This breakfast casserole is easy and made with store-bought shredded hash brown potatoes, eggs, cheese, pork sausage and a few other ingredients. Prep time is minimal so you get more time to enjoy it.
I like most recipes with eggs. Breakfast casseroles are my favorite since you can customize them to your liking. This could be vegetarian or non-vegetarian and with as many veggies as you like.
I use store-bought shredded hash brown potatoes which I typically keep on hand in my freezer. This recipe is gluten free so long as the sausage has no gluten products.
I like making this recipe for holidays and special events; it’s great for a crowd. To make it extra special drizzle some sour cream on when you serve.
- 1 lbs. pork or chicken breakfast sausage
- 1 cup yellow onion, chopped
- 6 large eggs
- 1.5 tsp. dried mustard
- 1/2 tsp. ground black pepper
- 1 tsp. salt
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup thinly sliced chives
- 3 cup shredded hash brown potatoes, thawed
- 2 cups shredded Mexican style cheese
Preheat oven to 350 degrees.
Grease an 10×10-inch round baking dish with non-stick cooking spray, then aside. Heat a heavy bottom large skillet over medium-high heat. Add sausage, break it up, and cook for 5 minutes, stirring a few times in between. Add onion, cooking for 3 minutes or until onions are soft.
In a large bowl add eggs and beat well. Add salt, pepper, and mustard.
Beat well, then add milk, heavy cream, and chives. Mix well, then add shredded potatoes, mix, add 1 and 3/4 cup of the shredded cheddar cheese. Leave 1/4 cup of the cheese for garnish.
Fold everything well. Add cooked onion and sausage, along with all the grease. Fold the mixture well.
Pour into prepared baking dish, spread the mixture well. Bake in preheated oven for 45 to 60 minutes or until a knife inserted in the middle comes out clean.
Sprinkle reserved shredded cheese and chives before serving.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!