Go Back
Golden Potatoes O'Brien Breakfast Casserole

Golden Potatoes O'Brien Breakfast Casserole

The perfect make-ahead meal that will revolutionize your mornings, offering a delightful balance of savory flavors and comforting textures. This versatile dish is incredibly useful for busy households and entertaining guests alike, ensuring a delicious start to any day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Casserole
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound breakfast sausage casings removed
  • 1 medium yellow onion finely chopped
  • 1 large green bell pepper finely chopped
  • 1 large red bell pepper finely chopped
  • 2 pounds Yukon Gold potatoes peeled and cut into ½-inch cubes
  • 8 large eggs
  • ½ cup milk whole or 2% recommended
  • 1 cup shredded cheddar cheese divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • pinch cayenne pepper optional, for a subtle kick

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large pot,
  • Large Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. Heat the olive oil in a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease and set the sausage aside.
    1 tablespoon olive oil, 1 pound breakfast sausage
  3. In the same skillet (without cleaning it), add the chopped yellow onion, green bell pepper, and red bell pepper. Sauté over medium heat for about 5-7 minutes, or until the vegetables are tender-crisp.
    1 medium yellow onion, 1 large green bell pepper, 1 large red bell pepper
  4. While the vegetables are sautéing, place the cubed Yukon Gold potatoes in a large pot. Cover them with cold water by about an inch. Bring to a boil over high heat, then reduce heat to medium and simmer for about 8-10 minutes, or until the potatoes are just fork-tender. You don't want them mushy; they should still have a slight bite. Drain the potatoes thoroughly.
    2 pounds Yukon Gold potatoes
  5. In the prepared baking dish, evenly spread the par-boiled potatoes. Top with the cooked sausage and the sautéed bell peppers and onions.
    2 pounds Yukon Gold potatoes, 1 pound breakfast sausage, 1 medium yellow onion, 1 large green bell pepper, 1 large red bell pepper
  6. In a large bowl, whisk together the 8 large eggs, ½ cup milk, ½ teaspoon salt, and ¼ teaspoon black pepper. If you desire a little heat, add the optional pinch of cayenne pepper.
    8 large eggs, ½ cup milk, ½ teaspoon salt, ¼ teaspoon black pepper, pinch cayenne pepper
  7. Sprinkle ½ cup of the shredded cheddar cheese over the potato, sausage, and pepper mixture in the baking dish.
    1 cup shredded cheddar cheese
  8. Pour the egg mixture evenly over the ingredients in the baking dish. Make sure the egg mixture seeps down into all the nooks and crannies. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
    1 cup shredded cheddar cheese
  9. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
  10. Remove the aluminum foil and continue baking for another 15-25 minutes, or until the casserole is set in the center and the cheese on top is golden brown and bubbly. A knife inserted into the center should come out clean.
  11. Let the Golden Potatoes O'Brien Breakfast Casserole rest for 5-10 minutes before slicing and serving. This allows it to set up nicely, making it easier to cut.

Notes

Leftovers can be stored in the refrigerator for 3-4 days. Can also be frozen for up to 1-2 months.
Reheat refrigerated portions in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes. Reheat frozen portions from frozen in a 350°F oven for 20-30 minutes.
QR Code linking back to recipe