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Potatoes OBrien Breakfast Casserole

Potatoes OBrien breakfast casserole combines thawed potatoes O'Brien, browned pork sausage, eggs, and sharp cheddar in a hearty oven-baked breakfast. The center bakes until set, then rests for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened
  • 1 lb pork breakfast sausage
  • 1 bag (28 oz) frozen potatoes O'Brien thawed and patted dry
  • 12 eggs large
  • 1.5 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cup shredded sharp cheddar cheese

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. If the potatoes are still frozen, thaw them overnight in the refrigerator and pat dry.
  2. Heat the oven to 350°F.
  3. Grease a 9x13-inch baking dish with the softened butter.
  4. Cook the pork breakfast sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and it reaches 160°F; drain excess grease.
  5. Spread the thawed potatoes and cooked sausage in the prepared baking dish.
  6. Whisk the eggs, whole milk, kosher salt, and black pepper in a large bowl.
  7. Pour the egg mixture evenly over the potato mixture.
  8. Sprinkle the shredded sharp cheddar cheese on top.
  9. Bake uncovered for 50 to 60 minutes, until the center is set and reaches 160°F.
  10. Rest for 10 minutes before serving.

Notes

Pat the thawed potatoes thoroughly dry to help the casserole set instead of turning watery. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free option, use unsweetened dairy-free milk and a dairy-free cheddar-style cheese.