Emily’s Sausage and Potato Breakfast Bake

A casserole dish containing a breakfast casserole sitting on a countertop.

Recipe by Aquatics Coordinator Emily.


1 lb. sausage of choice
2 1/2 – 3 cups cubed potatoes
1 red bell pepper, diced
1/2 onion, diced
12 eggs
1/4 cup milk of choice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder


  1. Preheat oven to 375 degrees and grease a 9 x 13-inch baking dish. Use parchment paper for easy clean-up.
  2. Cook the sausage in a large skillet over medium heat until browned. Add to prepared baking dish.
  3. Turn the heat up to medium-high and add the potatoes, bell pepper, and onion. Sauté until potatoes are fork-tender and lightly browned.  About 7-8 minutes.
  4. Add to the baking dish with the sausage.
  5. In a large bowl, whisk the 12 eggs with milk and spices. Pour over the meat and veggies.
  6. Transfer dish to oven and bake for 30-35 minutes or until golden on top and eggs are set.
  7. Slice into 8 squares and serve!