Sausage Potato Breakfast Casserole with Peppers
Hearty breakfast casserole layering crispy hash brown potatoes, seasoned Italian sausage, sautéed peppers and onions, and sharp Cheddar cheese bound with a savory egg custard. Clarified butter creates golden, crispy potatoes while the egg mixture sets into a tender, protein-rich dish ideal for feeding a crowd.
Ingredients
- 1 lb mild Italian pork sausagemild chicken or turkey sausage1:1poultry
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- 1 lb spicy Italian pork sausagespicy chicken or turkey sausage1:1poultry
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- 3 russet potatoes, peeled and shredded
- 1 ½ teaspoons salt, divided
- ½ teaspoon black pepper
- 2 teaspoons dried Italian herbs
- 1 red bell pepper, sliced
- 1 Vidalia onion, sliced
- 1 cup shredded sharp Cheddar cheese
- 6 large eggs
- 2 cups milk
- 1 stick butter
- 1 tbsp olive oil
- cooking spray, for greasing
Instructions
- 1
Melt butter over medium-low heat and skim foam from surface.
- 2
Pour clarified butter through a strainer lined with cheesecloth into a heat-safe bowl, stopping before milky solids at bottom. Cool slightly.
- 3
Soak shredded potatoes in cold water until water turns cloudy. Drain and rinse in colander.
- 4
Squeeze potatoes in a lint-free kitchen towel to remove excess moisture, then wring out a second time.
- 5
Heat clarified butter in a heavy skillet over medium-high heat. Spread potatoes in skillet, sprinkle with salt and pepper, and cook undisturbed until golden-brown crust forms on bottom.
- 6
Flip potatoes in sections using a silicone spatula, add more clarified butter if needed, and continue cooking until uniformly golden-brown.
- 7
Cook mild and spicy sausages together in a large skillet over medium-high heat, stirring to crumble, until fat renders and no pink remains. Drain.
- 8
Wipe skillet, add olive oil, then cook peppers and onions over medium-high heat until soft and translucent.
- 9
Combine potatoes, sausage, pepper-onion mixture, and cheese.
- 10
Coat a baking dish with cooking spray and add potato-sausage mixture.
- 11
Whisk together eggs, milk, Italian herbs, and remaining salt. Pour evenly over mixture.
- 12
Bake at 350 degrees for 40 to 45 minutes until eggs are set and no longer jiggly. Rest 10 minutes before serving.
Tips
Clarifying butter removes milk solids that would otherwise burn at high heat, allowing potatoes to achieve deep golden color without scorching.
Thoroughly wring out shredded potatoes to remove starch and excess moisture, which prevents a soggy casserole and promotes crispy texture.
Do not stir potatoes during initial cooking phase; undisturbed contact with hot skillet creates the crust.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350 degrees until warmed through.
Assemble casserole through step 9 (before pouring egg mixture). Cover and refrigerate overnight. Pour egg mixture and bake as directed, adding 5-10 minutes to baking time.
Let rest 10 minutes after baking for easier portioning. Serve warm with hot sauce, salsa, or sour cream.
Common Mistakes
Do not skip potato moisture-removal step to avoid a soggy, watery casserole.
Do not stir potatoes during initial searing to avoid breaking apart before crust forms.
Do not overfill the baking dish to prevent egg mixture from overflowing.
Do not skip the 10-minute rest period to avoid breaking apart when serving.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
removes pork
removes pork