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Sausage-Potato Bake Recipe

Sausage-Potato Bake Recipe photo by Taste of Home

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I not only make this dish for breakfast, but sometimes for a main meal. It's very good. You can substitute finely diced lean ham or crumbled turkey bacon for the sausage for a change of pace.

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Sausage-Potato Bake Recipe

Prep: 20 min. Bake: 55 min. + standing

Yield: 6 Servings

20 55 75

Ingredients

1/2 pound bulk pork sausage
3 large potatoes, peeled and thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (2 ounces) diced pimientos, drained
3 eggs, lightly beaten
1 cup 2% milk
2 tablespoons minced chives
3/4 teaspoon dried thyme or oregano
Additional minced chives, optional

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain.
Arrange half of the potatoes in a greased 8-in. square baking dish; sprinkle with salt, pepper and half of the sausage. Layer with remaining potatoes and sausage; sprinkle with pimientos.
In a small bowl, whisk the eggs, milk, chives and thyme; pour over pimientos.
Cover and bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before cutting. Sprinkle with additional chives if desired. Yield: 6 servings.

Nutritional Facts 1 serving equals 202 calories, 11 g fat (4 g saturated fat), 124 mg cholesterol, 407 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Sausage-Potato Bake in Country Extra March 2008, p51

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Sausage-Potato Bake

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Reviewed on Dec. 23, 2011 by kailuagirl

This is a great tasting recipe. I have made this many times and I love it. I use jimmy dean "sage" sausage and thats the kicker, with added cheese its even better, but not healthier and its so easy to make!

Reviewed on Dec. 12, 2011 by jennybrock

I agree with the previous review. This was just ok. We didn't starve. If I was going to make this again I would make several changes. The thyme was over powering. Needs layers of cheese and more salt on potatoes.

Reviewed on Dec. 12, 2011 by smerts

This was just 'okay.' I won't be keeping the recipe for my files. I am glad I did not fix it for company. I did add some shredded cheese to the top right before I took it out of the oven.