Cowboy Breakfast Bake
Start your mornings with a hearty and satisfying Cowboy Breakfast Bake—an all-in-one breakfast casserole that’s loaded with rustic flavors and perfect for feeding a hungry crowd. This farm-inspired dish features layers of crispy roasted potatoes, savory crumbled breakfast sausage, sautéed onions and bell peppers, and a rich, cheesy egg mixture, all baked to golden perfection. Seasoned with smoky paprika and garlic powder, it’s a flavor-packed meal that’s as easy to make as it is delicious. Perfect for weekend brunches, holiday mornings, or meal prep, this breakfast bake is sure to become a family favorite. Garnish with fresh parsley for a pop of color and an extra touch of freshness, and serve it alongside coffee or fresh fruit for a balanced start to the day.
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Ingredients
- 4 medium russet potatoes
- 1 pound breakfast sausage
- 8 eggs
- 0.5 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Peel and dice the russet potatoes into 1/2-inch cubes. Place them in a mixing bowl and toss with olive oil, garlic powder, smoked paprika, salt, and black pepper.
Step 3
Spread the seasoned potatoes in an even layer on a baking sheet lined with parchment paper. Bake for 20 minutes, turning them halfway through, until golden and tender. Set aside.
Step 4
While the potatoes are baking, heat a large skillet over medium heat. Add the breakfast sausage and cook until browned, breaking it up into crumbles with a spatula. Remove the sausage from the skillet and set aside on a plate lined with a paper towel to drain excess grease.
Step 5
In the same skillet, sauté the diced onion and bell pepper over medium heat until softened, about 5 minutes. Set aside.
Step 6
In a large mixing bowl, whisk together the eggs and whole milk until well combined. Stir in 1 1/2 cups of the shredded cheddar cheese and season the mixture with a pinch of salt and black pepper to taste.
Step 7
Grease a 9x13-inch baking dish with olive oil or nonstick spray. Spread the roasted potatoes evenly across the bottom of the dish. Layer the cooked sausage on top of the potatoes, followed by the sautéed onion and bell pepper.
Step 8
Pour the egg mixture evenly over the layers in the baking dish, ensuring it covers all the ingredients. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Step 9
Bake the casserole in the preheated oven for 25–30 minutes or until the eggs are fully set and the top is golden brown.
Step 10
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh parsley before slicing and serving. Enjoy your Cowboy Breakfast Bake!
Nutrition Facts
| Serving size | (2163.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4054.2 |
| Total Fat 277.9g | 0% |
| Saturated Fat 115.0g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 2021.2mg | 0% |
| Sodium 8502.4mg | 0% |
| Total Carbohydrate 196.6g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 23.2g | |
| Protein 181.2g | 0% |
| Vitamin D 429.7IU | 0% |
| Calcium 2213.6mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 5956.6mg | 0% |
Source of Calories