Sausage, Potato, Mushroom, Egg Casserole

Yummy addition for breakfast or anytime! This is so easy to whip up and eat on the way out the door in the morning, or cut into squares, put in baggies and freeze to grab and go!

Course: Breakfast

Cuisine: American

Servings: 8

Calories: 454 kcal

Author: Brandie @ The Country Cook



  1. Preheat oven to 350F degrees.
  2. Spray 13 x 9 baking dish with nonstick cooking spray.
  3. In a sauté pan, I saute the mushrooms first in some butter or ghee and remove, then cook onions and brown and crumble sausage.  Put the mushrooms back in the sausage mixture.
  4. Drain any excess grease. If you’d like, you can just take crumbled sausage out of pan, leaving the grease, and then brown the hash browns a bit, this adds nice flavor to the casserole.
  5. In a medium bowl, whisk together eggs, milk and 1 cup of shredded cheese.
  6. In a baking dish, spread thawed hash browns into bottom of dish.
  7. Spread cooked sausage on top of hashbrowns.
  8. Next, pour egg mixture on top of that.
  9. Sprinkle the remaining cup of cheddar cheese on top.
  10. Cover with aluminum foil and bake for about 30 minutes.
  11. Take foil off and bake for additional 10 minutes. Just keep an eye on it to make sure the cheese doesn’t brown up too much.

Recipe Notes


*Cook's Note: Make sure your hashbrowns are thawed and dried. Pat them dry with a paper towel. You don't want that extra moisture to make your casserole runny. For an added layer of flavor, try browning the hashbrowns in a pan before putting them in the baking dish.

Like most casseroles, this is perfect to make the night before to have ready to bake the next morning!

Enjoy your morning!

Sue Seward
Gluten Free Lady

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