Description
Make a hearty breakfast with this Roasted Potato Breakfast Casserole. Packed with eggs, sausage, and crispy potatoes. Perfect for brunch!
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 lb breakfast sausage (pork or turkey)
- 1 medium onion, chopped
- 6 large eggs
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk (or dairy-free alternative)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil (for roasting)
- Optional: Fresh herbs (such as parsley or chives) for garnish
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C). Toss the diced potatoes in olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes, or until golden brown and crispy. Remove from the oven and set aside.
- Cook the Sausage: While the potatoes roast, heat a large skillet over medium heat. Add the breakfast sausage and cook until browned and cooked through, breaking it up into small pieces as it cooks. Remove the sausage from the skillet and set aside.
- Sauté the Onions: In the same skillet, sauté the chopped onion until softened, about 3-4 minutes. Remove from heat and set aside.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper until smooth. Stir in the cheddar and mozzarella cheese.
- Assemble the Casserole: In the greased baking dish, layer the roasted potatoes evenly at the bottom. Top with the cooked sausage and sautéed onions. Pour the egg mixture over the top, spreading it evenly.
- Bake the Casserole: Bake the casserole in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown. Let it cool for a few minutes before slicing.