This is one of the classic recipes from my childhood. We always had this breakfast casserole on Christmas morning, and anytime when we had family overnight. I don’t often bake for breakfast (I’m the one who’s always starving when I first wake up) so I realized I had actually never made this for Kevin!
It’s a casserole… and those don’t always look the most delicious, I know. But trust me, this one is worth it!
We were actually craving breakfast-for-dinner over the weekend, so this recipe was totally perfect. If you’re making it for morning company, you can also prepare the sausage and potatoes the night before and layer them in your baking dish so you’re not at the stove in the morning, you’ll just want to hold off on adding the egg mixture until you’re ready to bake. If you are adding it cold to the oven, you’ll just want to extend the cook time another 15-20 minutes.
- 2 c. frozen hash brown potatoes
- 2 Tbsp. chopped onion
- 2 Tbsp. butter
- 2 c. shredded cheddar cheese
- 1 lb. country sausage
- 4 eggs
- ½ c. milk
- ½ tsp. salt
- ¼ tsp. pepper
- Any optional vegetables you'd like to add
- Preheat oven to 350F, and brown and drain your sausage and any veggies you plan to add, and set aside.
- Fry potatoes and onion in butter until browned, and layer them in the bottom of an 8 inch square baking dish.
- Layer 1 cup of cheese over potatoes. Spread the sausage in a layer over the cheese.
- Combine eggs, milk, salt & pepper, and pour over the sausage layer. Sprinkle the remaining cheese on top.
- Bake for 30-40 minutes, until the egg mixture is fully cooked.