Sausage and Potato Breakfast Casserole

recipe image


Serves 6


pound bulk breakfast sausage


tablespoons all purpose flour


1/2 cups milk (do not use low-fat or nonfat)


1-pound package frozen shredded hash brown potatoes


green onions, finely chopped


1/4 cups grated sharp cheddar cheese

Step 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.

Step 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.

Step 3

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

How would you rate Sausage and Potato Breakfast Casserole?

  • This was a big hit with the family – flavorful and simple – great for a weekend meal. We have one kid who does not like eggs, so this was a nice alternative.

  • I prepare as directed using Jimmy Dean sausage. Huge hit on Christmas morning for several years. Perfect for any brunch.

  • Made this for Christmas morning. – was a huge hit. I used 1/2 lb Italian Sausage & 1/2 lb Farmer John links (didn’t have enough bulk). I also used more Sharp Cheddar and I added a little Cayenne pepper, 1 tsp. all spice & 1 tsp. Thyme. Was amazing!!! Very tasty!

  • Made as directed except we used fresh potatoes. It was really pretty bland and not that attractive on the plate. Maybe could use some eggs or some seasoning. Ick.

  • We have an egg allergy in our family and this recipe has become our go to breakfast casserole. We use organic turkey sausage and skip the green onions. This recipe is easily made a day or two ahead and is great served with organic green chili on the side for those who like to spice it up.

  • I am making this recipe for the 100th-something time for a teacher appreciation breakfast. When it was served to the wrestling team and it was requested again as their favorite post weigh-in breakfast I was happy to oblige since I enjoy so much myself. I understand that some might think its a bit bland, but on its own it is still a great breakfast that will make everyone happy. My secret, extra sharp cheddar.

  • This was really easy to make and turned out really well! I added four eggs and it cooked perfectly! Next time, I might use a little milk and flour to have more gravy.

  • I’ve made the original version countless times. I’ve altered it here and there until I created a savory and creamy version that my guys and I love. I start by making my own breakfast sausage with ground pork, salt, pepper, allspice, sage, thyme, cayenne, maple syrup and cayenne. I drain off the grease which I feel is necessary to avoid excess grease. I sub havarti in place of half of the cheddar. The havarti melts into a creamier base than cheddar alone. For the potatoes, I use Alexia Yukon Hashed Browns (most delicious browns we’ve found) which are preseasoned with garlic, onion, salt and pepper.

  • I incorporated some of the ideas and changes that some of the other reviewers posted, simply because I like zippy food. However, I was test driving this recipe to make for a house full during Thanksgiving, and I am glad I did. I added onions and garlic, more potatoes and cheese (in part because I didn’t want partial bags of stuff leftover). I also used the regular breakfast sausage. This recipe really needs seasoning. It’s bland. Because of the extra potatoes, I pre-baked the potato layer before filling in the other ingredients in an effort to try and get some crispiness. Didn’t work. It’s kind of textureless. I may make this again, especially since some of our party does not like zippy, but I will definitely use more zippy sausage and incorporate seasoning into the potato layer.

  • This recipe was an ok base but I think the measurements are off. I used 12 oz. of chicken sausage and for a 10 inch pan that was plenty. I couldn’t fit enough potatoes to counter the sausage so was wishing I had used a bigger pan after pouring it all in. I used andouille spiced sausage and liked the flavor of the it with the creamy milk sauce. I will definitely make this again but will use a 9×13 pan with this amount of ingredients. It definitely didn’t need 1.5 cups of cheese either…

  • I thought this was
    super easy and very
    yummy. I used
    vegetarian sausage
    and it was great. I
    made it with some
    other items for a
    holiday brunch.

  • Hearty, delicious, feeds a lot of people, and easy to prepare. What’s not to love? I double this because we love to eat the leftovers the next day. There is a ton of sausage in this recipe especially if you double it so be prepared to adjust to your own meat to egg ratio preference. 🙂

  • I must have written a review 10 years ago
    about this recipe; it is fantastic and
    one that has become a family tradition.
    I have even made this out camping. The
    kids love this.

  • Yum! Made this for Christmas breakfast, and everyone loved it! I was looking for a breakfast casserole, and this was better than any I tried previously. I used the sage-flavored Jimmy Dean sausage for a little extra flavor, and followed the suggestions of previous reviewers to season potatoes and layer the onions and cheese in with them. I combined everything the evening before, so all I had to do Christmas morning was pop it in the oven. Will definitely be making this again!

  • This has been a family favorite of ours for years! I’ve made it for extended family and friends and it always gets raves. I do add the last layer of cheese 10 minutes before it is done to keep the cheese from getting too brown and crispy on top. I usually combine hot and mild sausage or just use hot sausage because my family likes it spicy. Also, I find that many people enjoy eating it with a side of salsa. It’s a winner!

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