Sausage, Potato and Egg Breakfast Bake
Sausage, Potato and Egg Breakfast Bake
Sausage, Potato and Egg Breakfast Bake combines breakfast sausage, cubed potatoes, eggs in a hearty oven-baked dish with a warm, generous filling. It is a convenient centerpiece for a relaxed breakfast or brunch.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 8 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 8
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Breakfast sausage — 1 lb
- Cubed potatoes — 2 lb, cut evenly
- Eggs — 6 large
- Milk — 1 cup
- Cheddar cheese — 1 1/2 cups, shredded or thinly sliced
- Green onions — 1 medium, diced
- Bell peppers — 1 large, diced
- Salt, to taste after adding sauces and cheese
Preparation notes
Cut the potatoes into even pieces and parboil until nearly tender, then drain well. This helps the filling cook evenly rather than leaving firm potato pieces under a browned topping.
Brown the ground meat or sausage fully in a skillet, breaking it into small pieces. Drain excess fat before mixing it with the sauce and other filling ingredients.
Directions
Prepare the components as described above before assembling the dish.
- Preheat your oven to 375°F.
- Roast the cubed potatoes until they’re nice and crispy, and cook the sausage until it’s browned.
- In a baking dish, layer the roasted potatoes and cooked sausage.
- In a bowl, whisk together the eggs and milk, then pour this mixture over the layered potatoes and sausage. Sprinkle the cheddar cheese on top.
- Bake in the preheated oven until the eggs are set and the cheese is melted to perfection.
Begin checking after about 40–50 minutes. Continue baking as necessary until the center is hot and the edges are bubbling. Egg-based fillings should be set rather than liquid. Potatoes should be tender when pierced with a knife. If the topping browns too quickly, cover loosely with foil. Rest for 10 minutes before serving.
Tips for a better bake
- Spread the filling evenly in the dish and check the center as well as the edges. A golden topping can be ready before the filling underneath is hot.
What to serve with it
Serve warm portions with fresh fruit and coffee or tea. For a larger brunch spread, simple accompaniments let the casserole remain the centerpiece.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Sausage, Potato and Egg Breakfast Bake
Ingredients
Main Ingredients
- 1 lb Breakfast sausage
- 2 lb Cubed potatoes, cut evenly Parboil until nearly tender.
- 6 large Eggs
- 1 cup Milk
- 1.5 cups Cheddar cheese, shredded or thinly sliced
- 1 medium Green onions, diced
- 1 large Bell peppers, diced
- Salt, to taste after adding sauces and cheese
Instructions
Preparation
- Cut the potatoes into even pieces and parboil until nearly tender, then drain well.
- Brown the ground meat or sausage fully in a skillet, breaking it into small pieces. Drain excess fat before mixing.
Assembly and Baking
- Preheat your oven to 375°F.
- Roast the cubed potatoes until they’re crispy, and cook the sausage until it’s browned.
- In a baking dish, layer the roasted potatoes and cooked sausage.
- In a bowl, whisk together the eggs and milk, then pour this mixture over the layered potatoes and sausage.
- Sprinkle the cheddar cheese on top.
- Bake in the preheated oven for about 40–50 minutes, checking for the eggs to be set and the cheese melted.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 10 minutes before serving.
