This Sausage and Potato Bake recipe is one of those ultimate comfort foods just like our Broccoli and Cheddar Quiche. Yummy potatoes and savory sausage baked into a fluffy egg base make an easy dinner that is ready in under an hour. This recipe is kosher, gluten free, and non-dairy. Read on to learn how to make this classic Sausage and Potato Bake recipe from scratch.
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Why This Recipe Works
Growing up in Wisconsin, it seemed like every winter night's dinner was some sort of savory meat and potatoes recipe. I guess the cold weather is the perfect...climate...for developing dishes like this. We love this recipe because it is:
- Easy to make. While this is not quite the one pot recipe like our Easy Baked Ziti or our One Pot Lamb Stew With Apricots it is almost as easy to make as those. Chop. Saute. Bake. Dinner!
- Made with only 5 ingredients. Potatoes, onions, red bell peppers, sausage, and eggs. If you got a KiwiKids Box this week, then you have most of these ingredients already.
- Ready in under an hour. After you saute the onions and potatoes, baking time is only 30 minutes. Yes, it is ready that quickly!
- A super tasty crowd pleaser. The flavor combinations in the Sausage and Potato Bake recipe are similar to hot dogs and fries or meat loaf and potatoes which are recipes that are known to be family friendly. This recipe is a nice break from those as you can sneak a few more veggies into this one without the kids noticing.
Making Sausage and Potato Bake step by step:
Step 1 - Saute the potatoes, onion, red bell peppers, and mushrooms.
Heat 2 tablespoon of olive oil or cooking oil in a cast iron skillet or heavy pan over a medium flame. When the oil is hot, put the chopped onion, red bell peppers, potatoes, and one can of mushrooms into the pan. Make sure the potatoes are thinly sliced or they will never cook properly during this step. Saute for about 15 minutes or until the potatoes start to soften.
Step 2 - Saute the Italian sausage.
Slice the sausage into slices that are about ¼ inch thick. (You don't have to slice them on an angle like I did). Then toss them into the pan with the onions, red peppers, mushrooms, and potatoes for about 5 minutes to give them a little bit of color.
Step 3 - Make the egg base for the Sausage and Potato Bake.
In a large bowl, combine the eggs, garlic powder, salt, pepper, 1 teaspoon dried oregano, and almond milk. Beat for about 30 seconds with a whisk. No need to break out the electric mixer for this one.
Step 4 - Pour in the eggs and bake
Pour the sausage, veggies, and egg batter into a 9x13 baking dish and bake at 350ºF for 30 minutes. If the top looks watery give it another minute or two. Do not let the eggs over bake as they will turn from fluffy to rubbery very quickly.
Recipe FAQ
Cover the leftovers with plastic wrap and refrigerate for up to 4 days.
From the refrigerator, the best way to reheat this dish is to take the portion you want and put it into the microwave for 45 seconds. From the freezer, 1 minute 30 seconds in the microwave.
You can make this dish ahead of time and freeze it. Do this by letting it cool and then wrapping with plastic wrap and then aluminum foil before freezing. Potato and Sausage Bake will keep in the freezer for up to 6 months. If you slice the casserole into individual portions before freezing, they will be easier to defrost later on.
Serving suggestions
- Try different sausages. This recipe uses Italian sausages but you can also use roasted smoked sausage, turkey sausage, Polish sausage, breakfast sausage, bratwurst, or even regular hot dogs.
- Add more veggies. Sausage, onions, and peppers also go well with broccoli, sweet potatoes, cauliflower, and tomatoes.
- Make it pareve. Try meatless crumblers, meatless sausages, or vegetarian bacon, instead of the Italian sausage for a pareve dinner.
- Make it a dairy meal. Leave out the sausages and add 1 cup of shredded cheese to the eggs and veggies.
- Spice it up. Add 1 teaspoon of red pepper flakes to the egg batter.
- Use chicken broth. No almond milk around the house? Substitute chicken broth or some of our Shabbat Chicken Soup in for the almond milk.
- Serve it as a main dish with sides. Green beans, Oven Roasted Asparagus, and Authentic Spanish Rice make great sides to this recipe.
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Recipe
Sausage and Potato Bake
Equipment
- 9x13 baking dish
- cast iron skillet
Ingredients
- 2 tablespoon olive oil
- 12 oz Italian sausage sliced
- 2 potatoes medium
- 1 onion medium
- 1 red bell pepper diced
- 15 oz canned mushrooms
- 10 eggs
- ⅔ cup almond milk
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon oregano
Instructions
- Preheat oven to 350ºF.
- Over a medium flame, heat 2 tablespoon of olive oil in a cast iron skillet.
- Chop the onion, slice the potatoes into thin slices, dice the red peppers. Add them with the can of mushrooms to the skillet. Saute until the potatoes start to soften.
- Add the sliced sausages to the pan for 5 minutes or until brown.
- Beat the eggs along with the garlic powder, salt, black pepper, oregano, and almond milk.
- Put the sauteed veggies and sausage into a 9x13 baking dish and pour in the egg batter.
- Bake for 30 minutes.
Notes
Serving suggestions
- Try different sausages. This recipe uses Italian sausages but you can also use Polish sausage, breakfast sausage, bratwurst, or even regular hot dogs.
- Add more veggies. Sausage, onions, and peppers also go well with broccoli, sweet potatoes, cauliflower, and tomatoes.
- Make it pareve. Try meatless crumblers, meatless sausages, or vegetarian bacon, instead of the Italian sausage for a pareve dinner.
- Make it a dairy meal. Leave out the sausages and add 1 cup of shredded cheese to the eggs and veggies.