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Crispy Breakfast Potato Casserole with Sausage and Peppers

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A quick and easy breakfast casserole featuring crispy potatoes, savory sausage, and sweet bell peppers, perfect for a hearty morning meal.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold or Russet potatoes, peeled and cubed
  • 12 ounces (340g) Italian sausage, casings removed
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 large eggs, beaten
  • 1 cup (240ml) whole milk or half-and-half
  • 1 ½ cups (150g) shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Peel and cube 2 pounds (900g) of Yukon Gold or Russet potatoes into roughly 1-inch pieces. Rinse in cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potatoes in a single layer and cook, stirring occasionally, until they develop golden-brown edges, about 10 minutes.
  3. Push potatoes to the side of the skillet. Add the sausage and cook until browned and cooked through, about 5-7 minutes. Add diced bell peppers and chopped onion, cooking for another 3-4 minutes until softened. Stir in minced garlic and season with smoked paprika, oregano, salt, and black pepper. Mix well and remove from heat.
  4. In a large bowl, whisk together 4 large eggs and 1 cup (240ml) milk or half-and-half until smooth. Stir in 1 ½ cups shredded sharp cheddar cheese.
  5. Add the sautéed potatoes, sausage, and pepper mixture into the egg and cheese mixture. Gently fold everything together, making sure the potatoes stay mostly intact.
  6. Lightly grease a 9×13-inch baking dish. Pour the mixture in and spread evenly.
  7. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the top is golden and the casserole is set (a knife inserted should come out mostly clean).
  8. Let the casserole cool for 5 minutes before cutting and serving.

Notes

Pat potatoes dry before sautéing to ensure crispiness. If casserole browns too quickly, tent with foil halfway through baking. For extra crunch, sprinkle an additional ¼ cup cheese on top 10 minutes before the end. Rest casserole 5 minutes before serving to set.

Nutrition

Keywords: breakfast casserole, crispy potatoes, sausage casserole, bell peppers, easy breakfast, brunch recipe

Find it online: https://realityeats.com/crispy-breakfast-potato-casserole-with-sausage-and-peppers-easy-recipe-for-perfect-morning-meal/