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4.3 from 93 votes

Martha’s Breakfast Casserole

This Breakfast Casserole is an easy tried and true recipe from Martha with eggs, hashbrowns, sausage, and cheese. Potatoes and sausage make this a hearty breakfast. Use a hot sausage for a little kick. This is a great freezer meal.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 16 servings
Course: Breakfast
Cuisine: American

Ingredients

  • 1 (30 ounce) bag of shredded hashbrowns, thawed
  • 1 lb cooked sausage, bacon, or cubed ham (pick you favorite, we like sausage)
  • 1 (16 ounce) container small curd cottage cheese
  • 12 large eggs
  • 2 cups shredded cheddar cheese
  • 1 (4 ounce) can chopped green chiles
  • 1 tablespoon dried onion (or 1 teaspoon onion powder)

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Combine everything and pour mixture into a greased 9x13 pan.
  2. Bake at 350 uncovered for 60-70 minutes until set and slightly brown on top. It can be refrigerated overnight before cooking in the morning. Serve with sour cream, salsa, or guacamole.
  3. *This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.
  4. Store leftover casserole in an airtight container in the fridge.