Sausage Potato Breakfast Casserole
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.
Ingredients
- 8 large eggs
- 1 cup milk
- 1 teaspoon thyme dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces frozen diced hash browns Two 12 ounce bags thawed, see notes section.
- 1 pound breakfast sausage
- 2 cups cheddar cheese divided
- 2 stalks green onions diced, optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish lightly with cooking oil.
- 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.
- Place the drained sausage meat, 1 1/2 cups of the shredded cheese, and the potatoes in the baking dish. Mix the ingredients 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 remaining 1/2 cup of shredded cheese. Place the casserole back in the oven uncovered until the cheese is melted for about 5-10 minutes. Then top with diced green onions if desired, serve and enjoy!
Video
Notes
You can use diced frozen potatoes, Potato O'Brien style frozen potatoes or other types of frozen hashbrowns in this casserole. You need about 24 ounces or 4 1/2 cups of potatoes. Thaw any potatoes or hashbrowns from frozen before using.
You can use fresh diced potatoes or shredded potatoes in this casserole but they need to be either yellow potatoes or red potatoes. I have had readers report that baking potatoes like Russet potatoes do not get tender enough if added raw. You can parboil Russet potatoes before adding them to the casserole.
Watch carefully for the last 5-10 minutes melting the cheese. The cheese gets a little too crispy if left too long, especially around the edges. This can make the casserole end up a little too dry.
Nutrition
Calories: 298kcal | Carbohydrates: 12g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 523mg | Potassium: 354mg | Fiber: 1g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 2mg