One of the reasons that I love this sausage and egg breakfast casserole is that it’s easy, it’s delicious, and it can be made the night before! It doesn’t hurt that the blending of the spicy sausage, the creamy eggs, and the rich, sharp cheese makes for an incredibly delicious, mouth-watering meal. Seriously y’all your taste buds will dance with delight and your friends and family will ask what they can do for you if only you’ll make this for them.
Easy Southern Style Sausage, Egg, Cheese, and Hashbrown Casserole
I made it for our weekly bible study a couple weeks ago, and there wasn’t any left for me to take back home.
Legitimately, y’all – the dish was just about scraped clean, because several of the ladies were taking it home to share with their families. THAT is happiness, y’all. I love feeding people, it’s part of my love language, I show love through actions, and feeding people, seeing them smile, hearing their moans of enjoyment, and delight – it’s happiness. I’ll never understand the people who hoard their recipes and refuse to share – that’s just bizarre.
Easy Breakfast Casserole for a crowd
Simple and Delicious Sausage and Egg Breakfast Casserole
This easy and delicious breakfast casserole can be made the night before, and baked the day of your breakfast, brunch, or gathering. This is perfect to take to new parents, teacher appreciation week, or just because it's the weekend.
Ingredients
- 4 Cups frozen shredded hashbrowns
- 2 Cups shredded sharp cheddar
- 1 pound cooked breakfast sausage, I use the hot sausage because we like a little oomph in our food
- 1/2 Cup chopped green onions
- 8 eggs, beaten
- 2 12 oz cans evaporated milk
- 1/2 to 1 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Arrange hashbrowns in an even layer in the bottom of a greased 9X13 pan
- Sprinkle with cheese, cooked sausage and green onions: set aside
- Combine eggs, milk, salt and pepper: blend well
- Pour the egg mixture over the hashbrown mixture, cover and refrigerate for several hours, or overnight
- Bake, uncovered at 350° F degrees until the center is set: 40 to 50 minutes if chilled. 50 to 60 minutes if chilled overnight.
Notes
You can add some kick to this with 1/2 sharp cheddar and 1/2 pepper jack cheese - or 1 Tablespoon of crushed red pepper
You can add some smoked paprika to the top just prior to baking to add some color and pop.
** This recipe originally appeared on A Southern Fairytale in 2009. Here’s the photo that accompanied the post. I’m giving some of my favorite recipes new life and sharing them with y’all.**
Have a delicious week!!!
Sammanthia says
I live in the south… I’m down with any recipe that has “sausage” in the title. Sounds awesome and I’ll be sure to test it this week!
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Linda says
Tried it ….just as the recipe stated, my guys loved it !! Will make it again.
Rachel says
Thank you so much, Linda! It absolutely made my day to have you come back and take the time to tell me that you made it and that y’all enjoyed it! Have a wonderful week!
Ali says
I’m so trying this one!
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Colleen - Mommy Always Wins says
Now, don’t fall out of your chair or anything, but I actually make this one periodically. We don’t put the hashbrowns at the bottom, but that’s an interesting twist on the recipe I use (which is actually “start with eggs and throw in all the leftovers from the fridge”).
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Belle says
I have a similar recipe but without the hashbrowns. We love it!
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Krystyn says
Yum! I did a similar one this week! Ours had bisquick in it.
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Ashlie- Mommycosm says
YUM! This sounds delish. I will definitely try making it soon!
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Burgh Baby says
I do believe I can vegetarian this one up. SWEET!
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Jamie says
OMG woman must you torture me as I drink water at my desk?
It’s a good thing the Internet isn’t scratch n sniff.
Drooooooooool. 😉
Domestic Goddess (in training) says
I can’t cook! Can I do mouth watering Mondays with my take away menus instead???
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Malia says
I <3 breakfast casseroles! Looks yummy 🙂
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Courtney from Mommie Blogs says
just saw this on blissfully domestic. it looks so yummy and I must make it in my effort to become a domestic diva…
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Leah says
My aunt does a version of this for our birthday luncheons (she serves it as a brunch meal) and it’s FABULOUS!!! I’ve never attempted it myself yet, though. Thanks for sharing the recipe!
Tiaras & Tantrums says
my mouth is watering right now
Tristan says
This dish is an example of why so many American children are overweight or obese.
Jill says
Food doesn’t make children fat…lack of parenting and education about good food choices does….children are obese because parents allow them to sit in front of the tv and eat whatever they want.
Danyelle says
Actually McDonalds and Burger King and Sugars and Cakes, and chips make our children obese… Breakfast is the most important meal of the day.. THis has protein, dary, and starch all wrapped up in one simple meal. All we need is some orange juice.
Vegetarian Breakfast Casserole says
I have been searching for this information – Simple and Delicious Sausage and Egg Breakfast Casserole: MWM – for months – but it’s all here. I will bookmark this domain and return often. Jilly P
Carmella Fecher says
I love sausage in my Grandma’s, Mom’s and Bob Evan’s biscuits and gravy recipe.
Carrie says
Just made this for our Christmas Eve brunch!!! I did use a variety of cheeses though (I am a cheese lover) Can’t wait to take it out of the oven tomorrow morning 🙂
amy2boys says
Hi Rachel!! I just made the sausage and egg casserole and put it in the fridge for tomorrow. It looks amazing! Merry Christmas honey!!!!
AmazingGreis says
Rachel, I made the casserole for my parents Christmas morning. It was a hit and oh so good! Thanks for sharing!
lib says
Hot sausage is the best in b’fast casserole – a bit of tony Cacheres never hurt either 😉
Looks great!
Blessings
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Dion says
Thanks for the recipe! Put it together on Christmas eve, baked it Christmas morning. Super easy, and by far the best breakfast casserole we’ve made.
katie says
Anyone know if this recipe will turn out well with unsweetened almond milk in place of the milk? We are a lactose intolerant household.
Rachel says
Katie, I’m not sure… but I’m asking around! I’ll let you know as soon as I know something.
Rachel says
Katie – it’s been recommended that you do 2/3 the amount in Almond Milk because the eggs will carry the dish in the end. Thanks to Carolyn Ketchum from All Day I Dream About Food for this recommendation!
Rachel says
Here’s what Barbara recommends -“l I would suggest she cook down the almond milk a bit…substituting something of that viscosity for evaporated milk might alter the outcome in a bad way. Evaporated milk is just that…so she could evaporate the almond milk a bit to get a better one on one substitution.”
riemem0 says
I’ve made this bake three times now and everyone loves it! Perfect for Sunday brunch with fresh fruit and muffins.
Rachel says
This made my day! Thank you so much!!!
kris says
Can I put it in the fridge for over 12hrs?!? I want to make it now bc I got guest coming
Cake Baas says
How many does this serve?
Rachel says
I know I responded to you via email: but wanted to leave it here, too 🙂 This can serve 1 dozen people with moderate servings 🙂
Rachel says
Hi Kate,
You can serve 12 people or 18 people.. you might even be able to squeeze 24 little servings out of it. Hope y’all enjoy!
Paolo Ubiadas says
I a thinking of making an omelet for this week. I think that this recipe would be better. Thanks fiir teh recipe.