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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ground pork sausage
shredded Cheddar cheese
eggs, lightly beaten
salt and pepper to taste
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!
I so did not find this edible, but everyone else picked at it and ate it. It must have been me...the eggs puffed up swell, the potatoes took forever and a day to cook thinnly sliced. I threw in some onion and another cup of mozzarella cheese. If I ever made it again, which I won't, I'd use a spicy sausage to kick up the flavor, crumble bacon on top, and layer the sides with halved biscuit dough and glazed the whole thing with milk or garlic butter.
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.
I made this recipe for Christmas brunch along with my usual french toast casserole. I used frozen hash browns instead of fresh potatoes and Monterey Jack cheese w/Jalepenos instead of cheddar cheese. I also added diced cooked ham.
My family enjoyed it very much. We ate some left overs for breakfast today and it tasted just as good. Thank you very much for the recipe. I will definitely be making this again. Next time, though, I do plan on using the baking potatoes and not the hash browns.
I made this recipe for my christmas eve brunch. My family raved about it. I will definitely make it again. I read the reviews & they were very helpful. I seasoned & pre-cooked the hashbrowns in the oven for about 15 minutes. (next time I will cook them in a little oil to make them crispier instead of baking them) I used 10 eggs & one cup of milk. I assembled the casserole as follows: potatoes, onions, bacon, & then egg mixture.
This is a great recipe.
This was an awesome dish!! My husband raved about it and he's not a big breakfast fan. I did add a can of diced green chilies to the eggs and a little extra season salt and garlic to the potatoes while they were browning. I also used maple flavored sausage. I was a little worried how that would go with the green chilis, but it was really very good!!! This is definitly something I will make again!!
I'm not sure what to say about this. I liked it, but too many potatoes, and for some reason there was liquid in it, although I followed the recipe to a T. Anyone have any idea why that could have been? I baked it in a round casserole dish, had the sausage browned and drained, the potatoes and onions were cooked until tender, no added liquids at all, only the eggs.Next time I will cut down on the potatoes, but other than those two things it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Breakfast Casserole III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 343
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