Egg and Potato Casserole
Now I'm going to tell you about a recipe that will be the star of your kitchen! Egg and potato casserole is both easy to make and incredibly delicious. It will be a great option for your crowded breakfasts. You can crown your breakfast table with this exquisite casserole. Get ready, you will create wonders in the kitchen!
- ½ tablespoon olive oil
- 450 grams breakfast sausage (low sodium)
- 1 cup chopped bell pepper
- 1 cup finely chopped onion
- ½ tablespoon finely chopped garlic
- 10 eggs
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- 2 ½ cups thawed shredded boiled potatoes (about 225 grams)
- 1 cup shredded cheddar cheese (optional - omit for dairy-free)
Preheat the oven to 200 degrees and prepare a 23x33 cm ceramic baking dish by greasing it. That's the first step done!
In a large sauté pan, heat the olive oil and fry the sausages for about 10 minutes, breaking them apart. Don't worry, it's very easy!
Add the bell pepper, onion, and garlic to the pan. Sauté for another 5 minutes. Now things are getting good!
Meanwhile, in a large bowl, beat the eggs and spices well. Are you ready?
Add the cooked sausage, vegetables, thawed potatoes, and cheddar cheese to your egg mixture. Oh, it smells so good!
Pour the prepared mixture into the greased baking dish. We're at the final step!
Bake uncovered for 25-30 minutes in the oven. It's done when the eggs are fully set in the center. Enjoy your meal!
Egg and Potato Casserole Cooking Tips
If you want a lower-calorie option, you can omit the cheddar cheese. Additionally, you can adapt the recipe to your taste by adding different vegetables.
Nutrition Facts
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