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Breakfast Casserole
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1 tablespoon Land O Lakes® Butter, softened

1 (20-ounce) package refrigerated hash brown potatoes  

10 (3/4-ounce) slices Land O Lakes® Deli American, cut into thin strips

6 large Land O Lakes® Eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 pound bulk Italian sausage

1/4 cup Land O Lakes® Half & Half


1 Roma tomato, seeded, chopped

1/4 cup fresh basil leaves, torn

 *Substitute 3 1/2 to 4 cups thawed frozen hash brown potatoes.

How to make

  1. STEP 1

    Heat oven to 425°F. Brush butter over bottom and up sides of 8- or 9-inch square glass baking dish.

  2. STEP 2

    Combine potatoes, 1 1/2 cups cheese strips, 1 egg, salt and pepper in bowl; mix well. Press potato mixture onto bottom and up sides of buttered dish. Bake 10 minutes.

  3. STEP 3

    Crumble sausage into 10-inch nonstick skillet. Cook, stirring often, over medium-high heat until browned and no longer pink. Using slotted spoon, place cooked sausage into potato crust.

  4. STEP 4

    Combine remaining 5 eggs and half & half in bowl; beat with whisk until well mixed. Pour egg mixture over sausage. Bake 15-19 minutes or until eggs are almost set. Sprinkle with remaining cheese; continue baking 3-4 minutes or until cheese is melted.

  5. STEP 5

    Cut into squares; top each serving with chopped tomato and fresh basil.

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