Recipe Search
Sausage & Hashbrown Cheese Casserole

Egg custard casserole of sausage, cheddar cheese and hashbrown potato shreds, baked until bubbly and golden on top.

Prep- 20 min. Cook- 40 min. Yield: 48 servings
Printer Friendly Version
Email Recipe


1  carton Golden Grill® Russet Hashbrowns, refreshed
1 1/2  qt Liquid eggs
2  qt Milk
1/2  tsp Sage, dry
1/2  tsp Thyme, dry
1/2  tsp Salt
1/2  tsp Black pepper, ground
2  lbs Breakfast sausage, cooked and crumbled
3/4  lb Cheddar cheese, shredded


  1. Prepare Golden Grill® Premium Russet Hashbrowns according to package directions. Hold.
  2. Heat oven to 325°F, low fan.
  3. Whisk eggs, milk, sage, thyme, salt and pepper in a gallon pitcher until combined.
  4. Combine Golden Grill® Hashbrowns, ½ pound of the cheddar cheese and the cooked sausage in a large mixing bowl.
  5. Divide hashbrown mixture between two greased 2½-inch, full-size steamable pans. Pour egg mixture evenly over the two pans and stir to combine, if necessary.
  6. Bake until the custard is set, about 30 min. Top with remaining cheddar cheese and bake about 5 min. until cheese is melted, golden brown and bubbly.
Back to Listing