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Protein-Packed Breakfast Potato Casserole with Turkey Sausage

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A quick and easy breakfast casserole combining turkey sausage, potatoes, eggs, and cheddar cheese for a protein-rich, comforting start to your day.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 12 ounces turkey sausage, casing removed
  • 6 large eggs, room temperature
  • 1 cup (240 ml) milk, whole or 2%
  • 1 ½ cups (about 150 grams) shredded sharp cheddar cheese
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
  2. Place diced potatoes in a medium saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 7 minutes until tender but still firm. Drain well and set aside to cool slightly.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add turkey sausage, crumble into the pan, and cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, and smoked paprika. Remove from heat.
  5. In a large mixing bowl, whisk together eggs, milk, a pinch of salt, and pepper until fully combined.
  6. Gently fold the parboiled potatoes, sautéed sausage mixture, and shredded cheddar cheese into the egg mixture, mixing evenly but without breaking up the potatoes too much.
  7. Pour the mixture into the prepared baking dish and spread evenly.
  8. Bake for 30-35 minutes, or until the casserole is set in the center and golden on top. A knife inserted should come out clean.
  9. Let the casserole cool for at least 5 minutes before slicing. Sprinkle with fresh parsley if desired.

Notes

Parboiling the potatoes is essential to avoid sogginess and ensure even cooking. Brown the turkey sausage well to develop flavor and drain excess fat before mixing. Let the casserole rest after baking for easier slicing. Tent with foil if browning too fast. Can be made ahead and refrigerated overnight before baking.

Nutrition

Keywords: breakfast casserole, turkey sausage, protein-packed, healthy breakfast, potato casserole, easy breakfast, meal prep

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