Savory Sausage and Herb Breakfast Egg Bake
20min
45min
6
455
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Chef's Note
For the best flavor development, cook the sausage until it develops a good fond (browned bits) on the bottom of the pan, then deglaze with a splash of water. This technique captures all the delicious caramelized flavors. You can also prepare the sausage and vegetable mixture the night before and refrigerate, then just assemble with the eggs in the morning.
Tags
Ingredients
1 pounds breakfast sausage
2 medium russet potatoes
1 medium yellow onion
1 medium red bell pepper
3 cloves garlic
10 large eggs
1/2 cup milk
2 tablespoons fresh thyme
3 tablespoons fresh chives
1 1/2 cups sharp cheddar cheese
1/4 cup parmesan cheese
1 teaspoon smoked paprika
2 tablespoons dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- 2
Peel 2 medium russet potatoes and cut into 1/2-inch cubes. Place in a microwave-safe bowl with 2 tablespoons of water, cover with plastic wrap, and microwave for 4 minutes until slightly softened but not fully cooked.
- 3
Remove casings from 1 pound of breakfast sausage if necessary. Heat a large skillet over medium-high heat and add the sausage. Break it into smaller pieces with a wooden spoon and cook for 7-8 minutes until well browned and cooked through.
- 4
While the sausage cooks, dice 1 medium yellow onion and 1 medium red bell pepper. Mince 3 cloves of garlic. Chop 2 tablespoons of fresh thyme leaves and 3 tablespoons of fresh chives.
- 5
Once the sausage is browned, use a slotted spoon to transfer it to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pan.
- 6
Add the diced onion and bell pepper to the pan. Sauté for 5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- 7
Add the par-cooked potatoes to the pan along with 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another 5 minutes until the potatoes start to brown and vegetables are tender.
- 8
Return the cooked sausage to the pan and stir to combine with the vegetables. Remove from heat and let cool slightly for 5 minutes.
- 9
In a large bowl, whisk together 10 large eggs, 1/2 cup milk, 2 tablespoons Dijon mustard, 1 tablespoon of the chopped chives, 1 tablespoon of the chopped thyme, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.
- 10
Transfer the sausage and vegetable mixture to the prepared baking dish, spreading it evenly.
- 11
Pour the egg mixture over the sausage and vegetables. Sprinkle 1 1/2 cups of shredded sharp cheddar cheese and 1/4 cup grated parmesan cheese evenly over the top.
- 12
Bake in the preheated oven for 30-35 minutes, until the eggs are set and the top is golden brown.
- 13
Let the egg bake rest for 5-10 minutes before cutting. Sprinkle with the remaining fresh herbs and serve warm.
Nutrition Information (per serving)
455
28g
15g
32g
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