Cheesy Egg, Sausage, and Potato Casserole
Dress up your morning eggs. This quick-and-easy casserole is filling and delicious.

Team Nutrition CACFP Easy Recipe Project
6 Servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Nonstick cooking spray
1 1/3 cups potatoes, diced, frozen, thawed
3 eggs. fresh, large, whole
2 Tbsp milk, low-fat (1%)
¼ cup + 2 Tbsp cheddar cheese, shredded, reduced-fat
1 cup Red bell peppers, fresh, cored, and ¼” diced (gently wash bell peppers under running water before cutting)
½ tsp onion powder
½ tsp garlic powder

¾ cup (3 ½ oz) Italian sausage, mild, no more than 35% fat

1. Wash hands with soap and water for at least 20 seconds.
2. Preheat oven to 375 °F.
3. Spray a loaf pan (8½” x 4½” x 2½”) with nonstick cooking spray.
4. In a small bowl, combine eggs, milk, and cheese. Whisk to mix. Set aside. Wash hands after touching uncooked eggs.
5. In a small bowl, combine bell peppers, thawed potatoes, onion powder, and garlic powder. Mix and set aside.
6. Heat a medium skillet on medium-high heat. Add Italian sausage. Crumble with a spoon as it cooks. Cook until golden brown, about 5 minutes. Heat to 165 °F for at least 15 seconds. Drain grease and discard.
7. Add bell pepper and potato mixture to skillet. Stir frequently. Cook for 3–5 minutes or until bell peppers begin to soften.

8. Transfer vegetable-sausage mixture to the loaf pan. Allow mixture to cool for about 5 minutes.
9. Add egg mixture. Stir to mix.
10. Cook for 20 minutes. Heat to 165 °F for at least 15 seconds.
11. Cut into 6 even pieces.
12. Serve 1 piece.

Serve immediately, or keep warm at 140 °F or higher.

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