READY IN ABOUT 1¾ hrs

Breakfast Casserole III

Read Reviews (215)

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
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.
Cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain.
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.
Bake 30 minutes in the preheated oven, or until eggs are fully cooked.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 20 mins
READY IN 1 hr 35 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 09, 2003

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!

—ZIMM2GO

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Most Helpful Critical Review

Dec 17, 2004

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.

—Karisma

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272 Ratings

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May 28, 2007

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!

—JONDA01

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Apr 19, 2005

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.

—Mrscdc228

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Oct 18, 2003

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.

—LYNNFROMNY

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Sep 11, 2003

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!!

—M4PERKINS

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Dec 27, 2005

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.

—LADYPHAE

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Dec 21, 2002

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.

—BABYMCFARLANE

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Nutrition

Calories
552 kcal
28%

Carbohydrates
29.9 g
10%

Cholesterol
378 mg
126%

Fat
38.1 g
59%

Fiber
3.1 g
12%

Protein
23 g
46%

Sodium
907 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Breakfast Casserole III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 552
Calories from Fat: 343

% Daily Value *
Total Fat 38.1g 59 %
Saturated Fat 15.4g 77 %
Cholesterol 378mg 126 %
Sodium 907mg 36 %
Potassium 940mg 26 %
Total Carbohydrates 29.9g 10 %
Dietary Fiber 3.1g 12 %
Protein 23g 46 %
** Sugars 2.7g
Vitamin A 13 %
Vitamin C 24 %
Calcium 22 %
Iron 34 %
** Thiamin 50 %
Niacin 55 %
Vitamin B6 42 %
Magnesium 20 %
Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.