Ingredients
- 2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 12 ounces halal turkey breakfast sausage
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 10 large eggs
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 2 green onions, thinly sliced
- Nonstick cooking spray or oil for the baking dish
Instructions
- 1. Preheat the oven to 400°F (205°C). Toss the cubed potatoes with olive oil and a small amount of the salt and pepper. Roast for 20 minutes, stirring once halfway through.
- 2. Remove the potatoes and reduce the oven temperature to 375°F (190°C).
- 3. Meanwhile, cook the halal turkey sausage in a large skillet over medium heat, breaking it into small crumbles. Add the onion and red bell pepper and cook for another 4–5 minutes, until softened. Remove from the heat.
- 4. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, remaining salt, and black pepper.
- 5. Lightly grease a 9×13-inch baking dish. Spread the roasted potatoes evenly in the dish, followed by the sausage and vegetable mixture.
- 6. Sprinkle 1 1/2 cups of cheddar over the filling. Pour the egg mixture evenly over everything, then top with the remaining 1/2 cup cheddar.
- 7. Bake uncovered at 375°F for 30–35 minutes, until the center is set and the cheese is melted.
- 8. Rest for 5–10 minutes before slicing. Garnish with sliced green onions and serve warm.
Notes
Keep the potato cubes close to 1/2 inch so they cook evenly. Use halal-certified turkey sausage and check packaged cheese ingredients or halal certification when needed. Egg dishes should reach 160°F (71°C).
- Prep Time: 20 minutes
- Rise Time: 5 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American