Sausage, Potato, & Pepper Bake

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Yield: 12 servings

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Make this casserole the night before and bake in the morning for an easy breakfast - your house will smell delicious!

Sausage, Potato, & Pepper Bake

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 servings
Published: 01/01/2010

Ingredients

  • 1 pound breakfast sausage, crumbled
  • 1 cup diced onions
  • 1 cup diced red bell or green peppers
  • 3 to 4 medium Red Bliss or Yukon Gold potatoes, unpeeled, wedged
  • 6 cups soft bread, cubed
  • 2 cups milk or half and half
  • 6 large eggs
  • 1/4 cup Vermont cheese powder
  • 2 teaspoons Pizza Seasoning, or 1/4 to 1/2 teaspoon salt, to taste
  • 1/2 teaspoon ground black pepper
  • chopped fresh parsley or basil, for garnish

Directions

1) Brown the crumbled sausage in a frying pan, remove from the pan, drain on paper towels, and set aside.

2) Sauté the onions and peppers until just tender; remove from the pan and mix with the sausage.

3) Place the potatoes in the pan and fry until browned and tender.

4) Lightly grease a 2-quart casserole or 9" x 13" pan. Mix the potatoes, sausage, vegetables and bread, and spoon into the pan.

5) Mix the milk, eggs, cheese powder, and spices; pour over the ingredients in the baking pan. The dish may be prepared up to this point and refrigerated for several hours, or up to overnight.

6) About 1 hour before serving, preheat the oven to 350°F.

7) Bake the casserole for 40 to 50 minutes, until golden brown and puffy. Remove from the oven, and let sit for 10 minutes or so before serving. Sprinkle with chopped parsley or basil for garnish, if desired.

Yield: 12 servings.

Reviews

1
  • star rating 12/12/2011
  • pammyowl from KAF Community
  • Very tasty, but next time I'll cut back on the bread 5 cups would be plenty as it was a bit dry. After baking, I stirred in some sour cream and grated Colby, and it was perfect. I will definitely make this again!
  • star rating 11/05/2011
  • laurabachman from KAF Community
  • I have made this many times over and we love it. I make it without the sausage (we are non-meat eaters) and with about 1/2 cup of shredded extra sharp white cheddar.
  • star rating 01/30/2010
  • BJ from Northern CA
  • I made this for a New Years Day get together. I put it together the day before and refrigerated it. The next morning I took it out and baked it (stir it up to redistribute the mixture). The flavors held up and, since the egg mixture is supposed to soak the bread, it had plenty of time to do that. I actually got to watch a bit of the Rose Parade telecast this year.
  • 01/16/2010
  • Elaine from California
  • If you do not have cheese powder, can you sub with real cheese, and if so, how much?
    Try substituting a 1/2 cup of fresh grated cheddar. Frank @ KAF.
  • 01/15/2010
  • Kathleen from Iowa
  • Can you substitute real cheese for the cheese powder?
    Certainly! Experiment, have fun. Frank @ KAF.
  • 01/15/2010
  • jean from gig harbor, washington
  • where do you find Vermont Cheese Powder? I couldn't find it in your search.
    Here it is: http://www.kingarthurflour.com/shop/items/vermont-cheese-powder-8-oz Frank @ KAF.
  • 01/15/2010
  • hb from ct
  • do people really cook with something called "cheese powder"?
    Cheese powder is simply dried cheese and is convenient and not a bad substitute for those times when you don't have regular cheese. It also doesn't add any moisture or as much fat to a bread recipe calling for cheese. Molly @ KAF
  • 01/03/2010
  • k from washington
  • The directions in step 6 need a slight adjustment. The first part is a repeat of step 1.
    You are correct. Thank you for noticing. I will check with the author to have it changed. Elisabeth @ KAF
1
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