Morning Crunch Breakfast Casserole: A Hearty Start to Your Day

Ingredients

Base & Protein

• 4 cups diced russet potatoes (about 3 medium potatoes)
• 1 pound bulk breakfast sausage (or turkey sausage)

Vegetables & Herbs

• 1 cup diced red bell pepper
• 1 cup fresh baby spinach, roughly chopped
• ½ cup finely diced yellow onion
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)

Custard & Cheese

• 8 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese

Seasonings & Extras

• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika (optional)

Instructions

Cooking the Sausage & Vegetables

1. Sauté the Sausage. Heat a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6‑8 minutes. Drain excess fat if needed; this step builds the dish’s savory backbone.
2. Add Aromatics. To the sausage, add the diced onion and bell pepper. Sauté for 3‑4 minutes until softened. Stir in the spinach and thyme; cook just until the spinach wilts, about 1 minute. This short cook preserves the vegetables’ bright color and snap.

Assembling the Casserole

1. Layer the Base. Lightly grease a 9‑inch square baking dish. Evenly spread the roasted potatoes across the bottom, forming the crunchy foundation.
2. Add Sausage‑Veggie Mix. Spoon the sausage and vegetable mixture over the potatoes, distributing it evenly.
3. Pour the Custard. Gently pour the egg‑milk mixture over the layered ingredients. It should seep through, coating everything while leaving pockets of air for a light texture.
4. Top with Cheese. Sprinkle the shredded cheddar and mozzarella evenly across the surface. The cheese will melt, turn golden, and create that signature crunchy crust.