Breakfast · American
Sausage, egg and potato breakfast casserole
A make-ahead baked casserole of turkey sausage, potatoes, peppers and eggs, cut into four portions.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 squares- 250 g turkey sausage, casings removed
- 400 g russet potatoes, diced
- 120 g red bell pepper, diced
- 80 g onion, diced
- 1 tbsp olive oil
- 8 large eggs
- 150 ml semi-skimmed milk
- 60 g cheddar cheese, grated
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Method
Heat the oven to 190 C and grease a 20 x 20 cm baking dish.
Heat the oil in a large skillet and cook the potatoes for 8 minutes, then add the sausage, pepper and onion and cook for 6 minutes more, breaking up the sausage.
Spread the mixture in the baking dish.
Whisk the eggs, milk, paprika, salt and pepper and pour over the filling, then scatter the cheddar on top.
Bake for 20 to 25 minutes, until the centre is set. Cool for 5 minutes and cut into four squares. Keeps 4 days in the fridge.