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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Potato and Sausage BreakfasT Casserole Recipe

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This recipe for Potato and Sausage BreakfasT Casserole is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 ounces potatoes peeled & cut into 1/2 inch cubes, about 2 cups
1 pound Italian sausage
1 onion diced
1 red pepper diced
3 garlic cloves minced
2 cups shredded mild cheddar cheese
6 eggs
1/3 cup milk
1/4 teaspoon black pepper
sliced green onions
Directions:
Directions:
1. Preheat oven to 375 degrees F. Cook the diced potatoes in salted boiling water for about 5 minutes. Drain and let cool.
2. Remove casings from sausage. Heat a skillet to medium-high and cook the sausage until browned, breaking it up in the process. Remove from skillet with a slotted spoon. Leave 1 tablespoon of grease.
3. Cook the onion and red pepper in the sausage grease for about 5 minutes. Add the garlic and cook a couple more minutes. Grease a 9x13 inch pan. Combine the onions and peppers with sausage and diced potatoes. Add to the baking dish.
4. In a bowl, whisk together the eggs, milk and black pepper and pour into the baking dish. Add 1 1/2 cups of the shredded cheese and stir to combine everything.
5. Sprinkle the remaining cheese on top, cover with foil and bake for 20 minutes. Uncover and continue baking for 10-15 minutes more.
6. Let the breakfast bake rest for a few minutes. Top with sliced green onions and serve hot. Serves 6-8.

Overnight option: You can prepare this casserole the night before. Fill everything into the casserole dish, sprinkle with cheese, cover the dish with foil and refrigerate overnight. In the morning, continue with the baking instructions in step 5.
Personal Notes:
Personal Notes:
This is another of Paul’s “favorites”.

 

 

 

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