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Aunt Elaine's Cheesy Sausage
Hash Brown Breakfast Casserole

Posted by Denise on January 4, 2013

elaine's breakfast casserole on blue plate
Moist, cheesy and fluffy, Aunt Elaine's morning casserole is a perfect way to feed groups of people for breakfast or brunch.

A while back, my Aunt Elaine, Mom’s youngest sister, was telling me about a family favorite breakfast casserole that she makes whenever her kids and their families visit. She kindly shared the recipe with me and it has become a favorite of ours, too. Fluffy eggs surround chunks of savory breakfast sausage, moist hash browns and gooey pockets of melted cheese. More cheese is melted on top during the last few minutes of baking. This delicious casserole is filling besides. It has the added bonus of reheating very well so leftovers taste great.  

I was curious about how the hash browns would react in the mixture. I mean, hash browns were meant to be crispy and served on the side, right? How would they do mixed in the middle of eggs and cheese? Well, they do really, really fine. The hash browns don’t get crisp, but they help keep the casserole light in texture and bind the whole works together in a really tasty way. 

Aunt Elaine adds chunks of onions, green peppers and mushroom slices into the mixture sometimes. She usually makes two casseroles, a plain one and this “kitchen sink” variety, when having a large group over for breakfast since some people prefer theirs plain and others love all of the additions. We love it both ways! Change the type of cheese to change up the flavor, also. 


  Printer friendly recipe without photos 


Aunt Elaine's Cheesy Sausage
Hash Brown Breakfast Casserole


 A Elaine's Breakfast Casserole ingredients

 Aunt Elaine's Cheesy Sausage Hash Brown Breakfast Casserole ingredients




Serves 6 to 8




pound breakfast sausage, bulk or patties


30 ounce package frozen shredded hash brown potatoes




10 ¾  ounces can of condensed cream of mushroom or cream of celery soup


soup can full of milk


8 oz. bag of shredded Colby Jack or Cheddar cheese


Chopped onions, green or hot peppers and/or sliced mushrooms, if desired




1.     Preheat the oven to 350o F.  In a large frying pan over medium high heat, brown the sausage, breaking it up into little pieces as it browns. Drain off the fat.


A elaine's casserole browning sausage




2.     In a 9” x 13” x 2” cake pan, spread the hash browns evenly over the bottom. Sprinkle the browned sausage bits evenly over the hash brown layer.


es break cass sausage over hash browns



3.     In a large bowl, break the eggs and whisk them up thoroughly. Add the condensed soup and then fill the empty soup can with milk. Add the milk to the eggs also and mix everything together. Add half of the shredded cheese to the egg mixture and stir together. At this time, add anything else to the mixture. Pour it gently over the hash brown potatoes and sausage in the cake pan.


adding milk to egg mixture  pouring egg mixture into sausage and hash browns





4.     Place the pan in the oven and bake until the whole thing, including the center sets up well, approximately 1 hour. About 5 minutes before taking the casserole out of the oven, spread the rest of the cheese over the top and allow to melt. Allow the casserole to set for about 5 minutes before cutting. To reheat, either place the pan back into the oven for about 20 minutes or microwave each piece until hot.


adding cheese to top of casserole  elaine's breakfast casserole finished in oven


 elaine's breakfast casserole in oven 2



elaine's breakfast casserole in blue plate2




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