Easy Breakfast Casserole
This Easy Breakfast Casserole is made with breakfast sausage, shredded potatoes, cheese and eggs. It is make-ahead and freezer friendly!
Ingredients
- 10-16 ounces breakfast sausage
- 2 tablespoons olive oil
- 1 pound potatoes (russets) peeled & shredded
- 1 cup cheddar cheese shredded
- 12 large eggs
- ¾ cup milk
- 1 teaspoon salt
- pepper to taste
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350°F and lightly grease a 9x13 pan.
- In a large skillet over medium heat brown the breakfast sausage. Crumble the sausage as it cooks. Remove from the pan and drain. Set aside until needed.
- In the same pan add in 2 tablespoons of oil. Evenly spread the shredded potatoes in the pan. Season with ½ teaspoon of salt and your desired amount of pepper. Cook for 5 minutes, flip then cook for another 5 minutes. The potatoes are just being partially cooked, they will continue cooking when baked.
- Remove the potatoes from the pan, set aside to cool while you put together the milk mixture.
- In a large bowl combine the milk and eggs. Season with the remaining ½ teaspoon of salt your desired amount of pepper. Whisk to fully combine.
- Evenly spread the potatoes over the bottom of the prepared pan. Sprinkle over the sausage. Pour over the egg and milk mixture and top with the remaining cheese.
- Bake for 35-40 minutes, or until the center is set. Cool slightly before serving. Enjoy!
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