Egg and Sausage Breakfast Bake
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.
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 cloves 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
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1
Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish.
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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.
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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 cloves 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.
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4
Transfer the skillet mixture to the prepared baking dish and spread in an even layer.
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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.
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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.
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7
Let rest 5 minutes, garnish with 2 tbsp chopped fresh flat-leaf parsley, and serve.