Breakfast & Brunch

Italian Breakfast Bake

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Italian Breakfast Bake
Prep Time
25 min
Cook Time
20 min

  • 1 lb. sweet Italian sausage, casings removed
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 1 pkg. (1 lb. 4 oz.) refrigerated red potato wedges
  • Salt and freshly ground black pepper to taste
  • 1-3/4 cups (7 oz.) Sargento® Chef Blends® Shredded 6 Cheese Italian Cheese
  • 3 Tbsp. chopped fresh basil or Italian parsley
  1. Cook sausage, onion, bell peppers and garlic in a large heavy skillet over medium heat until sausage is cooked through and onion and peppers are tender.
  2. Meanwhile, in another skillet, heat the butter and olive oil over medium-high heat. Add potatoes; cook until golden brown, 10 to 12 minutes, turning occasionally. Season with salt and pepper to taste.
  3. Layer half of the potatoes in a 1-1/2 qt. shallow casserole or quiche dish. Top with half of sausage mixture and half of the cheese. Repeat with remaining potatoes, sausage mixture and cheese.
  4. Bake in a preheated 350°F oven 20 minutes or until cheese is melted and golden brown. Top with basil.

Serving Size 6

Calories 361

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 20.30g 31%
Sat. Fat 9.80g 49%
Mono Unsat. Fat 7.60
Poly Unsat. Fat 1.00g
Cholesterol 55mg 18%
Sodium 705mg 29%
Total Carbohydrate 24g 8%
Dietary Fiber 3g 12%
Sugars 0g
Protein 23g
Vitamin A 81RE
Vitamin C 48mg 80%
Calcium 253mg 25%
Iron 2mg 11%