Egg and Sausage Breakfast Bake

Name: Egg and Sausage Breakfast Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 12 oz kielbasa sausage, sliced 1/4-inch; 1 lb Yukon Gold potatoes, diced small; 1 medium yellow onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 2 tbsp olive oil; 8 large eggs, beaten; 1/2 cup whole milk; 1 cup sharp cheddar cheese, shredded; 1/2 tsp salt; 1/2 tsp black pepper, freshly ground; 1/2 tsp smoked paprika; 2 tbsp fresh flat-leaf parsley, chopped

A hearty Polish-inspired breakfast casserole with savory kielbasa sausage, eggs, potatoes, and melted cheese baked together in one dish. Great for feeding a crowd with minimal cleanup.

55 minEasyServes 6390 cal/serving

PolishBreakfastOvenHigh ProteinLow CarbAlcohol-FreeCorn-Free

Ingredients

12 oz kielbasa sausage, sliced 1/4-inch
1 lb Yukon Gold potatoes, diced small
1 medium yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
2 tbsp olive oil
8 large eggs, beaten
1/2 cup whole milk
1 cup sharp cheddar cheese, shredded
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1/2 tsp smoked paprika
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish.
2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb diced small Yukon Gold potatoes and cook, stirring occasionally, until lightly golden, about 8 minutes.
3

Add 1 medium diced yellow onion, 1 diced red bell pepper, and 12 oz sliced 1/4-inch kielbasa sausage to the skillet. Cook until the vegetables soften and the sausage is browned, about 5 minutes. Add 3 minced garlic cloves and cook 1 minute more. Season with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp smoked paprika.
4

Transfer the skillet mixture to the prepared baking dish and spread in an even layer.
5

In a bowl, whisk together 8 beaten large eggs and 1/2 cup whole milk. Pour evenly over the sausage and potato mixture. Scatter 1 cup shredded sharp cheddar cheese on top.
6

Bake uncovered until the eggs are set and puffed and an instant-read thermometer inserted in the center reads 160 degrees F, about 25-30 minutes.
7

Let rest 5 minutes, garnish with 2 tbsp chopped fresh flat-leaf parsley, and serve.

Questions

Can I make Egg and Sausage Breakfast Bake dairy-free?

Yes. The dairy in this entry is 1/2 cup whole milk, 1 cup sharp cheddar cheese, shredded. Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Egg and Sausage Breakfast Bake ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Egg and Sausage Breakfast Bake?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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