This Sausage Egg Bake has the potatoes baked right in, and is filled with kale and peppers. This is the perfect dish to make for a brunch, or to have protein packed breakfasts ready for the week.
We had a crowd for Christmas this year. We had lots of family from California and around Oregon in Bend. After years of living so far away from family, I welcomed the crowds.
Our Christmas Eve Soup Buffet was a huge success (read about our Christmas Eve dinner here, and find recipes here). After our soup extravaganza on Christmas Eve, we came home with lots of extra veggies that our soup pots just couldn’t hold (I had doubled all the soup recipes to feed a crowd of 20!).
Since Christmas morning breakfast was an afterthought, I knew we could throw together a quick breakfast using the potatoes that were already peeled, the peppers and kale that was already chopped, and the cheese that was already shredded.
The Spinach and Caramelized Onion Frittata with a Sweet Potato Crust is one of the most popular recipes on my blog, and I have been wanting to try something like that with white potatoes for a while now.
I thinly sliced the potatoes (I would have used a mandolin if my mom had had one), drizzled olive oil into a baking dish, seasoned them with salt and pepper, and baked the potatoes first, while preparing the recipe of the ingredients.
I layered in the veggies, some chicken breakfast sausage, and topped it off with cheese, and it turned out amazing.
Everyone was asking for the recipe, so I made it again to photograph and post. This time, we didn’t have a crowd around to devour it, so we’ve been eating it for days. It’s a simple recipe, high in protein, and reheats so well.
I am making an effort to eat more savory, high protein breakfasts in 2017, and this is an excellent start!
Tips for the Sausage Egg Bake
- Make it Ahead: If you want to make this faster in the morning, put it together the night before. Cut and bake the potatoes, and sauté the peppers and sausage. Layer in the kale and sausage and peppers, and cover with foil until the morning. You can also pre shred the cheese. The morning of, just mix up some eggs, and add the eggs and cheese to the casserole. You can also bake it and gently reheat slices in the microwave each morning.
- Make it Paleo/Whole30: Omit the cheese and top with a sugar free salsa instead. If you’d prefer to use sweet potatoes, check out my Spinach and Caramelized Onion Frittata with a Sweet Potato Crust.
Other Breakfast Casserole Recipes:
- Veggie Loaded Breakfast Casserole, by Little Spice Jar
- Turkey Egg Breakfast Casserole, by Aimee Mars
- Sausage and Butternut Squash Breakfast Casserole, by Slender Kitchen
- Spinach and Caramelized Onion Frittata with a Sweet Potato Crust, by Vitamin Sunshine
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