The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!
4.9 stars (23 ratings)
Ingredients
2small russet potatoes, diced
4large eggs
¼cupmilk
1teaspoonhot sauce, optional
Kosher salt and freshly ground black pepper, to taste
1tablespoonolive oil
3Italian sausage links, casing removed
1red bell pepper, diced
1green bell pepper, diced
1cupshredded sharp cheddar cheese, divided
2tablespoonschopped fresh parsley leaves
Instructions
Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
Place potatoes and 1/4 cup water in a microwave-safe bowl. Cover and place into microwave for 4-5 minutes, or until tender; drain well and set aside.
In a large glass measuring cup or another bowl, whisk together eggs, milk and hot sauce; season with salt and pepper, to taste; set aside.
Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, about 3-4 minutes.
Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.*
Place into oven and bake for 35-40 minutes, or until the eggs are firm.
Serve immediately, garnished with parsley, if desired.
Notes
*This can be covered and placed in the refrigerator for up to 24 hours. When ready to reheat, let the covered casserole sit at room temperature for 1 hour.