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Sausage Egg Breakfast Casserole

 Sausage Egg Breakfast Casserole
Here’s a busy-day breakfast dish that’s fast, flavorful and fun-to-make. Added bonus? It uses up more of those hard-cooked eggs you may have left over from the holiday. A favorite of Erika Anderson in Wausau, Wisconsin, she adds: “Breakfast dishes go over well at our house. This one’s so easy and filling, we sometimes have it for dinner, too.“
3 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 1/2 pound bulk pork sausage
  • 3 tablespoons butter, melted, divided
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups 2% milk
  • 2 cups frozen shredded hash brown potatoes
  • 4 hard-cooked eggs, sliced
  • 1/2 cup crushed cornflakes
  • 1/4 cup sliced green onions

Directions

  • In a large skillet, cook sausage over medium heat until no longer
  • pink; drain. Stir in 2 tablespoons butter, flour, salt and pepper
  • until blended. Gradually add milk. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Stir in hash browns and eggs.
  • Transfer to a greased 1-qt. baking dish.
  • Toss cornflakes and remaining butter; sprinkle over sausage mixture.
  • Bake, uncovered, at 350° for 25-30 minutes or until heated
  • through. Sprinkle with onions. Yield: 3 servings.
Nutritional Facts: 1 serving (1 cup) equals 534 calories,

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Sausage Egg Breakfast Casserole (continued)

Nutritional Facts: 36 g fat (16 g saturated fat), 355 mg cholesterol, 870 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.