Weekend Breakfast Casserole

Weekend Breakfast Casserole

  • Servings: 16
  • Difficulty: medium
  • Print


  • 20 ounces Shredded Seasoned Hash Brown Potatoes (refrigerated)
  • 2 tablespoons, butter
  • 1 lb. bulk sausage (I prefer Bob Evan’s Original)
  • 8 0z block Cheddar Cheese, Shredded
  • 6-8 eggs
  • 1 cup milk (or substitute milk of your chooice)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


1. Preheat oven to 400 degrees. Spread shredded potatoes in a 9×13 pan to form a layer. Bake for 10 minutes or until the potatoes start to become golden along the edges. Remove from oven and reduce the oven temp to 350 degrees.

2. While the potatoes are baking, brown sausage in a skillet over medium heat. Sprinkle sausage on top of potatoes.

3. Sprinkle shredded  cheddar cheese on top of the sausage.

4. Whisk the eggs and milk in a bowl. Pour over the sausage/cheese/potatoes.

5. Bake  for 45-55 minutes until the middle is set and the top is slightly browned.

Note:  If the top starts to get too brown, cover with foil and continue cooking.

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