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Cheesy Sausage and Potato Breakfast Bake

Serving Size

Serves 8

Ingredients

  • 3 cups small gold potatoes, diced into approximately ½-inch pieces
  • 1 tablespoon avocado oil or olive oil
  • 1 pound breakfast sausage
  • 1 bell pepper, diced
  • ½ yellow onion, diced
  • 16 large eggs
  • ½ cup milk
  • 1 cup shredded cheese, divided
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • Cooking spray or oil, for the baking dish

Directions

  • Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking dish.
  • Toss the diced potatoes with avocado oil or olive oil. Air-fry at 400°F for 12–16 minutes, shaking halfway through, until tender and lightly golden.
  • Add the breakfast sausage to a large skillet over medium heat. Cook, breaking it into small pieces, until browned and fully cooked. Drain excess grease if needed.
  • Add the diced bell pepper and onion to the skillet. Cook for 5–7 minutes, or until softened.
  • Spread the cooked potatoes evenly across the bottom of the prepared baking dish. Add the sausage, bell pepper, and onion.
  • In a large bowl, whisk together the eggs, milk, salt, and black pepper. Stir in ½ cup of the shredded cheese.
  • Pour the egg mixture evenly over the potatoes, sausage, and vegetables. Sprinkle the remaining ½ cup of cheese over the top.
  • Bake for 40–50 minutes, or until the center is set and no wet egg remains. The internal temperature should reach 160°F.
  • Let the breakfast bake rest for 10 minutes before slicing into 8 portions.

Notes

Vegetarian alternative: Omit the sausage and add sautéed mushrooms, spinach, broccoli, or an additional bell pepper. A plant-based breakfast sausage can also be used. Add more fiber: Serve with berries, an orange, avocado, or whole-grain toast. Protein content: Approximately 23–25 grams of protein per serving, depending on the sausage, milk, and cheese used. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Cool completely and cut into individual portions. Freeze in an airtight, freezer-safe container for up to 2 months.

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