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Crispy Breakfast Potato Casserole with Sausage and Peppers

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

Ingredients

Scale
  • 4 cups diced Yukon Gold or red potatoes (about 600g / 1.3 lbs)
  • 1 pound (450g) spicy Italian sausage or breakfast sausage, casings removed
  • 1 cup diced red and green bell peppers (about 150g / 5.3 oz)
  • 1 medium yellow onion, finely chopped (about 120g / 4.2 oz)
  • 2 cloves garlic, minced
  • 4 large eggs, lightly beaten, room temperature
  • 1 cup shredded sharp cheddar cheese (about 100g / 3.5 oz)
  • ½ cup shredded mozzarella cheese (about 50g / 1.75 oz)
  • ½ cup (120ml / 4 fl oz) whole milk or half-and-half
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Dice 4 cups of Yukon Gold potatoes into ½-inch cubes. Toss with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon smoked paprika, and ¼ teaspoon black pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping once halfway through, until golden and crispy on the edges.
  4. While potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it up with a spoon. Cook for 7-8 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside.
  5. In the same skillet, add diced onion and bell peppers. Cook for 5-6 minutes until soft and slightly caramelized. Stir in minced garlic and cook for another 30 seconds. Season lightly with salt and pepper.
  6. In a mixing bowl, whisk together eggs and milk. Add a pinch of salt and pepper.
  7. In a large bowl, gently fold together roasted potatoes, cooked sausage, sautéed peppers and onions, and shredded cheeses. Pour in the egg mixture and stir just until combined.
  8. Spread the mixture evenly in a 9×13 inch casserole dish. Press down lightly to compact but not mash the potatoes.
  9. Bake uncovered for 20-25 minutes until eggs are set and top is golden and slightly crispy. A knife inserted in the center should come out clean.
  10. Let the casserole cool for 5 minutes before slicing. Sprinkle with chopped fresh parsley if desired.

Notes

To keep potatoes crispy, roast them separately before combining. Use room temperature eggs for better binding. Avoid overmixing to maintain texture. If top browns too fast, cover loosely with foil halfway through baking. For extra crispiness, broil 1-2 minutes at the end, watching closely. Frozen diced peppers can be used if fresh are unavailable. For dairy-free, substitute milk and cheese accordingly. Sausage should be gluten-free for gluten-free diet.

Nutrition

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

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