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Breakfast Casserole


  • 1 lb breakfast sausage (I use Bob Evans Sage - use your favorite, or homemade sausage)
  • 9 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup melted butter (1/2 stick)
  • 24 oz frozen hash browns (30 oz package minus about 1/5 package. 30 oz is too much), thawed
  • 12 oz shredded cheddar cheese
  • salt, pepper


  1. Preheat grill to 350°.
  2. Cook and break up sausage just until most of it is no longer pink (don't brown - leave some slightly pink.)
  3. Spread sausage on bottom of greased 9"x13" pan.
  4. Add milk and melted butter to beaten eggs and pour over sausage.
  5. Mix thawed hash browns with shredded cheese and some salt and pepper. Spread over casserole.
  6. Bake for 60-75 minutes, or until top begins to brown.

Ham and Swiss: Use ham chunks instead of sausage and swiss cheese instead of cheddar.
Tex Mex: Use chorizo and Mexican cheese (or Monterey Jack) - can also add jalapeños to the egg mixture for more heat.