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Home Blog Course Breakfast

Hash Brown and Sausage Casserole: Make-Ahead Breakfast Part

Cheryl Malik
Cheryl Malik Posted: 12/21/12 Updated: 05/13/22
3 Comments

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Perfect Hashbrown and Sausage Casserole

What Makes This Recipe So Good

This is the perfect second-half to baked french toast casserole for Christmas morning, requiring hardly any effort the morning-of. Additionally, there’s no puffy eggs acting as filler, distracting from the simple, savory richness of shredded potatoes, cheese, green onions, and crumbled sausage.

Eggs a must in your morning breakfast? Don’t forget that there’s only, oh, eight in the baked french toast.

Perfect Hashbrown and Sausage Casserole

I made a huge batch of this for O’s office, during their 16 Days of Real Food, or something, where everyone signs up to bring something each day. Most bring a box of donuts and a bag of Jolly Ranchers, but not us, no, no. No, we have to overcomplicate everything, naturally.

Yet, assembling everything for two double-batches of baked french toast casserole and hashbrown and sausage casserole only took me about an hour the night before, and they baked while we got ready for work the next morning.

Perfect Hashbrown and Sausage Casserole

Sausage and Potato Breakfast Casserole

Ingredients

  • 1 pound bulk breakfast sausage
  • 2 tablespoons all purpose flour
  • 1 1/2 cups milk (do not use low-fat or nonfat)
  • 1 1-pound package frozen shredded hash brown potatoes
  • 4 green onions, finely chopped
  • 1 1/4 cups grated sharp cheddar cheese

Directions

1. Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.

2. Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.

3. Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

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  1. Maggie says

    Posted on 12/24/18 at 3:50 pm

    I came across this recipe about a year ago, while looking for a zero egg dish for Christmas breakfast. I am the mom of 3 grown children, who now must choose which holiday to spend with which family. I have ‘declared’ that unless you are out of the country, at least one Christmas meal be spent with mom! 🙂
    2 of the 3 detest eggs, and all 3 had decided it would be Christmas breakfast that year. I searched high and low for shredded hashbrowns…. up north, they aren’t easy to come by! Well… this is now the most requested breakfast dish of the family! My oldest daughter got married the past July, and all the girls came here to get dressed, and hair and makeup… I had planned small trays of croissants, jams, etc. but I was informed that I would “need to make that sausage potato thing… you know… from Christmas”… As I sit here, on Christmas Eve, after having this dish requested and made several times this year, I just wanted to say thank you, and Merry Christmas!

    Reply
  2. Suzanne says

    Posted on 12/23/16 at 4:12 pm

    This is the exact same recipe I’ve been making for years (found on Epicurious: http://www.epicurious.com/recipes/food/views/sausage-and-potato-breakfast-casserole-4387). Love it!

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 12/26/16 at 10:54 am

      Yes! I believe that’s the original. It’s so good, and we actually just made it yesterday for Christmas morning!

      Reply

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