Breakfast Casserole Recipe

3 Yukon Gold potatoes, about 1 pound, chopped into ¼-inch pieces 1 tablespoon extra-virgin olive oil ½ teaspoon sea salt Freshly ground black pepper For the casserole 12 large eggs 1 cup milk, any kind 1¼ teaspoons sea salt 2 tablespoons extra-virgin olive oil, plus more for the baking dish ½ medium yellow onion, chopped Freshly ground black pepper


Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter.


In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.


Add the cooked breakfast sausage, hash browns, shredded cheese, diced bell pepper, and diced onion to the bowl with the egg mixture. Stir until everything is evenly combined.


Pour the mixture into the prepared baking dish, spreading it out evenly.


Bake in the preheated oven for 45-55 minutes, or until the casserole is set in the middle and the top is golden brown.


Once done, remove the casserole from the oven and let it cool for a few minutes before slicing and serving.


Enjoy your delicious breakfast casserole!