Sausage & Hashbrown Breakfast Casserole

I love a breakfast casserole. Actually, I love a casserole, period! What can I say…they are easy, and I like to have all my food mushed together so I get all the flavors in one bite. That sounds weird doesn’t it? Well, no weirder than my brother, who as a child refused to let any of his food touch. Too the point he had to have a plate with dividers, and he would even take apart sandwiches and eat them one piece at a time. Now that’s weird. You’re welcome little brother.

This one is a little different from my other breakfast casseroles on the blog in that it has hashbrowns. I do love a potato. It also has homemade turkey sausage, but you can use any sausage or meat you like.

This would be great for a breakfast or brunch, and feeds several so it may come in handy over the holidays. You can also easily adapt it to suit your family’s taste buds.

Sausage and Hashbrown Breakfast Casserole

1 pound sausage (I used turkey breakfast sausage)
1/2 cup chopped veggies (optional – I used some very finely chopped onion and green pepper, because my kids are super picky, and only about a 1/4 cup)
1/2 bag of shredded hashbrown potatoes (approx 3 cups), thawed
pinch of salt
8 eggs
1 cup milk
2 cups cheese
seasonings – fresh ground pepper, parsley, etc. (optional)
  • Preheat oven to 350 degrees
  • In an oven proof skillet*, cook sausage on stove top over medium high heat, breaking up sausage as it cooks. Add vegetables in (if using) when sausage is about half way cooked. (Drain fat if needed).
  • Remove from heat and sprinkle potatoes over the meat.
  • Add a pinch of salt over potatoes.
  • In a mixing bowl, whisk together eggs, milk, and desired seasonings.
  • Pour eggs over potatoes in skillet.
  • Top with cheese.
  • Place skillet in over and bake for approx 45 minutes or until eggs are set.
*I used a 10-inch cast iron pan.
Recipe Source: Makin’ it Mo’Betta
Other crowd-pleasing breakfast casseroles:

This recipe was featured at:

I may be linking up at any of the following – (Monday)  (Tuesday) , ,, (Wednesday) , (Thursday) , (Friday) ,,(Saturday) ;

Pork Chop-Hashbrown Casserole

I don’t know if it’s my Southern roots or what…but I do love a casserole! There is just something about having everything cook in one big ol’ dish that makes me happy. It may also be because I am one of those that likes to mix all my food together when I eat, unlike my brother, who likes to eat everything separately. (To the point that when he was young, NONE of his food could touch or he wouldn’t eat it!) Or, maybe I’m just a lazy cook and like to throw everything in together…whatever the reason, I think my love of casseroles is well established here on the blog. I mean seriously, there is Chicken Parmesan Casserole, Loaded Potato and Buffalo Chicken Casserole, Chicken and Dumpling Casserole…you get the picture.

Also, hashbrown casserole is one of my favorite dishes. I looove carbs potatoes. Are y’all Cracker Barrel fans? Awesome hashbrown casserole. I digress. This dish is Southern comfort food…pork chops, potatoes, cheese….yum. With a side of green beans of course. If you’ve followed for a while, then you know my sides are going to be green beans or salad. Every.Time.
You do brown your chops before placing the whole sha-bang in the oven…and this may not be absolutely necessary, but I recommend it for the best flavor. I wish I had browned mine a little more, but I hate dry meat and I am bad for overcooking pork. This recipe is from the Big Book of Homecooking cookbook via . I lightened it up a little to make it more Weight Watchers friendly. (I’m not to list points b/c it will vary greatly depending on size of chops/ingredients used and it’s difficult to determine serving size with the potatoes.)

Pork Chop-Hashbrown Casserole

5 pork chops (I used bone-in approx 1/2 inch thick chops)
*seasonings for meat  (I used Mrs. Dash original, salt, pepper)
*Cooking spray or oil to brown pork chops
1 cup plain yogurt (or sour cream)
1 can 98% Fat Free Cream of Chicken Soup
1/2 cup skim milk
Frozen Hashbrowns (I used Ore-Ida Shredded Hashbrowns – whole bag, thawed)
Onion** (1 cup or to taste)
Salt and pepper (to taste)
1 cup cheese (I used Kraft Fat Free Cheddar to reduce the WW points)
**I just sprinkled some dried onion over the top of my potatoes before adding the cheese b/c I knew my kids would not like a strong onion flavor.
  • Preheat oven to 375 degrees.
  • Season your pork chops as desired and place in a skillet to brown on both sides. (Do not cook completely through because they will finish cooking in the oven with the potatoes.)
  • In a large bowl, combine your yogurt or sour cream, milk, and Cream of Chicken soup. Add your hashbrown potatoes (mine were not completely thawed and it was fine) and onion if using. Mix until combined.
  • Add salt and pepper to taste. If you are using full fat ingredients, you may not need to season the potatoes very much. Mine needed plenty of salt and pepper!
  • Spread your potatoes into an ungreased 9×13 casserole dish (the original recipe said ungreased…in using reduced fat/fat free products, I will probably spray mine with cooking spray next time. They didn’t stick much, but did a little.)
  • Sprinkle cheese over the top of the potatoes.
  • Add pork chops on top of the cheese and bake uncovered for 45 minutes or until pork chops are cooked through. (I usually use a meat thermometer b/c I’m a terrible judge.)
Adapted from:

We enjoyed this meal and I plan on making it again. What about you? Are you a casserole fan?

Yay! This recipe was featured over at !

I may be linking up at any of the following – (Monday) , , , , , , , , , , , (Tuesday) , , ,,, ,  and ,  ,  (Wednesday) , , , , , ,   (Thursday)  ,, , , ,  (Friday) ,  , , , , ,, , , ,, , , ,, , (Saturday)  , , ,  (Sunday) , , ;