4.8 from 201 votes
Sausage Potato Breakfast Casserole
The Sausage Potato Breakfast Casserole combines cooked breakfast sausage, frozen hash browns, cheddar cheese, and a seasoned egg mixture baked until set. Its hearty texture comes from the potatoes and sausage with a creamy, custardy egg coating, finished with a melted cheese topping and optional green onion garnish.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
12
Servings
Calories:
298 kcal
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Servings
Amount Per Serving
Calories 298
% 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.