Sunday Breakfast Casserole


As a lover of savory breakfast, I am a huge fan of the breakfast casserole. Why eat meat, eggs and potatoes separately, when you can combine everything together with cheese, and bake until golden bubbly. Of course, you do not need to make this dish on a Sunday. I have added “Sunday” to the name because it just seemed to fit. Whether you are hosting a brunch or baking breakfast for the week, this casserole seems like the perfect dish to whip up on a Sunday morning with a coffee in hand.

1 dozen eggs
10-12 breakfast sausage links,
20 oz (2 ½ cups) of refrigerated fresh shredded hash browns (I use Simply Potatoes)
Note: you can also use unthawed frozen hash browns or get really fancy and shred your own.
1 medium yellow onion, chopped
8 oz (1 cup) white button mushrooms, sliced
1 ½ cups preferred shredded cheese (cheddar, jack, mozzarella, etc.)
2 tbsp butter
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon black pepper
1 cup heavy cream
Chopped parsley (optional)

Heat oven to 350℉

Grab a pan and saute your sausage links until they are nice and brown.

Once complete, set links aside and add butter, mushrooms, onions, and a good pinch of salt and pepper. Saute until onions and mushrooms are cooked down and soft. Set aside to cool.

Crack eggs into a large bowl. Add heavy cream and whisk. Slice all of your sausage links into little medallions and drop into the eggs. Add cooled down mushroom/onion mixture and cheese. Stir mixture.

Grease or butter a 9×13 pan or casserole dish. Dump in hash browns, garlic, paprika, pepper, and a good pinch of salt. Spread the hash browns evenly across the bottom of your pan.

Pour egg mixture over the hash browns and spread around. Cover the pan with tin foil and bake for 30 minutes. Remove the tin foil and continue baking for another 15 minutes, uncovered.

Remove from the oven and let it stand for about 5-7 minutes. Garnish with chopped parsley. Pour some more coffee and enjoy!

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