Sausage and Egg Breakfast Casserole

(from Lisalouisville’s recipe box)

Categories: Breakfast


  • 1 lb. frozen shredded hashbrowns
  • 1 lb. breakfast sausage
  • 8-10 eggs, beaten
  • 1 (8 oz.) package shredded cheddar cheese
  • Salt and pepper to taste


  1. Fry up the hashbrowns according to directions on package.

  2. Brown sausage and drain well.

  3. Scramble eggs or cook in microwave.

  4. Spray a shallow sheet cake style pan or cookie sheet with sides with Pam. Spread hashbrowns on bottom, followed by the scrambled eggs salt and pepper. Top with sausage and cheese. Can stick it in the freezer and when ready, thaw for about 20 min and then place in 350° F oven until cheese is melted and center is heated.

  5. After baking and cooling, cut it into squares, wrap each one individually and stick them in the freezer so that you can have a quick and easy breakfast. This reheats nicely.

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