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3.43 from 7 votes

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

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
Prep Time45 minutes
Cook Time1 hour 20 minutes
Total Time2 hours 5 minutes
Keyword: CACFP Breakfast Panner - Quantity Ages 3-5
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Breakfast
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Starchy Vegetables
Meal Service Temperature: Hot
Season: Summer, Fall, Spring, Winter
25 servings
Calories: 151

Ingredients

25 Servings

    Weight

    • - - Nonstick cooking spray
    • 1 lb 7 oz Potatoes, diced, frozen, thawed
    • 1 lb + 16½ oz liquid eggs Eggs, fresh, large whole OR eggs, liquid whole, frozen
    • - - Milk, low-fat (1%)
    • 6¼ oz Cheddar cheese, shredded, reduced-fat
    • 1 lb 5 oz
      -       Red bell peppers, fresh, cored ¼" diced* (gently wash bell peppers under
      running water before cutting)
    • - - Onion powder
    • - - Garlic powder
    • 15 oz - Italian sausage, mild, no more than 35% fat

    Measure

    • 1 spray Nonstick cooking spray
    • 1 qt + 1½ cups Potatoes, diced, frozen, thawed
    • 13 - Eggs, fresh, large whole OR eggs, liquid whole, frozen
    • ½ cup Milk, low-fat (1%)
    • 1½ cups + 1 Tbsp Cheddar cheese, shredded, reduced-fat
    • 1 qt
      -       Red bell peppers, fresh, cored ¼" diced* (gently wash bell peppers under
      running water before cutting)
    • 2 tsp Onion powder
    • 2 tsp Garlic powder
    • 3⅛ cups Italian sausage, mild, no more than 35% fat

    50 Servings

      Weight

      • - - Nonstick cooking spray
      • 2 lb 14 oz Potatoes, diced, frozen, thawed
      • 2 lb + 13 oz liquid eggs Eggs, fresh, large whole OR eggs, liquid whole, frozen
      • - - Milk, low-fat (1%)
      • 12½ oz Cheddar cheese, shredded, reduced-fat
      • 2 lb 10 oz
        -         Red bell peppers, fresh, cored ¼" diced* (gently wash bell peppers under
        running water before cutting)
      • - - Onion powder
      • - - Garlic powder
      • 1 lb + 14 oz Italian sausage, mild, no more than 35% fat

      Measure

      • 2 sprays Nonstick cooking spray
      • 2 qt + 3¼ cups Potatoes, diced, frozen, thawed
      • 25 - Eggs, fresh, large whole OR eggs, liquid whole, frozen
      • 1 cup - Milk, low-fat (1%)
      • 3 cups + 2 Tbsp Cheddar cheese, shredded, reduced-fat
      • 2 qt
        -         Red bell peppers, fresh, cored ¼" diced* (gently wash bell peppers under
        running water before cutting)
      • 1 Tbsp + 1 tsp Onion powder
      • 1 Tbsp + 1 tsp Garlic powder
      • 6¼ cups Italian sausage, mild, no more than 35% fat

      -

      25 Servings

        Weight

        • - - Nonstick cooking spray
        • 1 lb 7 oz Potatoes, diced, frozen, thawed
        • 1 lb + 16½ oz liquid eggs Eggs, fresh, large whole OR eggs, liquid whole, frozen
        • - - Milk, low-fat (1%)
        • 6¼ oz Cheddar cheese, shredded, reduced-fat
        • 1 lb 5 oz
          -           Red bell peppers, fresh, cored ¼" diced* (gently wash bell peppers under
          running water before cutting)
        • - - Onion powder
        • - - Garlic powder
        • 15 oz - Italian sausage, mild, no more than 35% fat

        Measure

        • 1 spray Nonstick cooking spray
        • 1 qt + 1½ cups Potatoes, diced, frozen, thawed
        • 13 - Eggs, fresh, large whole OR eggs, liquid whole, frozen
        • ½ cup Milk, low-fat (1%)
        • 1½ cups + 1 Tbsp Cheddar cheese, shredded, reduced-fat
        • 1 qt
          -           Red bell peppers, fresh, cored ¼" diced* (gently wash bell peppers under
          running water before cutting)
        • 2 tsp Onion powder
        • 2 tsp Garlic powder
        • 3⅛ cups Italian sausage, mild, no more than 35% fat

        50 Servings

          Weight

          • - - Nonstick cooking spray
          • 2 lb 14 oz Potatoes, diced, frozen, thawed
          • 2 lb + 13 oz liquid eggs Eggs, fresh, large whole OR eggs, liquid whole, frozen
          • - - Milk, low-fat (1%)
          • 12½ oz Cheddar cheese, shredded, reduced-fat
          • 2 lb 10 oz
            -             Red bell peppers, fresh, cored ¼" diced* (gently wash bell peppers under
            running water before cutting)
          • - - Onion powder
          • - - Garlic powder
          • 1 lb + 14 oz Italian sausage, mild, no more than 35% fat

          Measure

          • 2 sprays Nonstick cooking spray
          • 2 qt + 3¼ cups Potatoes, diced, frozen, thawed
          • 25 - Eggs, fresh, large whole OR eggs, liquid whole, frozen
          • 1 cup - Milk, low-fat (1%)
          • 3 cups + 2 Tbsp Cheddar cheese, shredded, reduced-fat
          • 2 qt
            -             Red bell peppers, fresh, cored ¼" diced* (gently wash bell peppers under
            running water before cutting)
          • 1 Tbsp + 1 tsp Onion powder
          • 1 Tbsp + 1 tsp Garlic powder
          • 6¼ cups Italian sausage, mild, no more than 35% fat

          Instructions

          • Wash hands with soap and water for at least 20 seconds.
          • Preheat oven to 375 °F.
          • Spray a steam table pan with nonstick cooking spray.
            For 25 servings, use a half pan (10⅜" x 12¾" x 2½").
            For 50 servings, use 1 full pan (12" x 20" x 2½").
          • In a large bowl, combine eggs, milk, and cheese. Whisk to mix. Set aside. Wash hands after touching uncooked eggs.
          • In a large 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 8–10 minutes or until bell pepper begins to soften.
          • Transfer vegetable-sausage mixture to the steam table pan. Allow mixture to cool for about 5 minutes.
          • Add egg mixture. Stir to mix.
          • Cook for 45–50 minutes. Heat to 165 °F for at least 15 seconds.
          • Cut into pieces.
            For 25 servings, cut pan into 25 even pieces.
            For 50 servings, cut each pan into 25 even pieces.
          • Serve 1 piece. Serve immediately, or keep warm at 140 °F or higher.

          Notes

          • Contains eggs and milk (milk and cheddar cheese).
          • Recommend serving with salsa.
          • 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.
          • Meats/meat alternates may be served in place of the entire grains component up to 3 times per week at breakfast in the CACFP.

          Nutrition

          Serving: 1piece Cheesy Egg, Sausage, and Potato Casserole | Calories: 151 | Total Carbohydrate: 8g | Protein: 8g | Total Fat: 10g | Saturated Fat: 3g | Cholesterol: 102mg | Sodium: 187mg | Dietary Fiber: 1g | Total Sugars: 2g | Calcium: 34mg | Iron: 1mg