Turkey Sausage Breakfast Casserole With Peppers And Cheddar
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 60 min · Turkey · gluten-free, high-protein
829 cal
55g protein
42g carbs
49g fat
per serving · estimated
Ingredients
- 1/2 lb bulk turkey breakfast sausage
- 1 lb 5 oz frozen shredded hash brown potatoes, thawed
- 5 large eggs
- 3/4 cup whole milk
- 1 cup sharp cheddar, shredded
- 1 red and green bell peppers, diced
- 1 small yellow onion, diced
- 1 tsp each smoked paprika, black pepper, kosher salt
Method (tap to check — screen stays awake)
- Heat the oven to 375F and butter a 9-by-13-inch baking dish.
- Brown the turkey sausage in a skillet over medium-high 6 minutes, breaking it into crumbles, until the edges catch color.
- Add the peppers and onion and cook 4 minutes until they slump and give up their water.
- Press the towel-dried hash browns into the dish as an even base, then spread the sausage mixture over them.
- Whisk the eggs with the milk and seasonings, stir in half the cheddar, and pour it all over the top.
- Bake 35 minutes, scatter the remaining cheddar, and bake 8 minutes more until puffed, golden, and firm at the center.
- Rest 10 minutes before cutting into squares.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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