What is better on the weekend or a holiday than an easy, golden brown and delicious savory breakfast casserole?  This Sausage Cheese & Potato Breakfast Casserole recipe combines frozen hash browns with melted butter and seasoning, three kinds of cheese and crispy brown sausage covered with a mixture of eggs and half and half to create a simple, decadent breakfast that comes together fast to feed a crowd!

This casserole is hearty and flavorful and is delicious plain or with a drizzle of hot sauce or ketchup over the top.  It’s fantastic served next to a stack of pancakes, waffles or French toast for that sweet/savory breakfast perfection.  Additionally, there is no soaking or chilling – just whip it up and throw it straight in the oven for a satisfying breakfast baked in less than an hour!

A couple of tips for this recipe:

• Every bag of frozen hash browns is a different size – I usually use the great value which is 32 oz, but if your bag is 26 it’s going to be just fine – it’s a very flexible recipe!
• I am a big fan of herbs de provence,  however I realize that not everyone has that in their spice cabinet.  You can absolutely substitute Italian seasoning if you don’t have it on hand.  Herbs de provence has many of the same herbs as Italian seasoning, but also has some dried lavender in it.  Italian will work just fine for this recipe.
• You can switch up what type of sausage you use in this to change flavors.  We have used regular, sage, Italian and even the maple sausage!
• For the cheesiest casserole, shred your own sharp cheddar cheese from the block instead of using pre-shredded cheddar. 
• When I measure shredded cheese, I pack it in the cup measures – you can never have too much cheese in my opinion.
• You can absolutely use regular mozzarella cheese, the Kraft creamy melt is just extra gooey! (Not a paid advertisement.)
• My boys are not big veggie fans, so we keep this very simple with meat, cheese and potatoes – however, you could add some cooked onions and peppers, mushrooms, any veggies  you like.  Just give them a sauté before adding them.

1. Spray a 9×13 baking dish with non stick cooking spray.
2. Microwave your frozen hash browns for 10 minutes on high.
3. In a frying pan, break up and brown the the sausage over medium high heat until crumbled and cooked through then set aside.
4. In a large mixing bowl, whisk together the eggs and half and half, then set aside.
5. Place the microwaved hash browns in the prepared 9×13 pan.  Drizzle the melted butter over the top, then sprinkle the herbs de provence, onion powder, salt and pepper all over the potatoes.  Toss well until everything is evenly coated, then spread out evenly in the pan.
6. Sprinkle the shredded sharp cheddar, mozzarella and parmesan cheese over the top.
7. Sprinkle the cooked sausage bits over the cheese and use a fork to toss it all together just a bit.
8. Pour the egg mixture evenly over the top of the casserole.
9. Bake at 350 for 45-55 minutes until it is nice and golden brown, has no jiggle in the middle and it’s just starting to crisp around the edges!
10. Remove from oven and let sit for 10 minutes before serving.  (Garnish with chopped fresh parsley if desired.)