Breakfast Potato Casserole
A delicious and hearty Breakfast Potato Casserole that brings families together with its rich flavors and textures, perfect for any morning gathering.
Ingredients
Main ingredients
- 2 lbs. frozen hash browns (or diced fresh potatoes for a fresher taste)
- 1 cup diced onion (sweet or yellow for a milder flavor)
- 1 cup bell pepper (red, green, or a mix for a colorful presentation)
- 1 lb. cooked sausage (spicy or mild, or substitute with turkey sausage for a lighter option)
- 4 large eggs
- 2 cups shredded cheese (cheddar and Monterey Jack are excellent choices)
- 1 cup milk
- Salt and pepper to taste
Optional add-ins
- diced tomatoes, jalapeños, or fresh herbs like parsley for garnish Feel free to personalize based on dietary preferences.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, cook the sausage until browned. If using fresh potatoes instead of frozen hash browns, cook them in the same skillet for added flavor. Drain excess fat if necessary.
- In a large mixing bowl, combine the hash browns, cooked sausage, diced onion, and bell peppers. Stir in the milk, eggs, and half of the cheese, along with salt and pepper.
- Pour the mixture into a greased 9x13-inch baking dish, smoothing the top with a spatula.
- Sprinkle the remaining cheese on top.
Baking
- Bake in the preheated oven for 60-70 minutes, or until the center is set and the top is golden brown.
- Check doneness by inserting a knife in the center—if it comes out clean, it’s ready.
- Let the casserole cool for a few minutes before slicing. Serve warm.
Notes
For healthier alternatives, consider using low-fat cheese, egg whites, or adding more vegetables like spinach or mushrooms. Store leftovers in an airtight container; refrigerate for up to 3-4 days or freeze for up to 2 months.