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Sausage, Egg, and Potato Breakfast Casserole

By Paula Deen


Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 20 minutes

Cook time: 45 minutes

Servings: 6 to 8


  • 1 tablespoon olive oil
  • 1 pound sage breakfast sausage
  • 1 small yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1 cup whole milk
  • 1 (15-ounce) bag frozen shredded hash browns, thawed
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon chopped fresh chives
  • 1½ teaspoons Kosher salt
  • ½ teaspoon ground black pepper


Preheat oven to 350˚F.

In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add sausage; cook until browned and crumbly, about 6 minutes. Remove sausage using a slotted spoon, and let drain on paper towels.

In same skillet, cook onion, bell pepper, and garlic over medium-high heat, stirring occasionally, until tender, about 3 minutes. Remove vegetables from skillet. Wipe skillet clean, and spray with cooking spray.

In a large bowl, whisk together eggs and milk. Stir in sausage, vegetables, hash browns, mozzarella, half of Cheddar, chives, salt, and black pepper. Pour mixture into skillet; sprinkle with remaining Cheddar.

Bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

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