Busy mornings call for easy, prep-in-advance, nourishing breakfasts. That’s right where a Potato, Sausage, and Veggie Egg Bake comes in! This egg bake is gluten free, paleo, and Whole30-friendly. I mean, the ingredients are right in the recipe name: potatoes, sausage, veggies, and eggs!
I had a very real internal crisis about whether to call this a “potato, sausage, and veggie frittata” or “potato, sausage, and veggie egg bake.” I mean, this is the exact way I’d make a frittata (see my plantain, bacon and chive frittata or spinach, sausage, and mushroom frittata), but on a larger scale and baked in a 9×13 dish instead of a cast iron.
Ultimately, I decided egg bake was the way to go. But is there truly a reason not to call it a frittata? Is there some distinction I’m missing? Maybe “egg bake” is just another term for frittata and I’m overanalyzing. A lot.
Either way, this recipe has the best of both worlds. An egg base brimming with sausage, potatoes, and veggies like peppers and spinach. An all-in-one breakfast that you can reheat and eat before running out the door.
On the flip side, an egg bake like this will serve up to 8 people. So you can feed family or company with one simple dish! That’s always a plus.
If you’re reheating this for breakfast throughout the week, I can completely understand getting bored of the same breakfast day after day. My best tip for spicing it up is sauces and dressings – drizzle in hot sauce one day, douse with ranch the next. Salsa would be an excellent accompaniment for the veggies in this egg bake – and salsa is literally just more veggies!
Since we’re on the topic of veggies, I’d love to know which vegetables you often throw into egg bakes/frittatas/breakfast casseroles. I find I always gravitate towards mushrooms and greens (like spinach or kale). That’s why I threw potatoes and peppers in this one—we all need to shake things up every once in a while, don’t we? Hit up the comments and tell me your favorites, if you’re so obliged!
And as always, there are endless ways to customize a recipe like this. If you don’t do potatoes, try Japanese sweet potatoes. If you don’t have sausage on hand, use bacon. But, that said, I haven’t tried every combination under the sun, so don’t blame me if you change the recipe and it doesn’t work out (that’s seriously a food blogger’s biggest annoyance).
And now…we breakfast!
Potato, Sausage, and Veggie Egg Bake
- 2 cups cubed potatoes (I used 3 small potatoes)
- 2 tablespoons extra virgin olive oil, divided
- 2 cups sliced cremini mushrooms
- 2 cloves garlic, minced
- 1 lb ground sugar free sausage
- 10 ounces frozen cut spinach, thawed
- 1 large green bell pepper, sliced thin
- 18 eggs
- Salt and pepper, to taste
- Preheat the oven to 350 degrees F. Prepare a glass 9×13 baking dish by oiling the bottom and sides with 2 teaspoons olive oil.
- Put the cubed potatoes in a pot and cover with water. Bring the water to a boil and parboil the potatoes for 5-7 minutes. Strain through a colander and shake to rid the potatoes of excess water. Set aside.
- Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Brown the sausage, using a spatula to break it into small chunks. Once the sausage is browned, transfer it to the baking dish.
- Add the remaining 2 teaspoons olive oil to the same skillet you cooked the sausage in. Add the garlic, mushrooms, and bell pepper. Cook for 5 minutes, stirring occasionally.
- Squeeze excess water out of the thawed spinach, then add it to the skillet. Cook for another minute or so, until any water evaporates.
- Add the veggie mixture to the glass baking dish, followed by the potatoes. Stir with a spatula so everything is evenly dispersed.
- Crack all the egg into a large bowl and whisk until light and frothy. Add salt and pepper to taste. Pour the beaten eggs over the sausage and veggie mixture. Move to the oven and bake for 35 minutes, until the eggs are cooked through. Serve immediately or store in the fridge for up to a week.
Keywords: Potato Sausage Veggie Egg Bake, paleo egg bake, potato sausage egg casserole