Potato, Sausage, and Egg Casserole
Serves 2 – 4  

Preparation time 1 hour


  • 30ml (2 tbsp.) sunflower oil
  • 1 onion, finely chopped
  • 15ml garlic flakes
  • 500g boerewors, sliced
  • ½ yellow pepper, seeded and chopped
  • 6 large eggs
  • 500ml full cream milk
  • Salt and pepper, to taste
  • 15ml (1 tbsp) Dijon mustard
  • 200g cheddar cheese, grated
  • 2 potatoes, sliced and partly cooked
  • 30ml (2 tbsp) butter


  1. Heat the oil in a large frying pan and sauté the onion until translucent, mix in the garlic flakes and cook for a few more seconds.
  2. Add the boerewors and yellow pepper and continue to cook until the boerewors is cooked.
  3. Preheat the oven to 180°C.
  4. Mix the eggs, milk, salt, pepper, Dijon mustard and cheese.
  5. Lightly grease a casserole dish and add the sausage mixture, top with the potatoes.
  6. Pour in the egg mixture, dot with the butter and bake uncovered until a knife inserted in the centre comes out clean, about 40 minutes. Serve while still hot.