A one-dish casserole with all of your Sunday morning favorites.

Country Sunday Breakfast Casserole

(16 ounce) package bulk breakfast sausage

green onion, chopped

(16 ounce) package hash brown potatoes

Cheddar cheese

eggs, lightly beaten

milk

(2.64 ounce) package country gravy mix

paprika,

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish.


Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix green onion into sausage and spread mixture over bottom of the prepared baking dish. Spread hash brown potatoes in a layer over sausage; top with Cheddar cheese.


Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika.


Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.


I made this recipe for dinner tonight and my family and I loved it! I didn't use the green peppers or paprika and all I had was sharp cheddar cheese but it was delicious just the same.

This is a GREAT recipe.  Very easy to prepare and everyone loved it!  I put the layers together the night before, then added the egg mixture and baked it in the morning.
Changes: 
Used 8 eggs instead of 6
Used 9 x 13 casserole dish
Used pre cooked, packaged breakfast sausage
Covered with foil for first 40 minutes, then removed foil so it could brown a little

This was very easy to put together. I did omit the onion only because my kids refuse to eat it. The country gravy packet really added flavor to it. My packet was about half the size it called for, it may have been a little overpowering if I had added another one. This was a great recipe, one I will make again! Thank you for a great breakfast!

I've made many egg casseroles over the years and this is the best. I made it exactly as written and it was delicious.   The gravy mix in the eggs is terrific.  More interesting flavor than plain eggs.  
Now that I've made it several times, I will share some tweaks that work well.  I sprinkle an 8 oz package of diced ham on top of the sausage on the bottom.  2 green onions chopped go on next, and some partially cooked green and red peppers if on hand.  Next the potatoes.  I always use Tater Tots in an egg casserole, vs the frozen shredded hash browns. They're sturdier.  I use more than 16 oz, maybe 20?  Enough to cover the meats in a single layer.  Next the shredded cheese.  I use more than 2 cups, closer to 3.  For the eggs, I use the peppered gravy mix, and I use 8 eggs with 1 cup of milk.  That's it.  Bake it at 325, 70 minutes.  Let it stand 15 minutes, and then you can slice it into pieces.  
This is a delicious recipe!  Thank you for sharing.
**Also, it's so easy to make ahead.   Follow steps for meat, potatoes, cheese.  Cover and refrigerate.  Then take it out a half hour before cooking it, to bring it more to room temp.  Follow directions for mixing up eggs, etc, pour them on, and bake as directed.   Easy and delicious.

This was a hit at the office.  The only changes I made, after reading the reviews, were I used 8 eggs, about 3/4 of the gravy powder, and covered it with foil 50 minutes of the hour.  I prepared everything, except the egg mixture, the night before and baked it the following morning for an hour with foil on top for all but the last 10 minutes.  Sooo yummy!

This was great! Like others, I left out the green onions because we have some picky eaters in the house, but otherwise followed the recipe exactly. The recipe doesn't specify, but you should definitely make sure to thaw the hash browns before putting them in the casserole.

Love the flavor but the cheese on top got very hard in the hour it took to cook. I'd rather have the cheese ooey and gooey instead of hard and chewy as it turned out. I think next time I will only add the cheese at about 20 minutes left to cook. I'll definitely make this again! Thanks for sharing the recipe.

I lightened it up by using turkey sausage low fat sharp cheddar and mozzarella and egg beaters. I didn't have green onions so I cooked some white onions and garlic with the sausage. Topped with fresh rosemary and covered with foil the last half of baking. Everyone loved our breakfast for dinner! I will be making this one again!

I made this for a recent camping trip.  Fed 6 adults and 4 kids with leftovers.  It was a huge hit!  I used chives instead of green onions as my garden is bursting with them right now and it added a nice subtlety.  I was using the oven in my trailer so not as reliable as my kitchen, but I think it was around the right temp!  I added 1.5 cups of the cheese when the recipe states and then covered with foil for the first 45 min.  For the final 15 min of bake time, I removed the foil and topped with the remaining 1/2 C of cheese.  Thank goodness other reviewers said to use a 9x13 pan.  The 11x7 never would have contained it all!  I will most definitely make this one again.  YUM!!

I made this today.  MMMmm  If I make this again, I would add 1-2 more eggs.  I would slightly fry the hash browns before I used them to brown   & crunch them.    I cut down the milk to 3/4 cup, and used a bit of Frank's hot sauce to the eggs.  I may even use a little bacon and short the sausage.  I  did make it in a  smaller deeper pyrex dish with higher sides.  Therefore it did take longer to cook it.

See how to make a hearty potato and egg casserole perfect for Sunday brunch.

country sunday breakfast casserole

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 25 minutes

Servings: 4.5

Cost: $6.37 /serving

Author : bmatheson

Ingredients

Instructions

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