This sausage potato breakfast casserole is loaded with fluffy eggs, tender potatoes, savory sausage and plenty of gooey cheese. Make this classic breakfast dish for a holiday, for a crowd, or for a deliciously easy breakfast on the weekend.
Break the eggs into a mixing bowl. Add milk, thyme, salt and pepper to the eggs and mix with a whisk until the eggs are well mixed.
Heat a large skillet over medium high heat. Break up the sausage meat into the skillet with a wooden spatula. and cook until browned, usually about 10 minutes. Drain any excess oil from the pan.
Spray a 9x13 baking dish lightly with cooking oil. Place the drained sausage meat, 1 1/2 cups of the shredded cheese, and the potatoes in the baking dish. Mix the ingredienst together in the pan and spread evenly over the dish.
Pour the egg mixture all over the potato and sausage in the pan.
Cover the pan with aluminum foil. Bake the casserole for 45-50 minutes.
Top the casserole with the remaing 1/2 cup of shredded cheese. Place casserole back in the oven uncovered until the cheese is melted for about 5-10 minutes.
Allow the casserole to sit for about 10 minutes, then serve! Sprinkle with diced green onions if desired.
I used Potato O'Brien style frozen potatoes in this breakfast casserole but you can use any frozen hashbrowns. You need about 24 ounces or 4 1/2 cups of potatoes.
Thaw any potatoes or hashbrowns from frozen before using.