Cheesy breakfast casserole


  • 2 small russet potatoes, diced
  • 4 large eggs
  • 1/4 cup milk
  • 1 teaspoon hot sauce, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 Italian sausage links, casing removed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 tablespoons chopped fresh parsley leaves

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  • Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  • Place potatoes and 1/4 cup water in a microwave-safe bowl. Cover and place into microwave for 4-5 minutes, or until tender; drain well and set aside.
  • In a large glass measuring cup or another bowl, whisk together eggs, milk and hot sauce; season with salt and pepper, to taste; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, about 3-4 minutes.
  • Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
  • Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.*
  • Place into oven and bake for 35-40 minutes, or until the eggs are firm.
  • Serve immediately, garnished with parsley, if desired.