Sausage Potato & Cheese Breakfast Casserole
A delicious breakfast casserole with seasoned hash brown potatoes, cheese and sausage covered in a mixture of eggs and half and half and baked until golden brown!
Ingredients
- 1 package of frozen Southern Style Hash Browns (26-32oz cubed)
- 16 oz ground sausage
- 8 eggs
- 1-1/2 cups half and half
- 1/4 cup melted butter
- 2 tsp herbs de provence (or can substitute Italian seasoning)
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1-1/2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella (I like the Kraft creamy melt the best)
- 1/3 cup shredded parmesan cheese
- chopped parsley for garnish (optional)
Instructions
- Spray a 9x13 baking dish with non stick cooking spray.
- Microwave your frozen hash browns for 10 minutes on high.
- In a frying pan, break up and brown the the sausage over medium high heat until crumbled and cooked through then set aside.
- In a large mixing bowl, whisk together the eggs and half and half, then set aside.
- Place the microwaved hash browns in the prepared 9x13 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.
- Sprinkle the shredded sharp cheddar, mozzarella and parmesan cheese over the top.
- Sprinkle the cooked sausage bits over the cheese and use a fork to toss it all together just a bit.
- Pour the egg mixture evenly over the top of the casserole.
- 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!
- Remove from oven and let sit for 10 minutes before serving. (Garnish with chopped fresh parsley if desired.)
Notes
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.