Crispy Smashed Potato Breakfast Bake
This crispy smashed potato breakfast bake layers golden roasted potatoes with savory turkey sausage, fluffy eggs, and melted sharp cheddar for a hearty all-in-one morning dish. Smashed potatoes create a crisp-edged base that soaks up the rich egg mixture while adding plenty of texture in every bite. Finished with fresh chives and a sprinkle of red pepper flakes, this easy baked breakfast is a satisfying option for weekend brunching, meal prepping, or feeding a hungry crowd.
Tasty Team
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 5 min
1 hr 5 min
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 5 min
1 hr 5 min
Ingredients
for 4 servings
- 3 tablespoons olive oil, divided
- 2 lb Idaho® russet potatoes (about 4 medium potatoes), scrubbed
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- kosher salt, to taste
- black pepper, to taste
- ½ cup finely diced medium yellow onion (from 1 onion)
- 12 oz ground turkey sausage
- 10 large eggs
- ¼ cup whole milk
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons thinly sliced fresh chives
- flaky sea salt, for garnish
- dried red pepper flake, for garnish
Preparation
- Preheat the oven to 400°F (200°C). Lightly grease a 9-inch round cast-iron skillet with 1 tablespoon of the olive oil, and set aside.
- While the oven preheats, place the potatoes in a large pot, and add cold salted water to cover. Bring to a boil over high heat. Boil until fork-tender, 20–25 minutes. Drain the potatoes, and let cool slightly, about 5 minutes.
- Place the boiled potatoes in the prepared skillet. Using a flat-bottomed glass or a potato masher, smash each potato down to about ½-inch thickness. Drizzle evenly with the remaining 2 tablespoons olive oil. Sprinkle evenly with the garlic powder, smoked paprika, kosher salt, and pepper.
- Transfer to the oven, and roast for about 20 minutes, or until the potato edges are golden and beginning to crisp.
- Meanwhile, heat a large skillet over medium-high. Add the onion. Cook, stirring often, until translucent, about 1 minute. Add the sausage, breaking it into small crumbles, and cook, stirring occasionally, until browned and cooked through, 7–8 minutes. Remove from heat. Season with kosher salt and pepper to taste, and set aside. Whisk together the eggs and milk in a small bowl or measuring cup until combined. Season with kosher salt and pepper to taste. Set aside.
- Remove the skillet from the oven. Scatter the cooked sausage mixture evenly over the potatoes. Pour the egg mixture over the top, then sprinkle with the shredded cheese.
- Return the skillet to the oven, and bake at 400°F for about 25 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.
- Remove from the oven. Sprinkle evenly with the chives. Garnish with the sea salt and red pepper flakes. Serve hot.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
