Sausage, Egg, and Potato Breakfast Casserole
This hearty sausage, egg, and potato breakfast casserole layers halal breakfast sausage, tender hashbrown potatoes, sautéed peppers and onions, and plenty of cheese, all baked in a rich egg custard. Designed as an overnight casserole, it gives you a stress-free morning with a warm, flavorful dish ready to serve a crowd.
Equipment
- Skillet
- Mixing bowl
- Whisk
- 9×13-inch baking dish
- Knife
- Plastic wrap
Ingredients
- 1 lb halal breakfast sausage or turkey sausage
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 tsp minced garlic
- 3 cups cubed hash brown potatoes (thawed or fresh)
- 6 large eggs
- 0.33 cup milk
- 2 cups shredded cheddar cheese, divided
- salt and pepper, to taste
- 0.5 tsp red pepper flakes (optional)
- green onions, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Cook the halal sausage in a skillet until no longer pink. Drain the grease. Add diced peppers, onion, and garlic and cook for 5 minutes until softened.
- Spread half of the hashbrown potatoes in a greased 9×13-inch baking dish. Add half of the sausage mixture and sprinkle with 1 cup of cheddar cheese.
- Repeat with the remaining hashbrowns, sausage mixture, and cheese.
- Whisk eggs, milk, salt, pepper, and optional red pepper flakes. Pour evenly over the entire casserole.
- Cover tightly and refrigerate for at least 8 hours or overnight.
- Remove the cover and bake at 350°F for 35–40 minutes, or until the eggs are fully set.
- Sprinkle with chopped green onions and serve warm.
Notes
Thaw or precook potatoes to keep the casserole from turning watery. Sautéing the peppers and onions with the sausage adds flavor and removes excess moisture. Sprinkle green onions on top for freshness.