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.
Sausage Egg Bake
- 1 tablespoon olive oil
- 5-6 russet potatoes small to medium sized
- salt and pepper to taste
- 3/4 pound chicken breakfast sausage
- 1 bell pepper
- 6 cups kale chopped
- 10 eggs
- 1/2 teaspoon salt
- black pepper to taste
- 1 cup cheddar cheese shredded
- Preheat oven to 450 degrees F.
- In a 9x13 baking dish, drizzle the olive oil.
- Peel and thinly slice potatoes (a mandolin makes this quick, but isn't necessary).
- Layer the potatoes around the edges of the baking dish, and covered the bottom, overlapping them.
- Bake the potatoes for 20 minutes, then take out from the oven and reduce the heat to 375 degrees F.
- While the potatoes are baking, saute the bell pepper over medium high heat for 5 minutes, then add the breakfast sausage, and continue to cook for about 10 minutes, until sausage is browned and cooked through.
- Add chopped kale to the baking dish, then top with sausage and peppers.
- Beat eggs, and add 1/2 teaspoon sea salt and black pepper to taste.
- Pour eggs into the baking dish (the eggs won't fully cover the vegetables), and top the dish with cheese.
- Cover the dish with foil, and bake for 30-35 minutes until the center of the egg dish is almost fully set. It's ready to be uncovered when the center has just a small amount of unbaked egg.
- Remove the foil, and continue baking uncovered for 5 minutes to slightly brown cheese and fully set the eggs.
- Use a thin spatula to loosen the potatoes from the sides of the baking dish before dishing up slices.
Other Breakfast Casserole Recipes:
- Whole30 Quiche, by Sunkissed Kitchen
- Blueberry Baked Oatmeal, by Sunkissed Kitchen
- Spinach and Caramelized Onion Frittata with a Sweet Potato Crust, by Sunkissed Kitchen
This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small percentage of any purchases made.