Breakfast Casserole III

Breakfast Casserole III

226 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 35 m
Robbie Rice
Recipe by  Robbie Rice

“Eggs, sausage (or bacon), potatoes and cheese all in one convenient dish. Can be made at night, then baked the next morning.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm. Remove from heat, cool, peel, and cube.
  3. Cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain.
  4. Melt butter in a large saucepan over medium heat. Stir potatoes and onion into saucepan, and cook until potatoes are browned and onion is tender, about 10 minutes. Sprinkle with seasoning salt. Place potato mixture in the prepared baking dish. Cover with sausage. Sprinkle with cheese, top with eggs, and season with salt and pepper.
  5. Bake 30 minutes in the preheated oven, or until eggs are fully cooked.

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Reviews (226)

Rate This Recipe


This is a great base recipe! I made it using frozen hashbrown potatoes, & it couldn't have been any easier. I did use fewer eggs, 10 instead of 12 & still came out perfect. Guests raved about it! Husband thought it was excellent with salsa on top. Will make over and over!



The key to this recipe is to use the 'potatoes o'brien' found in the frozen potato section in the grocery store. Thaw and then brown them in the skillet with the butter and some season salt. This cuts the prep/cook time considerably and makes it taste YUM!



I used Hash browns O'Brien to make it easier and it tasted a lot better too. So much easier when you want a good breakfast just don't want the mess and lengthy cooking time either. Will definitly make again.

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Amount Per Serving (8 total)

  • Calories
  • 552 cal
  • 28%
  • Fat
  • 38.1 g
  • 59%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 23 g
  • 46%
  • Cholesterol
  • 378 mg
  • 126%
  • Sodium
  • 907 mg
  • 36%

Based on a 2,000 calorie diet



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Country Breakfast Casserole


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Breakfast Casserole II