Cheesy Potato Breakfast Casserole

I don’t do casseroles.  Have you noticed?

Don’t ask me why…I do like to eat them. I just don’t MAKE them.

Why?

Beats me.  I’m a strange bird.

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For Christmas, Jon got a wild hair about him that he was going to make a turkey for lunch and a breakfast casserole for, um, breakfast.  So, I decided to let him.  Sharing my shiny KitchenAid range Gilda is a struggle, but, well, if a man wants to cook, who am I to stand in his way?

I stepped aside, and it was worth it.

His Breakfast Casserole was a hit at my family Christmas Breakfast, and with good reason.  It was cheesy, full of potatoes and tasty sausage, just enough egg, and buttery, peppery goodness.

It would be ideal for New Year’s Day, when you are looking for something easy yet comforting after that night of celebration.  There’s a reason the Waffle House is packed at 2am, folks, and it’s not the stellar wait staff.

This casserole is like the epitome of hashbrowns that are smothered and covered and everything in between.  Cut up a few ripe tomatoes and toss them on top?  Oh my heavens.

You’ll never go back to Waffle House.

Today, anyway.

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Cheesy Potato Breakfast Casserole

serves 12-15

  • 1 pound Johnsonville Mild Italian Sausage, cooked
  • 1 yellow onion, chopped, sauteed in sausage grease
  • 7 eggs
  • 1/2 cup milk
  • 20 ounce bag frozen Ore-Ida Diced Hash Browns
  • 8 ounce brick of Mild Cheddar Cheese, grated
  • Salt & Pepper, to taste

Instructions:

  1. Preheat oven to 350.  Spray medium casserole dish (we used 9 x 13) with non-stick spray.  Set aside.
  2. Prepare sausage and onions.
  3. In a large mixing bowl, combine all ingredients, including sausage and onions.  Pour into prepared casserole dish.  Reserve roughly one cup of the cheese for topping.
  4. Bake for 35 minutes.  Remove from oven and top with reserved cheese.  Return to oven for 8 minutes.
  5. Allow casserole to rest for 15-20 minutes.  Serve and enjoy!

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Another reason this casserole is way better than Waffle House?  Our casserole contained no cigarette ashes.

Kidding!

We used Safest Choice Eggs.  That means our casserole was prepared with truly SAFE eggs.

I have recently become an ambassador for Safest Choice™, as a member of their Darling Dozen.  Their eggs are  pasteurized in the shell, before you ever get them!  They taste the same (they’re eggs, after all), no weird chemicals were added, and they are already SAFE to consume, even before cooking!  So…love cookie dough?  Love Caesar Salad?  These both include uncooked eggs. With Safest Choice, you’re good to go!

What is pasteurization?

Pasteurization is a century-old process that destroys pathogens through simple heat, and is well-
known for its role in making milk and juices safe to enjoy. To pasteurize a food means to destroy
harmful microorganisms (e.g., bacteria and viruses) by applying a precise amount of heat for a
specified period of time. This straightforward food safety technique was invented by French
chemist and microbiologist Louis Pasteur in 1864.

Pasteurization is an all natural process, in that it involves only heat (not chemicals or irradiation). Safest Choice eggs go through a series of warm water baths to eliminate bacteria. It’s that simple!

Visit www.SafeEggs.com/recipes/safest-choice-darling-dozen for more information on the Safest Choice Darling Dozen, or follow Safest Choice on Twitter and like us on Facebook.

About Davidson’s Safest Choice Eggs:

Davidson's Safest Choice EggsFounded in 2001, in Lansing, IL, National Pasteurized Eggs is a privately held company that launched the Davidson’s Safest Choice® brand pasteurized shell eggs in 2003. Safest Choice eggs can be found in over 5,000 grocery stores, in thousands of restaurants and through major foodservice distributors in all 50 states, Puerto Rico and Mexico. Safest Choice eggs provide consumers the highest combined standard for quality and safety in shell eggs and the Safest Choice patented, all natural, award-winning egg pasteurization process allows everyone to enjoy all recipes without the risk of Salmonella. For more information or to find a retailer, visit www.SafeEggs.com.

