Sausage, Potatoes and Egg Breakfast Casserole

This dish can be prepared in advance; it can also be assembled the night before and cooked before you’re ready to serve it.

Sausage, Potato and Egg Breakfast Casserole Recipe

Sausage, Potato and Egg Breakfast Casserole

1 Lb. uncooked (sweet or hot) Italian turkey sausage

1 cup chopped onion

1 green pepper, chopped

1 (12 oz.) bag frozen shredded potatoes

5 large eggs, lightly beaten

1 ½ cups 1 percent milk

2 cups reduced-fat shredded Cheddar cheese

 

Preheat oven to 350 F.  Coat a 13×9 baking dish with cooking spray.

Squeeze sausages out of casings and into a large skillet; place over medium high and stir in onions and green pepper.  Cook, stirring, until sausage is no longer pink and potatoes are lightly browned, about 6 to 7 minutes.  Transfer with a slotted spoon to the prepared baking dish.

Whisk the eggs and milk together; stir in the cheese, potatoes and sausage mixture.  Transfer to the baking dish and bake in the center of the oven until the center is set and the top is golden brown, about 35 minutes.

(Recipe for Sausage, Potatoes and Egg Breakfast Casserole was is Newsday, December, 2013)