Roasted Potato and Turkey Sausage Breakfast Bake

This American breakfast recipe combines authentic flavors with modern cooking techniques. Ready in 55 minutes, serves 6 people. Serve warm with a side of sliced avocado, fresh seasonal fruit, or a light arugula salad dressed with lemon vinaigrette. excellent with a dollop of …

Cuisine: American Type: Breakfast Time: 55 min Servings: 6 Calories: 476 per serving
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Nutrition Information

Each serving contains approximately 476 calories and 32.0g of protein. Macronutrients include 26.0g carbohydrates and 27.0g fats per serving.

Per Serving

Calories
476
Protein
32.0g
Carbohydrates
26.0g
Fats
27.0g

Total

Calories
2858
Protein
190.0g
Carbohydrates
157.0g
Fats
160.0g

Ingredients

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This recipe requires 14 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Lean Ground Turkey Sausage
    crumbled, casing removed if links
  • 1.5 lb Yukon Gold Potatoes
    scrubbed and cut into 1/2-inch bite-sized cubes
  • 10.0 whole Large Eggs
    pasture-raised preferred, whisked
  • 1.0 whole Red Bell Pepper
    cored, seeded, and diced small
  • 1.0 whole Yellow Onion
    peeled and finely chopped
  • 3.0 cup Fresh Spinach
    washed and roughly chopped
  • 0.75 cup Sharp Cheddar Cheese
    shredded (freshly grated preferred)
  • 0.5 cup Unsweetened Almond Milk
    or low-fat dairy milk
  • 2.0 tbsp Extra Virgin Olive Oil
    divided
  • 2.0 clove Garlic
    minced
  • 1.0 tsp Dried Thyme
    or 1 tbsp fresh thyme leaves
  • 0.5 tsp Smoked Paprika
    ground
  • 0.5 tsp Sea Salt
    fine grain
  • 0.5 tsp Black Pepper
    freshly cracked

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place and Equipment Setup

  1. Preheat the oven to 375°F (190°C) and ensure an oven rack is in the center position.
  2. Fill a large pot with water and place over high heat to bring to a boil for the potatoes.
  3. Wash and scrub 1.5 lb Yukon Gold potatoes (680g), 1 red bell pepper (150g), and 3 cups fresh spinach (90g).
  4. Cut the potatoes into 1/2-inch (1.5 cm) bite-sized cubes.
  5. Core, seed, and dice the red bell pepper and peel and finely chop 1 yellow onion (150g).
  6. Crack 10 large eggs into a large mixing bowl.
  7. Add 0.5 cup unsweetened almond milk (120ml), 1 tsp dried thyme (2g), 0.5 tsp smoked paprika (1g), 0.5 tsp sea salt (3g), and 0.5 tsp black pepper (1g) to the eggs.
  8. Whisk the egg mixture thoroughly until well combined and set aside.
  9. Grate 0.75 cup sharp cheddar cheese (85g) if not pre-shredded and mince 2 garlic cloves (10g).

2. Par-boil Potatoes

  1. Add the cubed potatoes to the boiling water carefully.
  2. Boil the potatoes for about 5 minutes until just barely tender (par-cooked).
  3. Drain the potatoes in a colander and shake to remove excess moisture; let them steam dry for a moment.

3. Sauté Sausage and Aromatics

  1. Heat 1 tbsp olive oil (15ml) in a large oven-safe skillet (cast iron preferred) over medium-high heat.
  2. Add 1 lb crumbled turkey sausage (450g) to the skillet.
  3. Cook sausage, breaking it apart with a spoon, until browned and cooked through.
  4. Add the diced onion, red pepper, and remaining 1 tbsp olive oil (15ml) to the skillet with the sausage.
  5. Sauté the mixture until the vegetables are softened.
  6. Stir in the minced garlic and chopped spinach, cooking just until the spinach is wilted and garlic is fragrant.

4. Combine and Top

  1. Add the par-boiled potatoes to the skillet and gently stir to distribute them evenly with the sausage and vegetables.
  2. Pour the egg mixture evenly over the ingredients in the skillet. Do not stir.
  3. Sprinkle the shredded cheddar cheese evenly over the top.

5. Bake and Serve

  1. Place the skillet in the preheated oven.
  2. Bake for 18-20 minutes until the eggs are set in the center and the cheese is melted and bubbly.
  3. Remove from oven and let rest for 5 minutes before slicing to allow the bake to firm up.

Plating

  1. Using a sharp knife, slice the bake into neat, even squares to expose the layers of roasted potato, sausage, and colorful vegetables.
  2. Lift each square carefully with a wide spatula and place it in the center of a warm plate, ensuring the structure remains intact.
  3. Arrange sliced avocado or a dollop of fresh salsa slightly to the side of the square, as suggested, to add freshness and contrast.
  4. Scatter a pinch of fresh thyme or chopped herbs over the eggs and potatoes to highlight the ingredients and add a vibrant green pop.
  5. Wipe the rim of the plate with a clean cloth to remove any crumbs or oil drops for a crisp, professional finish.

Family Beverage

Freshly squeezed orange juice mixed with sparkling water, or a berry and spinach smoothie

Serving Suggestions

Serve warm with a side of sliced avocado, fresh seasonal fruit, or a light arugula salad dressed with lemon vinaigrette. excellent with a dollop of Greek yogurt or fresh salsa on top.

Notes

To ensure crispy potatoes without deep frying, par-boil the cubes before roasting them with olive oil and herbs. This dish works wonderfully for meal prep; simply reheat individual portions in the oven or microwave. Feel free to add other vegetables like kale, mushrooms, or zucchini to increase the nutrient density. Using sharp cheddar allows for plenty of flavor with less volume.

Storage

Allow the baked casserole to cool completely to room temperature within two hours of cooking. Transfer the leftovers to an airtight container and store in the refrigerator for up to 3 to 4 days to maintain freshness and safety.

Freezing

Once cooled, slice the bake into individual portions and wrap each tightly in plastic wrap, then place them in a freezer-safe bag or container to prevent freezer burn. Freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: eggs, milk, dairy, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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