Breakfast Catering is my go-to when I need to feed a hungry group without breaking a sweat. Imagine a hearty, oven-baked medley of crispy potatoes, savory sausage, and fluffy eggs, all cooked in one pan. It's the kind of dish that makes you look like a hero even if you've just rolled out of bed.
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The beauty of this recipe is its simplicity: you toss everything into a skillet and let the oven do the work. No constant stirring, no multiple pots. It's like a breakfast casserole, but with the rustic charm of a skillet bake. Perfect for brunch parties, holiday mornings, or meal prep for the week.
I've designed this to be flexible—you can swap ingredients based on what's in your fridge, and it scales up easily for larger crowds. So whether you're feeding a family of four or a party of twenty, this dish has your back.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) baby potatoes, halved
Waxy potatoes hold their shape well. Yukon Gold or red potatoes work great; if using russets, chop larger and expect a softer texture.
1 lb (450g) breakfast sausage, casings removed
Use mild or spicy sausage. For a leaner option, try turkey sausage; for a vegetarian twist, use plant-based crumbles.
1 medium yellow onion, diced
Sweet or red onion also work. If you're short on time, use 1 cup frozen diced onion—no need to thaw.
1 red bell pepper, diced
Any color bell pepper works. For a little heat, add a jalapeño or use poblano.
8 large eggs
Farm-fresh eggs make a difference. For a richer custard, substitute 4 of the eggs with 1 cup of heavy cream.
1/2 cup (120ml) whole milk
Any milk works, but whole milk gives a creamier texture. For dairy-free, use unsweetened almond or oat milk.
1 tsp (5g) smoked paprika
Regular paprika is fine, but smoked adds a lovely depth. If you're out, use a pinch of cayenne for heat.
1 tsp (5g) garlic powder
Fresh minced garlic (2 cloves) can be used instead—just add it with the onions.
1/2 tsp (2.5g) salt
Adjust to taste, especially if your sausage is salty. Sea salt or kosher salt both work.
1/4 tsp (1g) black pepper
Freshly ground is best. For a kick, add a pinch of red pepper flakes.
1 cup (100g) shredded cheddar cheese
Sharp cheddar is classic. Try pepper jack for spice or Gruyère for nuttiness.
2 tbsp (30g) chopped fresh chives
Green onions or parsley also work. If using dried, reduce to 1 tsp.
Tips & Tricks
Don't overcrowd the pan
give the potatoes room to crisp. If your skillet is too full, use a larger one or bake in batches.
Check for doneness
the eggs should be just set in the center, but the edges will be golden and bubbly. Use a thermometer: internal temp should reach 160°F (71°C).
- Use a well-seasoned cast-iron skillet for the best crust. If you don't have one, a non-stick skillet works, but watch the heat.
Pro Tips
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 400°F (200°C). This high heat ensures crispy potatoes and fluffy eggs.
2. Cook Sausage
In a 10-inch cast-iron skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
3. Sauté Aromatics
Add the onion and bell pepper to the same skillet and cook until softened, about 3-4 minutes. The onions should be translucent and fragrant.
4. Add Potatoes
Add the halved baby potatoes to the skillet and cook for 5 minutes, stirring occasionally, until they start to brown on the edges. This gives them a head start.
5. Mix Egg Mixture
In a bowl, whisk together the eggs, milk, paprika, garlic powder, salt, and pepper until well combined and slightly frothy.
6. Combine and Top
Return the sausage to the skillet and spread everything evenly. Pour the egg mixture over the top, then sprinkle with the shredded cheese and half the chives.
7. Bake Until Set
Place the skillet in the oven and bake for 20-25 minutes, until the edges are golden brown and the center is just set. The internal temperature should read 160°F (71°C).
8. Rest and Serve
Let the dish rest for 5 minutes, then garnish with the remaining chives. Slice into wedges and serve warm.
Delicious Variations
Southwest
Add 1 cup black beans, 1/2 cup corn, and a diced jalapeño to the vegetable mix; top with pepper jack cheese and serve with salsa.
Mediterranean
Swap sausage for crumbled feta, add spinach and sun-dried tomatoes, and use oregano instead of paprika.
Hash Brown Crust
Replace potatoes with 3 cups frozen shredded hash browns—just press them into the pan before adding the egg mixture.
How to Store Breakfast Catering
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Wrap individual slices in plastic wrap and freeze for up to 2 months.
Reheating
Reheat in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10 minutes to restore crispness.
Frequently Asked Questions
Q: Can I make this breakfast casserole ahead of time?
Yes, you can assemble the entire dish the night before, cover it, and refrigerate. In the morning, bake it for 30-35 minutes or until set.
Q: How do I know when the eggs are fully cooked?
The eggs are done when the center is just set and slightly jiggly, and a knife inserted near the center comes out clean. The internal temperature should be 160°F (71°C).
Q: Can I use frozen potatoes for this recipe?
Yes, use frozen hash browns or diced potatoes, but thaw and pat them dry to avoid excess moisture. Reduce the initial skillet cooking time to just 2-3 minutes.
Q: What if I don't have a cast-iron skillet?
Use any oven-safe skillet or a 9×13-inch baking dish. If using a baking dish, you may need to add 5-10 minutes to the baking time.
Ready to be the breakfast hero? Try this Breakfast Catering recipe for your next gathering, and let me know how it turns out in the comments below!
Breakfast Catering
Breakfast Catering: a one-pan egg, sausage, and potato bake that feeds a crowd, ready in just 30 minutes.
🧂 Ingredients
- 1.5 lbs (680g) baby potatoes, halved
- 1 lb (450g) breakfast sausage, casings removed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 8 large eggs
- 1/2 cup (120ml) whole milk
- 1 tsp (5g) smoked paprika
- 1 tsp (5g) garlic powder
- 1/2 tsp (2.5g) salt
- 1/4 tsp (1g) black pepper
- 1 cup (100g) shredded cheddar cheese
- 2 tbsp (30g) chopped fresh chives
📋 Instructions
- 1Preheat Oven — Preheat your oven to 400°F (200°C). This high heat ensures crispy potatoes and fluffy eggs.
- 2Cook Sausage — In a 10-inch cast-iron skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
- 3Sauté Aromatics — Add the onion and bell pepper to the same skillet and cook until softened, about 3-4 minutes. The onions should be translucent and fragrant.
- 4Add Potatoes — Add the halved baby potatoes to the skillet and cook for 5 minutes, stirring occasionally, until they start to brown on the edges. This gives them a head start.
- 5Mix Egg Mixture — In a bowl, whisk together the eggs, milk, paprika, garlic powder, salt, and pepper until well combined and slightly frothy.
- 6Combine and Top — Return the sausage to the skillet and spread everything evenly. Pour the egg mixture over the top, then sprinkle with the shredded cheese and half the chives.
- 7Bake Until Set — Place the skillet in the oven and bake for 20-25 minutes, until the edges are golden brown and the center is just set. The internal temperature should read 160°F (71°C).
- 8Rest and Serve — Let the dish rest for 5 minutes, then garnish with the remaining chives. Slice into wedges and serve warm.
Liam writes about personal finance for young professionals, covering budgeting, saving, and investing basics. He focuses on debunking myths and building long-term financial habits.
