Savory Egg & Potato Breakfast Bake

Is there anything better than a warm, satisfying breakfast that practically makes itself while you’re still rubbing the sleep from your eyes? You know the kind I mean—the one that frees you up to sip your coffee and actually enjoy the morning instead of being chained to the skillet. Well, honey, that’s exactly what this Savory Egg & Potato Breakfast Bake is all about. It’s my go-to hero for busy weekends, holiday mornings, or when I’ve got a houseful of hungry people to feed. It’s hearty, it’s packed with flavor, and the best part? You just toss it all in a dish and let the oven do the heavy lifting.

Why You’ll Love This

This bake is the ultimate set-it-and-forget-it breakfast. It’s got everything you crave in one pan: protein-packed eggs, hearty potatoes, and melty cheese. It’s a lifesaver for meal prep, as it reheats like a dream, making your weekday mornings a whole lot smoother. Plus, it’s completely customizable. Got a picky eater? No problem. Want to clean out the veggie drawer? Perfect. It’s a forgiving, fuss-free recipe that delivers comfort and flavor every single time. So good.

Equipements Needed

• 9×13 inch baking dish: Your trusty workhorse for this recipe.
• Large mixing bowl: For giving everything a good, even coat.
• Whisk: To get those eggs nice and fluffy.
• Measuring cups and spoons: For getting those ratios just right.
• Non-stick cooking spray or a bit of oil: To make sure nothing sticks.

Ingredients

• 1 (20 oz) bag frozen shredded hash browns: The ultimate time-saver, no peeling or grating required.
• 1 cup diced smoked turkey sausage: Adds that smoky, savory flavor without the pork.
• 1 red bell pepper, diced: For a sweet crunch and a pop of color.
• 1/2 cup diced yellow onion: The flavor foundation.
• 1 1/2 cups shredded sharp cheddar cheese: Because everything’s better with cheese.
• 8 large eggs: The star of the show, binding it all together.
• 1 cup milk: Makes the egg mixture light and tender.
• 1 tsp garlic powder: For a little savory kick.
• 1/2 tsp paprika: Adds warmth and color.
• 1/2 tsp salt, plus more to taste: To make all the flavors sing.
• 1/4 tsp black pepper: A little essential heat.
• Fresh chives or green onions, for garnish: A fresh finish right at the end.

Step By Step

1. First, preheat your oven to 375°F (190°C). Give that 9×13 inch baking dish a good spray with non-stick cooking spray.
2. In that large mixing bowl, toss together the frozen hash browns, diced turkey sausage, bell pepper, onion, and one cup of the cheddar cheese. Spread this mixture evenly into your prepared baking dish.
3. In the same bowl (less dishes!), whisk together the eggs, milk, garlic powder, paprika, salt, and pepper until it’s all combined and a little frothy.
4. Pour the egg mixture evenly over the potato and sausage base in the baking dish. Try to make sure it seeps into all the nooks and crannies.
5. Pop it in the oven and bake for 40 to 45 minutes. You’ll know it’s done when the eggs are fully set and don’t jiggle in the center, and the edges are getting a beautiful golden brown.
6. Take it out of the oven and sprinkle the remaining 1/2 cup of cheese over the top. Let it rest for about 5 minutes—this helps everything set up perfectly. Garnish with those fresh chives, slice, and serve!

Variations & Substitutions

This recipe is a fantastic canvas. For a veggie-packed version, add in a handful of spinach or chopped mushrooms. Not a fan of turkey sausage? Diced cooked chicken or even some black beans would be wonderful. If you’re dairy-free, your favorite non-dairy milk and cheese alternative will work just fine. And honestly, if you hate heat, skip the paprika or use a sweet variety instead of smoked. Make it yours!

Pro Tips For Success

• Don’t thaw the hash browns. Using them frozen helps prevent the bake from getting soggy.
• Let the bake rest for a full 5 minutes after it comes out of the oven. This is the secret to getting clean slices instead of a scramble.
• Feel free to prep this the night before! Assemble everything in the dish, cover tightly, and refrigerate. Just add about 5-10 extra minutes to the baking time the next morning.
• For an even crispier top, give it a quick broil for the last minute or two—but watch it like a hawk so it doesn’t burn!

Serving Ideas & Pairings

This bake is a complete meal all on its own, but it’s also the star of any breakfast buffet. I love serving it alongside a big platter of fresh fruit or a simple mixed greens salad for a lighter touch. A dollop of cool sour cream or some creamy avocado slices on the side are also delicious. And you can’t go wrong with a basket of warm biscuits or toast points for scooping up every last cheesy, savory bite.

Storage & Reheating

Leftovers? Absolutely! Let the bake cool completely, then store it covered in the refrigerator for up to 4 days. To reheat, I find the microwave works just fine for a single serving, but for the best texture, pop a portion in the oven or a toaster oven at 350°F until warmed through. This keeps the top from getting soft. I don’t recommend freezing it, as the eggs and potatoes can become a bit watery when thawed.

Frequently Asked Questions

• Q: Can I use fresh potatoes instead of frozen? A: You sure can! Just shred about 3 cups of raw russet or Yukon Gold potatoes. Give them a quick rinse and pat them very dry to remove excess starch.
• Q: Is this recipe good for healthy breakfast ideas? A: It is! It’s packed with protein to keep you full and energized all morning. You can easily lighten it up by using a lower-fat milk and cheese.
• Q: How can I make this ahead for easy breakfast ideas during the week? A: This is the ultimate make-ahead meal. Bake it on a Sunday, slice it into portions, and you’ve got quick breakfast ideas ready to grab and reheat all week long.