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As the leaves begin to turn and the air becomes crisp, the charm of autumn invites us to embrace cozy mornings filled with hearty breakfasts. One dish that perfectly encapsulates the essence of this season is the Cheesy Fall Breakfast Potato Bake. This comforting recipe not only warms the body but also delights the senses with its rich combination of flavors and textures. Imagine perfectly roasted potatoes mingled with savory breakfast sausage, fresh greens, and a gooey blend of cheeses, all baked to perfection. It’s the kind of dish that beckons you to linger at the breakfast table, savoring each bite as the warmth of the oven fills your kitchen.

Cheesy Fall Breakfast Potato Bake

Embrace the cozy warmth of autumn with a delightful Cheesy Fall Breakfast Potato Bake. This heartwarming dish combines savory breakfast sausage, a medley of Yukon gold, purple, and sweet potatoes, along with fresh kale and a gooey blend of cheeses, creating a deliciously rich breakfast experience. Perfect for family gatherings or a comforting start to your day, this recipe is easily adaptable for various dietary preferences while celebrating the flavors of fall. Enjoy the essence of the season in every bite!
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Ingredients
  

4 cups mixed potatoes (Yukon gold, purple, and sweet potatoes), diced

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup cooked breakfast sausage, crumbled (can substitute with vegetarian sausage)

1 cup fresh kale, chopped

1 cup shredded sharp cheddar cheese

½ cup grated Parmesan cheese

4 large eggs

½ cup milk

¼ teaspoon nutmeg

Fresh chives or green onions, for garnish

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare the Potatoes: In a large bowl, combine the diced mixed potatoes, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well to coat.

      Bake Potatoes: Spread the seasoned potatoes on a large baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until they are fork-tender and beginning to brown. Stir halfway through for even cooking.

        Sauté Kale and Sausage: While the potatoes are baking, heat a skillet over medium heat. Add the crumbled breakfast sausage and cook until browned. Stir in the chopped kale and cook until it is wilted (about 3-4 minutes). Remove from heat.

          Combine Ingredients: In a large mixing bowl, combine the roasted potatoes, the sausage and kale mix, cheddar cheese, and half of the Parmesan cheese. Mix well until everything is evenly distributed.

            Prepare Egg Mixture: In a separate bowl, whisk together the eggs, milk, nutmeg, and a pinch of salt and pepper.

              Assemble the Bake: Spread the potato mixture into a greased 9x13-inch baking dish. Pour the egg mixture evenly over the top. Sprinkle with the remaining Parmesan cheese.

                Bake: Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the eggs are set and the top is golden brown.

                  Garnish and Serve: Let the breakfast bake cool for a few minutes. Garnish with freshly chopped chives or green onions before slicing and serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8