Cheesy Egg, Sausage, and Potato Casserole USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Dress up your morning eggs. This quick-and-easy casserole is filling and delicious.
CACFP CREDITING INFORMATION
¼ cup vegetable
1½ oz eq meat/meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
4 from 4 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/CACFP_Breakfast_Planner_Family_Recipes_Ages_3-5/usdacacfp_breakfast_family_Cheesy-Egg-Sausage-and-Potato-Casserole_ages3-5_508c.pdf

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 1⅓ cups Potatoes, diced, frozen, thawed
  • 3 - Eggs. fresh, large, whole
  • 2 Tbsp Milk, low-fat (1%)
  • ¼ cup + 2 Tbsp Cheddar cheese, shredded, reduced-fat
  • 1 cup Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ¾ cup (3½ oz) Italian sausage, mild, no more than 35% fat

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • 1⅓ cups Potatoes, diced, frozen, thawed
  • 3 - Eggs. fresh, large, whole
  • 2 Tbsp Milk, low-fat (1%)
  • ¼ cup + 2 Tbsp Cheddar cheese, shredded, reduced-fat
  • 1 cup Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ¾ cup (3½ oz) Italian sausage, mild, no more than 35% fat

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 1⅓ cups Potatoes, diced, frozen, thawed
  • 3 - Eggs. fresh, large, whole
  • 2 Tbsp Milk, low-fat (1%)
  • ¼ cup + 2 Tbsp Cheddar cheese, shredded, reduced-fat
  • 1 cup Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ¾ cup (3½ oz) Italian sausage, mild, no more than 35% fat

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • 1⅓ cups Potatoes, diced, frozen, thawed
  • 3 - Eggs. fresh, large, whole
  • 2 Tbsp Milk, low-fat (1%)
  • ¼ cup + 2 Tbsp Cheddar cheese, shredded, reduced-fat
  • 1 cup Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ¾ cup (3½ oz) Italian sausage, mild, no more than 35% fat
*See Marketing Guide

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 1⅓ cups Potatoes, diced, frozen, thawed
  • 3 - Eggs. fresh, large, whole
  • 2 Tbsp Milk, low-fat (1%)
  • ¼ cup + 2 Tbsp Cheddar cheese, shredded, reduced-fat
  • 1 cup Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ¾ cup (3½ oz) Italian sausage, mild, no more than 35% fat

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • 1⅓ cups Potatoes, diced, frozen, thawed
  • 3 - Eggs. fresh, large, whole
  • 2 Tbsp Milk, low-fat (1%)
  • ¼ cup + 2 Tbsp Cheddar cheese, shredded, reduced-fat
  • 1 cup Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ¾ cup (3½ oz) Italian sausage, mild, no more than 35% fat
*See Marketing Guide

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 1⅓ cups Potatoes, diced, frozen, thawed
  • 3 - Eggs. fresh, large, whole
  • 2 Tbsp Milk, low-fat (1%)
  • ¼ cup + 2 Tbsp Cheddar cheese, shredded, reduced-fat
  • 1 cup Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ¾ cup (3½ oz) Italian sausage, mild, no more than 35% fat

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • 1⅓ cups Potatoes, diced, frozen, thawed
  • 3 - Eggs. fresh, large, whole
  • 2 Tbsp Milk, low-fat (1%)
  • ¼ cup + 2 Tbsp Cheddar cheese, shredded, reduced-fat
  • 1 cup Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ¾ cup (3½ oz) Italian sausage, mild, no more than 35% fat
*See Marketing Guide

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 1⅓ cups Potatoes, diced, frozen, thawed
  • 3 - Eggs. fresh, large, whole
  • 2 Tbsp Milk, low-fat (1%)
  • ¼ cup + 2 Tbsp Cheddar cheese, shredded, reduced-fat
  • 1 cup Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ¾ cup (3½ oz) Italian sausage, mild, no more than 35% fat

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • 1⅓ cups Potatoes, diced, frozen, thawed
  • 3 - Eggs. fresh, large, whole
  • 2 Tbsp Milk, low-fat (1%)
  • ¼ cup + 2 Tbsp Cheddar cheese, shredded, reduced-fat
  • 1 cup Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ¾ cup (3½ oz) Italian sausage, mild, no more than 35% fat
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 375 °F.
  • Spray a loaf pan (8½" x 4½" x 2½") with nonstick cooking spray.
  • In a small bowl, combine eggs, milk, and cheese. Whisk to mix. Set aside. Wash hands after touching uncooked eggs.
  • In a small bowl, combine bell peppers, thawed potatoes, onion powder, and garlic powder. Mix and set aside.
  • Heat a medium skillet on medium-high heat. Add Italian sausage. Crumble with a spoon as it cooks. Cook until golden brown, about 5 minutes. Heat to 165 °F for at least 15 seconds. Drain grease and discard.
  • Add bell pepper and potato mixture to skillet. Stir frequently. Cook for 3–5 minutes or until bell peppers begin to soften.
  • Transfer vegetable-sausage mixture to the loaf pan. Allow mixture to cool for about 5 minutes.
  • Add egg mixture. Stir to mix.
  • Cook for 20 minutes. Heat to 165 °F for at least 15 seconds.
  • Cut into 6 even pieces.
  • Serve 1 piece.
    Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Cheesy Egg, Sausage, and Potato Casserole USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 piece Cheesy Egg, Sausage, and Potato Casserole
Calories
151
Total Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
102
mg
34
%
Sodium
 
187
mg
8
%
Total Carbohydrate
 
8
g
3
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
2
g
2
%
Protein
 
8
g
16
%
Calcium
 
34
mg
3
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
  • Contains eggs and milk (milk and cheddar cheese).
  • Recommend serving with salsa.
  • Meats/meat alternates may be served in place of the entire grains component up to 3 times per week at breakfast in the CACFP.
  • Freshly grated potatoes are a great substitution for frozen potatoes.
  • Serve a variety of foods during the week to balance out an occasional breakfast item that may be higher in sodium or saturated fat.
Yield / Volume