This cheesy potato and egg casserole is the ultimate comfort food that is both simple and incredibly delicious. The combination of soft potatoes, creamy sauce, savory sausages, and gooey mozzarella cheese makes it a dish you’ll want to prepare over and over again. Whether you’re making it for breakfast, brunch, or even dinner, it’s packed with rich flavors and satisfying textures. The dish is super versatile, allowing you to customize it with your favorite vegetables or proteins. Plus, it’s quick and easy to make, which makes it perfect for busy days or when you’re entertaining guests. Prepare to fall in love with this unbelievably delicious recipe!

Full Recipe:

Ingredients

• 5 medium-sized potatoes
• 4 large eggs
• 1 tablespoon mayonnaise
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, grated
• 1 medium red bell pepper, chopped
• Green onions, for garnish
• 60 grams (2.11 ounces) butter
• 50 grams (1.76 ounces) flour
• 400 milliliters (13.52 fluid ounces) milk
• 2 sausages, sliced
• 100 grams (3.52 ounces) mozzarella cheese, grated

Making It Step by Step

Step 1: Prepare the Potatoes

• Peel the potatoes and cut them into thin slices. Boil the sliced potatoes in salted water for about 10-12 minutes, or until they are slightly tender but not fully cooked. Drain and set aside.

Step 2: Sauté the Vegetables

• In a large frying pan, melt 30 grams of butter over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened and fragrant.
• Add the grated carrot and chopped red bell pepper to the pan and continue sautéing for another 5 minutes. Once the vegetables are tender, set them aside.

Step 3: Make the Creamy Sauce

• In a saucepan, melt the remaining 30 grams of butter over medium heat. Stir in the flour to create a roux, and cook for about 2 minutes, stirring continuously to avoid lumps.
• Slowly pour in the milk, whisking constantly until the sauce begins to thicken (about 4-5 minutes).
• Stir in the mayonnaise, season with salt and pepper to taste, and set the sauce aside.

Step 4: Assemble the Casserole

• Preheat your oven to 180°C (350°F).
• In a large ovenproof dish, layer the boiled potato slices at the bottom. Add the sautéed vegetable mixture on top of the potatoes, followed by the sliced sausages.
• Crack the eggs directly over the dish, making sure to space them evenly. Sprinkle the grated mozzarella cheese over the entire dish.
• Pour the creamy sauce over the layers, making sure it spreads evenly across the top.

Step 5: Bake the Casserole

• Bake the casserole in the preheated oven for about 25-30 minutes, or until the eggs are fully cooked and the cheese is golden and bubbly.

Step 6: Garnish and Serve

• Once out of the oven, let the casserole rest for 5 minutes. Garnish with chopped green onions and serve it warm with a side salad or some fresh bread.

Cooking Tips

• Potatoes: Boil the potatoes until they are just tender to avoid them turning mushy during baking. You can also use sweet potatoes for a twist on this recipe.
• Sausages: If you prefer, substitute the sausages with bacon, ham, or even a vegetarian option like plant-based sausages or mushrooms.
• Cheese: Feel free to experiment with other cheeses like cheddar, gouda, or parmesan. For a creamier texture, you can add a mix of cheeses.
• Spices: Add extra seasoning like paprika, thyme, or rosemary for more depth of flavor.
• Eggs: Crack the eggs carefully so they remain whole for a beautiful presentation, or you can whisk the eggs before pouring if you prefer a more uniform texture.

Storage

• Refrigerator: Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil and bake at 180°C (350°F) for 10-15 minutes or until warmed through.
• Freezer: You can freeze the fully cooked casserole by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It will last up to 2 months in the freezer. Thaw overnight in the refrigerator before reheating.

Nutritional Facts (Approximate Per Serving)

• Calories: 360 kcal
• Carbohydrates: 32 g
• Protein: 18 g
• Fat: 20 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 550 mg

This casserole provides a good balance of carbohydrates, proteins, and fats, making it a satisfying and hearty meal. The vegetables add fiber, while the eggs and cheese provide a rich source of protein.

 

FAQs

1. Can I prepare this casserole in advance?
   • Yes! You can assemble the casserole and store it in the refrigerator for up to 24 hours before baking. Just cover it with plastic wrap or foil, and when you’re ready, bake as directed.
2. What can I substitute for the sausages?
   • You can use bacon, ham, or even a vegetarian sausage or mushrooms to cater to different dietary preferences.
3. Can I make this casserole without cheese?
   • Yes, you can omit the cheese if you prefer a lighter version. You can also use a dairy-free cheese substitute if you’re lactose intolerant.
4. Is the mayonnaise necessary?
   • The mayonnaise adds extra creaminess to the sauce, but if you want a lighter version, you can skip it or substitute it with Greek yogurt.
5. Can I add more vegetables to this recipe?
   • Absolutely! This recipe is very versatile. You can add vegetables like spinach, kale, or zucchini to make it even more nutritious.