Sausage Casserole

627 Reviews 32 Pics
  • Prep

    25 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m

“Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
  2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
  4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

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Reviews (627)

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I've made this twice already and it is delicious. The first time I made it, I did the following: I followed the advice of a few other reviewers and used 8 eggs instead of 6, and cooked the onion with the sausage. I also tossed in some diced green peppers and onions with the potatoes that I shredded, and I baked the crust separately. The second time I made it, I used frozen hash browns instead of shredding my own potatoes. I just tossed the frozen hash browns with diced peppers, onions, and melted butter, and baked at 375 for about 30 minutes. The frozen hash browns hold up much better than using grated potato hash browns, probably because frozen hash browns are thicker. The fresh grated hash browns were by no means bad, but the frozen hash browns had better taste and texture. Also, the second time I used ricotta cheese, and I gotta say, I liked the cottage cheese better. Again, the ricotta was not bad, but the casserole made with ricotta came out kind of spongy, if you will. The casserole made with the cottage cheese was more moist and, in my opinion, more flavorful. The cheese flavor of the ricotta was more subtle than the cottage cheese, and again, the ricotta gave the casserole a spongy (almost dry) texture. I also agree with the reviewer who used 4 cups of hash browns instead of 3. HOMEMADE SAUSAGE: 1LB GROUND BEEF, 2t GROUND GINGER, 2t GROUND SAGE, 3/4t SALT, 1/2t BLACK PEPPER, PINCH CAYENNE PEPPER.



I still have yet to figure out why people change the recipe and then give it a bad review. Follow this recipe and it tastes great. I've tried a couple of the breakfast/sausage casseroles on here and this is by far the best one. I made it for Easter and everyone loved it. I think everyone had at least 2 (some had 3) pieces. I will be making this again VERY soon!



This was perfect for Christmas breakfast. I pre-cooked the potatoe shell in the oven the night before at 350 degrees and refrigerated it until the next morning. I also mixed all ingredients the night before so that all I had to do was pour into crust and bake. Very simple. Hubby enjoyed this casserole better than the bread ones. I did add some red and yellow peppers for color. Everyone enjoyed this. Will make again.

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Amount Per Serving (12 total)

  • Calories
  • 355 cal
  • 18%
  • Fat
  • 26.3 g
  • 40%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 21.6 g
  • 43%
  • Cholesterol
  • 205 mg
  • 68%
  • Sodium
  • 755 mg
  • 30%

Based on a 2,000 calorie diet



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Sausage Egg Casserole


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Cornbread Sausage Casserole