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Pioneer Woman Sausage Egg Potato Casserole

Pioneer Woman Sausage Egg Potato Casserole - recipe card
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This hearty breakfast casserole layers crispy roasted potatoes, savory sausage, fluffy eggs, and melted cheddar cheese into one comforting dish. It’s a crowd-pleasing centerpiece for weekend brunches, with a satisfying texture contrast between the tender potatoes and the golden, cheesy top.

Ingredients

Scale
  • 1 lb (450 g) Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt, plus more for seasoning
  • 1/4 tsp freshly ground black pepper, plus more for seasoning
  • 8 oz (225 g) breakfast sausage (turkey or chicken sausage, casings removed)
  • 1/2 cup onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 cup (4 oz / 113 g) shredded sharp cheddar cheese
  • 2 tbsp fresh chives, minced (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. This ensures the casserole doesn’t stick and makes cleanup easier.
  2. In a large bowl, toss the cubed potatoes with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated. Spread them in a single layer on a rimmed baking sheet. Roast for 20 minutes, or until the potatoes are just fork-tender and beginning to brown at the edges. This par-cooking step prevents the potatoes from staying raw in the final casserole.
  3. While the potatoes roast, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and no longer pink, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the skillet (if using lean sausage, add a drizzle of oil).
  4. Reduce the heat to medium. Add the onion and red bell pepper to the same skillet. Sauté for 4-5 minutes, until the vegetables have softened and the onion is translucent. Scrape up any browned bits from the bottom of the pan—these add extra flavor.
  5. In a large mixing bowl, whisk together the eggs, milk, garlic powder, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until the mixture is completely uniform and slightly frothy on top. This ensures the seasonings are evenly distributed.
  6. Once the potatoes are done, remove them from the oven and let them cool for 5 minutes. Then transfer the roasted potatoes to the prepared baking dish, spreading them into an even layer.
  7. Scatter the cooked sausage and the sautéed onion-pepper mixture evenly over the potatoes.
  8. Pour the egg mixture over the entire casserole, making sure to cover all the ingredients. Gently shake the dish to help the eggs settle into the crevices.
  9. Sprinkle the shredded cheddar cheese evenly over the top.
  10. Bake the casserole, uncovered, at 375°F (190°C) for 30-35 minutes, or until the eggs are set in the center and the top is golden brown and puffed. To test for doneness, insert a knife into the center—it should come out clean, and the internal temperature should register 165°F (74°C) on an instant-read thermometer.
  11. Let the casserole rest for 5-10 minutes before slicing. This resting period allows the casserole to firm up and makes serving easier.
  12. Garnish with fresh chives and serve warm. Enjoy!

Notes

Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the entire baked casserole (or individual portions) tightly in plastic wrap and then foil; freeze for up to 2 months. Reheat: For best results, reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. For a quick single serving, microwave on high for 1-2 minutes. If reheating from frozen, thaw in the refrigerator overnight before reheating.

Nutrition

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