Weekend Breakfast Casserole

Weekend Breakfast Casserole

  • Servings: 16
  • Difficulty: medium
  • Print


  • 20 ounces Shredded Hash Brown Potatoes (refrigerated)
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 lb. bulk sausage (I prefer Bob Evan’s Original)
  • 8 oz cheddar cheese, Shredded
  • 6-8 eggs
  • 1 cup milk (or substitute milk of your choice)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


1. Preheat oven to 375F and grease a 9×13 pan. Season potatoes with pepper, salt, onion powder, garlic powder, and cumin. Spread shredded potatoes in the 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 temperature to 350.

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

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

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

5. Bake  for 30-40 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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