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Egg Casserole

Egg Casserole
Enjoy an egg-cellent morning with this protein-packed casserole! It is great for breakfast or brunch and can be made ahead of time to be reheated for later.


  • 1 pound breakfast sausage

  • 4 cups frozen hash brown potatoes

  • 1 cup cheddar cheese, shredded

  • 1/2 cup green onions, chopped

  • 8 large eggs

  • 1/2 cup milk

  • 1 teaspoon garlic powder

  • 1 teaspoon dried parsley

  • Salt and black pepper

  • Cooking spray


  1. Preheat the oven to 375°F.
  2. In a large skillet, cook the breakfast sausage over medium heat until it is no longer pink, breaking it up into small pieces with a wooden spoon as it cooks.
  3. Drain any excess grease and set the sausage aside.
  4. In the same skillet, add the frozen hash brown potatoes and cook them over medium heat until they are golden brown and crispy, stirring occasionally.
  5. Spray a 9x13 inch baking dish with cooking spray.
  6. Spread the cooked hash brown potatoes into a even layer in the baking dish.
  7. Sprinkle the cooked breakfast sausage over the potatoes, followed by the shredded cheddar cheese and chopped green onions.
  8. In a large mixing bowl, whisk together the eggs, milk, garlic powder, dried parsley, salt, and black pepper until they are fully combined.
  9. Pour the egg mixture over the sausage and potato mixture, and use a fork or spatula to gently mix everything together.
  10. Bake the egg casserole in the preheated over for 25 to 30 minutes,  until the eggs are set and the top is golden brown.
  11. Remove the casserole from the oven and let it cool for a few minutes before slicing and serving.
  12. Note: You can add other ingredients such as chopped bell peppers or mushrooms to this casserole.  You can also use different kinds of cheese, such as mozzarella or pepper jack, or even substitute the breakfast sausage with ham or bacon.
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