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Breakfast Casserole with Chicken Sausage and Roasted Potatoes

A hearty egg-based casserole with roasted Yukon Gold potatoes, browned chicken sausage, peppers, spinach, and melted cheddar. Pre-cooking the fillings keeps the center firm and sliceable.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Rest Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Breakfast, brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 680 g Yukon Gold potatoes cut into ½-inch cubes
  • 1 tablespoon olive oil
  • ¼ teaspoon fine salt
  • ¼ teaspoon ground black pepper
Sausage and Vegetables
  • 1 tablespoon olive oil
  • 450 g raw chicken breakfast sausage casings removed
  • 1 medium yellow onion finely diced
  • 1 red bell pepper diced
  • 2 packed cups baby spinach
Egg Mixture
  • 10 large eggs
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper
  • 1½ cups shredded cheddar
  • 2 tablespoons chopped fresh chives or parsley

Equipment

  • 9×13-inch baking dish
  • Rimmed sheet pan
  • 12-inch skillet

Method
 

  1. Preheat the oven to 425°F (220°C). Grease a 9×13-inch baking dish and prepare a rimmed sheet pan.
  2. Toss potatoes with 1 tablespoon oil, salt, and pepper. Spread in one layer and roast for 18–22 minutes, turning once at 12 minutes, until lightly browned with slight resistance inside.
  3. Brown chicken sausage in the remaining tablespoon of oil over medium-high heat for 7–9 minutes, until no pink remains and the largest pieces reach 165°F (74°C). Transfer with a slotted spoon. Cook onion and pepper in the same skillet for 5–7 minutes until softened and dry, then add spinach for 1–2 minutes until wilted.
  4. Reduce oven to 375°F (190°C). Layer potatoes, sausage, and vegetables in the baking dish, then sprinkle 1 cup of cheddar over the top.
  5. Whisk eggs, milk, garlic powder, paprika, thyme, salt, and pepper for 45–60 seconds. Pour over the filling, press any exposed spinach under the surface, and top with the remaining ½ cup cheddar.
  6. Bake uncovered for 32–38 minutes, until the center reaches 160°F (71°C) and no longer ripples. Rest for 10 minutes, add chives, and cut into 8 portions.

Notes

  • Make-ahead: Assemble up to 24 hours ahead. Cool fillings completely before refrigerating, and let a glass dish stand 20 minutes before placing in the oven.
  • Storage: Refrigerate covered for 3–4 days. Freeze individual portions for up to 2 months. Reheat to 165°F (74°C).
  • Watery center fix: Cook vegetables until all released liquid has evaporated before assembly. Verify doneness with a thermometer in several central spots.