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Sausage, Egg and Cheddar Farmer’s Breakfast

This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 6 large eggs
  • 1/3 cup 2% milk
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 6 ounces bulk pork sausage
  • 1 tablespoon butter
  • 1-1/2 cups frozen cubed hash brown potatoes, thawed
  • 1/4 cup chopped onion
  • 1 cup shredded cheddar cheese

Directions

  • Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan.
  • Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

Test Kitchen tips
  • If you don’t have frozen hash brown potatoes handy, use parcooked cubed potatoes.
  • Nutrition Facts
    1 cup: 330 calories, 24g fat (11g saturated fat), 364mg cholesterol, 612mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 20g protein.

    Reviews

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    Average Rating:
    • jumpingrope
      Mar 5, 2020

      first found the recipe in the Taste of Home magazine. Have moved and couldn't find my copy and was very glad to find it here. I typically cube and boil my own potatoes (kids prefer), otherwise make according to the recipe.

    • Karen
      Dec 9, 2019

      Love this casserole -- I make it every week and have for over a year. Refrigerates well and we can have it for breakfast a couple of mornings a week !

    • Sandra
      Nov 7, 2019

      I love this recipe. It is good for any of the 3 meals a day. My husband and kids love it. I add mushrooms when I make this for supper. A side of buttermilk biscuits finish's it off.

    • George
      Oct 21, 2019

      Our rule is always follow the recipe the first time if you are going to rate it. We had never had the frozen "hash" browns before, but found them in the freezer section (duh). Everything turned out very good, but I needed to add a little heat after eating a couple of bites. A few dashes of Sriracha did the trick. I don't think I will add this to the entire meal - to each his own. We had one serving left so into the fridge to try tomorrow.

    • Kris Hodges
      Jul 27, 2019

      This edible but I just don't like the texture of hash browns unless they're crispy so I won't make it again. Sorry.

    • MarineMom_texas
      Feb 28, 2019

      We had this delicious, easy to prepare recipe this icy morning here in Texas. Quick and easy with no oven involved. I used half a roll of bulk hot pork sausage (which did not taste hot mixed in with the other ingredients) and a baked potato I had in the fridge. No other changes. What a delicious, quick breakfast. I highly recommend this one. Volunteer Field Editor

    • Martha
      Oct 31, 2018

      Easy to make, and quite tasty. Re-heated leftovers are even better. I did make a few very minor changes: I used both green and red onions, finely chopped, and sauteed along with the sausage; I used 2 cups of cheese - I wanted 1/2 cup or so to sprinkle on the top - I used cream instead of milk; I used grated (and thawed) hash browns, instead of cubed; and after assembling I baked (covered) in 350 degrees for 30 minutes, topping with the additional cheese five minutes before serving. Next time I may stir in some chopped green chilis for extra flavor, but delicious as-is!

    • Sfcollins
      Sep 27, 2018

      Very easy -- I was expecting to cook in the oven but recipe is done completely on stove. My family loved it. Next time I will double recipe.

    • slocook805
      Sep 27, 2018

      I doubled all of the ingredient amounts to get 4 decent sized servings and used half and half since it's what I use most of when a recipe calls for milk. Also added 1/2 tsp hot sauce. It was quick and easy.

    • slocook805
      Sep 27, 2018

      I doubled all of the ingredient amounts to get 4 decent sized servings and used half and half since it's what I use most of when a recipe calls for milk. Also added 1/2 tsp hot sauce. It was quick and easy.