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Sausage and Potato Egg Casserole

A simple casserole for a perfect Sunday brunch

Servings 5


  • 3/4 Ib Shredded Potatoes 3/4 of a frozen 1 Ib bag of hasbrowns
  • 1 Ib cooked Sausage crumbled
  • 6 Eggs beaten
  • 1/2 cup Milk
  • 1 Green Pepper chopped
  • 1 handful Spinach Leaves ribboned
  • 2 tsp Seasoning Mix*
  • 1/2 cup Shredded Cheese I used colby jack
  • Green Onions for garnish


  1. Cook sausage in a small skillet over medium heat until no longer pink.

  2. Prep the green pepper and spinach and whisk the eggs, milk and seasoning while the sausage cooks.
  3. Heat the oven to 350. Grease a small baking dish (mine is a 10x7) with butter and add the shredded potatoes. Pour 2/3 of the egg mixture over the potatoes. Top with 1/4 cup shredded cheese, sausage and then remaining egg mixture. Sprinkle remaining cheese on top and cover loosely with foil.

  4. Bake for 40 minutes or until egg is set and cheese is melted. Allow to stand 5 to 10 minutes before cutting and serving. Garnish with green onions if desired.

Recipe Notes

*I don't have measurements for the seasoning to add to the egg mixture. I used a combination of garlic powder, onion powder, himalayan salt, pepper and just a touch of smoked paprika.