Chef Becky’s Brunch Casserole with Hashbrowns, Turkey Sausage, and Eggs

11 Mar Chef Becky’s Brunch Casserole with Hashbrowns, Turkey Sausage, and Eggs

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This hearty casserole is the perfect dish to feed a crowd! The layers consist of hash browns, lean turkey sausage, seasoned eggs, and cheddar cheese. It’s kid friendly, and can be assembled the night before.

Mother’s Day Brunch Casserole

  • 20 ounces hash brown potatoes, shreds
  • 3 tablespoons oil
  • 9.6 ounces Turkey Sausages (precooked Jimmy Dean brand), sliced into ¼ inch rounds
  • 14 large eggs, beaten
  • 1 tablespoon Italian Seasoning
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups cheddar cheese
  1. Add oil to the pan. Brown hash brown shreds in a large non-stick skillet over medium-high heat. Cook sheds for 4 to 5 minutes without disturbing. Turn hash browns and cook for 4 more minutes.
  2. Spray the 13X9 pan with non-stick spray. Place a cookie sheet under the foil pan for support, and safety. Add the hot, browned potatoes and spread evenly over the bottom of the pan. Top with sliced turkey sausage.
  3. In a large bowl, crack the eggs. Check for shell pieces. Add Italian seasoning, milk, salt, and pepper. Blend with a mixer for about a minute and a half. Pour over the casserole. Top with cheese.
  4. Bake uncovered at 370 degrees for 35 minutes. Let rest for 5 to 10 minutes before serving.