I have always liked casseroles. Now that I am the main preparer of food for the house, I have found that I enjoy making casseroles as much as I like to eat them. Mix the ingredients and into the oven it goes! That’s easy!
It took me a while to start looking into breakfast casseroles. They typically include all of the things I like — cheese, potatoes, and sausage — and it is possible in many cases to make casseroles ahead of time. Anything to make life a little simpler, right?
This recipe is great for home breakfast but also could make a good potluck dish as well!
Potato, Sausage, and Broccoli Breakfast Casserole
- Non-stick cooking spray
- ½ lb. bulk Italian sausage no casings
- 1 small red onion diced
- 1 large russet or Idaho potato diced
- 2 large eggs
- 3 T. whole milk
- 2 c. fresh broccoli diced
- ¾ c. sharp cheddar cheese shredded, divided
- 2 T. fresh chives finely chopped
- Sea salt and black pepper to taste
- Preheat oven to 350°F and spray an 8 x 8-inch baking dish with some non-stick cooking spray.
- Set a large skillet over medium heat and add the sausage. Cook until slightly browned, breaking up the sausage with a wooden spoon as it cooks, approximately 3-4 minutes.
- Add the onion and potato and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion softens and the potatoes become golden brown, approximately 6-7 minutes.
- In the meantime, whisk the eggs and whole milk in a small bowl and season with salt and black pepper, to taste. Add one-half cup cheddar cheese and stir to combine.
- Transfer the sausage-potato mixture into the prepared baking dish and stir in the diced broccoli. Spread into an even layer and pour the egg mixture evenly over the top. Sprinkle remaining cheese across the top.
- Place in the pre-heated oven and bake until the eggs are set and the potatoes are cooked through, around 30-35 minutes.
- Remove from oven and cool for several minutes before slicing. Top with fresh chives and serve immediately. Enjoy!
Loving Life — The Reboot!
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