potato you don't have to thaw or cook the potatoes, frozen diced
- 2 cups spinach roughly chopped
- 2 cups pepper jack cheese divided, shredded
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 green onions chopped
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.
User Reviews
Overall Rating
4.6
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