Sausage Potato Breakfast Casserole
User Reviews
4.8
Sausage Potato Breakfast Casserole
Description
This casserole layers browned breakfast sausage, thawed and drained frozen hash browns, and mostly cheddar cheese in a baking dish before being covered with a mixture of eggs, milk, thyme, salt, and pepper. The baking process at 350°F for about 45-50 minutes cooks the eggs through and melds the flavors. A final cheese topping melts in the last minutes uncovered, adding a golden cheesy surface. The thyme adds a mild herbal note to the dish.
The dish is suitable for serving a crowd at breakfast or brunch, offering a filling, savory meal that can be sliced and shared. Green onions provide a fresh, mild sharpness as a garnish. Using pre-thawed frozen potatoes simplifies preparation, while an optional note suggests fresh yellow or red potatoes may be used if parboiled first. Avoid raw Russet potatoes as they may remain firm.
Careful attention to the last cheese melting is recommended to prevent over-drying, as crispy cheese edges can occur if baked too long uncovered. This casserole combines convenience and homestyle flavors and pairs well with fresh fruit or simple salads for a balanced morning meal.
Ingredients
- 8 large egg
- 1 cup milk
- 1 teaspoon thyme dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces hash browns Two 12 ounce bags thawed, see notes section, frozen diced
- 1 pound breakfast sausage
- 2 cups cheddar cheese divided
- 2 talks 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!
Notes
- Use thawed frozen hash browns or Potato O'Brien style potatoes for best texture.
- If using fresh potatoes, parboil yellow or red potatoes before adding; avoid raw Russet potatoes as they may not become tender.
- Monitor cheese melting at the end to avoid overcooking and drying out the casserole edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 523mg | 22% |
| Potassium | 354mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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