Yield
Makes 10 servings

Combine frozen hash brown potatoes with sausage, eggs, and cheese for a hearty, 5-star-rated 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.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Ratings & Reviews

Robbie
October 21, 2015
Can I make this Thursday evening to be baked on Saturday morning?

SALLY
August 23, 2018
This ended up baking for 1 hour plus 40 minutes. I attribute that to using uncooked hash browns; precooking removes moisture and would significantly reduce baking time. Next time I will definitely precook the hash browns.

ellevictor
November 22, 2015
Brenda - or any of you -  can this be frozen? Or partially made and frozen? I need to know ASAP so I can have for Thanksgiving morning in 4 days.

kml2000ga
October 31, 2016
Please tell me if this can be prepped ahead & frozen to transport for a weekend cabin stay?  Cooked or just all assembled?Thanks!

Besirrah
November 03, 2016
Please help!  Can this be prepared & frozen to be baked later?  Thanks! Bobbi

lindahoge
January 05, 2017
Can this dish be made ahead of time? Like the night before?

BrendaAustin's Review

LindainSat
July 25, 2014
This is my recipe submitted to Southern Living and published back in the 90s. I am happy that so many of you have enjoyed making it. I only use one pound of sausage when I cook it. I think the second pound was added by the SL test kitchen. I have made a slight change recently you may want to consider. Instead of one large 9x13 casserole, I made a number of small containers. The one I have liked best is 6 inch cast iron fryers that I picked up at World Market. Reduce the temp to 375 and cook for 30 mins. This makes the dish more of a frittata (SP?) and looks great served with sliced avocados or other fruit, pico de gallo, and maybe a dollop of sour cream topped with sliced green onions. I wish I could post a picture to show the results! Happy cooking!

marisant
December 16, 2016
I forgot the dang milk!!! I'm making this for my daughters party in the morning . It's put together and ready to roll in the oven in the morning but I didn't add the milk with the eggs!!! What if I add two more eggs us the mmulk and pour it over the casserole . Will that be ok?

Dianna
December 16, 2016
I made it with intention to pop in oven tomorrow morning but left milk out on accident! Can I maybe add two eggs with the milk and pure over it? Will it mix with the eggs I forgot to add milk to?

VolForLife
October 29, 2015
Did you cook the bacon first?