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Breakfast recipe · from the recipe book

Red Potato, Sausage and Egg Pasta Casserole

Tender red potatoes and short pasta soak up a thyme-rosemary broth with browned pork, topped with melty cheddar and baked eggs with jammy-set whites.

Red Potato, Sausage and Egg Pasta Casserole

Ingredients

  • 2¼ tsp10 gOlive oil
  • 12 oz340 gGround pork, 84% lean
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 2½ small450 gRed potatoescut into 1/2-inch cubes
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 3 cups720 gLow-sodium chicken broth
  • 7 oz200 gPasta, dryshort shape, such as penne or rotini
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 1 cup shredded100 gCheddar cheeseshredded
  • 4 large200 gEggs
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prep first: dice the onion, mince the garlic, cube the potatoes, chop the kale, shred the cheddar and chop the parsley.
  2. Preheat the oven to 400°F (200°C) with a rack in the lower-middle position.
  3. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up, until browned and cooked to 160°F (71°C), about 6 minutes.
  4. Add the onion and cook 3 minutes until softened, then stir in the garlic for 30 seconds.
  5. Stir in the potatoes, thyme, rosemary, paprika, salt and black pepper until coated.
  6. Pour in the chicken broth and bring to a boil, then stir in the pasta, making sure it is submerged.
  7. Cover the Dutch oven and bake 20 minutes, until the pasta and potatoes are tender and most of the herb broth is absorbed.
  8. Remove the pot from the oven, stir in the kale until wilted, and smooth the top. Scatter the cheddar evenly over the casserole.
  9. Make 4 wells with the back of a spoon and crack one egg into each well.
  10. Bake uncovered 12 to 15 minutes, until the cheddar is bubbly and the egg whites are set and the eggs reach 160°F (71°C).
  11. Rest 5 minutes, sprinkle with the parsley and serve one egg per portion.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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