Rating: 4.5 stars
52 Ratings
  • 5 star values: 37
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

This is one of our top-rated recipes for a reason: It's easy, it's quick, and it's absolutely delicious. Combine frozen hash brown potatoes with sausage, eggs, and cheese for a hearty, 5-star breakfast or brunch casserole that can be prepped ahead and baked the next morning. Sauté one large onion and one bell pepper in the pork drippings for extra flavor and color. Tip from the recipe developer: To make mini frittatas, cook in 6-inch cast-iron skillets for 30 minutes at 375. Top with sliced avocados, pico de gallo, and a dollop of sour cream and sprinkle with green onions.

Recipe by Southern Living October 2003


Read the full recipe after the video.

Recipe Summary

Makes 10 servings


Ingredient Checklist


Instructions Checklist
  • Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.

  • Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.

  • Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.

  • Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.

  • Bake at 350° for 35 to 40 minutes.

Chef's Notes

This is the perfect Cinco de Mayo breakfast that you can eat days later. It will still taste delicious. We promise.