Air Fryer Breakfast Casserole
Why this recipe works
- Better potato texture: Air-frying the potato cubes before assembling gives them tenderness and a little colour, so they do not turn watery inside the egg base.
- Savoury depth: Browning the sausage first builds a richer base, while the onion and red pepper add sweetness before the eggs and cheddar bind everything together.
- Easy to judge: The casserole is ready when the centre is set and the top is lightly golden, making it straightforward to cook without specialist technique.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the casserole stand for 5 to 10 minutes after cooking so the egg structure firms up and cuts more cleanly.
- Best served warm: Serve shortly after resting, while the cheese is still soft and the potatoes keep their contrast.
Common mistakes
- Browning too quickly: If the top colours before the centre has set, lower the air fryer to 160°C (320°F) and continue cooking gently.
- Checking only the edges: The edges may set first, so check the centre before removing the dish from the air fryer.
- Potatoes need space: Air-fry the potatoes in a single layer so they cook evenly and pick up a little colour before going into the casserole.
Ingredient swaps
- Cheese swap: Monterey Jack can replace cheddar for a milder flavour and a creamier melt.
- Potato option: Yukon Gold potatoes can be used instead of Russets if you prefer a slightly waxier texture that holds its shape well.
- Sausage variation: Use a different breakfast-style sausage if preferred, keeping the same approach of browning it fully before assembly.
Make-ahead tips
- Good for leftovers: Cool, cover and refrigerate cooked slices for up to 3 days.
- Reheat in the air fryer: Warm slices at 170°C (340°F) for 4 to 6 minutes, until piping hot.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes, then cut into 1.5 cm cubes; finely dice the onion and red pepper. Preheat the air fryer to 180°C (355°F) if your model requires it.
- Air fry the potatoes in a single layer at 190°C (375°F) for 12 to 15 minutes, shaking halfway, until just tender with a little colour. Tip into a baking dish that fits your air fryer basket.
- Meanwhile, cook the pork sausage in a frying pan over medium heat, breaking it up, until browned and cooked through. Add the onion and red pepper and cook for 3 to 4 minutes until softened.
- Spread the sausage mixture over the potatoes. Whisk the eggs with the whole milk, fine sea salt and black pepper, then pour evenly into the dish and scatter over the cheddar cheese.
- Air fry at 170°C (340°F) for 18 to 22 minutes, until the centre is set and the top is lightly golden. Rest for 5 minutes, then slice and serve warm.
Recipe notes
Tips
- If the top browns before the centre sets, lower the temperature to 160°C (320°F) and cook for a few minutes longer.
- For cleaner slices, let the casserole stand for 5 to 10 minutes so it firms up before cutting.
Substitutions
- Replace Cheddar cheese with Monterey jack cheese for a milder, creamier melt.
- Replace Russet potato with Yukon Gold potato for a slightly waxier texture that holds its shape well.
Storage
- Refrigerate up to 3 days
- Cool, cover, and refrigerate. Reheat slices in the air fryer at 170°C (340°F) for 4 to 6 minutes until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Milk
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