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Sausage, Potato, and Egg Casserole
Sausage, Potato, and Egg Casserole
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
135 minutes
Versatile sausage, potato, and egg casserole - perfect for feeding a crowd and freezer-friendly!
Ingredients:
  • cooking spray
  • 5 medium potatoes, peeled and cubed
  • 1.5 pounds breakfast sausage
  • 6 ounces chorizo sausage
  • 1.5 large green bell peppers, chopped
  • 2 (4 ounce) cans sliced mushrooms, drained
  • 20 large eggs
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease an 11x13-inch baking dish using cooking spray.
  • In a large microwave-safe bowl, add cubed potatoes and cover partially. Microwave on high for 4 minutes, then transfer to the baking dish.
  • Preheat a large skillet over medium-high heat. Cook breakfast and chorizo sausage until nicely browned and crumbly, for about 5 to 7 minutes. Drain excess grease. Add bell peppers, onion, and mushrooms. Saute until softened, around 5 minutes. Spread the cooked mixture over the potatoes.
  • In a bowl, whisk together eggs and milk. Pour the mixture evenly over the contents of the baking dish, gently distributing with a spoon. Sprinkle a generous amount of Cheddar cheese over the top until it's fully coated. Cover the dish with aluminum foil.
  • Bake in a preheated oven for 30 minutes. Uncover and continue baking until the egg is fully set, approximately 1 hour more. If the cheese begins to brown too quickly, simply cover with foil for the remaining baking time.

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