Description
Looking for a crowd-pleasing dish? Try our Cheesy Potato Bread Casserole recipe! Discover a tasty way to upgrade your potato game.
Ingredients
Scale
- 2 pounds (900g) russet potatoes, peeled and diced into ½-inch cubes
- 1 pound (450g) breakfast sausage (regular or spicy, casings removed)
- 1 medium yellow onion, finely diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 8 large eggs
- 1 cup (240ml) whole milk
- ¼ cup (60ml) heavy cream
- 2 cups (8oz/225g) sharp cheddar cheese, shredded and divided
- 1 cup (4oz/113g) Monterey Jack cheese, shredded
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons butter, for greasing the baking dish
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish with butter. Peel and dice the potatoes into uniform ½-inch cubes to ensure even cooking. Chop all your vegetables and measure out the remaining ingredients before you begin cooking.
- Step 2: Par-Cook the Potatoes Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for 5 minutes until the potatoes are just fork-tender but not falling apart. Drain thoroughly and set aside.
- Step 3: Cook the Meat and Vegetables In a large skillet over medium heat, cook the breakfast sausage, breaking it into small pieces with a wooden spoon. When the sausage is about halfway cooked (about 3-4 minutes), add the diced onions and bell peppers. Continue cooking until the sausage is no longer pink and the vegetables have softened (about 5 more minutes). Add the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat.
- Step 4: Prepare the Egg Mixture In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Stir in 1½ cups of the cheddar cheese, all of the Monterey Jack cheese, chopped chives, salt, pepper, paprika, and cayenne (if using).
- Step 5: Assemble the Casserole Spread the par-cooked potatoes evenly in the buttered baking dish. Top with the sausage and vegetable mixture, distributing it evenly. Carefully pour the egg and cheese mixture over the top, making sure it seeps down between the layers. Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Step 6: Bake to Perfection Bake uncovered in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown. If the top starts to brown too quickly, loosely cover with aluminum foil. Let the **Cheesy Potato Breakfast Casserole** rest for 10 minutes before serving to allow it to set completely and cool slightly. Garnish with additional fresh chives before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg