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Hash Brown and Sausage Breakfast Casserole

Hash Brown and Sausage Breakfast Casserole

Prep time 15 minutes
Cook time 25 minutes
Ready in 40 minutes
Makes 8 servings


  • 1 (12 oz) pkg maple breakfast sausage links, roughly chopped
  • 1 cup thinly sliced apple
  • 1 cup thinly sliced onion
  • nonstick cooking spray
  • 1 (20 oz) pkg fresh shredded potato hash browns
  • 10 large eggs
  • 1 cup milk
  • 1 tbsp chopped fresh rosemary
  • 1 cup shredded Swiss cheese


1. Preheat oven to 425°F. Arrange sausages, sliced apple and sliced onion on a lined baking sheet and roast 10 minutes. Meanwhile, spray a large nonstick skillet with cooking spray and add the hash browns. Cook, stirring frequently, over medium-high heat about 7 minutes, or until potatoes are lightly browned.
2. Spray a 9x13-inch casserole dish with nonstick spray. Place browned potatoes in the bottom of the casserole dish and top with the roast sausages, apple and onion.
3. Whisk together the eggs with the milk, black pepper, and chopped rosemary. Pour into casserole dish. Top with the cheese.
4. Bake, uncovered, for 25 minutes, or until eggs are set and top is golden brown.


Per serving: 339 calories, 21g fat, 8g saturated fat, 246mg cholesterol, 433mg sodium, 19g carbohydrate, 2g fiber, 4g sugar, 20g protein