Sausage Breakfast Casserole

A slice of egg casserole on a spatula on a plate.

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Ingredients

▢ 16 ounces pork sausage browned and drained
▢ 12 large eggs
▢ 1 cup milk or non-dairy milk
▢ 1 cup shredded potatoes (we like the Simply Potatoes brand)
▢ ½ cup shredded cheddar cheese
▢ ½ teaspoon salt
▢ ¼ teaspoon pepper

Instructions

Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish.
Brown 16 ounces pork sausage in a skillet over medium-high heat. Drain grease.
Whisk together 12 large eggs and 1 cup milk .
Add 1 cup shredded potatoes, ½ cup shredded cheddar cheese, ½ teaspoon salt and ¼ teaspoon pepper and pour into the prepared baking dish.
Bake for 35-40 minutes or until eggs are set but still slightly jiggly and cheese is melted.

Notes

Storing leftovers: Let the casserole cool completely, then transfer leftovers to an airtight container or cover the baking dish tightly. Store in the refrigerator for up to five days. You can also freeze it — once fully cooled, wrap the casserole or individual slices tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before reheating.

Reheating instructions: Reheat individual slices in the microwave for 30 to 60 seconds, until warmed through. For larger portions, cover the casserole with foil and warm it in a 325°F (165°C) oven until heated through. The foil helps prevent the eggs from drying out.

Nutrition