Potato Egg Casserole
User Reviews
5
Potato Egg Casserole
Description
This casserole combines large eggs beaten with milk, frozen diced hash browns, and precooked Italian sausage for a convenient protein and carbohydrate base. Mild cheddar cheese incorporated into the mix and sprinkled on top creates creamy, melted cheese throughout. The baking process at 350°F ensures the eggs set into a firm yet tender custard, while the hash browns provide some bite and the sausage adds a spiced, savory note.
This dish can be served as a main for breakfast or any meal, hearty enough to satisfy. It can accommodate additional vegetables like sautéed peppers or spinach for variation.
The casserole can be made ahead and chilled or frozen; thaw fully before baking and add extra baking time if needed. Leftovers keep well refrigerated for several days or frozen longer term. Using fresh potatoes instead of hash browns requires boiling before mixing. The sausage choice offers flexibility between pre-cooked varieties or cooking raw sausage beforehand and draining excess fat.
Ingredients
- 8 egg large
- ½ cup milk room temperature
- 1 (20-ounce) bag hash browns thawed, frozen, diced
- 9-10 ounces Italian sausage precooked
- salt to taste
- black pepper to taste
- 1½ cups mild cheddar cheese divided, shredded
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- In a large bowl, mix eggs, milk, hash browns, sausage, salt, pepper, and 1 cup of cheese until combined. Pour into the prepared baking dish.
- Bake for 32–35 minutes. Remove from the oven and add the remaining ½ cup cheese on top. Place back in the oven and bake for an additional 3–5 minutes.
Notes
- Make ahead by mixing and storing in the refrigerator for up to 24 hours or freeze wrapped in foil for up to 2 months; thaw before baking and add extra time as needed.
- Store leftovers airtight in the refrigerator for 3-4 days or freeze for 1-2 months.
- You can add sautéed vegetables such as jalapenos, mushrooms, spinach, zucchini, red bell pepper, or broccoli to the casserole.
- For fresh potatoes, peel, dice, and boil for about 8 minutes before draining and adding to the recipe.
- Use precooked sausage from the refrigerator section or cook raw sausage and drain grease prior to mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 143mg | 48% |
| Sodium | 314mg | 13% |
| Potassium | 258mg | 5% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 156mg | 16% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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