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Sausage, Potato, & Pepper Bake

Author: Sue Gray

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

At a glance

12 servings


Choose your measure:

  • 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


  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.
  8. Yield: 12 servings.