Hearty Sausage and Egg Casserole

Hearty Sausage and Egg Casserole


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Slices of breakfast sausage and scrambled eggs are combined with cheese and hash browns in one filling dish. Enjoy it for dinner, or serve as a treat for brunch.

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Time needed

20-30 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 lb. Breakfast Sausage, sliced
  • 1/2 Large Onion, chopped
  • 10 Eggs, beaten
  • 1 10.75 oz. can Cream of Mushroom Soup
  • 2 C. Shredded Mexican Cheese Blend
  • 2 lb. Frozen Diced Hash Browns, thawed

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Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray. In a large skillet, cook sausage slices with chopped onion; drain and set aside. In a medium skillet, mix eggs with 1 cup of water and scramble. Combine cooked eggs with sausage. Add mushroom soup and 1 1/2 cups of Mexican cheese blend to sausage and egg mixture. Layer hash browns and egg mixture in greased cooking pan, then top with 1/2 cup of Mexican cheese blend. Bake 30 minutes and serve.

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