Lumberjack Breakfast Casserole

Lumberjack Breakfast Casserole
30 min
1h 5 min
4 - 6 servings

Get all your favorite breakfast foods in one bite! And change up the cheese if you want—try Pepper Jack for a little spice.



tsp vegetable oil, plus more for brushing the baking dish
frozen waffles
small red potatoes, very thinly sliced
Kosher salt and freshly ground black pepper
small red bell pepper, stemmed, seeded and chopped
scallions, sliced, white and green parts separated
cloves garlic, thinly sliced
1 ½
cups shredded Cheddar (about 6 oz)
cup whole milk
large eggs
breakfast sausage links, halved lengthwise


Step 1

Preheat the oven to 350ºF. Brush an 8-inch square baking dish with oil.

Step 2

Bake the waffles on a baking sheet until lightly golden and slightly crunchy, 10 to 12 minutes. Cut each waffle in half.

Step 3

Fill a small pot with the sliced potatoes, a large pinch of salt and enough cold water to cover the potatoes by 1 inch. Bring to a boil. Once the water starts simmering, cook the potatoes until tender, about 2 minutes. Strain the potatoes, and transfer to a large bowl.

Step 4

Heat the oil in a large skillet over medium-high heat. Add the peppers, scallion whites and garlic, and cook, stirring frequently, until the peppers are just tender and browned in some spots, 4 to 5 minutes. Transfer to the bowl with the potatoes, add 1 teaspoon salt and a few grinds of pepper and toss to combine. Transfer to the prepared baking dish, press into a flat layer and sprinkle half the Cheddar over the top.

Step 5

Whisk together the milk, eggs, 1 teaspoon salt and a few grinds of black pepper in a medium bowl.

Step 6

Layer the sausage, cut-side up, on top of the potato-pepper mixture. Shingle the toasted waffle halves, in two rows, on top. Pour the custard down one side of the casserole dish (it won’t cover the waffles). Sprinkle the remaining Cheddar over the top, cover loosely with foil and bake until the Cheddar has melted, the custard is set, the potatoes are tender and the sausage is cooked through, about 40 minutes. Uncover, let rest for a few minutes and sprinkle the scallion greens over the top.

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