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Potato Sausage Casserole Breakfast

  • Yield: 6 servings 1x


A type of savory bread pudding, peasant style
To be gluten free-use gluten-free bread


  • 3/4-1 lb breakfast sausage (ground)
  • 3/4 cup bread (crumbled)
  • 1 cup milk
  • 1/2 tsp salt
  • 2 cloves garlic (minced)
  • 1/2 tsp sage (dried)
  • 1/8 tsp black pepper
  • 3 medium potatoes (peeled and cubed)
  • 1/3 medium onion (chopped)
  • 1/2-3/4 cup cheese of choice (grated)
  • 1 cup chard, collard, kale or greens of choice (chopped)
  • 1 medium egg (per person)


  1. Preheat oven to 350 degrees.
  2. Crumble the sausage into a skillet and brown.
  3. Add garlic and onions.
  4. Crumble the bread into a casserole and pour the milk over it.
  5. Add the salt, black pepper, and sage.
  6. Put in the potatoes.
  7. Drain the fat from the sausage mix and add to the casserole.
  8. In the same pan you cooked the sausage, add the chard (or green of choice).
  9. Sauté until wilted and tender.
  10. Add the cooked greens to the casserole.
  11. Mix together gently.
  12. Bake, covered about 45-60 minutes until the potatoes test done.
  13. Remove from oven.
  14. Top with grated cheese and let sit about 5 minutes before serving.
  15. OPTION: If you like your cheese bubbly and toasty, add to the casserole about 15 minutes before finished cooking. Or, you can put it under the broiler briefly.
  16. Top with a cooked egg (poached or fried) over each serving when served.


Source: Gluten-free Gourmet Cooks Fast and Healthy


  • Calories: 470
  • Fat: 22.14 g
  • Carbohydrates: 44.5 g
  • Protein: 26.9 g
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