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

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
4.34 from 3 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

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

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

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
299
Total Fat
 
20
g
31
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
197
mg
66
%
Sodium
 
370
mg
16
%
Total Carbohydrate
 
16
g
5
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
3
g
3
%
Protein
 
15
g
30
%
Calcium
 
67
mg
7
%
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