Home-Style Sausage and Red Potato Breakfast Bake

I made this breakfast bake for dinner, and my family went back for seconds. It has red potatoes, breakfast sausage, onion, eggs, and plenty of sharp cheddar—all the familiar parts of a hearty breakfast in one dish.

The potatoes made the biggest difference for me. I parboiled them, then lightly browned them in a skillet with oil and butter before adding them to the bake. Using real potatoes made it taste more homemade and satisfying than the breakfast bakes I’ve made with frozen hash browns.

I used regular breakfast sausage and a little smoked paprika, so the casserole itself wasn’t spicy. I set out hot sauce for anyone who wanted it and sprinkled green onions over the top before serving.

Why brown the potatoes first?

Parboiling gives the potatoes a head start so they’ll be tender in the finished bake. Browning them afterward adds flavor. They don’t need to be crisp all the way through—a little golden color is enough.

Cut the red potatoes into fairly even ½- to ¾-inch pieces. Drain them well after parboiling and give them a few minutes to steam dry before putting them in the skillet.

Home-Style Sausage and Red Potato Breakfast Bake

Lightly browned red potatoes, savory breakfast sausage, eggs, and sharp cheddar bake together in this hearty, home-style casserole. It's just as good for breakfast for dinner as it is for a weekend brunch. Leftovers heat up beautifully.

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Cook Time 45 minutes mins

Servings: 8

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 2 pounds red potatoes
• 1 pound breakfast sausage
• 1 onion, diced
• 8 large eggs
• 1/2 cup half-and-half
• 2 cups shredded sharp cheddar
• 1 tsp salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• onion powder , to taste
• 1/4 tsp smoked paprika
• 2-3 green onions, sliced, for garnish
• Hot sauce, for serving, if desired

Method

 

1. Prepare the potatoes. Bring a salted pot of water to boil. Add potatoes and simmer until soft. Drain well and let them steam dry for a few minutes.
2. Brown the potatoes in a bit of oil and butter. Season with S&P, garlic powder, and onion powder. cook until lightly browned.
3. Cook The sausage and onion while the potato cook, After the potato are done add cooked sausage and onion together and add to a greased 9×13 baking dish

   Preheat oven to 350℉
4. Sprinkle half of the cheese on top of casserole.
5. In a bowl whisk together eggs with half-and-half, S&P, smoked paprika and garlic powder. Pour egg mixture over potato and sausage mixture.
6. Top with remaining cheese.
7. Bake uncovered at 350℉ for 45-50 minutes, until the center is set. Mine took 48 minutes. Let casserole rest for 10 minutes before cutting. Sprinkle with green onions and hot sauce.

The red potatoes took a little more work than frozen hash browns, but they gave this bake the homemade breakfast taste I wanted. My family asking for seconds made this one a keeper.

Give this recipe a try!

from my hearth to yours,
Becky

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