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

Age Group: Ages 6-18
Serving Size: 6
Dress up your morning eggs. This quick-and-easy casserole is filling and delicious.
CACFP CREDITING INFORMATION
½ cup vegetable
3 oz eq meat/meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
5 from 2 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp_breakfast_planner_family_recipes_ages_6-18/usdacacfp_breakfast_family_Cheesy-Egg-Sausage-and-Potato-Casserole_ages6-18_508c.pdf

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

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 2⅔ cups Potatoes, diced, frozen, thawed
  • 6 - Eggs. fresh, large, whole
  • ¼ cup - Milk, low-fat (1%)
  • ¾ cup - Cheddar cheese, shredded, reduced-fat
  • 2 cups Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ cups (7 oz) Italian sausage, mild, no more than 35% fat

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • 2⅔ cups Potatoes, diced, frozen, thawed
  • 6 - Eggs. fresh, large, whole
  • ¼ cup - Milk, low-fat (1%)
  • ¾ cup - Cheddar cheese, shredded, reduced-fat
  • 2 cups Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ cups (7 oz) Italian sausage, mild, no more than 35% fat

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 2⅔ cups Potatoes, diced, frozen, thawed
  • 6 - Eggs. fresh, large, whole
  • ¼ cup - Milk, low-fat (1%)
  • ¾ cup - Cheddar cheese, shredded, reduced-fat
  • 2 cups Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ cups (7 oz) Italian sausage, mild, no more than 35% fat

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • 2⅔ cups Potatoes, diced, frozen, thawed
  • 6 - Eggs. fresh, large, whole
  • ¼ cup - Milk, low-fat (1%)
  • ¾ cup - Cheddar cheese, shredded, reduced-fat
  • 2 cups Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ cups (7 oz) Italian sausage, mild, no more than 35% fat
*See Marketing Guide

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 2⅔ cups Potatoes, diced, frozen, thawed
  • 6 - Eggs. fresh, large, whole
  • ¼ cup - Milk, low-fat (1%)
  • ¾ cup - Cheddar cheese, shredded, reduced-fat
  • 2 cups Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ cups (7 oz) Italian sausage, mild, no more than 35% fat

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • 2⅔ cups Potatoes, diced, frozen, thawed
  • 6 - Eggs. fresh, large, whole
  • ¼ cup - Milk, low-fat (1%)
  • ¾ cup - Cheddar cheese, shredded, reduced-fat
  • 2 cups Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ cups (7 oz) Italian sausage, mild, no more than 35% fat
*See Marketing Guide

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 2⅔ cups Potatoes, diced, frozen, thawed
  • 6 - Eggs. fresh, large, whole
  • ¼ cup - Milk, low-fat (1%)
  • ¾ cup - Cheddar cheese, shredded, reduced-fat
  • 2 cups Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ cups (7 oz) Italian sausage, mild, no more than 35% fat

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • 2⅔ cups Potatoes, diced, frozen, thawed
  • 6 - Eggs. fresh, large, whole
  • ¼ cup - Milk, low-fat (1%)
  • ¾ cup - Cheddar cheese, shredded, reduced-fat
  • 2 cups Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ cups (7 oz) Italian sausage, mild, no more than 35% fat
*See Marketing Guide

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 2⅔ cups Potatoes, diced, frozen, thawed
  • 6 - Eggs. fresh, large, whole
  • ¼ cup - Milk, low-fat (1%)
  • ¾ cup - Cheddar cheese, shredded, reduced-fat
  • 2 cups Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ cups (7 oz) Italian sausage, mild, no more than 35% fat

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • 2⅔ cups Potatoes, diced, frozen, thawed
  • 6 - Eggs. fresh, large, whole
  • ¼ cup - Milk, low-fat (1%)
  • ¾ cup - Cheddar cheese, shredded, reduced-fat
  • 2 cups Red bell peppers, fresh, cored, and ¼" diced (gently wash bell peppers under running water before cutting)
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 ½ cups (7 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 baking dish (8" x 8") 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 baking dish. 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

Nutrition Facts
Cheesy Egg, Sausage, and Potato Casserole USDA Recipe for Family Child Care Centers
Amount Per Serving 1 piece Cheesy Egg, Sausage, and Potato Casserole
Calories 299 Calories from Fat 180
% Daily Value*
Total Fat 20g31%
Saturated Fat 6g38%
Cholesterol 197mg66%
Sodium 370mg16%
Total Carbohydrate 16g5%
Dietary Fiber 2g8%
Total Sugars 3g3%
Protein 15g30%
Calcium 67mg7%
Iron 1mg6%
*
*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