Disclaimer: I am an ambassador for Safest Choice Eggs, as part of the Darling Dozen.  This post is sponsored, but all thoughts and opinions are 100% my own.

Comments

  1. I have the same question, do you need to thaw the potatoes first??

  2. Do u need to cook eggs before ??

  3. Hi,

    I would assume you could just sub the italian sausage for crumbled breakfast sausage, right?

    Thanks,
    Lisa

  4. You have to do the old-fashioned cut and paste thing. I did that & it worked great.
    a) Open your word processor (Word?)
    b) Select the text on the recipe page by holding the mouse button and moving the mouse down until what you want is highlighted.
    c) Press ctrl + C, or right-click and select “copy”
    d) Move to your empty document, press ctrl + V, or right click and select “paste”.
    e) clean it up, format it however you choose, and print it.
    When I do this, I also save the document to a recipes folder I have created.

  5. I am excited to try this! Do you need to cook the eggs before? If not can you scramble them and add to the mixture of everything? Can it be proud the night before?

    • doughmesstic says:

      No, don’t cook the eggs, just scramble them and add to the mixture. Yes, you can prep the night before – it’s a simple and easy dish. :)

  6. This a great dish to take tom potlucks

  7. How can you combine the cheese with it and still reserve 8 oz of it when the recipe only asks for 8 oz ??

  8. I made this this morning for breakfast. I used Bob Evans roll sausage and cooked onions with sausage. I cooked it about 45 minutes to insure potatoes were cooked and softened then added cheese on top and cooked 10 more minutes. OMG it was great! Tyvm for sharing this recipe!

  9. I have made this twice using our local butcher Gaffs home made breakfast sausage. It was so easy and delicious.

  10. I’m excited about making this for Mother’s Day for my family… especially that ALL the ingredients get mixed together, then baked, DONE. No layering, no waiting overnight. I might use Muenster instead of the Cheddar (even thought about Swiss), not such a big fan of orange food (Cheetos, etc.). I will, however, PARTIALLY defrost the potatoes as a happy compromise. Also serving Paula Deen’s recipe for baked French Toast Casserole (heaven help us because of the butter; cream; and brown sugar!)… THEN, your Cheesy Potato Breakfast Casserole will be a perfect savory complement to the other. Thanks so much.

  11. I’m excited about making this for Mother’s Day for my family… No layering and no waiting overnight. Could I use Muenster or Swiss cheese instead of Cheddar? I’m not such a big fan Cheddar. I will PARTIALLY defrost the potatoes first though. Also serving Paula Deen’s baked French Toast Casserole (heaven help us because of the butter; cream; and brown sugar!)… THEN, your Cheesy Potato Breakfast Casserole will be a PERFECT savory complement to the other. Thanks so much.

  12. I’m excited about making this for Mother’s Day for my family… No layering and no waiting overnight. Could I use Muenster or Swiss cheese instead of Cheddar? I’m not such a big fan Cheddar. I will partially defrost the potatoes first though. Also serving Paula Deen’s baked French Toast Casserole (heaven help us because of the butter; cream; and brown sugar!)… Then, your Cheesy Potato Breakfast Casserole will be a perfect savory complement to the other. Thanks so much.

  13. tlander says:

    I made this for our mother’s day brunch and our came out very soupy and watery… not sure what I did wrong. Any advice?

  14. This was good, although I had a problem with the eggs cooking all the way. I had to stick it back in the oven for an extra 20 minutes! Any ideas that could prevent that? Otherwise was delicious!

  15. need a print button

  16. Britney says:

    How many did this serve? We are taking a family vacation to the lake next weekend and there will be 12 of us total. Would one pan be enough or should we make 2? Thanks!

  17. Cheesy Potato Breakfast Casserole – Hi! How would I prepare this if I didn’t want to actually bake it till the next morning? Sounds and looks delicious!!! Thanks, Cris

  18. Christy says:

    It was an Easy recipe, which I love, and not many ingredients, again a good thing. But I will say my only complaint was the potatoes didn’t cook all the way. I followed instructions on cooking times. And I bought a bag of diced potatoes (fridge section). I guess next time I will try and put them in the microwave for a few min. first.

By: ifood.tv