Whole Plates Full Hearts

Hey fam,

Welcome back! We had family visiting the last week so I took a week off. But we are back to regular programming. 😅
If you are looking for a hearty breakfast that’s packed with protein and flavor. Then I got just the dish for ya. This egg casserole is a winner. It’s loaded with potatoes, sausage or bacon, and cheese. Plus, it has a creamy mix of Greek yogurt(or cottage cheese if that’s your beat) to help boost the protein!

What I love about this casserole is how straightforward it is. You cook the potatoes and veggies, add your meat, then mix everything with eggs and cheese. Pop it in the oven, and you’ve got a golden, comforting dish ready in about an hour.

Ingredients

• 4 Yukon gold potatoes, peeled and chopped
• Oil for cooking
• 1/2 large onion, chopped
• 2 garlic cloves, pressed
• 1 green bell pepper, chopped (optional)
• 10 sausage links (I used Amylu chicken breakfast sausage) or 1 lb bacon (or shoot, both!)
• 8 eggs
• 1 cup Greek yogurt (or cottage cheese, whatever suits your fancy.)
• 1/2 cup milk
• 1 cup shredded cheddar cheese (plus more for topping)
• 1 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Directions

1. Heat a cast iron pan with oil.
2. Cook potatoes over medium-high heat for 10 minutes.
3. Add onion, garlic, and green pepper. Cook 3-4 minutes.
4. Add chopped sausage or cooked bacon. Cook for another 3 minutes.
5. Transfer everything to a large bowl.
6. Add eggs, milk, Greek yogurt, cheese, salt, smoked paprika, and black pepper. Mix well.
7. Oil a 9×13 pan and pour in the mixture.
8. Bake at 375°F for 30-40 minutes until set and golden brown.
9. Broil for the last 5 minutes if you want a crispier top.

Note: If you use bacon, cook it first until crispy, then chop it up before adding it to the potatoes and veggies.

This casserole is perfect for weekends, meal prep, or feeding a group. You can even swap in whatever protein or veggies you have on hand. Give it a try and enjoy a simple, yummy breakfast 🙂